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Exotic fruit: The sweet persimmon is so healthy
Persimmon fruits can currently be found in many supermarkets. The exotic fruit not only tastes pure, but is also suitable for fruit salads, jams, pancakes, muffins and cakes. The skin of the so-called god fruit should not be eaten with all varieties, but the pulp is full of healthy ingredients.
The persimmon (Diospyros kaki), originally from East Asia, enriches the range of fruit in winter. The sweet fruit, also known as the god fruit, is full of healthy vitamins and minerals. However, due to the long transport routes, the exotic fruit should not be on the menu too often.
Sharon fruit can also be eaten with the skin in a hard state
As the Lower Saxony State Office for Consumer Protection and Food Safety (Laves) explains on its website, persimmons are the fruit of the persimmon tree, which is native to East Asia and is one of the oldest crops. The persimmon is now also grown in countries such as South Africa, Brazil, Israel, Spain, Italy and France. In Germany, the fruit is offered between October and April.
A new breed of persimmon, the seedless Sharon fruit, is primarily available on the market. This comes from Israel and is named after the fertile Sharon level, explains the Federal Center for Nutrition (BZfE).
The yellow-orange sharon fruit, which looks similar to a tomato, is considered to be particularly aromatic. It can also be eaten in its hard state with a peel because it contains little tannins.
Furry taste is lost during the ripening process
The red-orange persimmon, on the other hand, is spherical and has a mild taste with a tarter component. Unripe fruits have a high tannic acid content.
According to the Laves, these tannins can form an unpleasant coating (furry taste) on the tongue, dry out the mouth and cause a bitter astringent (contracting) taste. The content of tannins in the persimmon fruit depends on the variety.
During the ripening process, the fruit loses its strongly furry taste. Therefore, persimmons should only be eaten when fully ripe if they have a deep orange to pale red skin and give way slightly under pressure.
Because it is not possible to transport them in the ripe state when the fruits become very soft, only unripe fruits are offered in stores. These can then ripen at room temperature and develop their sweet aroma when the skin becomes glassy and the fruit feels almost overripe.
According to the Laves, it is advisable not to eat the skin, but to cut open the fruit and spoon out the flesh, comparable to a kiwi.
Pay attention to quality
The persimmon with its fruity-sweet, slightly vanilla aroma not only tastes pure, but is also suitable for fruit salads, jams, pancakes, muffins and cakes. The fruit also refines spicy dishes - such as fruity sauces and chutneys.
A sweet and spicy persimmon dressing goes well with winter salads with carrots and beetroot, white or red cabbage. The fruit is very healthy and contains plenty of fiber, iron, phosphorus and potassium as well as vitamins A, B and C.
The BZfE points out that quality should be taken into account when shopping. The fruits should have no pressure points. Hard specimens can still ripen at room temperature. Ripe fruit, however, should not be stored in the refrigerator for longer than about two days.
It should be borne in mind that the ecological balance of the fruit - like that of other exotic products - is not particularly good. The fruit has long transport routes and should therefore not be on the menu too often. (ad)
Author and source information
This text corresponds to the requirements of the medical literature, medical guidelines and current studies and has been checked by medical doctors.