Persimmon: features and rules of use

There are many beautiful legends and legends about persimmon, poets devote their sensual lines to persimmon. Japanese proverb says: "When a persimmon ripens, doctors are left without work."Of course, the persimmon is a legendary and unique fruit with a powerful health and healing effect.

The wonderful taste, nutritional and medicinal properties of persimmon are reflected in the wisdom of the peoples of different countries, numerous traditions and customs, namely:

• in the East, persimmon is a symbol of wisdom, the “fruit of the prophets”;
• in Japan - correlated with the victory, "the fruit of the fruit";
• in Arab countries, it is believed that genies live in persimmon trees, giving fruit a noble fire;
• in Georgia they believe that persimmon fruits give people happiness and beauty, and it looks really beautiful;
• in North America, bread is made from it.

The first collection of plants, several seedlings, appeared in our country in Batumi in 1896. It was brought to Europe about a century ago. Persimmon plants are low trees or shrubs. There are about 500 species. The area is a country with a warm climate. They belong to the genus of subtropical, tropical evergreen plants. The life span is up to 500 years.

The leaves have a simple form and are arranged alternately. The fruit is fleshy, containing from 1 to 10 seeds, with a delicate, jelly-like pulp (in ripe form), which has a rich honey taste and tender sweetness. The color of the fruit - from light yellow to dark orange. Persimmon or "divine fruit" as the Greeks christened it, is a berry. The plant does not consume much moisture, relatively unpretentious and frost-resistant. Some types of persimmon can endure temperatures up to -30 degrees.

The persimmon blooms beautifully and bears fruit rather late; it bears fruit by the end of autumn - from October to December. After the leaves fall, the persimmon berries reach the tree. Even the ancients recommended not to use the berry until the first frost. Persimmon fruits in their dietary, taste and nutritional qualities are in the leading positions. The nutritional value of the berries determine the sugar.

Persimmon's homeland is Japan or China. A number of its varieties grow in South America and Southern Europe, where they were exported from Japan in the 1800s. Today the plant is widely cultivated in many regions of Asia, the Caucasus, Australia and the Philippine Islands. Persimmon is common in Italy, Algeria, France and several other countries. Interestingly, two centuries ago, Japanese persimmon was used as a sweet to tea - the country lived for a long time in isolation and, not knowing sugar, the Japanese dried its fruit and served as a dessert.

In modern Japan, persimmon is the most popular berry. About 800 varieties are cultivated in the country. Persimmon is not particularly demanding to growth conditions, so each year the yield is 50-80 kg per tree. By the way, women are obliged to the use of this wonderful fruit in cosmetology to geishas, ​​who initiated the use of persimmon for facial care. There are interesting, exotic varieties of fruit, for example, “black apple”.

This fruit looks like a green apple (weighs about 900 g), and when ripe, it gets dark shades and a pronounced chocolate flavor.

In Mexico, black persimmon is grown (Black Sapote), distinguished by its greenish color and dark flesh, which whitens during the ripening of the fetus. In Egypt, persimmon is used in salads, the most popular of which includes nuts, ginger, tomatoes, basil and lemon juice. The following varieties are quite known:

• Filipino persimmon, called "velvet apple";
• Paraguayan varieties, characterized by flattened fruits;
• Caucasian varieties of plants with small fruits (not more than 3 cm);
• Israeli "Sharon", not containing seeds, with a soft, refined taste and a small amount of tannin.

In our retail outlets you can buy such famous varieties as:

• sweet "Chocolate";
• "King";
• impatient "Japanese";
• tart "Caucasian".

Analysis of persimmon berries and a number of other crops indicates that the berry has the lowest level of acidity and high sugar-acid indicator, up to 40 units. Not only persimmon berries are useful, but also its leaves, from which they brew tonic tea and make special decoctions that correct pressure in hypertensive patients. According to its taste, the fruits are divided into the following:

• knitting, losing this flavor at the final maturation (Hachia, Tanenashi and others);
• sweet fruits are consumed in solid form (Fuya);
• with varying taste (Goshogaki, Hyakume and others).

The nutritional and health-preventive properties of berries are due to the ratio of their biologically active elements - sugars, acids, minerals and vitamins. The taste of an immature berry is a tart, astringent effect, from which it is easy to get rid of. There are several ways to do this.

