What is Persimmon/Sharon Fruit?
Persimmon or Sharon fruit is known to the ancient Greeks as ‘the fruit of the gods’. It is a deep orange, waxy fruit of which the shape is similar to a tomato. The flesh is orange coloured, has a sweet and very pleasant flavour.
They are high in beta-carotene and minerals such as sodium, magnesium, calcium and iron, vitamin A, C and B, and studies have found that they also contain twice as much dietary fibre per 100g as apples, plus more of the phenolic compounds thought to ward off heart disease. Find full nutrients report here.
Health Benefits of Persimmon
These are all vital in fighting atherosclerosis, in which the arteries become blocked – a leading cause of heart disease, heart attacks and stroke.
Project leader Dr Shela Gorinstein, a medicinal chemist, said their high contents of fibres, phenolics, minerals and trace elements ‘make Persimmon preferable for an anti-atherosclerotic diet’.
The same team from the Hebrew University in Jerusalem, also published that a diet rich in Persimmons improved lipid metabolism – the way the body copes with fat. It contain polyphenols that may serve to reduce levels of bad cholesterol in the body.
Dr Gorinstein said eating one medium-sized Persimmon a day was enough to help fight athero-sclerosis. But other fruits also help guard against heart disease and have to be included in the diet as well.
Persimmon tannins have been used as folk medicine for treating stroke in Japan and as herbal medicine in China since ancient times.
Other health benefits of the Persimmon, as a herbal medicine, is effective for recovery form intoxication. Persimmon juice lowers the density of alcohol in the blood stream and therefore alleviate hangovers.
Persimmon tannins calms intestinal movements (relieving diarrhoea) and effectively slows subcutaneous bleeding. Also they are known to protect the body from influenza by developing resistance against virus infection and lowering of blood pressure.
Persimmons are one of a few foods that may induce cell death in breast cancer cells without harming normal breast cells, according to one new study. Study showed that the flavonoid fisetin, present in several fruits (apples, grapes,strawberries) and vegetables (onions, cucumbers), and in Persimmons specifically is responsible for this. Fisetin also been shown as a significant contributor in the programmed eradication of colon and prostate cancer cells.
How to eat Persimmon?
There are many ways to eat Persimmon. If you prefer to eat the skin, make sure to wash it, but skin can be easily removed with a knife. When this is done the sharon fruit can be eaten raw, cooked or converted into juice. Persimmon can be used fresh or dried. The fruit has sweet taste and popular for salads, yogurt, juices, sauces and stuffing cakes, desserts and cookies. Persimmon is ripe when it is soft and has a deep orange or even red color. If the fruit is still hard, it can be ripened at room temperature. Ripe Persimmon can be frozen with no loss of taste.For more facts read here.
Persimmon trees classified broadly into two general categories: those that bear “astringent fruit” (whilst unripe) and those that bear “non-astringent” fruits. An astringent is high in tannins and must be allowed to ripen fully until it attains jelly-soft consistency before being fit to eat. A non-astringent persimmon, on the other hand, contains less tannin and can be eaten while it is crispy.
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