Persimmon: useful properties, contraindications and use

In the autumn, bright orange fruits with tart pulp appear on supermarket shelves - this is a sunny persimmon.Unripe fruits slightly bitter, but after final ripening the flesh becomes sweet, jelly-like. In addition to its extraordinary taste, the berry contains a huge amount of vitamins, trace elements, organic acids and is very good for health.

Persimmon has a huge list of useful properties, contains vitamins, BJU (proteins, fats, carbohydrates), micro and macro elements, has a unique composition.

• One hundred grams of solar persimmon contains 1.35 g of proteinthat corresponds to two percent of the daily norm.
• Fat is 1% from the recommended rate for a person per day and contained in the amount of 0.8 g.
• The carbohydrate content is 16 g, which is 5% of the daily value. In percentage terms, the amount of proteins, fats and carbohydrates corresponds to 16, 17 and 67%.
• The chemical composition includes beta carotene (1200 mcg), the precursor of vitamin A. Content in the product - 1.2 mg per hundred grams. It is useful for the skin, eyes, protects the body from the effects of free radicals, slows age-related changes, strengthens hair and nails. Not for nothing since ancient times, this fruit is considered a symbol of longevity.
• The content of vitamins B1 (0.02 mg) and B2 (0.03 mg) has a positive effect on the work of the nervous system. They help to improve impulses between the nerve cells, improve the nutrition of the brain, soothe, relax. Perform the function of a natural antidepressant, block the production of stress hormones, relieve depression.
• Ascorbic acid (15 mg) is a natural antioxidant, has antiviral, antibacterial, antimicrobial action.
• Tocopherols (0.5 mg), included in the berries, contribute to the normal operation of the female hormonal sphere. Stimulate the production of estrogens, normalize reproductive function, prolong female youth.

• Unsaturated fatty acids (0.039 g) contribute to the normalization of cardiac activity. Polymer phenols strengthen blood vessels, clear plaques and prevent blood clots.
• The product contains a lot of iodine - 60.0 mcg. It strengthens the immune system, memory, improves the functioning of the thyroid gland.
• Increased potassium content (160 mg) positive effect on the cardiovascular system. Helps to reduce the likelihood of heart attacks, strokes, micro strokes during menopause.
• Persimmon contains 18 mg of phosphorus. This trace element strengthens bone and cartilage tissue, tooth enamel, nails and hair.
• Manganese (335 mcg), contained in persimmon, strengthens bone and cartilage tissue, articular ligaments, helps in the prevention of osteoporosis.
• Vitamin PP (0.3 mg), nicotinic acid, prevents vascular porosity.

At high rates of glucose, persimmon has a relatively low energy value of 65 kcal (272 kJ).

The balanced work of all organs and systems of the body depends on many factors. In the first place - this is proper nutrition. The composition of the product determines its medicinal properties. Persimmon is very useful for pregnant women and children, and for men is just a real find.

• Lack of magnesium in the body of a woman can lead to irreversible effects. It causes a violation of the menstrual cycle, and may also cause premature labor. When taking contraceptives under the influence of hormones decreases the level of magnesium in the body. The use of persimmon helps to restore the balance of electrolytes and, accordingly, softens the period of menopause, contributes to the normal course of pregnancy and the development of the fetus.
• During the period of intensive growth in children and sports, provides elasticity and nutrition of muscle fibers.
• It treats mild iron deficiency anemia, helps to compensate for the lack of iron in the blood.
• Regular consumption of persimmon ensures normal functioning of the adrenal glands.
• Has anti-sclerotic effect, clinically proven benefit of the product for senile dementia.
• With a decrease in vision, degenerative changes in the retina, trophic disorders helps to restore the functions of the visual system.
• Controls the production of enzymes, metabolic processes, normalizes metabolism.
• It has a choleretic effect, promotes digestion, restores liver cells.
• Relieves stress and depression, improves overall tone, increases the production of endorphins.
• Used for the prevention of cancer.
• The fruit is used in the composition of cosmetic masks. It moisturizes the skin, whitens, rejuvenates, eliminates wrinkles.
• Persimmon is indicated for varicose veins and as an antihemorrhoidal agent.