• You need to keep the berry in the freezer for 10-18 hours. Then thaw it at room temperature. After that, the taste of the fruit changes, it becomes more pleasant. The procedure contributes to the mitigation of the consistency of the berries.
• It is necessary to keep the berries in warm water with a temperature of about + 38ºС for 10–12 hours. Previously they should be pierced in several places. During the procedure, it is desirable to maintain the temperature of the water.
• You will need to put the berry with fresh lemon in a jar. You can add prunes. The time of ripening and taste change will be 3 days.
• Three berries, one banana and two ripe tomatoes or two red apples should be put in the paper packaging. The package should be sealed. The procedure favors the release of ethylene, which contributes to the ripening of the berries during the day.

Removable maturity of the fetus corresponds to its solid state. Such a period of "life" of berries comes when they become suitable for use for processing, transportation, storage, and therefore begin to fit into the standard indicators according to GOST. The permissible amount of nitrates in the berries should not exceed 60 mg / kg.

Store the fruit at a temperature of 0 ° C and humidity of about 85–90%. Storage time - 2-3 months. The higher the temperature, the more the maturation of the product is accelerated, and the preservation period decreases. The berries ripen in special pressure chambers at a temperature of + 1– + 2 ° С, with a relative humidity of 90% and an ethylene concentration of 1: 2000. If ethylene is present, the ripening time is up to 4 days, without it no less than 24 days.

Persimmon is a strikingly harmoniously balanced set of the most valuable components for health. Berries contain numerous chains of vitamins and mineral elements, namely:

• compounds of pantothenic acids required for exchange reactions involving carbohydrate and amino acid chains, as well as synthesis processes (in 100 g - 152% of the daily norm);
• ascorbic acid (52.5%);
• carotenoids: beta-carotene (24%), beta-cryptoxanthin (28.9%), lutein and its isomer zeaxanthin (13.9%), biotin (15%).

The berry contains an extensive list of minerals, the content of twelve of which exceeds the 10% threshold of the daily norm necessary for a person, namely:

• iodine (40%);
• cobalt (36.4%);
• manganese (17.8%);
• iron (16.7%);
• chromium (15.8%);
• molybdenum (15%);
• magnesium (14%);
• calcium (11.5%);
• copper (11.3%);
• potassium (8%) and others.

In addition, the berry is rich in mono- and disaccharides (30.6%), where glucose (57%) and fructose (16.9%) dominate. Fiber (10.4%) and pectin (17.0%) are added to this. The fruit is not starch, but there is sucrose (1.54 g). The total amount of purines per 100 grams is about 1.7% of the daily requirement.

The fruit contains the following elements per 100 g of weight:

• calories - 67 kcal;
• proteins - 0.5 g;
• fat - 0.4 g;
• carbohydrates - 15.3 g;
• dietary fiber - 1.6 g;
• water - 81.5 g;
• ash - 0.6 g.

Persimmon contains such beneficial substances as:

• vitamin A - is responsible for the development of reproductive function, health of the skin and eyes, the immune system;
• carotenoids - provitamin A, antioxidant;
• vitamin C - actively participates in redox processes, stimulates the processes of iron assimilation; its deficiency leads to gum disease, nose bleeding, due to the increased fragility of the blood capillaries;
• calcium - This is the main component of the skeletal system, which regulates the functions of the nervous system, is involved in muscle contraction; its deficiency can stimulate the demineralization of the spine, pelvic bones and limbs, increase the likelihood of osteoporosis;
• magnesium - the active component of energy processes and protein synthesis, which stabilizes the function of membranes, calcium, potassium and sodium homeostasis; consequences of its deficiency may be: hypomagnesaemia, increased likelihood of developing hypertension, and other heart diseases;
• iron - one of the components of protein compounds and enzymes, which is involved in supplying tissues with oxygen, stimulates redox reactions; its deficiency can lead to anemia, muscle atony, increased fatigue and gastritis.

