From the reports of the news agency: One day, in Voskresensk, near Moscow, in the city market, a robber stole about two kilograms of persimmon from a 64-year-old pensioner and disappeared. Through the efforts of employees of the local criminal investigation department, the criminal was detained in hot pursuit. Probably, the first Europeans who tasted persimmon would not understand the unlucky robber at all – the astringent taste seemed so strange to them. “And why is it only called the food of the gods?” they would probably think. (This is how it is translated from the Latin diaspyros – the name of this fruit). So the Europeans considered persimmon an inedible fruit, until the Indians explained to them what we know from childhood: persimmons cannot be eaten until the first frost (that is, until the “orange tomato” fully ripens – approximately in October-November). By the way, in North America (the place where the Europeans discovered this fruit), the Indians called the persimmon putchamin, pasiminan or pessamin, depending on the dialect of the tribe, from which the English name persimmon came from – persimmon.
The whole world got acquainted with persimmon a little later, in 1855, when the American admiral Matthew Perry discovered Japan to the West, which had been isolated for more than 200 years. Peri returned to the United States not empty-handed – he brought persimmon, which the whole world knows today – Japanese or oriental.
Persimmon has about 500 varieties! Most of them grow in tropical climates. Japanese persimmon is the most common. But the birthplace of the fruit is actually China, from where the fruit spread to other parts of East Asia, and later to Japan. Today, persimmon is grown in many places: from the Himalayas to the Crimea. We are most familiar with 3 types:
Caucasian persimmon or common persimmon. Only this species naturally grows within the former USSR. The fruits are small, fresh unusually tart, astringent, rich in sugar and vitamins. The taste is somewhat reminiscent of dates (but significantly inferior to them), in connection with which the Russian name of the genus arose – persimmon, since in some dialects of Iraq and Iran, the fruits of the date palm (Phoenix dactylifera) are called “persimmon”.
Japanese persimmon or oriental persimmon. It is cultivated along with common persimmon in the former USSR. The fruits of this species are large, somewhat tart in the process of ripening, and often completely lose their astringency in the maturation. Japanese persimmon, contrary to the name, comes from China, dark-fleshed fruits are completely intolerant, even in an unripe state, and ripened with hard pulp, very sweet.
Chocolate persimmon (Chocolate pudding, Black apple, we also call it kinglet). The fruits are similar in shape to a tomato, which changes color from green, at the initial stage of its development, to brown, when ripe. Ripe fruits have a creamy mealy pulp, they are unusually fragrant, sweet and tasty.
Heart apple tree.
Doctors adore Chinese peach (another name for persimmon). And there is a reason!
Persimmon fruits contain a large amount of water, ash (!), Proteins, organic acids, tannins, potassium, calcium, magnesium, phosphorus, iron, a lot of carotene.
In terms of nutrients, persimmon is not inferior to such titans of the fruit kingdom as figs and grapes. And in some respects, this fruit surpasses apples long recognized by medicine. Dietary fiber in persimmons is twice as much as in apples, in addition, it has more sodium, potassium, magnesium, calcium, manganese and iron. Persimmon also contains more antioxidants – substances that can fight free radicals that destroy cellular structures.
Persimmon is an excellent tool for maintaining the health of the cardiovascular system. To prevent atherosclerosis, it is enough to eat 100 grams of fruit daily. The body uses persimmon sugar to nourish the heart muscle. At the same time, the level of glucose in the blood does not reach a peak, as is the case with refined sugar.
It is also useful for “cores” to know that persimmon contains a lot of potassium. Those who take diuretics that remove potassium often have to take supplements with potassium salts. But taking unnecessary medications can be avoided by including persimmons in the diet along with apricots and apples instead. Meanwhile, persimmon itself has a diuretic effect. This is its most important property, which allows us to consider it literally a drug in cardiology. In the resorts of the Caucasus, doctors have long recommended that patients with pathology of the heart and blood vessels eat 2-3 Japanese persimmon fruits a day.
For colds and coughs, it is useful to gargle with the juice of one ripe persimmon mixed with 3.5 tbsp. spoons of warm water.
Persimmon has tonic properties. It improves appetite, increases efficiency, and calms the nervous system. But, due to the high content of easily digestible sugars, persimmon is not recommended for obesity and diabetes.
With urolithiasis, it is also worth turning to persimmon – it is rich in magnesium, which significantly reduces the likelihood of stone formation. In addition, persimmon fruits help to remove sodium salts from the body. And this indirectly unloads the kidneys.
A large amount of beta-carotene and provitamin A contained in persimmons can protect you from cancer. It has been proven that people who eat a lot of fruits and vegetables containing beta-carotene significantly reduce the risk of lung cancer. This is especially important for heavy smokers.
Since persimmon contains a sufficiently large amount of iron, it is useful for anemia.
In folk medicine, persimmon is used for various gastric diseases. This is a dietary product that is recommended for digestive disorders. As a dietary product, persimmon leaf tea is recommended, which contains a large amount of vitamins.
The effect is obvious.
Not only doctors, but also cosmetologists actively use persimmons for their own purposes. This fruit is a part of any kind of cosmetic products: shampoos, masks, creams, etc. Yes, and at home, you can pamper your skin with persimmon.
