What is Persimmon?
Persimmon is the name given to a number of different species of highly similar fruits from the same scientific family, Diospyros. There are two main types of persimmon fruit: astringent and non-astringent. Hachiya persimmons are the most common kind of astringent persimmon fruit. Astringent persimmons contain a high concentration of tannins and can have an unpleasant taste if consumed before they are fully ripe. Once ripened and soft, however, they develop a delicious sweet and sugary flavor.
Non-astringent persimmons, on the other hand, are sweeter and contain a lower amount of tannins. In fact, non-astringent
varieties like fuyu persimmons can be enjoyed even before they are fully ripe. The non-astringent persimmon taste is usually
described as sweet and slightly crunchy.
Persimmons are rich in vitamin A, vitamin C, vitamin E, and vitamin B6, as well as dietary fiber, manganese, copper, magnesium, potassium, and phosphorous. They also contain organic compounds that include catechins, gallocatechin, betulinic acid, and various carotenoid compounds that fall within the B complex of vitamins.
Persimmons have many health benefits which includes their ability to improve eye health, reduce signs of aging, prevent various types of cancer, improve digestion, boost your immune system, lower cholesterol, increase metabolism, strengthen the bones, boost cognitive function, lower blood pressure and Skin care.
History Of Persimmon
Japanese persimmons, ‘Diospyros kaki L.,’ were introduced into the United States from Japan by Admiral Perry who discovered the fruit growing on the coast of Southern Japan in 1851. In William Bartram’s book, Travels, page 38 he wrote: “I observed in the ancient fields….Persimmon….diospyros….(the Indians) inform us, that these trees were grown by the ancients on account of their fruit, as being wholesome and nourishing food.
Though these are natives of the forests, yet they thrive better, and are more fruitful in cultivated plantations and the fruit is in great estimation with the present generations of Indians.” William Bartram wrote on page 286, that in Pennsylvania he had observed the crown bird or cedar bird, “Ampelis garrulus,” feeding on the American Persimmon fruit “(Dyospyros Virginiana)”, “in November and December they appear in smaller flights, feeding on the fruit of the Persimmon.”
Most of the early Japanese persimmon introductions in 1828 were sprouted from seed in Washington, DC, but were unsuccessful, because of the unusually cold winters experienced during that period. The USDA introduced grafted cultivars of Japanese persimmon into California and Georgia beginning in 1870, and many of these experimental persimmon tree trials were begun in Central Florida in the early 1900’s at the University located in Gainesville, Florida.
One thousand cultivars of Japanese persimmon are available from Japan, but from the hundreds of tree cultivars tested in the United States during the past years, only a handful of commercial trees should be considered by the home gardener for reliable fruit production. The cultivars of Japanese persimmon trees recommended for home gardeners are Fuyu, Fuyugaki, Giant Fuyu, Chocolate, Eureka, Hachiya, Jiro, Tam-o-pan, and Tanenashi.
Many cultivars were planted in Florida by Professor Hume of the University of Florida at Gainesville, Florida during the early 1900’s. The trees were a sensation because of the prolific early bearing and the observation that the trees ripened into large crops of colorful, juicy fruit in late fall when very few fresh delicacies are available. Reports of early Japanese persimmon tree orchards show that in excess of 22,000 trees were being grown commercially in Florida alone. The Japanese persimmon trees are classifieds into two categories using two terms that confuse most people.
The use of the term “non” is interpreted by most people as a negative, meaning a tree that demonstrates a less desirable quality. Japanese persimmon trees produce fruit that is non-astringent or astringent. The non-astringent term in this case is more desirable for eating to the prevailing garden public, because it contains a “non” bitter taste in the green or hard fruit state. Eventually the astringent Japanese persimmon fruit will develop a juicy, flavorful, very desirable, taste when it ripens to the point of being soft.
The peak flavor of a Japanese persimmon never really climaxes until both the non-astringent and the astringent persimmon both ripen completely on the tree to the point of softness. The use of these terms in recommending the purchase of Japanese persimmon trees has been unfortunate, to the point of discouraging many gardeners from planting trees of the astringent persimmon cultivars. Plum trees, for instance, are not classified into two categories of sour and sweet, even though a hard green plum before fully ripening is sour to taste, yet it becomes pleasantly sweet and juicy in the soft colored stage.