The high degree of usefulness of the berry is mainly related to the level of the presence of vitamin A in it, due to which eye muscles are strengthened and the quality of vision is improved. Fruits are used as a prophylactic agent, astigmatism warning. Fruits are extremely useful in carrying out preventive measures for the cardiovascular system. Doctors recommend 1–2 berries every day. Potassium in the berry, vitamins P and C contribute to the strengthening of the vessel walls.

The high level of iodine in the berry contributes to the regenerative processes in the thyroid gland and the stabilization of hormonal levels. Persimmon iodine is the most effective prevention of iodine deficiency. In the field of urological diseases due to the moderate diuretic effect persimmon successfully counteracts the progression of urolithiasis. Magnesium in the berry significantly reduces the likelihood of salt accumulation in the urogenital canals. Possessing bactericidal properties, the fruits are able to destroy various types of bacteria. They inhibit Staphylococcus aureus.

Eating berries reduces the likelihood of chronic diseases in the stomach and intestines. Due to the high levels of fiber, persistence, and tannins in persimmon fruits, bowel functions are improved, slags and toxins are productively removed, exchange processes are stabilized, and energy exchange is more efficient. The fruits included in the therapeutic diet for pancreatitis activate the pancreas, localize inflammation and relieve pain. The use of persimmon helps strengthen the liver, improving its immunity. It reduces the level of fat deposits, which are the basis for the occurrence of hepatitis. Coarse persimmon fibers restore lipid metabolism.

B vitamins contained in the berry, strengthen the functionality of the nervous system. Berry helps to improve the overall tone of the body, enhances concentration. Its constant use eliminates insomnia, increases the level of stress tolerance, smoothes the effects of stress. The fruits are recommended for use by people of mental activity. Berries qualitatively improve the lives of patients with anemia, are useful for anemia, and in cases of gum disease, they are simply indispensable as the prevention of scurvy.

Vitamin and mineral complex of berries is useful for the weaker sex. Their saturation with potassium favorably affects the state of the organism on critical days. When menopause occurs, the likelihood of a stroke increases significantly, and potassium is able to prevent manifestations of this disease. According to doctors, potassium lowers the likelihood of various kinds of abnormalities associated with reproductive function in women. Removing excess fluid from the body, potassium relieves swelling, helping to improve the appearance of a woman. Indisputable and the role of magnesium, normalizing the course of menstruation, eliminating unpleasant pain in critical days.

Herbal phytoestrogens normalize hormonal balance, speed up metabolism, support the acid-base homeostasis of the female body. Positive use of persimmon on the joints, giving them greater mobility and elasticity, lead to proper tone and muscular system. Juicy fruit pulp well nourishes the body, reducing the amount of food consumed, which contributes to weight loss. In the process of pregnancy, persimmon is able to compensate for the lack of strength and improve immunity. In addition, during pregnancy, the use of persimmon has the following effect:

• normalization of metabolic processes;
• replenishment of iodine and potassium deficiency;
• elimination of puffiness;
• stabilization of the nervous system.

During lactation, doctors recommend limiting the intake of berries to 300 g per day. During this period, its positive influence is as follows:

• formation of the child's immune subsystem;
• postpartum immunity recovery;
• stabilization of the functions of the cardiovascular complex;
• strengthening the musculoskeletal system of the baby;
• the formation of the microflora of its intestines;
• prevention of urinary tract.

The amazing berry has a whole range of useful qualities for the stronger sex. Eating fruits opposes the development of impotence and the abnormalities that are so common in the prostate gland today. Vitamin A helps to keep the male reproductive system up to date by participating in the production of testosterone. Beta-carotene protects mucous tissues of the genitals from various kinds of infections. B vitamins stimulate the metabolic processes, reducing the level of prolactin (in case of excess), thereby preventing the development of prostate adenoma.

Persimmon is an effective prophylactic against male infertility. Vitamin C also has a positive effect on men, improving the tone of the body, preventing the development of various sexual disorders. Modern scientific research suggests that the risk of gout and the severity of this disease depend on the amount of fructose consumed in food.

Alas, a number of contraindications due to its composition are peculiar to such an extremely useful berry as a persimmon. Its fruits are not recommended for use by patients with diabetes mellitus. These patients have to constantly monitor the glycemic index, to observe a special diet. The level of sugar in diabetics is increased, and persimmon is rich in sugars. It is not recommended to eat berries on an empty stomach, since pectins and other substances in its composition can provoke the growth of gastric stones.

