Persimmon - description
Persimmon ripens in late autumn. But residents of not all areas can pick it from a tree - it grows only in warm areas. The thermophilic fruit has excellent palatability. A tree or shrub of the ebony family and its fruits have the same name. These are berries with juicy flesh, although in appearance they resemble fruits. They are spherical in shape, flat or angular, in color yellow-orange or dark, almost reddish. Weight is different: small, like an apple, or up to almost half a kilogram.
The fruit can be eaten whole - only seeds and calyx are inedible. Ripe persimmons are surprisingly tasty, but if it is slightly immature, then unpleasant viscosity and astringency remain. Since the plant is extremely thermophilic, it grows in America and Australia, in the warm regions of Eurasia. It occurs in the south of Ukraine, in particular in the Crimea. There are a lot of varieties and names, but only two are the most common - the sweet, almost chocolate "Korolek" and intolerant varieties of Caucasian plants.
The ripe berry looks almost transparent. It does not stay fresh for long, soon dark spots appear on it - which means that it begins to deteriorate. It is stored much longer in the refrigerator. And in frozen form, it can withstand six months. Unripe fruits should be kept warm until ripe. When transporting it, you need to pack it well, as dents and other damage quickly decay.
Persimmon - useful properties
Persimmon has amazing properties. It contains a large amount of vitamin A, which, as you know, creates an anti-cancer effect. Vision improves, and most importantly - the skin becomes soft and smooth, and that's all from 2-3 berries daily. The presence of vitamins C and P enhances immunity. Persimmon pulp has a bactericidal effect, and iodine monitors the state of the thyroid gland. Also, it should be used for cardiovascular diseases, bleeding gums and problems of the genitourinary sphere.
But that is not all.
persimmon:
- quickly saturates the body;
- stimulates performance;
- has a calming effect;
- tones and improves appetite.
Caution, Persimmon contraindications
The astringent properties of persimmons can adversely affect the state of the stomach after surgery, or with severe adhesive processes. Even healthy people should not eat unripe persimmons - it is better to wait until it "comes to condition." Also, for a while to forget about it, you need to use it for people with diabetes and with obesity, since the amount of sugars in it is very high, far exceed other fruits and berries. It is worth observing the measure if you are only getting acquainted with an exotic berry - for the first time eat no more than 1 piece so as not to provoke intestinal obstruction.
Persimmon - calories
Calorie persimmons - 62 calories per 100 grams.
Persimmon - for weight loss
In the ranking of medicinal fruits, persimmon comes immediately after citrus fruits. A five-day persimmon-based diet can help lose a few pounds (4-5). You will not only lose weight, but also strengthen your health.
Persimmon - cooking use
Persimmon can be eaten just like a fruit. But if you want something tasty, you can cook a salad, pastries, jelly or pudding with her participation. In some countries they dry it, make molasses or make jam and marmalade. Cider, beer, wine recipes are known, and coffee substitute is made from dried seeds. Fresh berry juice is called backmez (doshab). Chocolate variety is used in milkshakes. Delicious desserts can be prepared with the addition of liquors, vanilla, whipped cream. As part of salad dressings, persimmon is combined with honey, cream cheese and orange juice.
Persimmon recipes examples
Ripe persimmon has a scattering of brown stripes on the skin. The more strips, the sweeter the fruit. The translucent peel should still be elastic, but with ripe semi-liquid flesh. Pick fruits without dark dots.
Recipe 1: Salsa - Spicy Persimmon Mix with Spices
Make salsa and serve it as a sauce or salad along with meat and fish dishes.
Ingredients: fruit (2 pcs), onion (half a head), ground ginger (a quarter of a spoon), lime juice (2 tablespoons), cilantro, vegetable oil for dressing (1 spoon). Salt pepper.
Cooking method
Rinse foods, chop greens and onions, mix with chopped persimmons and season with juice and vegetable oil. Mix with ground ginger, season with chili pepper and a little salt.
Recipe 2: Radicchio and Persimmon Salad
Radichchio is a very spectacular kind of salad that grows in reddish-purple heads. This is an Italian plant, it is also called the "winter flower of Italian cuisine." Lush colored leaves - a wonderful decoration and interesting taste. In some cyclic varieties of lettuce (for example, radicchier) there are very few leaves, but you can eat picturesque stems as a natural work of art.