Some botanist historians argue that the Japanese persimmon tree documented as growing there one thousand years ago actually originated in China. This argument is often repeated by academics, when national origins of plants are debated about many other plants, but the argument is meaningless. It is realized by geologists that the land boundary of Japan was united to the continent of Asia at some past period of ancient history.
Japanese persimmon fruits are produced in great numbers by California orchardists and the fruit begins showing up on grocery shelves around Thanksgiving. South American persimmon fruit production matures at different seasons than persimmons, ripening period in America, so that many grocery stores can stock this delicious tasty fruit year round. Japanese oriental fruits can be stored for two months for future consumption at a refrigerator temperature of 30 degrees Fahrenheit. Japanese persimmons grown from seed can grow to 40 feet tall; however, modern grafted cultivars rarely grow very tall. Fruit shapes vary wildly from plum, tomato, and heart-shaped to square, oval, tear drop, and lobed or many combinations in between.
The small yellow wax-like flowers fill the air with a sweet pleasant aroma. The flowers may or may not require cross pollination, and will mature into a various array of sizes–up to one pound each—and the color ranges from yellow to dark-reddish orange. The wood is among the hardest known to man, being highly prized and desirable for wood carving by Japanese artists. The Japanese persimmon tree is a very important landscape specimen tree because of the deep green waxy leaves that turn such brilliant colors in the fall, often appearing like a brightly lit Christmas tree in the landscape.
The American persimmon, ‘Diospyros virginiana,’ was found growing in Virginia by the early American Captain John Smith in 1609, who described the tree and the persimmon fruit in great detail and as tasting like an apricot. William Bartram, the famous early American botanist encountered the native American persimmon trees, ‘Diospyros virginiana,’ as documented in his book, Travels, of 1773. The native American persimmon was also brought to the attention of early American Presidents and plant collectors, George Washington and Thomas Jefferson.
American persimmons contain a few seeds in the juicy, pinkish-orange fruit which often ripens in September. These delicious fruits have a natural juicy, sweet, fruity taste when overripe in the pinkish-orange stage and should never be picked from the tree until plump, soft to the touch, and completely ripe.
The American persimmon grows in almost every forest habitat of the United States, and the hard wood of the trees is valued by mountain wood carvers for its decorative grain. The wood is also in high demand for the manufacture of golf clubs prized for the durability and bounce projectability of golf balls coming in contact with the golf club wood.
Types Of Persimmon Trees
Of the hundreds of varieties of persimmon cultivated in the United States, there are only two of commercial importance, the Fuyu and the Hachiya. They can be purchased fresh or dried. Other, more obscure persimmons, may be available locally or in specialty food markets. Here are the types of persimmon you may find in stores or at farmers’ markets.
- Chocolate persimmon: Its brown-streaked flesh and faint chocolate flavor give this persimmon its name.
- Fuyu: This pale to bright orange, tomato-shaped variety makes up most of what’s in the market today. Because it has no tannins, it is not astringent like the Hachiya, and can be eaten while still firm. It is crisp, sweet, and crunchy, rather like a Fuji apple. The reddish-orange Giant Fuyu (also known as Jumbu or Hana Fuyu) is also sometimes available.
- Hachiya: Shaped like an acorn and about the size of a medium peach, the Hachiya persimmon has shiny, bright orange skin. It is extremely astringent until it is so soft that the flesh can be eaten like a pudding. When soft-ripe, the skin dulls and Hachiya persimmons become incredibly sweet.
- Sharon fruit: Named after the valley of the river in Israel where the fruit is primarily grown, the Sharon fruit is a plump, nearly seedless persimmon that’s about the size of a tomato. It has pale orange to brilliant red-orange skin. Its flavor is mild and sweet. Like the Fuyu, it doesn’t have astringent tannins and can be eaten while still firm.
