Persimmon fruit is a golden yellow, round or oval, flavorful, smooth textured delicacy of the Far East-Asian origin. Its sweet, delicious flesh is packed with much health promoting nutrients such as vitamins, minerals, and antioxidants vital for optimum health.
Their orange-colored fruits called persimmons are known for their sweet, honey-like flavor.
While hundreds of types exist, the Hachiya and Fuyu varieties are among the most popular.
The heart-shaped Hachiya persimmons are astringent, meaning they are very high in plant chemicals called tannins that give the unripe fruit a dry, bitter taste.
This type of persimmon needs to be fully ripe before eating.
Fuyu persimmons also contain tannins, but they are considered non-astringent. Unlike Hachiya persimmons, the crisp, tomato-shaped Fuyu variety can be enjoyed even when not completely ripe.
Persimmons can be eaten fresh, dried or cooked and are commonly used around the world in jellies, drinks, pies, curries and puddings.
Persimmons were called “food of the gods” by the ancient Greeks. They are known for their extraordinary taste and nutritional qualities. Today the largest supplies of dried persimmons are in Japan and China. There, this fruit is traditionally dried and consumed throughout the year. The process of drying of the persimmon increases the nutritional concentration of the fruit. The dried persimmons contain 4 times greater amounts of fibeand carbohydrates in the form of fructose compared to the fresh fruit.
They fight hypertension and improve heart condition.
They have anti-inflammatory properties.
They help against constipation and intestinal discomfort.