| Persimmons benefits |
Persimmons origins go back to ancient China. Fate intervened in the 1880Â’s when a
United States Commander brought back a native Japanese persimmon variety to
Washington, D.C. Now, persimmons are grown in California where hundreds of
different varieties flourish.
What are the health benefits of persimmons? The health benefits of this bright orange
colored fruits are highly related to their rich contents of fibers, vitamins A and C.
Researchers from Israel found that the contents of total, soluble, and insoluble dietary
fibers, total phenols, epicatechin, gallic and p-coumaric acids, some minerals in
persimmons are significantly higher than in apples. [1]
Although there are countless different varieties of persimmons, only two are
commercially available. There are distinguishable by their shape.
Hachiya: This type of persimmon makes up approximately 90 percent of the available
fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft
ripe.
Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but
looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still
firm.
Persimmons
Serving Size: 168
Amounts Per Serving % Daily Value
Calories 120
Calories from Fat 5
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 31g 10%
Dietary Fiber 6g 24%
Sugars 25g
Protein 1g
Vitamin A 70%
Vitamin C 20%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Availability, Selection, Storage, Preparation
Persimons are widely available September through December, with a peak during
November.
Choose persimmons with deep red undertones. Look for persimmons that are round,
plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or
cracked skin and missing the green leaves at the top. Select ripe persimmons only if
you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen.
Ripen persimmons at room temperature in a paper bag with an apple or banana. Store
them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because
overripe persimmons quickly turn to a mushy texture.
Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while
the acorn-shaped Hachiyas will be very soft and juicy.
Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your
mouth — not very pleasant. The tartness will go away as the fruit ripens.
* Wash Fuyu persimmons, remove core and leaves, and slice or eat whole.
* Rinse Hachiya persimmons and slice in half. Remove seeds and spoon fruit out of
skin.
* Add firm Fuyu persimmon slices to salads.
* Puree Hachiya persimmon flesh and add it to drinks, smoothies, or fresh fruit sauces.
You can also use the puree to make cookies.
* Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of low fat
cheese.
* Mix cubed Fuyu with grapes, pomegranate seeds, cubed apple, and sliced kiwi for a
colorful fall salad.
* Top hot or cold cereal with cubed pieces of bright orange Fuyu.
* Make salsa with a twist ― add chopped Fuyu, onion, tomatillo, cilantro, and chili
Serrano and mix together.
* Start your morning off right! Add chopped or blended Fuyu persimmons to your
pancakes, waffles, and French toast.
* Have an instant persimmon sherbet! Simply cut off a piece of the pointed tip of the fruit,
tightly wrap the fruit, and freeze for up to three months. Defrost the fruit in the refrigerator
for about four hours, scoop the fruit, and enjoy!
United States Commander brought back a native Japanese persimmon variety to
Washington, D.C. Now, persimmons are grown in California where hundreds of
different varieties flourish.
What are the health benefits of persimmons? The health benefits of this bright orange
colored fruits are highly related to their rich contents of fibers, vitamins A and C.
Researchers from Israel found that the contents of total, soluble, and insoluble dietary
fibers, total phenols, epicatechin, gallic and p-coumaric acids, some minerals in
persimmons are significantly higher than in apples. [1]
Although there are countless different varieties of persimmons, only two are
commercially available. There are distinguishable by their shape.
Hachiya: This type of persimmon makes up approximately 90 percent of the available
fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft
ripe.
Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but
looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still
firm.
Persimmons
Serving Size: 168
Amounts Per Serving % Daily Value
Calories 120
Calories from Fat 5
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 31g 10%
Dietary Fiber 6g 24%
Sugars 25g
Protein 1g
Vitamin A 70%
Vitamin C 20%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Availability, Selection, Storage, Preparation
Persimons are widely available September through December, with a peak during
November.
Choose persimmons with deep red undertones. Look for persimmons that are round,
plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or
cracked skin and missing the green leaves at the top. Select ripe persimmons only if
you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen.
Ripen persimmons at room temperature in a paper bag with an apple or banana. Store
them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because
overripe persimmons quickly turn to a mushy texture.
Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while
the acorn-shaped Hachiyas will be very soft and juicy.
Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your
mouth — not very pleasant. The tartness will go away as the fruit ripens.
* Wash Fuyu persimmons, remove core and leaves, and slice or eat whole.
* Rinse Hachiya persimmons and slice in half. Remove seeds and spoon fruit out of
skin.
* Add firm Fuyu persimmon slices to salads.
* Puree Hachiya persimmon flesh and add it to drinks, smoothies, or fresh fruit sauces.
You can also use the puree to make cookies.
* Slice Fuyu and spread with lime juice, salt, and chili powder. Eat with a slice of low fat
cheese.
* Mix cubed Fuyu with grapes, pomegranate seeds, cubed apple, and sliced kiwi for a
colorful fall salad.
* Top hot or cold cereal with cubed pieces of bright orange Fuyu.
* Make salsa with a twist ― add chopped Fuyu, onion, tomatillo, cilantro, and chili
Serrano and mix together.
* Start your morning off right! Add chopped or blended Fuyu persimmons to your
pancakes, waffles, and French toast.
* Have an instant persimmon sherbet! Simply cut off a piece of the pointed tip of the fruit,
tightly wrap the fruit, and freeze for up to three months. Defrost the fruit in the refrigerator
for about four hours, scoop the fruit, and enjoy!
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ARTICLES IN THIS WEB SITE IS FOR YOUR REFERENCE ONLY. IF YOU HAVE ANY QUESTION, YOU SHOULD CONSULT WITH YOUR
DOCTOR IMMEDIATELY. ALL RIGHTS RESERVED 2008. DO NOT COPY NOR TRANSFER ARTICLES TO OTHER WEBSITES NOR OTHER
FORMS OF PUBLICATIONS. Privacy Policy. ARTICLE INDEX
PHYTONUTRIENTS AND DRUG PRODUCTS. THIS WEBSITE ALSO TALKS ABOUT SOME POPULAR HEALTH ISSUES AND DISEASES.
ARTICLES IN THIS WEB SITE IS FOR YOUR REFERENCE ONLY. IF YOU HAVE ANY QUESTION, YOU SHOULD CONSULT WITH YOUR
DOCTOR IMMEDIATELY. ALL RIGHTS RESERVED 2008. DO NOT COPY NOR TRANSFER ARTICLES TO OTHER WEBSITES NOR OTHER
FORMS OF PUBLICATIONS. Privacy Policy. ARTICLE INDEX
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