- Tanenashi: This persimmon is primarily grown in Florida. It is cone-shaped with a yellow-orange skin. Like the Hachiya, this persimmon is astringent and should be eaten when soft-ripe.
Nutrition Value of Persimmon
Persimmons are rich in vitamin A, vitamin C, vitamin E, and vitamin B6, as well as dietary fiber, manganese, copper, magnesium, potassium, and phosphorous. They also contain organic compounds that include catechins, gallocatechin, betulinic acid, and various carotenoid compounds that fall within the B complex of vitamins. The long list of health benefits that this interesting fruit can confer on people is primarily due to the presence of the above-mentioned vitamin and mineral content, as well as some organic compounds.
Amount Per 100 grams
- Calories 127
- Total Fat 0.4 g
- Cholesterol 0 mg
- Sodium 1 mg
- Potassium 310 mg – 8% RDA
- Total Carbohydrate 34 g – 11% RDA
- Protein 0.8 g – 1% RDA
- Vitamin C 110% RDA
- Calcium 2% RDA
- Iron 13% RDA
Rich in Fiber
Having too much cholesterol, especially “bad” LDL cholesterol, can increase the risk of heart disease, stroke and heart attack. Foods high in soluble fiber, such as fruits and vegetables, can help lower high cholesterol levels by helping the body excrete excess amounts of it.
Persimmons are a high-fiber fruit that has been shown to lower LDL cholesterol levels. One study found that adults who consumed cookie bars containing persimmon fiber three times a day for 12 weeks experienced a significant decrease in LDL cholesterol, compared to those who ate bars that did not contain persimmon fiber.
Fiber is also important for regular bowel movements and can help reduce high blood sugar levels. Soluble fiber-rich foods like persimmons slow carbohydrate digestion and sugar absorption, which helps prevent blood sugar spikes. A study in 117 people with diabetes showed that increased consumption of soluble dietary fiber led to significant improvements in blood sugar levels. Plus, fiber helps fuel the “good” bacteria in your intestines, which can positively impact your digestive and overall health.
A 3.5 ounce portion, which is 100 grams, of persimmon contains 127 calories. With 1.3 calories per gram, the persimmon is considered a low-energy dense food, which means it is low in calories compared to its weight in grams. Eating a diet filled with low-energy dense foods like the persimmon helps you keep your calorie intake low while still keeping you full, which is a good way to lose weight.
Carbs, Protein and Fat
The persimmon is high in carbs and contains a negligible amount of fat and protein. A 3.5-ounce portion has 33.5 grams of carbs, 0.4 grams of fat and 0.8 grams of protein. Carbs, fat and protein are all essential nutrients that play different roles in your body. Carbs are your body’s primary source of energy and are used to fuel physiological functions as well as physical activity. Fat helps you absorb fat-soluble vitamins and provides cushioning for your organs. Protein is used to make hormones and enzymes and repair tissue.
High in Vitamin C
One 3.5-ounce persimmon contains 66 milligrams of vitamin C — almost as much as an orange, and meets 110 percent of the daily value. Vitamin C is a water-soluble vitamin known for its antioxidant properties. As an antioxidant, vitamin C protects your cells against free radicals, which may in turn help reduce your risk of heart disease and cancer. Vitamin C is also needed to make collagen, which is the protein that helps heal your cuts.
Source of Iron and Calcium
You might find it a bit surprising, but the persimmon is also a source of iron and calcium. One 3.5-ounce persimmon contains 2.5 milligrams of iron, meeting 14 percent of the daily value. Iron is an essential mineral that helps carry oxygen throughout your body. The same serving of persimmon also contains 27 milligrams of calcium, meeting 3 percent of the daily value. Calcium is the most abundant mineral in the body and is necessary for healthy bones and teeth.
Rich Source Of Phytochemicals
The fruit is a rich reserve of assorted phytochemicals – catechins and polyphenolic antioxidants. Catechin is a powerful anti-inflammatory and anti-infective agent. Thus, it could aid in warding off unwanted inflammatory reactions and infections.
