Persimmons originated in the Far East, in China, Japan and Korea and the leaves form the persimmon tree have been used in tisanes for centuries. You can make a tisane from the fresh or dried leaves, and it has a lot more vitamin C in it than green tea (3.5-20.5 times as much in fact). The tea has been used for thousands of years to generally help the body. It is rich in fibre and the phenolic content of the leaves is now known to increase the metabolism and removes lipids (fat) from the body through faeces. Because of this action it can help in weight loss.
As with all orange fruit, persimmons are high in beta-carotene and this fruit is an excellent source of iron, so suitable for preventing anaemia. Just 100 grams of the fruit every day improves cardio-vascular health and lowers the risk of lung cancer in smokers. Persimmons also contain ascorbic acid, thiamine, riboflavin, niacin and calcium and have a high carbohydrate and protein content. They are packed full with substances the body needs for its health.
Persimmons have a high iodine content and regular consumption helps improve the thyroid gland’s functioning. Eating persimmons has many health benefits, but you should try to avoid eating the skin as when ingested the bezoars can react badly in the stomach. People who have had surgery for stomach ulcers shouldn’t eat the skins of the fruit (D Bennarroch 1993). In Hazira in North Pakistan it is believed that a surfeit of the fruit eaten with the skin on it caused a small bowel obstruction in 15 children one winter when the fruit was in abundance on the trees.
They are so good for you that you have to try them if you haven’t eaten them before go out and buy some, as winter is the best time to find them. You can make ice cream or smoothies with them and try this recipe below.
SPICY PERSIMMON FRUIT SALAD
4 persimmon, peeled and chopped
1 large apple, peeled and chopped
2 bananas, chopped
1 bunch grapes, halved
2 green cardamom pods, seeds removed and husks discarded
5 or 6 cloves
¼ tsp finely grated nutmeg
1 tsp powdered cinnamon
1 small pot yoghurt
Chopped pistachios to garnish
Grind the cardamom seeds with the cloves and a ½ inch piece of cinnamon stick if you prefer this to already ground cinnamon.
Put fruit in a bowl and mix the spices into the yoghurt.
Pour the yoghurt mixture over the fruit and stir. Garnish with chopped pistachio nuts.
This has Taste and is a Treat.