Rich in fiber and carotenoids, persimmon is a fruit native to China (but the national fruit of Japan), cultivated in southern Europe, and in particular in France near Toulon. Available in autumn, it is now easily found on our shelves. This is a good thing because the benefits of persimmon are unanimous!
IDENTITY RECORD
Name : Khaki, Japanese plaster
Family: Ebenaceae
Scientific name : Diospyros khaki
Varieties: Sharon, Hachiya, Fuyu, Rojo brillante, Persimmon
Caloric value: 127 kcal / 100 g
High season: October – January (calendar)
Producers: Japan, China, Spain, Algeria, United States, New Zealand
France: PACA
Storage: 4 or 5 days at room temperature or in the refrigerator
Originally from China and the national fruit of Japan, persimmon is first the name of a tree from the Ebenaceae family, also called persimmon. Whether its leaves, stems, bark or fruit, all parts of this tree have medicinal value.
For simplicity, the word “persimmon” is also used to designate the fruit of the tree, but it is also known under the name of “caque fig” or “plaquemine”. In France, the high season persimmon is between October and January.
When it is not ripe or is still green, it has a pungent taste. Persimmon is not edible at this stage. Recognized for its similarity to tomatoes, persimmon is a real delight when consumed when ripe: it is then sweet and sweet with a tender and mellow flesh. In addition, the health benefits of persimmon may blow you away …
The benefits of persimmon
Khaki matters more than 2,000 varieties the most common of which on the stalls are: European persimmon (round, smooth and orange) which is eaten very ripe, otherwise its skin turns out to be very astringent; the Sharon (firm, soft and sweet flesh) that can be eaten to the fullest like an apple, then the Fuyu with a fine vanilla flavor, very demanding in terms of heat and whose flesh is non-astringent.
Khaki full of vitamins (A, B and C), mineral salts (potassium, phosphorus, calcium, magnesium, sodium, manganese and selenium) fiber and antioxidants beneficial to health.
Excellent energizing and invigorating, persimmon helps fight harmful bacteria thanks to the vitamin C it contains. Also recognized for its antioxidant properties conferred by carotenoids, tannins and flavonoids (gallic acid, catechins, proanthocyanidin) it contains, it is effective in treating coronary heart disease.
Khaki stimulates the immune system by participating through its properties to strengthen the immune system and fight against colds, coughs and flu.
Other advantages of persimmon
Persimmon has other health benefits:
- Rich in antioxidants, persimmon helps fight oxidative stress responsible for the development of several cancers, such as colon cancer.
- Its consumption helps to make the skin beautiful and soft ; it helps take care of the epidermis.
- He also helps reduce bad cholesterol levels and triglycerides thanks to its fiber composition, which makes it effective against cardiovascular disease.
- Khaki protects the stomach, cleanses the intestines and promotes digestion by its fiber content.
- Its leaves are useful against diabetes thanks to its antioxidant properties.
- It participates in the growth of children and improves eyesight.
How to choose a good persimmon?
For choose a good persimmon we take care that it is ripe, the skin dark red, even brown because it is then that it is the sweetest. It is also checked that the skin is very smooth, without bruising, and that the calyx and the peduncle of the fruit are not damaged.
Persimmon is a very fragile fruit to handle with great care. We can keep it at room temperature and in the open air for one or two days. It can also be kept for a few days in the crisper of the refrigerator when it is ready.
Persimmon can bite like an apple when it is still firm or eaten with a spoon when it is soft. Whether in nature, in fruit salads or cooked in jam, compote or in a crumble, persimmon lends itself to all your desires.
Persimmon mousse recipe
Ingredients
- 2 persimmons
- 20 cl of cream
- 2 tablespoons of powdered sugar
- 1 tablespoon of lemon juice
Preperation
- We peel the persimmons and cut them into pieces.
- Then we pass them in a blender, with the sugar and lemon juice.
- Then when the mixture is homogeneous, add the cream and whip until a foam is obtained.
- Finally, the mousse is placed in cups and left to stand for 3 to 4 hours in the refrigerator.