Amazing Health Benefits of Persimmon
1. Reduces Cancer Risk
Persimmons are packed with antioxidants which helps neutralise free radicals, the by-products of cellular metabolism, that can mutate healthy cells into cancerous ones and damage various organ systems. Persimmons have high levels of vitamin C and A, as well as phenolic compounds like catechins and gallocatechins, which are directly connected to preventing different types of cancer.
Persimmons contain betulinic acid, which is a proven anti-tumor compound. This can reduce the chances of contracting tumors by inducing apoptosis, also known as programmed cell death, and if you already have a tumor, it can reduce the size and stop cancer from metastasizing.
Nutrition Health Benefits of Persimmon
2. Boosts Immunity
Persimmons contains vitamin C which helps boost immunity by stimulating the immune system and increases the production of white blood cells, which are the primary line of defense for the body against microbial, viral, and fungal infections, as well as foreign bodies or toxins.
3. Aids in Digestion
Persimmons are a good source of dietary fiber which helps the body process food in a more efficient way by adding bulk to the stool, stimulating peristaltic motion to move the food through the digestive tract, increasing secretions of gastric and digestive juices, and relieving symptoms of constipation and diarrhea.
4. Improves Vision
Persimmons contain Zeaxanthin, a member of the B complex of vitamins which is directly linked to improved eye health due to its behavior as an antioxidant substance. Studies show that this compound reduces macular degeneration, cataracts, and night blindness.
5. Controls Blood Sugar
Persimmons has potassium which acts as a vasodilator and helps lower blood pressure, thereby increasing blood flow to various parts of the body. Low blood pressure also reduces strain on the cardiovascular system and prevents various heart diseases from occurring. Persimmons also contain various vasodilating organic compounds that further lower blood pressure, making them a very good fruit for heart health.
6. Regulates Blood Circulation
Persimmons contain copper which is essential for the production of red blood cells. Without copper, you cannot uptake various essential nutrients to make additional hemoglobin. Increased circulation of healthy red blood cells increases cognitive function, muscle tone, metabolism, and energy levels, as well as wound repair and cellular growth.
7. Increases Metabolism
Persimmons contain elements of the B complex of vitamins like pyridoxine, folic acid, and thiamin, which are all essential parts of various enzymatic processes and metabolic functions throughout the body. And these elements ensure that your body’s systems function efficiently and effectively, thereby increasing your overall metabolism.
8. Aids in weight Loss
Dietary fiber in persimmons provides satiety which makes one fill fuller for longer and prevents overeating and snacking between meals.
9. Reduces Water Retention
Persimmon is a diuretic in nature and can help prevent water retention as well as increase the amount of urine flowing through the kidneys. High in potassium, it ensures that no significant mineral is lost during urination.
10. Reduces Inflammation
Persimmon contains polyphenolic antioxidants and catechins which are phtochemicals and has inflammatory property.This property helps in preventing the attacks of infectious diseases.
11. Prevent Tumor Development
Along with the antioxidant properties that reduce the chances of cancer, you can also lower your risks of developing tumors. Persimmons contain betulinic acid, which is a proven anti-tumor compound. This can reduce the chances of contracting tumors by inducing apoptosis, also known as programmed cell death, and if you already have a tumor, it can reduce the size and stop cancer from metastasizing.
12. Prevent Premature Aging
Persimmons are rich in a number of vitamins, specifically vitamin A, beta-carotene, lutein, lycopene, and cryptoxanthin. These vitamins function as antioxidants in the body to reduce oxidative stress and prevent signs of premature aging, like wrinkles, age spots, Alzheimer’s disease, fatigue, loss of vision, muscles weakness, and a number of other conditions.
13. Control Blood Pressure
Potassium is another mineral found in significant quantities in persimmons. Potassium can act as a vasodilator and lower blood pressure, thereby increasing blood flow to various parts of the body. Low blood pressure also reduces strain on the cardiovascular system and prevents various heart diseases from occurring. Persimmons also contain various vasodilating organic compounds that further lower blood pressure, making them a very good fruit for heart health.