Ingredients: radicchio salad, bacon (100 grams), olive oil (3 tablespoons), wine vinegar (1 teaspoon), honey, salt, pepper, persimmon (1 large ripe).
Cooking method
We choose only thick persimmons for the preparation of salad - after all, it will have to be cut into pieces of a rectangular shape. At the same time, it should be juicy so that the dish is not too dry. So. Cut the bacon into small pieces and fry it in a pan. We cut the salad into strips, and persimmon in small cubes. We spread the components on a plate, mix, pour over the dressing.
Recipe 3: Persimmon Tart
Healthy and tasty persimmons do not lose their properties after heat treatment. Think about this property in the case when you can not get rid of astringent properties. The dough prepared according to this recipe is unusually soft, reminiscent of pudding in structure.
Ingredients: lemon (2 pcs), persimmon (2 large pcs or 3 small), eggs (3 pcs), sugar (100 grams), sour cream (150 grams), flour (200 grams), mold release oil (30 grams) baking powder.
Cooking method
We wash the washed lemons and cut the zest into strips. Squeeze lemon juice, cut the persimmon into slices and remove all the bones. Dough: beat eggs with sugar (50 gr.), Mix with sour cream, vanilla, flour. Put the persimmons in a greased form, pour the resulting dough and sprinkle with sugar. Bake for 20 minutes, check readiness with a match or a toothpick. The resulting pie consists of a fruit base and baking that perfectly complements it.
Recipe 4: Salad with Persimmon and Shrimp
It is hard to imagine, but sweet ripe persimmon goes well with some seafood, such as king prawns. This rich meal is good for a dinner for two.
Ingredients: persimmon (2 ripe fruits), arugula (50 grams), sweet blue onion (half an onion), olives (100 grams seedless), olive oil (50 ml), flour (2 tbsp.), balsamic vinegar (1 tea spoon), pepper, salt, garlic (1 clove), large shrimp (8 pieces), lettuce.
Cooking method
Wash and peel the shrimp, separate the shells and heads. On the abdomen, be sure to make an incision and remove the intestinal vein. Then flatten each shrimp with a knife, roll in flour. In a stewpan, heat the olive oil and fry the garlic quickly, for about 30 seconds. Remove the garlic and immediately fry the shrimp on both sides. Dry from grease on paper towels.
Mix a little and vinegar, pepper and salt - you get the fill. Tear lettuce leaves and arugula with our hands into small pieces and mix with chopped onion in half rings. We also cut the persimmon into slices, leave a few pieces for decoration. Cut the olives in circles and add all the salad ingredients in a bowl. We season and mix, top water with the remaining dressing.
Recipe 5: Smoked Persimmon Loin
This wonderful dish does not need to be boiled or fried. Its rich composition and beautiful table setting are suitable for the most celebratory banquet.
Ingredients: smoked loin (150 grams), head of lettuce (a few leaves), black caviar (4 tablespoons), cheese (200 grams, can be soft), ripe persimmon (2 pieces), cream (4 tablespoons), eggs (2 pieces) , a little chopped ginger.
Cooking method
Cut the loin into 12 thin slices and arrange into 2 large serving plates. We lay out prepared lettuce leaves on a plate as a whole. Hard boil eggs, cool and cut in half. We spread it on a plate and decorate with black caviar on top. Cut persimmon and pull out the bones. Cut the pulp into strips, and mix the juice obtained with soft cheese. Add cream to cheese and sprinkle with ginger. Beat in foam and place the mass in a confectionery syringe. Squeeze on each plate with beautiful shapes, put the persimmon slices on top.
Persimmon - useful tips from experienced chefs
With persimmon, you can cook more hearty dishes, for example, pilaf, which in the east is called brocade-doshama. In this case, all the ingredients are prepared separately - the lamb is fried and stewed, then the meat is separated and removed. Pilaf is cooked from rice and vegetables, and persimmons are slightly tempered. On a plate lay rice, then meat, stewed vegetables. All together, pour oil and sprinkle with cinnamon. 600 grams of rice, onion and carrot, 200 grams of ghee and 300 grams of persimmon are taken per kilogram of mutton with bone. Try this appetizing and satisfying dish.