Among some other contraindications are the following:

• allergy;
• postoperative periods of the gastrointestinal organs;
• obesity;
• age of children under 1 year;
• constipation.

It is not recommended to drink a berry with cool water and milk, since side effects are possible. The berry is also contraindicated during consumption of exacerbations of pancreatitis, since the fruit slows the absorption of sugar.In order not to overload the pancreas, during these moments it is better to refuse glucose. You should not use the berry with the peel, because it contains tannin, provoking the occurrence of gastric stones.

Actually it is the right combination of persimmon with other foods. For example, it is not recommended to eat berries with foods rich in proteins (seafood). Tannins contribute to the adhesion of proteins, which disrupts the process of digesting food. There is evidence that the fruits provoke the development of dental caries, due to the presence in its composition of high levels of sugar.

Korolkovaya persimmon is deservedly popular in our market. It is worth considering in more detail its several most famous varieties.

• "Hiakume" - this is a widespread variety, giving berries of oblong shape and weighing about 250 g. The color of fruits varies within brown shades, therefore the second name of the variety is “Chocolate”. The surface of the berry is flat and dense, and the content is juicy and sweet, with a fragrant taste. Unfrozen fruits do not knit, with honey aroma. Already the first collection of berries gives about 200 kg per tree. This species is sensitive to frost, requiring warm shelter when the cold is below -19ºС. Sort well transported transportation.

• Zenji Maru different somewhat sugary taste and dark core.

• "Sharon" refers to the "apple" varieties, since it was obtained in the process of crossing persimmon and apple. It has a surprisingly fragrant apricot flavor. Fruits are medium in size, fleshy, do not contain seeds. The pulp is hard, orange. “Sharon” is clearly not a northerner, but unpretentious and enduring during transportation.
• Oriental varieties differ from korolkovyh large size and weight (up to 500 g). The plant is able to produce about 500 kg of excellent yield per year. Flowers samoplodnye that do not need pollination during reproduction. The tree is tall, up to 10 m. The average frost resistance of the plant is up to -19ºС, and in winter it requires careful warming.

• Virgin persimmon represented by varieties of considerable size (up to 25 m). They are unpretentious to the growing conditions (stand up to -35 º C), making it ideal for moderately cool regions. Such plants love space and light, prefer open terrain. The fruits are small - 2–6 cm, but the flesh is surprisingly tasty and nutritious.

Frost-resistant species used in Russia are classified according to berry ripening time as follows:

• early ripening - collected in October ("Sidlis" and "Goshoaki");
• mid-season - November harvests ("Hiakume", "Zenji Maru");
• late ripening - December harvests (“Find”, “Asterisk”).

Of course, for the natural conditions of Russia, early frost-resistant varieties are of interest. It is worth considering in more detail the most popular varieties of persimmon.

• "Russian" - This is a Crimean variety that grows to 4.5 m. The berries are medium, slightly flattened, weighing up to 70 g, with a whitish bloom. Crop harvested in late October, and the full ripening berries reach by December. In season, one plant produces up to 90 kg of crop. Unripe berries have a tart taste, but in November, the content, which became sweet, very much resembles jam. Stored berries until December. The plant tolerates short-term frosts up to -30ºС.

• "Mount Goverla" - this is a wonderful hybrid weighing up to 270 g. Pulp burgundy, with an excellent taste spectrum. Crop usually get in October. The grade is frost-resistant, maintains temperature to-24ºС.

• Fruit variety "Mountain Roman-Kosh" yellow shades, ripen to early November. They can be stored for 1.5–2 months. Plants require replanting pollinators. They perfectly maintain frosts to-25ºС.

• "Sidles" - This is a large tree with a thick oval crown. Berries of medium size, weighing about 200 grams, slightly flattened shape. Surface saturated burgundy shades.The inside of the berry is reddish, juicy and tasty. This variety does not require replanting pollinators. The quality of the harvested fruit is average and deteriorates quickly during transportation. Productivity is high. Frost resistance is up to -25 degrees. Disease resistance is average.