14. Loaded with Antioxidants
Antioxidants are compounds that help fight off harmful free radicals to prevent damage to cells and reduce the risk of chronic disease. Some research has shown that antioxidants could protect against conditions like heart disease, cancer and diabetes. Persimmon fruit is jam-packed with beneficial antioxidants. A 2012 study out of Korea published in Preventive Nutrition and Food Science analyzed persimmon juice and found that it was especially rich in gallic acid and epicatechin gallate, two compounds with antioxidant properties. In addition to persimmons, other high antioxidant foods include berries, cilantro, dark chocolate and cinnamon.
15. Promotes Regularity
Including persimmon fruit in your diet may help prevent constipation and increase regularity. Persimmons are a high-fiber food; each serving provides a whopping 6 grams, knocking out almost a quarter of your daily fiber needs. Fiber moves through the body undigested, adding bulk to the stool and promoting regularity. A 2012 analysis made up of five studies showed that dietary fiber was effective in increasing the frequency of bowel movements in patients with constipation.
Make sure you stick to sweet persimmons, as the astringent varieties are higher in tannic acid and may actually be associated with constipation. Tannic acid can decrease intestinal secretions and slow down the movement of the digestive tract. Other constipation natural remedies include drinking plenty of water and warm liquids, eating other high-fiber foods, and increasing your physical activity.
16. Reduces Cholesterol Levels
Cholesterol is a fat-like substance found throughout the body. While we need a certain amount of cholesterol, if too much builds up in the arteries, it can cause them to harden and narrow, forcing your heart to work harder to pump blood throughout the body.
Some studies have shown that persimmon fruit could effectively help lower cholesterol levels. In one study published in the Annals of Nutrition & Metabolism, 40 participants were given a bar containing either a low or high dose of persimmon fiber three times daily for 12 weeks. By the end of the study, both groups had significant decreases in their levels of bad LDL cholesterol.
Similarly, an animal study published in the Journal of Nutrition showed that eating persimmon decreased total and bad LDL cholesterol as well as triglycerides in rats. Other ways to help lower cholesterol naturally and fast include exercising regularly, eating plenty of soluble fiber and increasing your intake of omega-3 fatty acids.
17. Macular Degeneration:
Zea-xanthin, an important dietary carotenoid found in persimmon, provides a light-filtering function, preventing macular degeneration in the elderly.
The high sugar and fructose contents in persimmon reinforce the body with energy and helps relieve symptoms of stress and fatigue. This makes it ideal for children and people who practice sports and other physical activities.
19. Cardiovascular Health
Persimmon contains high levels of potassium, which reduces high blood pressure and prevents other heart conditions associated with hypertension.
20. Brightens Skin Tone
Persimmon face mask is very effective in brightening the skin tone. It is packed with vitamin A, E and carotene which provide a natural glow to the skin. Apply persimmon puree on the face and wash it off after 20 minutes to improve skin complexion.
21. Controls Oil Secretion
Excess sebum production leads to clogged pores, causing pimples and uneven skin tone. Mix persimmon puree with cucumber juice and apply it on the face every alternate day to unclog the pores and control oil secretion.
22. Delays Signs of Ageing
Persimmon is a natural anti-ageing skin treatment, which can make the skin look younger and healthy with regular usage. It fights the free radicals in the body; thus delaying the signs of ageing.
23. Prevents Fine Lines & Wrinkles
Persimmon contains an antioxidant called lycopene, which acts as a natural sunscreen to protect from harsh UV rays. Consumption of 16 milligrams of lycopene daily fights cellular damage and retains the moisture in the skin to prevent fine lines and wrinkles.
24. Promotes Healthy Hair
Persimmon contains important nutrients like Vitamin A, B and C, which are excellent stimulants for healthy hair.
25. Natural Anti-Haemorrhoid
Japanese persimmon is known to possess anti-hemorrhagic properties. No wonder it has been used in controlling excessive bleeding from wounds since time immemorial.
26. Good For Hypertension
Sodium, when included excessively in diet, can trigger hypertension. Persimmon is known to possess low levels of sodium. Hence, it can be used as a part of a balanced low-sodium diet designed for those who have hypertension.