For example, refresh, protonize and even rejuvenate with a mask: grind the persimmon on a grater, mix the gruel with cream or yolk in equal amounts. Apply for 15-20 minutes, after which the mask is removed with a warm, damp tampon, and the face is rinsed with cold water. The course is prescribed 15-20 masks.
Persimmon treats skin with enlarged pores, prone to acne: Make a mask with a tablespoon of persimmon pulp mixed with whipped protein. It is applied to the skin of the face and washed off after 15 minutes. Make 2-3 masks per week.
Selection and storage.
This fruit is a real femme fatale: as fragrant and pleasant as it requires careful handling.
The fact that the persimmon is ripe is indicated by its bright orange color and brownish leaves. A ripe persimmon should be quite soft. But black dots and spots only indicate that the fruit has begun to deteriorate.
Persimmon must be stored very carefully, avoiding damage to the surface of the fruit.
Persimmon should not be refrigerated if it is not fully ripe. Ripe fruits or their pulp can be stored in the refrigerator for several days, but deep freezing is preferable. Frozen fruits and pulp retain their qualities for more than six months and are used in the preparation of various dishes.
Chocolate persimmon fruits, taken unripe, when they are still firm, turn brown and become softer after a few days. To do this, they need to be put for several days in a warm, sheltered place, but not in the sun. There are other ways to speed up the ripening of persimmons – you can hold the fruits in warm water with a temperature of 30-40 degrees C for 12 hours or prick them with a needle dipped in alcohol.
Why not just cook with persimmon! Syrups, wines, vodkas, jelly, jellies, jams, preserves and compotes are prepared from fresh and dried fruits. Pounded, it is added to flour when baking sweet breads. In cooking, boiled juice of fresh fruits called “bekmez” or “doshab” is used. The seeds serve as a substitute for coffee
Chocolate persimmon can be used as a substitute for chocolate in milkshakes. You can simply mix persimmon pulp with yogurt or lemon juice for an excellent cooling drink. Fully ripe fruits can be mashed, add liquor, vanilla and cream – and a delicious dessert is ready!
The pulp can also be mixed with cream cheese, orange juice, honey and a pinch of salt for an unusual salad dressing.
You can also do:
Fruit salad with chocolate persimmon.
Put one apple, one banana cut into small slices in a salad bowl and add slices of one orange. Cut one large persimmon into 4-5 pieces. Mash another very ripe chocolate persimmon, mix everything. Refrigerate before serving. You can also add 2-3 tablespoons of whipped cream on top.
Oatmeal cookies with persimmon.
In 50 grams of butter or margarine, add 1 cup of sugar, rub well. Lightly beat 1 egg and mix it into the mashed mass. Add 1 cup of chocolate persimmon pulp to it. Mix everything well until a homogeneous mass is obtained. Combine with one and a half cups of wheat flour, half a teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1 teaspoon of grated nutmeg. Mix everything and knead a dense dough. Mix one and a half cups of oatmeal with a quarter cup of chopped nuts (walnuts can be used). Take the resulting dough with a tablespoon, roll each serving in a mixture of oatmeal with nuts and spread on a greased baking sheet. Bake in a preheated oven at 180C.
Chicken with persimmon.
You will need 4 chicken breast fillets, 1 egg, 150 g of field lettuce, 10 tbsp. l. coconut flakes, flour, 1 persimmon, 4 slices of pineapple, pepper, 5 tbsp. l. yogurt, 250 g strawberries, vegetable oil, sugar, 2 tbsp. l. milk, lemon and orange juice, 1/2 tsp. mustard, nutmeg.
Cut the meat into strips and, salt and pepper, roll in flour. Beat the egg with milk and dip the pieces of meat first in this mixture, and then, rolling them in coconut flakes, fry in oil (3 minutes). Divide the entire salad among bowls. Cut pineapple into cubes. Cut persimmon into slices. Cut the strawberries in half and put them together with the persimmon and pineapple to the salad. Mix yogurt, vegetable oil, juices, mustard. Season with salt, pepper, sugar, nutmeg and pour over the salad. Put the chicken and sprinkle with shavings.
Cake with persimmon.
You will need: 1 persimmon, diced and 2 persimmons, cut into wedges, 3 cups cornmeal, 6 raw egg yolks, 2 cans of condensed milk, 250 g butter, 2 1/2 cups milk, 1 pack (200 g) of ready-made biscuit , 2 tbsp. l. peach jam.
Grind the biscuit and butter in a mixer and mix with cornmeal. Place a thin layer of the resulting mixture into a cake tin and bake in a preheated oven for 5 minutes.
To prepare the filling, mix the remaining biscuit-butter mixture thoroughly with milk, condensed milk and whipped yolks. Heat over low heat, stirring constantly, until creamy. Then remove from heat, add diced persimmons, transfer to a baked cake pan and bake until tender.
After that, remove the cake from the oven and release from the form. Lay persimmon slices on top and cover with peach jam. Serve chilled.
This is a feast of spirit, taste and health that persimmon can give us. I wonder what exactly the robber wanted to do with her? This has remained a mystery of the investigation. Well, let it be – but now we know the most important thing: persimmon is truly the food of the gods!