• "Gosho Gaki" - This is a small tree with a sprawling and rare crown. It requires pollinator replanting. Fruits have a weight of about 200 grams, elongated, orange shades, with hard skin. The kernel is brownish-orange or yellowish-orange (without seeds), juicy and pleasant to taste. Productivity - about 70 kg from one tree. Frost resistance is average. Stability berries satisfactory.

• "Weber" - This is an early look. Fruits are medium, with a darkish content, about 50 g in weight. This is the most frost-resistant view, as it freely “tolerates” frosts down to -32 ° C. This variety matures in the second and third decades of September. Fruits are delicious, but not for long stored.

• "Mider" - This is a type of virgin persimmon. This variety does not need pollinators. On ripening - closer to early, in the south to be collected by mid-October. Fruits are average, weighing about 70 grams, rounded, flattened. Final ripening time is approximately thirteen days. The flesh is thick and fleshy, with a rum smell and light tartness. The plant can withstand temperatures down to -30ºС. In cool rooms stored up to 30 days.

• "Satellite" - from a group of species with varying taste properties. Berries reach the weight of one hundred grams. They are collected in the middle of autumn. The plant needs replanting of pollinators. The harvest from one plant is about 70 kg. It can withstand frost not lower than -24 ºС. Fruits are oval, with clearly protruding ribs. Peel of orange shades, slightly velvet. In cool rooms with proper harvesting technology, fruits can last up to three months.

• "Kostat" - this is a late look. The berries are oval with pronounced edges forming a quadrilateral, weighing up to 120 grams. The core is intense orange shades. The soft part of the ripe berries is sweet, tart with the shell. The plant produces fruit without replanting pollinators. Harvest from a thirty-year plant reaches 70 kilograms. Subject to the necessary cleaning technology stored for about a month. This variety is frost resistant, withstands up to -22ºС. Disease is not afraid.

• "Tamopan big" - This is the most frost-resistant variety. It matures late. Berries are flat, orange shades, weigh up to 270 grams. Kernel tart taste, which is greatly improved after freezing. The plant bears fruit without replanting pollinators. Productivity is excellent - up to 90 kilograms from a bush. In cool rooms, the fruits are stored for up to three months. The plant can withstand up to -23ºС. This variety is relatively disease resistant.

• "Chinebuli" ("Giro", "Delicious") - This plant is medium in size. Berries are oval, orange, weighing up to 210 grams, impatient. Productivity is high when replanting pollinators. The plant is suitable for cultivation in room conditions. With proper harvesting, fruits are well preserved for almost a month. The plant tolerates frosts down to -16ºС, and also rarely gets sick.

Wonderful berry is good not only when used fresh. It is often used in the preparation of compotes, chic marmalades, jams, desserts, molasses, wine, moonshine. It produces excellent dried fruits, and the bones of the fruit can be used to make delicious and healthy coffee. Persimmon wood is a valuable raw material for the manufacture of furniture, parquets, as well as sports equipment. She is so refined that often make musical instruments from it.

It is noteworthy that the most valuable black ebony is obtained from this plant, which has been recorded in the Red Book since 1994, because its irrepressible expenditure led to the beginning of its extinction.

The use of berries in cosmetology and medicine is a separate and relevant topic. Many recipes for effective facial masks include fruit pulp, which helps smooth out wrinkles, moisturize the skin and form clearer facial contours. For the preparation of creams, masks and other skin care products, the core and the juice of berries are widely used.

The unique composition of the berries improves the condition of any skin type, namely:

• oily skin removes shine, dries out inflammations and tightens pores;
• consistency applied to problem areas of the skin, successfully resists inflammation, acne and acne;
• dry skin berry effectively moisturizes, nourishes and tightens;
• aging skin returns elasticity and levels wrinkles.

The complex effect of the fruit on the skin allows to solve a number of problem aspects. So, in the case of oily skin, the mask from the fruit disinfects, dries and heals, and its active components support the functions of the sebaceous glands, giving the skin tissues a dull hue. With dry skin, the use of such masks allows you to eliminate the peeling and feeling of tight skin, returning it to its former elasticity. These masks help smooth out wrinkles and restore a good complexion when the skin fades.

