The scientific name of persimmon is Diospyros khaki, which means «fruit of divine fire», which reveals the appreciation in which it is held in the East.
When you cut the persimmon, its shape resembles a heart, perhaps as an advertisement for its health benefits. Its juicy and sweet pulp and its soft and creamy texture Maybe they will make us wonder why we hadn’t tried it before.
Their peculiarity begins with the tree that produces them, a relative of ebony and hardwood also appreciated in cabinetmaking. The pyramidal crown, which rounds over time, dresses its autumn leaves very early, turning them red and orange before shedding them.
When the tree is bare of leaves, the persimmons can be seen with their bright red color: it is a sight worthy of admiration.
This delicate rarity, like other botanical delights, is native to China, particularly the coast, where it was cultivated about 3,000 years ago.
That is why it is not surprising that over time it spread to Korea, Vietnam, Indonesia, the Philippines and especially to Japanwhere the name persimmon comes from.
In the mid-19th century it arrived in North America and shortly after in the Mediterranean basin.
There are more than a thousand varieties of persimmons, although only a handful of them are grown commercially. And they are divided into two types: astringent and non-astringent.
This marked characteristic of its flavor is due to its richness in tannins, bitter substances that cause harshness on the palate and that disappear as the fruit ripens.
Persimmon properties
This fruit provides carbohydrates, mainly fructose and glucose, which makes it a nutritious and energetic food.
Its soluble fibers, such as pectin and mucilage, regulate intestinal transit and relieve gastritis, but when persimmons are green they are astringent.
Rich in antioxidants: provitamin A or beta carotene, vitamin C and, to a lesser extent, vitamin B6, K and vitamin E, It is advisable in case of stress or vision problems.
Regarding minerals, the manganese stands out from the others (150 grams cover 11% of daily needs), followed by copper, potassium, magnesium and phosphorus.
Benefits of persimmon
Persimmon is indicated for anyone who is in good health, and also for children, athletes and people who do intense physical work.
It has often been said that it is not suitable for weight control diets because it provides 70 calories per 100 grams, or about 120, a medium-sized piece.
But if you compare it with most fruits, whose calories range between 40 and 60, there is not that much difference. Diabetics should consult with their doctor if they can enjoy it or not.
Take care of your eyesight
Contains ceaxanthina carotenoid (such as beta-carotene) that especially protects the eyes and prevents macular degeneration, which is the first cause of blindness associated with aging.
Enjoying them brings other benefits derived from their phytonutrients: among them, catechins, betulinic acid, anthocyanidins, lycopene and lutein.
One of its most studied effects is antioxidant, which prevents tissue degeneration by protecting cells from free radicals and other substances.
The persimmon in the kitchen
Lovers of experimentation will find persimmon an attractive ingredient.
The most common thing is to take it as fruit. When it is ripe, at the beginning of November, just cut it horizontally and eat it with a spoon. AND
In the bright red, once ripe, the pulp close to the skin is gelatinous and sweet as if it were a jam, but it is not cloying.
If it is a persimmon Sharon, An Israeli variety, the flavor is milder, lighter and less sweet, and its texture is fresh and crisp.
It can be eaten by bite, with skin and everything. From then on the most normal thing is mix it with cheeses, yogurts and nuts, or turn it into compote or jam.
surprising contrasts
The bright red persimmon can be used directly, as if it had been turned into jam, for a bittersweet contrast.
Even caramelize it with an onion or leek and a little ginger or black pepper to enrich it even more.
In creams it can be added as a decoration when plating them.
It can also be included in quiches, vegetable pizzas, and vegetable pies, but always in moderate quantities.
To mix it with pasta, you should look for companions at its level: mushrooms, intense cheeses, nuts…
With cereals, couscous, basmati or Thai rice, bulgur or quinoa are more exotic with a crispy sautéed persimmon.
Purchase and conservation
They can be bought if they are well priced and frozen, as they preserve perfectly.
They can also be dried, as is done in Japan. They then turn brown, but are still succulent and sweet.
Do you know the persimmons from the banks of the Xúquer?
In the 1950s, persimmons were planted on the edges of a Carlet plot, in Valencia, on the upper bank of the Xúquer River (Júcar). In the 1960s, the first plot in the neighboring town of L’Alcúdia was grafted with the astringent Rojo Brillante variety. Today this crop has replaced the orange and is the only one protected in Spain by a designation of origin.
The DO admits two ways of marketing this persimmon: classicalwhich is the traditional one with soft pulp when it is ripe and astringent if it is green; and the persimmonwhich is treated to eliminate astringency, can be eaten before ripening, and whose crunchy texture resembles that of sharon.