• Relieves itching from insect bites, accelerates the healing of wound surfaces, small scars. It has a slight diuretic effect, while replenishing the balance of potassium and calcium in the body.
• The fruit is used for weight loss, to replenish the balance of vitamins and trace elements. The main thing - to comply with the measure, since the persimmon is quite high in calories. People on a rigid diet, it is better to abandon this product.
• Persimmon is widely used for making soft peels at home.
• The seeds of the plant, roasted in special conditions, acquire a light coffee aroma. This option is recommended for people suffering from hypertension, as a coffee substitute.
• Ebony is used to make musical instruments and decorative elements in the furniture industry.
• Persimmon is useful for men's health, is a prophylactic against prostatitis, increases the level of progesterone in the blood, has a beneficial effect on male power.

The usefulness of persimmon is often used in traditional medicine.

1. For chronic anemia, it is recommended to take 100 ml of persimmon juice daily.
2. For pharyngitis, laryngitis is used for gargling. Two tablespoons of persimmon juice is diluted with 150 ml of warm boiled water and used for gargling.
3. With sensitivity and bleeding gums, it is recommended to brew the powder from dried leaves or rinse the mouth cavity with an infusion of berry tails.
4. Hemophilia 30 mg of dried persimmon are mixed with lotus root in equal proportions and poured 200 ml of boiled water. Insist 15 minutes, add 2-3 tablespoons of honey, mix. Take 100 ml twice a day, the course of treatment is two weeks.
5. With hypertension. Peeled persimmon is ground in a blender with a glass of milk. Take 50 ml three times a day.
6. With allergies. Persimmon is used for urticaria and diathesis. One large fruit is poured over 300 ml of water and left in a warm place for fermentation. Then filter, the remaining liquid is applied to the damaged skin, stored in the refrigerator.
7. With hiccups. Five tails of persimmon, 5 g of ginger, 4-5 clove inflorescences pour a glass of boiled water, insist for half an hour, take in the form of heat.
8. Take as an anthelmintic. During the week it is necessary to eat one fruit per day.

Even the most useful products have contraindications for the body. It all depends on the state of health, chronic diseases, age, frequency of use. Persimmon lovers should pay attention to the following points.

• It is not recommended to use the fruit in the postoperative period, after cesarean section.
• Harmful persimmon with exacerbations of diseases of the pancreas, liver, gastritis, gastric and duodenal ulcers, with intestinal obstruction, adhesive processes and constipation.
• When consumed on an empty stomach, persimmon can cause indigestion and flatulence.
• With violations of the thyroid gland, sensitivity to iodine and its excess in the body.
• Organic acids and astringents, remaining in the mouth, can cause the destruction of tooth enamel. Therefore, be careful to brush your teeth or rinse your mouth after eating persimmon.

A huge amount of tannins when interacting with gastric juice contributes to the formation of sparingly soluble lumps. Subsequently, they can cause inflammation of the gastric mucosa, gastritis, bleeding, vomiting, intestinal upset. It is not recommended to include the berry in the menu of children under three years old. Do not eat persimmons in large quantities nursing mothers. This may provoke diathesis of the unborn child.

Excessive use of persimmon adversely affects the figure. Therefore, in the period of losing weight or tight diet should not be abused product. But, competently including fruits in the diet, it is possible to significantly support the nervous system and the body during stress.

The use of persimmon in diabetes mellitus is a pressing issue for those suffering from this disease. There are many assumptions about this, but the answer depends on the type of disease.

Choosing a persimmon to your table, you should pay attention to the ripeness of the fruit. Unripe fruits are tough and tough. And to get the most ripe and juicy fruits, the following tips will help.

• Ripe persimmon has a juicy, rich, bright color. The exception is the green persimmon, but the richer its color, the more ripe it is.
• Ripe persimmon has an elastic skin, a clear form, does not contain dents, rot.
• If there are dark spots on the skin, this indicates the ripeness of the product.
• The skin is translucent, smooth, with a characteristic brilliance, and the berry itself is soft and supple.
• Dark color of the stem and dry leaves indicate the ripeness of persimmon.

