PERSIMMON

The persimmon is a fruit belonging to the Ebenaceae family. The fruit can be astringent if the ripening process occurs in the tree (caqui) , or not astringent if they ripen after harvest (persimmon). Due to this early harvest, the fruit undergoes a treatment to remove its astringency. The fruit is a deep orange and shaped like a tomato, without any seeds. The persimmon is often confused with the caqui persimmon, which are actually the same fruit, however; the persimmon is picked before fully ripened.

jan
jan
feb
feb
mar
mar
abr
abr
may
may
jun
jun
jul
jul
aug
aug
sep
sep
oct
oct
nov
nov
dec
dec

Recipes

Consumed fresh, the persimmon is delicious but can also be eaten as jam, ice cream, sherbet, flan, pudding, or as a refreshing drink.

Culture

In South Korea, the annual October Sweet Persimmon Festival (Jinyoung Sweet Persimmon Festival) celebrates a good harvest year.

Origin

It is native to the Far East (Japan, China, Burma, northern India). Nowadays it is also grown mainly in the United States, Brazil, Italy, and Spain.

Nutritional Value

70 calories per 100 grams. The fruit contains a high content of dietary fiber, vitamin A (carotenoids), vitamin C, vitamin K, calcium and lycopene (an antioxidant). Its consumption is recommended for people who suffer from hypertension, cardiovascular disease or cataracts. Persimmons are rich in potassium, sugar and glucose.

Related Recipes

Related Products