27. Helps In Improving Production Of Red Blood Cells
Copper, present in this fruit, helps in proper iron absorption. This, in turn, helps in the production of red blood cells.
28. A Natural Relief For Hiccups
Japanese persimmon is widely used by Chinese medical practitioners in the treatment of hiccups.
29. Keeps Liver Healthy
Persimmon is rich in antioxidants, which scavenge the harmful oxygen-derived free radicals in our body. It also reduces the effect of toxic materials and prevents cell damage. This eventually results in a detoxified body and a healthy liver.
30. Reduces Water Retention
Being diuretic in nature, persimmon can put a stop to water retention as well as increase the amount of urine flowing through the kidneys. High in potassium, it ensures that no significant mineral is lost during urination.
Persimmon vs. Tomato
Take a quick look at a persimmon and you might accidentally confuse it for a wonky-looking tomato. These two fruits share similar features; they are both round with a green top and can range in color from dark red to bright orange. However, there are many differences between the two, from how they taste to how they are used as well as the nutrients that they provide.
While tomatoes do provide a hint of sweetness like persimmons, they tend to have a more earthy, mild taste. They are generally used in cooking savory dishes, such as salads and sauces, while persimmons are often used as an ingredient in desserts. And although both can be eaten raw, you’re more likely to see someone biting straight into a persimmon than a tomato.
Ounce for ounce, tomatoes are significantly lower in calories but also contain about one-third of the fiber found in persimmons. They are fairly comparable in terms of micronutrients, but tomatoes contain slightly more vitamin C while persimmons contain a bit more vitamin A.
How to eat Persimmons?
If you’ve never tried it before, you may be wondering how to eat a persimmon. The good news is that it’s actually pretty simple; the skin is very thin and entirely edible, so you can simply wash it off and eat it like an apple. If you’re eating an astringent persimmon like a Hachiya, make sure you wait until it’s softened and fully ripe to avoid a mouth full of tannins. For non-astringent persimmons, go ahead and enjoy when it’s orange and still a bit firm.
Just be sure to discard any of the seeds found in the center of the fruit. You can also use persimmon as an ingredient for other dishes as well. It’s great for boosting the flavor of salads or naturally sweetening up desserts while still providing some extra nutrients as well.
Where to Find and How to Use Persimmons
Persimmons can be found at many grocery stores and farmers markets. They are also widely available at specialty Asian markets, often at a more affordable price. Look for persimmons starting in October, which is when the persimmon season typically begins. They can usually be found through most of the winter and are often available well into January.
Because of the distinctly sweet persimmon fruit taste, the fruit makes a great addition to desserts and baked goods. Persimmon cookies, breads, puddings and ice creams are all popular treats. It can also be added to savory dishes like salads to amp up the flavor. Of course, you can also relish the flavor of a nice, crunchy persimmon all on its own. Simply wash it off and enjoy!
How To Select And Store Persimmon
Persimmon fruits are harvested only when they are fully matured. They continue to ripen even when kept at room temperature. While purchasing, select persimmon which are yellow or orange in color, without any cuts or bruises. Dried persimmons are also available in the supermarkets all year round. Matured and ripe persimmon can be stored in refrigerator for more than a month. They stay eatable for less than a week if kept at room temperature.
- 2 cups peeled and diced fuyu persimmon
- 1/2 cup chopped onion
- 1 jalapeño seeded and cut into chunks
- 1/3 cup cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
Place all ingredients in a food processor and pulse until desired consistency. Store in the fridge for up to a week.
Harvest Cranberry, Persimmon and Burrata salad.
- 1/2 cup raw walnuts
- 1/2 cup pepitas
- 2 tablespoon maple syrup
- flaky sea salt
- 3-4 cups baby kale and or arugula
- 3-4 fuyu persimmons cored + cut into wedges
- 2 clementines peeled
- 3/4 cups dried cranberries
- 8 ounces fresh burrata cheese torn
Cranberry Balsamic Dressing
- 1/4 cup 100% cranberry or pomegranate juice
- 1/4 cup balsamic vinegar
- 1 tablespoon lemon juice
- 1/3 cup olive oil
- salt + pepper to taste
- Combine the walnuts, pepitas and maple syrup in a medium size skillet. Place the skillet over medium heat and cook for 5-6 minutes or until the mixture becomes golden, toasted and caramelized. Remove the nuts and seeds from the skillet and transfer to a plate. Sprinkle with salt and let cool.