There are more than seven hundred modern varieties of persimmon. They differ in taste, shape, composition of vitamins and microelements. Ripe berries have jelly-like flesh, but some varieties remain hard, even when fully ripened. Many factors influence the taste of the fruit: temperature during ripening, humidity and soil composition, care, transportation.

Many people prefer certain varieties. Consider the most popular ones.

• "King". It belongs to the group of the sweetest berries, but on condition that the pollination of flowers occurs. In its absence, the fruits grow tart and viscous. The most well-known berries of the korolkovyh family include "Hiakume". Its fruits have an elongated shape and can reach a weight of up to two hundred and fifty grams. The color of the fruit - from bright honey to dark brown. The skin is able to maintain its density for a long time, the fruits are resistant to transportation. The flesh has the sweetest sweet taste, even unripe fruits have no viscosity.

• Variety "Zenzhi-Maru" outwardly reminiscent of "Hiakume", but with a darker pulp of fruit.
• "Sharon" - the result of the breeding of apple and persimmon. Berries have a delicate aroma, reminiscent of apricots and quince. These are dense, well-transported seedless fruit.

• The largest fruits are the berries of the varieties. "Eastern" and "Japanese". The weight of one berry is 450-500 grams.
• "Mandarin". The fruits of this type resemble tangerines, hence the name of the variety. The taste of the fruit is very sweet, sugary, does not contain bones. Ripe persimmon is a bright orange color, with a honey taste, and its pulp consistency resembles liquid jelly.
• "Tomato". One of the largest varieties of persimmon. The shape of the fruit resembles tomatoes, in the people such a variety is called "Bull's heart." The flesh is a jelly-like consistency, very sweet, orange-colored, does not darken when ripe. Ripe fruits are poorly transported, so they are harvested immature.

All varieties are divided into terms of fruiting. The early ones are pleased with their harvest at the beginning of autumn. Averages produce by the beginning of November, and late - in winter. For the conditions of continental climate and northern latitude, frost-resistant varieties that have an early degree of maturation are more interesting. These include the following types.

• Persimmon "American". The fruits are small, up to 5-6 cm, but very sweet and fragrant.
• "Russian". Selection hybrid of virgin and eastern persimmon. The fruits are round, slightly flattened, weighing no more than seventy grams. A distinctive feature of the berries - white wax coating on the skin. The flesh "Russians" resembles the consistency of jam, the shelf life of the fruit is short - until December.
• "Mount Goverla". One of the most interesting varieties from the point of view of selection. Fruits reach maturity by mid-autumn and have a unique taste.
• "Caucasian". The most common type of persimmon in the Caucasus. The fruits of this variety are black in color, tart, weighing no more than 20 grams.
• "Virginia". Variety "Virginskaya" - comes from North America.
• Fuyu. Fruits are not tart, small, without stones. Moderately sweet, taste like pumpkin.
• "Coffee cake". Fruits taste like cinnamon cookies and aromatic coffee.
• "Tomopan." Differs in huge fruits of bright red-orange color with yellow pulp.
• "Zapote". One of the most unusual varieties of persimmon. The peel is green, the flesh is light, darkens when ripe.

Ripe berries are pleased not only with a pleasant taste, they are also very healthy. Several fruits can completely satisfy hunger, they are very nutritious. But in order to benefit from the use of the paradise apple, you need to know some secrets.

