persimmon – Japanese apple

Japanese apple, known to us as persimmon, is a deciduous tree originated in China where it has been grown for centuries. This fruit looks like a combination of apples and tomatoes and depending on varieties (several thousand) vary from yellow-orange to dark red-orange colours.
The fruits ripen at different times depending on the variety. The harvest begins at the end of October, but the peak season ends in November and December.
The ripe fruits have a sweet taste that resembles an apricot, but if you taste the fruit that has not yet ripen, will leave you bitter and floury taste in the mouth. To avoid this just choose the fully ripped fruits that are soft to the touch and flesh looks like a jelly. If the persimmon is fully matured, it is edible with its peel. But since it is a bit firmer and harder, you can remove it and consume the flesh of fruit that is a fibrous structure.
In addition to high-fibre, fruit also abounds with antioxidants that prevent the formation of tumours and have anti-inflammatory action. Fresh fruits contain vitamin C, vitamin A, beta carotene and a moderate amount of vitamin B6. Of minerals contain potassium, manganese and copper. The energy value of persimmon is small and is about 80 kcal per 100 g. Due to its natural healing properties, it is used for the treatment of bowel, stomach, liver and biliary diseases. It is also an excellent tool for fighting cholesterol, high pressure and strengthening immunity. Young shoots of the branch are also used for healing purposes, while fresh and dried leaves are used for making teas. Fermented fruits can be distilled and used to make brandy. Persimmon is also used in culinary preparation of various creams, puddings, jams and also used in various cakes, pies and fruit salads.
Unripe fruits should be stored in some paper or cardboard packaging and kept at room temperature where they will settle for about a week. For faster ripening helps to stores them close to other fruits, especially apples or pears, which release larger amounts of ethylene while ripening.
The Latin name of this fruit is Diospyros and in translation means “the food of the gods”. If persimmon was a goddess food, then it is convenient for us too, and it is time to start eating this fruit more, not just treating it as an ornamental plant in the gardens.

 persimmon puding

ingredients

235 ml puree (mashed) persimmon
45 g sugar
45 ml rum
a pinch of salt
235 ml heavy cream
8 g icing sugar
5 ml vanilla extract

directions

Mix persimmon puree, sugar, salt and rum in the blender until the mixture is combined. Beat heavy cream, powdered sugar and vanilla extract in a separate bowl. Beat until the mixture hardens, but do not overdo it. The mixture is sufficiently beaten if remain in the form of soft peaks. Add the pre-made puree into the bowl and beat together until just combined. Pour the mixture into ice cream cups and put them in the refrigerator to chill the cream. Decorate as you wish.