Persimmon is a fruit that often goes unnoticed, but deserves to be highlighted! It is known as “autumn fruit”, as it is part of the calendar from October to December. And not only is it delicious, it also has unique characteristics.
Shall we find out more?
With a rounded, slightly flattened shape and thin skin, persimmon (Diospyros kaki) is a fruit originating in Asia, more precisely in China. From there, it spread to Korea, India and Japan, where it has been cultivated since the 17th century.
Over time, it conquered other countries and is now enjoyed in various parts of the world. Currently, the main producing countries are: China, Japan, Korea, Brazil, India, Italy and Spain.
In Portugal, production is mainly concentrated in the Algarve and Beiras. There are two main varieties:
- Traditional or soft persimmon: with a reddish tone, smooth texture and intense sweet flavor, ideal for eating with a spoon.
- Dióspiro the helm: with a bright orange color, firm texture and less sweet flavor, consumed like an apple. It is known as the “apple of the East”
Are varieties divided by astringency? This sensation is caused by the contraction of the mucous membranes in the mouth, due to the presence of tannins, especially when the fruit is not yet ripe. Tannins are compounds with antioxidant properties, which contribute to the flavor and unique characteristics of persimmon.
The “astringents” – Coroa de Rei, Kaki and Roxo Brilhante – are the most common and require adequate maturation to be consumed. The “non-astringent” ones – Fuyo, Hana Fuyo, O Gosho, Giro, Cal-Fuyo, Fau-fau and Sharon – can be consumed immediately, after harvest.
Regardless of the variety, persimmon is composed almost entirely of pulp, with a gelatinous and fresh appearance, rich in mucilage (gummy substance) and pectin (a complex carbohydrate), responsible for its characteristic texture.
There are some more curiosities that make this fruit special:
- The scientific name “Diospyros” comes from the Greek expression “Fruit of the gods”.
- The persimmon tree is called the “tree of seven virtues” in China: it has a long life, provides shade, has beautiful leaves in autumn, serves as a home for birds, provides wood, the leaves are used as fertilizer and, of course, gives you delicious persimmon for a snack.
- In Asian countries, it is common to dehydrate persimmon to make snacks or desserts, such as “hoshigaki” in Japan. In Korea, dehydrated persimmon is used to make a traditional spicy drink called “sujeonggwa”.
In any corner of the world, persimmon is very welcome. In addition to being delicious, it is a good friend of our body, contributing to your well-being.
O Persimmon is a source of fiber, which contributes to the proper functioning of your intestines. And it also contributes to the feeling of satiety.
Persimmon is also a source of Vitamin A, which has several functions in our body, such as contributing to the maintenance of normal skin, mucous membranes and vision; contribute to the normal functioning of the immune system and normal iron metabolism.
Despite not being a source of potassium, it contains an interesting amount of this mineral.
Now that you know where persimmon comes from and what benefits it brings you, the only thing left to do is find ways to eat it… and there are more than you might think.
Due to its texture, the best way to enjoy it is natural and with the help of a spoon. But you can also gnaw it or add it to yogurt.
Furthermore, you can still include as an ingredient in sweet or savory recipesfrom cakes, mousses, pies, pancakes, jams or salads.
Ours suggestion for a snack on a cold day is persimmon roasted and sprinkled with cinnamon. Delicious and comforting, which is what we want most at this time of year. Enjoy!
This article was validated by Continente’s team of nutritionists.
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