• During the period of weight loss it is better to replace persimmon with sour varieties of apples or vegetables. Despite the fact that this product has a high glycemic index, it can negate all the efforts. If, after all, it is included in the menu, then you should not eat it at night, it is better to postpone the reception of the product to the first half of the day.
• In the postoperative period, it is better to abandon the berries in general, and during pregnancy to eat no more than 1-2 fruits per day.
• Nursing mothers are not recommended to enter into their diet persimmon until the period until the baby starts to receive complementary foods.
• With beriberi and iron deficiency anemia, it is recommended to eat at least three fruits per day.
• In the peel is a lot of tannin, so you should refrain from its use in food.
• Ripe juicy persimmon goes well with fermented milk products. It is not necessary to combine it with seafood, cereal and oatmeal.
• Persimmon as an independent dish should be eaten half an hour before a meal or an hour after a meal.
• Absolutely useless for making compotes, its astringent properties turn a cool drink into jelly.
• It is used for the preparation of fruit desserts and salads, as a part of yoghurt, ice cream and cottage cheese casserole.
• Dried persimmon and candied fruits can be a great addition to a cup of evening tea or be used as an independent delicacy.

When eating unripe persimmon, an astringent feeling sometimes arises in the mouth. The viscosity of persimmon appears when tannins interact with the oral mucosa, cellular protoplasm, causing protein coagulation. It is the process of denaturation of the protein that causes unpleasant taste sensations. Tannins contribute to the narrowing of blood vessels in the mouth and reduce the secretion of glands. Thus, there comes a slight numbness in the mouth, a kind of mild degree of anesthesia.

Tannins are good for the body, but in large quantities can cause unpleasant symptoms, indigestion, pain, constipation. Therefore, it is necessary to help the fruit get rid of binders. There are several ways to get rid of tannic components.

• If the persimmon was unripe, you must leave it for a week at room temperature, and it will mature on its own.
• If you put it in the freezer for twelve hours, it will lose its astringent taste. But this is the only advantage of the method.Unfortunately, after freezing the persimmon becomes soft, loses the brightness of taste and is more suitable as a basis for making cakes and desserts.
• If you want to keep the shape, but to get rid of the viscosity, you can apply the following method. Pour the fruit with hot water, but in no case boiling water, after making cuts on the peel. Leave this way for the night. By morning, the viscosity will disappear, and the persimmon will retain its shape.

The range of dishes from solar persimmon is not limited to jam, jam and candied fruit. It turns out great marinades, sauces, it is added to meat, chicken, used as a filling. For cooking more suitable seedless fruit.

When dried, the persimmon resembles figs in taste. Hard fruits are suitable for drying, from which the skin is easily removed.

Persimmon - a great seasoning for chicken, duck, goose and other game. Organic acids contribute to the softening of protein fibers, the meat becomes soft, juicy, soaked with aroma, just melts in your mouth. The time of marinating chicken is about twelve hours, so the dish should be taken care of in advance.

For cooking you need:

1. 500 g of persimmon;
2. 2 onions;
3. 1.5 kg of chicken;
4. ground pepper and salt.

To prepare the marinade, it is necessary to peel the persimmon and cut it into slices. Onions cut into small slices. The prepared ingredients are ground in a blender to a slurry. Cut the chicken into portions, each rubbed with pepper and salt. Chicken is placed in a container, filled with prepared marinade and left in the refrigerator for at least two hours.

It takes about two and a half hours to prepare this dish, but the result will exceed all possible expectations. It rightfully can take center stage on the holiday table or serve as a highlight of the dinner party. The following ingredients are required for cooking:

1. 2.0 kg of pork (neck, rump);
2. 1 kg of persimmon durum;
3. Bulgarian green pepper - 2 pcs.;
4. celery - 1 petiole;
5. 1-2 cloves of garlic;
6. 700-800 g of tomatoes;
7. green onions - 100 g;
8. 1.5 Art. spoons of ground cumin;
9. 2.5 tablespoons ground coriander;
10. salt, ground pepper;
11. vegetable oil;

Consider step by step cooking.

1. Prepared pork should be cut into pieces 3 to 4 centimeters, sprinkle with salt. Pour sunflower oil in a skillet and fry the meat on it until a crust forms. Roast pork in portions, in small quantities, subjecting each slice to sufficient heat treatment.
2. Onion, bell pepper, garlic, celery cut into small pieces. From the persimmon to remove the seeds and cut into slices of one and a half centimeters.
3. Remove the meat from the skillet, transferring it to the pan and fry the chopped vegetables and herbs in the remaining fat.
4. Mix all ingredients, add a glass of water and bring to a boil.
5. Add tomatoes, spices and boil the contents of the pan again.
6. Cover tightly with a lid and cook on low heat for one and a half hours, stirring occasionally.
7. Ten minutes before being ready to add sliced ​​persimmon. Sprinkle the ready dish with finely chopped onions or herbs to taste.

