Persimmon

Persimmon is a very tasty fruit that is commonly referred to as “the fruit of the gods.” The name of this fruit was derived from the Greek word Diospyros. It is a perennial plant that produces fruits all year round. Each fruit is usually light yellow-orange to dark reddish orange in color. The size of the fruit will also vary but on an average the fruit size is about 1.5-9 cm in diameter. The fruit is almost always spherical in shape but it does resemble tomatoes. The calyx is always attached to the stem of the fruit and is very difficult to remove the fruit when it’s unripe. It becomes easier to remove as the fruit ripens and this makes it resemble a tomato even more.

 

History of the Fruit

This fruit species originated in China where the fruit was used very commonly. Later on, seeds from the trees were bought to the US by Commodore Perry in 1852. These seeds were planted all around the Washington area resulting in the same Chinese variety of fruit called the D. Kaki species.

 

Culinary Uses of the Fruit

There are two types of persimon that are cultivated and one has high amounts of tannins which make it not edible while other varieties are sweeter, seedless and easy to cook. The fruit can be cooked, eaten raw, dried out and even preserved. The actual variety of fruit will decide its use as the higher tannin levels make the fruit inedible in several varieties. Most Japanese varieties are however very good for eating and cooking too.

  • This original Chinese variety is very rich in tannins and can be very sour if it’s eaten raw. Once it becomes ripe, it has a soft mushy interior that makes it ideal for consumption and it is also supposed to be very good for the heart.
  • The American variety is very soft and sweet and is one of the best fruits that can be cooked into steamed puddings.
  • The Goma variety are cultivated in Japan is very tasty and rare. This fruit is very popular in Japan and the fruit can be eaten ripe but it can be found only in specialty restaurants.

 

Cuisines That Use the Fruit

The fruit is used in many cuisines. For example, Japanese cuisine, and American cuisine use the fruit in their diet to create recipes. Generally, the fruit is grown in large amounts in Mexico, Europe, Asia, and the Philippines and they use the fruit in their daily diet to flavor foods and as a dessert fruit.

 

Preferable Cooking Methods

The fruit can be prepared in many ways but it can also be eaten raw after scooping the flesh out of the rind. The flesh is also collected for cooking into puddings and other recipes. The entire fruit can be cooked into syrups, jams, puddings, and even dried out as a form of dry fruit jelly.

 

Popular Persimmon Recipes

There are many recipes that are prepared all over the world. A few popular examples are as follows-

  • Persimmon puddings are very commonly prepared in the US. The pulp is mixed with sugar, flour, baking powder and eggs to create the pudding. The pudding can be baked or steamed
  • Fuyu versions are commonly dried to create the typical taste of figs
  • Bundt cakes are also cooked with Persimmons in them but here too Fuyu versions are preferred.
  • A fruit based griddle pancakes are ideal for the autumn season too.
  • This fruit is also commonly used in chutneys, cookies and even for granola bars.

 

Nutritive Value of Persimmons

The fruit is exceptionally rich in glucose and has a very balanced protein level. The fruit is also very rich in vitamins and minerals. These fruits are very rich in Vitamin A, Vitamin B6, potassium, and Vitamin C. the fruit is also incredibly rich in fiber. A single fruit that is 168 Gms in weight will have 118 calories. The total fat content and cholesterol content of the fruit is zero and this makes it a really desirable fruit for dieters. Total sodium content is about 2 mg, and carbohydrate levels are 31 Gms. 

 

Persimmon Consumption Criteria

Persimmon recipes are can be made only with ripe Persimmons. That means the fruit has to look red and shiny without any blemishes. It is available all through the year but Fuyu and Hachiya versions are ideal for cooking and eating. Avoid all fruits that are sour or astringent in taste. Store the fruits in a paper bag at room temperature.

 

Buying/Storing Tips

The fruit is readily available all through the year. The fruit can be ordered online through specialty Persimmon sites but the fruit has to be cooked right away.

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