Vitamin Bomb for The Winter
Ripe, the orange fruit not only tastes very sweet but is also rich in provitamin A.
They have recently become available again – persimmons. The orange fruit, the size of a tomato, is available all year round. Still, most supermarkets stock them mainly in autumn and winter. The persimmon is suitable as a healthy snack in between meals, mainly because of its high provitamin A content. This is converted to vitamin A in the body and supports the visual process, the skin and the immune system. Two persimmons already cover the daily requirement of vitamin A – 100 grams of the fruit contain 270 micrograms of provitamin A. This is also responsible for the bright colour of the fruit. This also provides the bright orange colour of persimmons.
The persimmon also contains vitamin C in smaller quantities than many other types of fruit. One hundred grams contain 16 milligrams of vitamin. The orange contains about 50 milligrams of vitamin C per 100 grams.
Only good when ripe
When the persimmon is ripe, it tastes very sweet. This comes from a high sugar content. The persimmon quickly provides the body with a lot of energy and is therefore suitable as a small meal after exercise. The sugar content can cause brown spots to form in the flesh. However, these do not affect the taste and composition of the fruit.
The sweet taste is an important characteristic of ripeness – if the persimmon is unripe, it leaves a furry taste on the tongue when eaten. In addition, it then tastes rather tart. This is due to a high content of tannins in the unripe fruit. Although they have no health effects in a fruit, they do not taste good to most people. In the ripe fruit, the tannins are almost completely decomposed. There are also persimmon varieties that contain hardly any tannins. These include the Israeli Sharon fruit, a special cultivar, and the related Persimmon fruit.
Although persimmons are very sweet, their calorie content is moderate. One fruit comes to about 100 calories (about 70 calories per 100 grams). Compared to other typical autumn fruits such as oranges and tangerines (both come to about 50 calories per 100 grams), this is only slightly more. This is due to its high water content: 80 percent of the persimmon consists of water. In addition, it contains carbohydrates and fiber. One fruit can weigh up to 500 grams.
The persimmon is eaten either with or without the skin, usually by spooning it out. Its taste is reminiscent of a mixture of apricot and peach. The fruit is often processed into yogurt, pudding, ice cream or pureed and mixed with alcoholic beverages. If you buy persimmons still unripe, you can let them ripen at home until they are soft. However, they quickly become mushy.
Originally, the persimmon comes from Asia, where it is also used as a traditional remedy. It is said to help with diarrhea, for example, and to have a positive effect on blood pressure. Some rely on a supposedly cough-soothing effect of the fruit stalk. However, all these effects have not been scientifically proven. Persimmons grow on trees and are now cultivated not only in East Asian countries but also in Israel, California, Brazil and southern European countries such as Italy.