Very simple, but extremely tasty light salad. It will saturate the body with vitamins, microelements, perfectly satisfy hunger and is suitable for a light snack.

Required Products:

1. 1-2 persimmon;
2. Red and sweet bell pepper - 1-2 pcs .;
3. salad or cilantro, optional - 150 g;
4. olive oil - 20 ml;
5. liquid honey - 1 tablespoon;
6. soy sauce - 1-2 tablespoons;
7. juice of half a lemon.

For this dish is suitable dense persimmon. It is cut into small cubes, mixed with chopped bell pepper, seasoned with honey and olive oil. Add spices, cilantro, salad if desired and mix.

A unique dish, delicious salad from the restaurant menu, striking an extraordinary combination of ingredients. For its preparation it is necessary to prepare:

1. persimmon - 1 pc;
2. grapes - 150 g;
3. pomegranate - 50-70 g;
4. arugula leaves - 50 g;
5. pine nuts - 30 g;
6. Roquefort cheese - 100 g;
7. olive oil - 20 ml;
8. lime or lemon juice - 1 tsp.

Small slices of persimmon, it is advisable to choose solid varieties, placed on the bottom of a serving plate. Add arugula, grated Roquefort cheese, sprinkle with roasted pine nuts. At the end, add pomegranate seeds, half grapes of seedless grapes, pour dressing based on olive oil and lemon juice.

Fresh gourmet salad with persimmon and strawberry will be a great addition to a romantic dinner.

You will need to take:

1. 2-3 pieces persimmon;
2. 150 grams of strawberries;
3. 1-2 tbsp. spoons of lemon or lime juice;
4. 2 tbsp. orange juice spoons.

Cut the persimmon and strawberry into slices, put it on a bowl of ice cream, pour over the juice, garnish with chocolate.

As a rule, we perceive pilaf as a main course, but there are sweet varieties of it. They are widely distributed in Asia and India, are prepared for a special occasion, at weddings, in honor of the birth of children. But the huge benefits of such a recipe turned it into a daily delicacy, not only for children, but also for adults.

The following products are necessary for its preparation:

1. 400 grams of long grain rice;
2. 800 ml of water;
3. dried persimmon 1-2 pcs .;
4. on 50 mg of dark and light raisin;
5. 50 mg of dried apricots;
6. 20-30 mg almonds, hazelnuts and walnuts;
7. 4 tablespoons of honey;
8. 40 g butter.

Boiled washed rice until cooked. Ready rice is thoroughly washed with cold water, discarded in a colander, in order to glass the excess liquid. Fruits and nuts pour cold water and insist for twenty minutes. Dried persimmon and dried apricots cut into small cubes.

In a skillet, melt the butter and two tablespoons of honey. The remaining ingredients are fried for five minutes and the prepared rice is added. After five minutes, remove from heat and insist under the lid. Served to the table in the form of heat.

Persimmon - an unsurpassed ingredient for making sweet desserts. All sorts of puddings, muffins, ice cream are made from it. To prepare baked persimmon are needed:

1. 4-5 pieces persimmon;
2. 300 g of sugar;
3. 1 lemon;
4. 100 g of flour;
5. 3 eggs;
6. 1 bag of vanilla sugar;
7. icing sugar for decoration;
8. 200 g sour cream.

Prepare a syrup from one liter of water, 200 g of sugar and zest of one lemon. Pour persimmon with syrup and cook for half an hour after boiling.

For the dough, you must mix 100 g of sugar and eggs, beat with a mixer until the volume increases one and a half times. Add sour cream, flour and vanilla and mix until smooth. With persimmon, remove the peel, put in a greased form and pour cooked dough. Bake for twenty minutes at two hundred degrees.

