Persimmon (Diospyros kaki L.)
HEAVENLY FRUITING BODY
Did you know … the Greek word diospyros means “food of the gods”?
What’s the Story?
More than 2,000 different varieties of persimmons exist today! Persimmon, also known as “Sharon fruit” or “Kaki”, can be classified into two general categories: those that bear astringent fruit until they are soft-ripe and those that bear nonastringent fruits. The shape of the fruit varies from spherical to acorn to flattened or squarish, and the colour can range anywhere from light yellow-orange to dark orange-red. The size can be as little as a few ounces to more than a pound. The entire fruit is edible except for the seed and calyx.
An astringent cultivar must be jelly-soft before it is fit to eat and includes varieties such as Eureka, Hachiya, Honan Red, Saijo, Tamopan, Tanenashi and Triumph. A nonastringent persimmon can be eaten when it is crisp as an apple and includes varieties such as Fuyu (Fuyugaki), Gosho/Giant Fuyu/O’Gosho, Imoto, Izu, Jiro, Maekawajiro, Okugosho and Suruga. Then, a third category is seedless astringent varieties, which include Chocolate, Gailey, Hyakume, Maru and Nishimura Wase. The Hachiya type makes up approximately 90 per cent of the available fruit and can be identified by its acornlike shape.
A Serving of Food Lore …
The Asian persimmon is native to China, where it has been cultivated for centuries. It then spread to Korea and Japan many years ago, where additional cultivars were developed. The plant was introduced to California in the 1880s when a United States naval commander brought back a native Japanese persimmon variety to Washington, D.C.
Where Are Persimmons Grown?
The largest producers are China, Brazil, Japan, Italy and Korea. The majority of persimmons in the United States are grown in California and they are also grown to a lesser extent in Hawaii, Texas and some other southern states.
Why Should I Eat Persimmons?
Persimmons are an excellent source of vitamin A, a good source of vitamin C, and rich in fibre. They contain a variety of phytochemical antioxidants such as proanthocyanidin, epicatechin, gallic and p-coumaric acids. One study found persimmons to be higher in soluble and insoluble dietary fibres, total phenols and many minerals than apples.
Home Remedies
The leaves of the persimmon have been used in Chinese medicine for a variety of conditions: as a poultice for snakebites and skin irritations, as a beverage made from boiled leaves for hypertension, for reducing blood clotting and to fight cancer.
Throw Me a Lifesaver!
LEUKAEMIA: Two human cell line studies showed that persimmon extract strongly inhibited the growth and induced apoptosis (programmed cell death) of leukaemia cells.
CHOLESTEROL: Rats who had a persimmon-supplemented diet had significantly less total cholesterol, LDL cholesterol, triglycerides and lipid peroxides compared to rats who didn’t eat persimmons.
Tips on Using Persimmons
SELECTION AND STORAGE:
• Look for persimmons that are round and plump, and have smooth, glossy skin and deep red undertones. Avoid fruits that are missing the green leaves at the top.
• Unless you are planning to eat them right away, buy firmer fruits and allow them to ripen.
• Ripe Fuyu persimmons look like flattened tomatoes and are crisp, while the acorn-shaped Hachiya is very soft and juicy.
• Store them in the refrigerator when ripe.
• Eat the fruit as soon as possible. Overripe persimmons quickly turn mushy.
PREPARATION AND SERVING SUGGESTIONS:
• Wash Fuyu variety persimmons, remove core and leaves, and slice or eat whole.
• Rinse Hachiya persimmons and slice in half. Remove seeds and spoon fruit out of skin.
• Add firm Fuyu persimmon slices to salads, pancakes, waffles and hot or cold cereal.
• Purée Hachiya persimmon flesh and add it to drinks, smoothies or fresh fruit sauces. You can also use the purée to make cookies.
• Slice Fuyu and spread with lime juice, salt and chilli powder. Eat with a slice of low-fat cheese.
• Make salsa with a twist—add Fuyu, onion, tomatillo, coriander and chilli serrano, and mix together.
by Chef J. Hugh McEvoy
Serves: 12 • Prep and baking time: 20 minutes
This recipe contains eight powerhouse foods.
INGREDIENTS:
8oz/225g fresh persimmon
4oz/110g enriched plain unbleached white flour
4oz/110g whole-wheat flour
2½floz/75ml agave syrup
2floz/60ml canola (rape seed) oil
1½oz/40g sultanas
1½oz/40g seedless California raisins
4oz/110g dry-roasted pecans, unsalted
2 large whole eggs
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
½ teaspoon ground cinnamon
2floz/60ml water
1 teaspoon baking powder
1 teaspoon baking soda
DIRECTIONS:
Presoak raisins in water. Preheat oven to 375°F/190°C. Using a food processor, blend persimmon pulp, agave, eggs, oil, spices, baking powder and baking soda until smooth. Transfer to a hand mixing bowl. Add flour and hand-mix just until smooth. Drain water from raisins into muffin mixture. Add raisins and nuts, gently fold until evenly mixed. DO NOT overmix. Portion into medium-size muffin pan (¾ full). Bake until done; a cocktail stick should come away clean—about 12 to 14 minutes. Dust with icing sugar when cool.
BREAK IT DOWN …
Calories: 270; Total fat: 13g; Saturated fat: 1g; Cholesterol: 32mg; Sodium: 159mg; Total carbs: 36g; Fibre: 3g; Sugar: 19g; Protein: 4g.