Here we are in the midst of the golden season, and winter gently knocks on the door and reminds for itself with its unique scent of home and comfort. There’s plenty of orange-yellow gifts on the market: persimmon, quince, pumpkin, pear, mandarins, oranges… The fruit with the most divine name from the row is called in this way not by chance – in China persimmon was also called “gods’ food”, believing ancient gods had first tried it.
In Japan they called it “fruit of the Sun”. This respected attitude towards persimmon is not unusual – except for its remarkable taste, it contains brilliant number of vitamins, which are so necessary for the organism in the winter season.
The traditional Chinese Medicine determines persimmon as sweet and cooling, helping the balancing of Yin thus harmonizing the energy “Chi”. Modern medicine also recognizes the therapeutic value of persimmon.
Several researches put it even in front of apples concerning the fight against cardiovascular diseases.
The Jewish University of Jerusalem works on a project aimed at proving that the high level of fibers, phenols microelements and minerals “make persimmon preferable in the diet against atherosclerosis” compared to apples. Another interesting study in the Toyo College of Food Technology in Japan proves the extract from persimmon skin effectively improves the insulin resistance in rats. When rodents’ food was supplemented with this extract for 12 weeks, the expression of insulin signal pathways was significantly enriched – which leads to better receptor sensitivity.
The combination of flavonoids, tannins, betulinic acid and shibuol in the fruit limits the cell oxidative damage, stimulates the dissolving of cancer cells and protects from DNA mutations.
The large amount of iodine make the divine fruit a good mean against thyroid diseases.
|Persimmon – 100 g|
|Calories from fat||3|
|Total carbohydrates||33.5 g|
|Glycemic load (GL)||15|
As every sweet fruit, persimmon has a lot of calories, but they are significantly less compared to a chocolate bar for example. Eat one persimmon daily as it has the property to swell the belly and act as a laxative in some people.
Here is one favorite recipe with the divine fruit:
Persimmon with yoghurt and cashew
Ingredients for 3-4 portions:
400ml yoghurt with around 10% butter content
3-4 mature persimmons
1 handful cashew /raw, soaked the night before and drained away/
Honey or agave nectar
Several fresh mint leafs
Way of preparation:
Crush the nuts, peel and cut the persimmons to pieces after removing the unnecessary parts. Put some yoghurt in a transparent glass, then the fruit, part of the crushed nuts and honey above. Sprinkle with chopped mint leafs on top /optional/. Arrange the ingredients once again in the same order. The last layer should be yoghurt. Decorate with nuts and mint leafs. Leave it in a fridge before serving.