Persimmon is used not only for baking. It produces a delicious, refreshing ice cream, which will delight you with an extraordinary taste.

Do not be upset if there is no ice cream maker at home - this is fixable. The prepared mass must be put in the freezer and periodically stirred. For making ice cream will need:

1. 400 ml of good quality condensed milk;
2. 3 egg yolks;
3. 2 persimmons.

Persimmon must be thoroughly washed, peel off and rub in a blender until smooth mashed potatoes. To puree add condensed milk, vanilla, yolks. Constantly stirring, bring to a thickened mass. Then cool and load into the ice cream maker. Enjoy your meal!

This ice cream is suitable for those who watch their figure, as it does not contain sugar. This is a very useful refreshing dessert with a high content of vitamins and microelements. And most importantly - there are no artificial additives in it and it can be eaten for children and pregnant. For the preparation of natural ice cream will need:

1. 4 things. persimmon;
2. 1 banana;
3. cinnamon to taste;
4. lemon juice - 1 tsp.

A distinctive feature of this dish is that it is served in persimmon, from which the core is removed. To make ice cream, peel the banana, cut it into pieces and stand in the freezer for three hours. The persimmon pulp together with lemon juice and frozen banana are whipped in a blender until smooth. Placed in a pre-prepared form, decorated with mint and served to the table.

This is the easiest recipe you can find. It requires only persimmon, cream and a great desire to eat delicious. In addition, the dessert has a low calorie content, which is quite appreciated by young women who watch their figure.

3-4 persimmon should be placed in the freezer in order for it to completely freeze. Then clean them from tails, peels and cut into pieces. The persimmon dipped in a blender is poured with cold cream (200 g). The finished ice cream is laid out in advance prepared molds and served to the table.

Persimmon - an indispensable ingredient in the composition of nourishing and moisturizing masks for the skin of the face and body. It is widely used for the preparation of lotions, anti-aging baths and anti-cellulite procedures. High content of fat-soluble vitamins and organic acids favorably affects the dermis, promote rejuvenation.

Nutrition of the skin provide vitamins and trace elements. Carotene and tocopherol are natural antioxidants. They protect against the effects of adverse factors, prevent the influence of free radicals on the body, slow down skin aging, accelerate metabolic processes in tissues. Tannins contained in persimmon, heal microcracks, small scars, wounds, prevent the expansion of pores in adolescence, are the prevention of acne and acne.

Drying, antibacterial, anti-inflammatory properties of the berries are suitable for oily, problem skin. Bioactive substances normalize the work of the sebaceous glands, give the skin of the face and body a healthy appearance, dullness. For cosmetology procedures, it is necessary to choose ripe fruits with bright orange skin, smooth skin and tender flesh. Persimmon gives elasticity to dry skin, moisturizes, nourishes, eliminates peeling and unpleasant sensations, prevents the appearance of age spots. It is actively used for aging skin, prevents premature aging, the formation of fine and deep wrinkles.

There is a huge amount of persimmon preparations for body care. Frozen persimmon juice can be used as a means of washing. Leaves and tails will be useful for masks, baths, lotions.

• Mask for oily skin prone to fading. To a pulp of a ripe fruit add a tablespoon of cream, a teaspoon of olive oil, mix. Apply on the face through the massage lines, incubated for fifteen minutes, wash off with water at room temperature.
• Mask for dry skin. Persimmon peeled, mixed in a blender with one tablespoon of vegetable oil and glycerin.Apply to the skin along the lines of least stretching for fifteen minutes. Wash off with warm water.
• Moisturizing mask. The flesh of one fruit is mixed with a tablespoon of olive oil and honey. Apply for twenty minutes, wash off with warm water.
• Face lotion The juice of one fruit is mixed with a glass of boiled water. Add 20 ml of glycerin and 10 ml of alcohol. Insist throughout the day and rub the face twice a day. Store in the refrigerator.