- In a large bowl or on a large serving plate, combine the greens, persimmons, clementines and cranberries. Add the torn
- Burrata cheese and sprinkle on the walnuts and pepitas.
- In a small bowl, whisk together the ingredients for the dressing. Taste and adjust salt + pepper to your liking. Drizzle the dressing over the salad or serve along side the salad. EAT!
Persimmon Bread Recipe
Ingredients for Persimmon Bread:
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 Tbsp real vanilla extract
- 3 cups fuyu persimmon pureed (a little over 1 1/2 lbs)
- 10 Tbsp unsalted butter, melted
- 2 tsp baking soda, sifted to make there aren’t lumps
- 1/4 tsp (generous pinch) of salt
- 2 tsp cinnamon
- 3 cups all-purpose flour *measured correctly
- 1 1/2 cups walnut pieces, toasted
- 1 cup raisins
How to Make Persimmon Bread:
Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden then cool to room temp.
- Remove tops of persimmon with a butter knife (I’ve broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree (I use this blendtec to do it super fast). I love pureeing stuff in my blender because there aren’t as many parts to wash as with a food processor and it’s super fast resulting in a perfect puree).
- In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in 3 cups persimmon puree and the melted butter (p.s. I did this in my mixer but you can totally whisk by hand).
- Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Whisk in 3 cups flour until blended.
- Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between buttered loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.
So moist, soft and yummy. It’s a perfect breakfast or anytime bread! If you can’t make it right now, make sure to pin this recipe for later. You’ll thank me later.
Cardamom Roasted Persimmons
- 3 tablespoons honey
- 2 tablespoons hot water
- 1 vanilla bean
- 4 ripe but firm fuyu persimmons
- 1 tablespoon fresh lime juice
- ¼ teaspoon ground cardamom
- 2 tablespoons unsalted butter, cut into small pieces
- pinch of salt
- 1 cup greek yogurt
- 1 ½ tablespoons honey
- ¼ cup roasted pistachios, chopped
- Preheat the oven to 375 degrees.
- Place the honey in a small bowl with the hot water and stir until honey is dissolved. With a sharp knife, split the vanilla bean in half lengthwise and scrape half the beans into the bowl. Reserve the excess seeds for the yogurt.
- Peel the persimmons, cut them in half lengthwise and then slice them into 1 inch thick wedges. Arrange the slices in a baking dish, drizzle them with the lime juice and sprinkle with the honey mixture, cardamom and butter. Add the vanilla bean to the dish.
- Roast the persimmons for 45-60 minutes spooning the pan juices over the top occasionally under tender and easily pierced with a knife.
- Meanwhile, combine honey and yogurt in a small bowl. Add the remainder of the seeds from the vanilla bean; whisk until yogurt is smooth and well blended.
- To serve, divide yogurt onto four plates, top with a quarter of the persimmons, drizzle with any syrup and sprinkle the pistachios on top.
Negative Effects Of Persimmons
Persimmon are safe to eat and it has rare chance of allergy. Its side-effects may be not severe but over eating has few bad effects.It provides many health benefits as detailed in the earlier section but there is a need for caution because of the high amount of tannin in it which is the risk factor.Health benefits of Persimmon fruit
Tannin in large quantities can have an anti-nutritional and toxic effect on the body. Avoid eating the unripe Persimmon as it contains a high level of tannin which will leave your mouth feeling parched and numb for some time after eating the fruit. Eating unripe fruits can also cause bezoar. They are stones that form in stomach and affects digestion. Eating it on an empty stomach or in excess can cause diarrhea. Eat persimmon in moderate and limited quantity. Diabetes patients should also eat it in moderate quantities as it contains a high amount of sugar and can elevate blood glucose level.