In traditional medicine with the help of persimmon fruit they treat hiccups, hemorrhoids, and a number of other diseases. For example, Caucasians eat a lot of berries with manifestations of toxic goiter. The Chinese and Japanese treat berries with atherosclerosis, and juice with scurvy. In Thailand, persimmon is used against worms, in Korea - as a medicine to cure dysentery and colitis. The productivity of the diet, which includes the berry, consists in the effective stabilization of lipid metabolism, which is reliably confirmed by the experiments of scientists. These fruits contribute to the healing process of the liver and biliary tract, as well as help with various forms of exhaustion. Broth from the "tails" of the berries eliminate enuresis.

Used for healing and leaflets of the plant. In the dried form, they retain their activity. Brewed from them tea is extremely useful for people experiencing anemia, and just older. Steamed leaves heal wounds and boils. Milk shake with persimmon is a wonderful remedy for hypertensive diseases. The use of berries is indicated in oncology and in the treatment of leukemia. The composition of persimmon berries perfectly restores the brain during the treatment of encephalitis.

Berries are an excellent anti-depressant, with a calming effect, relieving stress and fatigue syndromes, increasing work productivity. Having a wonderful aroma and unique taste, fresh berries contain more than 20% sugar, and dried berries - up to 60%, with a minimum of organic acids. That is why the berry is useful for people with high levels of acidity.

Persimmon - is an amazing component for stewing duck or goose. Its astringent qualities perfectly neutralize bird fat. It is often used in salads and cocktails. But it is healthier and more pleasant to eat the berry during a light snack. It is better to use it up to 16-17 hours, because fast carbohydrates at a later time go into fats.

Choosing a berry, take into account its size, color and quality of leaves. Greenish leaves and a pale shade of the fruit indicate its immaturity. Exceptionally ripe fruits have a high quality core. Therefore, when purchasing a product, it is necessary to pick ripe fruit.The surface of the fresh fruit should have a gloss, not be uneven, have brownish stripes or dark specks, and jelly-like flesh. Ripe “King”, unlike other species, remains hard, and the flesh is the color of chocolate. Fruits with dark spots and damaged skin soon deteriorate.

Store berries should be careful not to damage the skin. It is best to keep the fruit frozen, at the same time removing the tartness of the product. For long storage, the berries are washed in cool water, cut into slices and frozen in the freezer. In such conditions, it will last up to six months.

During storage, it is not necessary to place berries with other fruits. It is better to find a wooden box and fills it with paper. Fruits should be laid on the stem with some distance from each other. Before storage it is not recommended to tear off sepals and wash the fruit. The storage room should have a temperature from 0 to + 1ºС, with a humidity of at least 87%, be well ventilated and not exposed to direct sunlight.

Drying of the fetus occurs in several stages, such as:

• one should pick a solid persimmon variety (not quite mature), preferably without stones;
• after washing them thoroughly, place the berries on a cotton cloth to dry;
• remove the skin from the berries, chop into slices and place in the oven for 35–40 minutes at a temperature of +50 degrees;
• the lobules should remain light; the appearance of a whitish plaque on them shows a high sugar content in the fruit.

You can dry the fruit and the whole. The procedure is as follows:

• peel is removed without removing sepals;
• then the fruits are hung in such a way that they do not touch each other;
• they must be placed in a dark, well-ventilated place, and it is also necessary to protect the fruit from flies, covering them with gauze;
• after 6 days, the fruits are removed and placed in the pantry, in a separate cardboard box.

Frost persimmon can be made in several ways.

• It is necessary to select the whole berries, wash, dry and place in plastic bags, and then send them to the freezer. In a frozen, solid state, the berries are stored for up to 6 months without losing nutritional and taste properties.
• You can freeze the berries and pieces. It is necessary to wash and dry them without removing the peduncle. Cut into slices and, placing them in bags, put in the freezer. Before use, it is recommended to keep the bag of berries in a container with cool water.
• There is a way to freeze the berries in syrup. This method requires small-sized berries. Approximately 1 kg of berries should be washed and dried. After that, prepare a syrup based on 1 part of sugar and 2 parts of water. Place the fruit on the previously sterilized containers and pour warm syrup. Close the jars with lids and place them in the freezer. It is recommended to thaw the product at room temperature.

For a lot of interesting information about persimmon, see the following video.