• Body lotion. This tool is suitable for oily, acne prone skin. For its preparation it is necessary to mix 100 ml of vodka, persimmon juice and one beaten protein. Such a tool can be applied to problem areas after taking a bath. It removes oily skin, reduces sweating and increases turgor. For dry skin more suitable tool based on mineral water. To 100 ml of mineral water add the juice of one persimmon berry and a teaspoon of olive oil. This tool perfectly nourishes the skin, but requires rinsing. Therefore, after fifteen minutes it is necessary to take a warm shower.
• Anti-aging baths. In order to obtain the desired effect, the procedure should be carried out within a month with a course of 10-12 procedures. Rinse 100-150 g of leaves and tails of persimmon, pour boiling water, bring to a boil and infuse for an hour. Strain the liquid and use as an additive while taking a bath.

• Body Scrub. Two persimmon berries with the peel mixed with lemon peel, orange and two tablespoons of salt. You can add essential oils. Put on the body, after ten minutes is recommended to take a contrast shower.
• Anti-cellulite remedy. Anti-cellulite massage - one of the most common cosmetic procedures against the formation of orange peel. Such procedures on the basis of persimmon fruits have a special effect. Thanks to organic acids, microelements and vitamins, they have a beneficial effect on the skin and contribute to the removal of excess fluid.

For anti-cellulite massage with persimmon, you must mix the flesh of two medium-sized fruits with two tablespoons of salt and 50 ml of lemon juice. All ingredients are whipped until smooth. Before the procedure is recommended to take a hot bath. This significantly increases the effectiveness of the massage.

The prepared mixture should be applied to the places prone to the formation of an orange peel: the outer part of the thighs, buttocks, knees, legs, arms and abdomen. Then massage gently for 10-15 minutes. At the end of the massage take a contrast shower and apply anti-cellulite cream. To consolidate the effect should be carried out at least 10 procedures, as well as follow the diet and exercise.

Before using any cosmetics, it is necessary to exclude an allergic reaction to one of the components. An allergic test is performed for this. A small amount of the product is applied to the inner surface of the wrist and the reaction is monitored for 15 minutes. Over time, evaluate the response.

You will be interested to know the following.

• The name of the product came from Persia. In translation, it means date plum. The name of this berry has many synonyms. It is called the Chinese peach, winter cherry, the fruit of the sun and heart apple.
• Persimmon's homeland is China. Then she came to the Land of the Rising Sun, and at the turn of the XIX century appeared on the tables of Europeans. Isolated Japan did not know about cane sugar, and for them this delicacy was one of the few treats for tea.It was dried and served as a delicious dessert.
• The most familiar flowers for fruits are yellow, orange and red, but there are also exotic options. Medlar persimmon grows in the African savanna, its fruits are no more than three centimeters long, and when ripe they have a pronounced purple hue. On the cut of the fruit you can see a wonderful eight-petalled flower.
• Among the exotic varieties of plants distinguish the South American type of "chocolate pudding." The weight of a mature fruit can reach nine hundred grams, and to your taste it resembles chocolate. Filipino varieties have a bright red color, and Paraguayan ones have a flat shape. In the Caucasus, there are baby fruits, their diameter does not exceed a few centimeters.
• The largest exporters of this product are South Korea, China, Brazil, Israel, and the United States of America. Transportation is subject to berries in the stage of technical ripeness, and their ripening takes place in warehouses and on the shelves of stores.
• It has long been attributed to persimmon magical abilities. In the Middle East, believe that it is inhabited by mysterious gins. And for the Japanese, it symbolizes power, wisdom and victory.
• By chemical composition, this berry confidently holds the palm, ahead of apples, pears and citrus fruits. In addition, it contains beneficial amino acids, antioxidants, is able to remove toxins from the body.

Persimmon - the most useful and valuable product, it contains many vitamins, minerals, organic acids. A small drawback in the form of astringency and viscosity can be removed in simple ways. Properly using persimmon, you can bring benefits to your body, improve immunity, resistance, visual acuity. And as a cosmetic, it is simply indispensable in the manufacture of masks, lotions, creams and other compositions for the skin of the face and body.

More on the properties of persimmon, see the following video.