Persimmons are the edible fruit of a number of species of trees in the genus Diospyros. Diospyros is in the family Ebenaceae, and certain species of Diospyros are the sources of most kinds of ebony wood, and not all species bear edible fruit. In color the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.5 to 4 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped. The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit has a high glucose content. The protein content is low, but it has a balanced protein profile. Persimmon fruits have been put to various medicinal and chemical uses.
Like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology the fruit is in fact a berry.
Commercially and in general, there are two types of persimmon fruit: astringent and non-astringent.
The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatably astringent (or "furry" tasting) if eaten before completely softened. However, the sweet, delicate flavor of fully ripened persimmons of varieties that are astringent when unripe, is particularly relished. The astringency of tannins is removed in various ways. Examples include ripening by exposure to light for several days, and wrapping the fruit in paper (probably because this increases the ethylene concentration of the surrounding air). Ethylene ripening can be increased in reliability and evenness, and the process can be greatly accelerated, by adding ethylene gas to the atmosphere in which the fruit are stored. For domestic purposes the most convenient and effective process is to store the ripening persimmons in a clean, dry container together with other varieties of fruit that give off particularly large quantities of ethylene while they are ripening; apples and related fruits such as pears are effective, and so are bananas and several others. Other chemicals are used commercially in artificially ripening persimmons or delaying their ripening. Examples include alcohol and carbon dioxide which change tannin into the insoluble form. Such bletting processes sometimes are jumpstarted by exposing the fruit to cold or frost. The resultant cell damage stimulates the release of ethylene, which promotes cellular wall breakdown.
One traditional misconception is that persimmons are to be ripened till rotten. This is a confusion of the processes of controlled ripening with the processes of decay, possibly arising from problems of translation from Asiatic languages onto English. Rotting is the action of microorganisms such as fungi, and rotting persimmons are no better than any other rotting fruit. Sound persimmons should be ripened till they are fully soft, except that the carpels still might be softly chewy. At that stage the skin might be splitting and the calyx can easily be plucked out of the fruit before serving, which often is a good sign that the soft fruit is ready to eat.
Astringent varieties of persimmons also can be prepared for commercial purposes by drying. Tanenashi fruit will occasionally contain a seed or two, which can be planted and will yield a larger more vertical tree than when merely grafted onto the D. virginiana rootstock most commonly used in the U.S. Such seedling trees may produce fruit that bears more seeds, usually 6 to 8 per fruit, and the fruit itself may vary slightly from the parent tree. Seedlings are said to be more susceptible to root nematodes.
The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm, and remain edible when very soft.
There is a third type, less commonly available, the pollination-variant non-astringent persimmons. When fully pollinated, the flesh of these fruit is brown inside – known as goma in Japan – and the fruit can be eaten firm. These varieties are highly sought after and can be found at specialty markets or farmers markets only. Tsurunoko, sold as "Chocolate persimmon" for its dark brown flesh, Maru, sold as "Cinnamon persimmon" for its spicy flavor, and Hyakume, sold as "Brown sugar" are the three best known.
Before ripening, persimmons usually have a "chalky" taste or bitter taste.
Advantage of Persimmon
The fruit is low in calories (provides 70 calories/100g) and fats but is rich source of dietary fiber.
Even if you've never had a persimmon, you can tell they are Fall's fruit: the autumnal oranges and reds of the fruit hint at the fact that these fruits are ripe for the picking in the leaf-changing months. In the interest of eating with the seasons, we've rounded up some reasons why persimmons are good for your waistline.
Even if you've never had a persimmon, you can tell they are Fall's fruit: the autumnal oranges and reds of the fruit hint at the fact that these fruits are ripe for the picking in the leaf-changing months. In the interest of eating with the seasons, we've rounded up some reasons why persimmons are good for your waistline.
Fiber source
Just one persimmon contains six grams of fiber, which is already about a quarter of your recommended daily value. Fiber digests slowly, so it keeps you fuller longer.
Cravings cure: The fiber in persimmons, called pectin, is responsible for another appetite-controlling feature: pectin helps regulate blood-sugar levels to keep them from spiking, which can help prevent blood-sugar-crash-related cravings.
Flat belly
Persimmons are known for their stomach-soothing properties, so eating the fruit may help you feel less bloated or constipated. Note, however, that in rare cases, eating too many persimmons, especially on an empty stomach, can lead to a bezoar (an intestinal obstruction) because of the fruit's highly fibrous properties.
These aren't the only reasons to hunt down persimmons at your local grocery store. Persimmons contain high levels of antioxidants like vitamins A and C. When choosing persimmons, keep in mind that there are two different varieties: hachiya, which are orange-red, shaped like acorns, and soft and jelly-like when fully ripe; and fuyu, which are yellow-orange, shaped like tomatoes, firmer when ripe, and can be sliced like apples.
Persimmons contain health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
Fresh persimmons contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zea-xanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
Zea-xanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent "Age-related macular related macular disease"(ARMD) in the elderly.
They are also a very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin...etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese, and zinc). Copper is also required for the production of red blood cells.
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