Persimmon is a healthy tropical fruit of the ebony family. Its Latin name - Diospyros - translates as "food of the gods". The homeland of persimmon is China, from where it was brought to Europe. Today, the healthy fruit is grown in many countries with warm climates.
The benefits of persimmon
Persimmon is a tasty and nutritious fruit useful for health and beauty. It contains a large amount of tannins, so it is recommended to use it for bleeding gums, scurvy and varicose veins.
Persimmon is rich in vitamins, micro- and macroelements. Vitamins A, C and P help to strengthen blood vessels, improve vision, rejuvenate the body and strengthen immunity, and iron, magnesium, potassium, calcium, phosphorus and iodine help with a variety of diseases.
The iodine contained in persimmon is indispensable for the good functioning of the thyroid gland, potassium - strengthens the heart muscle, calcium - bone tissue, magnesium - promotes the excretion of sodium salts from the body and improves kidney function.
The pulp of persimmon contains fructose and sucrose - in 100 g, about 25% of the daily value. That is why the fruits are very nutritious: one persimmon berry can replace an afternoon snack or dinner.
Like all yellow-orange fruits, persimmon helps to curb the growth of cancer. Due to its high fiber content, persimmon pulp helps to improve the functioning of the gastrointestinal tract and cleanses the intestines.
In case of anemia, it is recommended to take persimmon juice - 50-100 ml before meals. Persimmon has a pronounced bactericidal effect - doctors recommend using it during flu epidemics.
Persimmon juice can heal inflammatory elements on the skin, as well as burns and wounds. With enlarged pores and acne, beauticians recommend a mask made from the pulp of one persimmon and egg yolk. Keep the mask for 10-15 minutes, then wash off with cool water.
Persimmon is contraindicated for people with intestinal obstruction, after operations on the abdominal organs, with diabetes mellitus. You should not eat unripe persimmons either - they have a strong astringent taste and can provoke disorders of the gastrointestinal tract.
Selection and storage of persimmons
In order for persimmons to bring maximum benefits, as well as to delight you with their taste, it must be chosen and stored correctly. Persimmon ripens in late autumn and is stored for about three months. The ripe fruit has a bright orange color and brown leaves. Spots on the skin of a persimmon are a sure sign that the fruit has begun to deteriorate. Hard berries are more likely to be unripe.
Store persimmons in a cool place or in the refrigerator. Transfer the fruits carefully, being careful not to damage the skin, otherwise the persimmon will quickly deteriorate. Berries can also be frozen - this will relieve them of excessive viscosity.
