Persimmons are yellowish orange coloured nutritious, edible fruits enriched with vitamins A, C, E, and K,& minerals like potassium, manganese, and copper, along with various types of antioxidants. All these nutrients of persimmon are associated with immense health benefits.
Persimmons are available in a wide variety of species and the mostly consumed variety is Japanese persimmon. The fruits of persimmon are abundant sources of Fibers which help digestion. In addition, it has nutrients which support immunity, vision, improve heart health.
The antioxidants of persimmon are capable of fighting inflammation and delaying premature aging.
Apart from eating this ripe delicious fruit, persimmon has culinary uses also particularly in preparing delicious desserts.
Botanical information about persimmon
Persimmon is an edible fruit tree belonging to Ebenaceae family and genus diospyros. It is commonly cultivated in warm regions in various parts of the globe including China, Korea, Japan, Brazil, Turkey, and Italy& Mediterranean region.
The fruit tree originated in China around 2000 years ago and later it spread to Japan, Korea and all over the world.
Around 400 species of persimmon are planted globally. Out of these, Diospyros kaki, Diospyros virginiana, Diospyros oleifera, and Diospyros lotus are of great significance.
Diospyros.kaki (Japanese persimmon) is considered as the most loved persimmon by the people worldwide. It is also the most widely cultivated species of persimmon. Typically, the tree grows to a height of 4.5 to 18 metres
The leaves of persimmon tree are deciduous and bluish-green in color. In autumn, they turn to yellow, orange, or red. The ripe fruit of the cultivated strains range from glossy light yellow-orange to dark red-orange depending on the species and variety.
The fruit of persimmon has an astringent taste when unripe, due to the presence of tannins in them. As the fruit matures tannin levels fall down and it becomes sweeter and more delicious.
Persimmons may be stored at room temperature (20 °C or 68 °F), where they will continue to ripen. It is recommended that consuming only ripe persimmon is safe in raw form.
Nutritious value of persimmon
Persimmon is well-known for its nutritious value. The fruit is comprising 80.3 % water, 0.58 % protein, 0.19 % total lipids, 18.6 % total carbohydrates
Persimmon also contains some minerals such as magnesium, iron, zinc, copper, manganese, etc.in adequate amounts.
It provides up to 1.48 g and 7.5 mg total dietary fiber, and ascorbic acid respectively. Dietary fiber is present in persimmon in the amounts of 1.20-1.76 % and soluble fiber accounts for 0.52-0.92 %.
Persimmon also contain calcium and potassium in traces.
However, Sugar content (12.5 g/100 g) is higher in persimmon compared to other daily consumed fruits such as apple, peach, pear and orange etc. Among sugars sucrose, glucose & fructose) are plenty.
Persimmons are abundant storehouse of antioxidants. They include proanthocyanidins ,flavonoid oligomers, tannins, phenolic acids and catechin etc. Carotenoids and tannins are found in good amounts.
The major phenolic compounds of persimmon include epicatechin, ferulic acid, gallic acid, protocatechuic acid, vanillic acid, and p-coumaric acid. Persimmon is rich in carotenoids especially β-carotenes.
The bioactive components present in persimmon especially carotenoids and tannin are helpful in neutralizing free radicals, decreasing cardiovascular risk factors (blood pressure & cholesterol), and reducing the risks of diabetes mellitus along with effectiveness against cancer insurgence.
The phenolic compounds antioxidants and dietary fiber are the main constituents responsible for the cardioprotective effects of persimmon.
The condensed tannins and flavonoids also contributes towards antioxidant potential of persimmon thus can be considered as effective agents to prevent various lifestyle related disorders.
The carotenoids and catechins also have some anticancer potential.
Health benefits of persimmon
- Antioxidant properties
Persimmon contains carotenoids, polyphenols, ascorbic acid &vitamin E that have antioxidant properties. Antioxidants prevent free radical damage to the body and thus prevent many grave diseases. Most of these bioactive components scavenge free radicals, bind metals, and inhibit the lipid peroxidation. Furthermore, they improve skin health also.
- Boosts heart health
Persimmon has great role in reducing bad cholesterol. This cholesterol lowering properties of persimmon help to prevent risk of heart attack. Apart from dietary fibers, minerals and essential trace elements present in persimmon can prevent coronary atherosclerosis and its complications. The cholesterol lowering effects of persimmon and its products are due to decreased cholesterol absorption, cholesterol & fatty acids production.
- Boosts immunity & reduces infections
Persimmon is enriched with vitamin C which is a major immunity boosting nutrient. Vitamin C is an effective antioxidant also which prevents development of various organ diseases.
- Improves digestion
The Fibers in persimmon helps to improve gut motility and digestion. They also help to reduce cholesterol.
- Helps eye health &vision
Persimmon is rich in vitamin A and beta carotenoids which help to improve vision& health of eyes.
- Boosts skin health & glow
Persimmon is an abundant source of vitamin A, vitamin C, vitamin E and plenty of antioxidants. These nutrients impart a radiant glow to the skin boosting collagen and skin health. Antioxidants help to minimize the free radical induced damage to the skin from various sources. Thus, it helps anti-ageing.
Safety & caution
Fully ripe Persimmon is an immensely nutritious fruit with good effects. However, some people may be sensitive or allergic to this fruit as with to many other foods. In such cases, if intake of persimmon cause vomiting, stomach upset etc. better avoid eating them.
Unripe persimmons are toxic to body as they contain the soluble tannin shibuol, which, upon contact with a weak acid, polymerizes in the stomach and forms a gluey coagulum, a “foodball” or phytobezoar, that can affix with other stomach matter
Persimmon intake is recommended only in moderate amounts for diabetics as the fruit has a little higher glucose and fructose content while it contains various other vital nutrients to prevent lifestyle diseases.
Some interesting facts about persimmon
- For many centuries, Japanese people love to drink persimmon leaf tea. Persimmon leaf tea is called Kaki-No-Ha Cha in Japanese language and it is prepared from the dried leaves of Diospyros kaki or Japanese Persimmon.
- Persimmon fruits are eaten fresh, dried, raw or cooked forms.
- Dried persimmon fruits are known as gotgam and are used to prepare the traditional Korean spicy punch sujeonggwa
- In Taiwan, fruits of astringent or unripe persimmon varieties are sealed in jars soaked in limewater to get rid of the bitterness. Later these slightly hardened varieties are sold as “water persimmon” (shuishizi).
- Persimmons can be used in various dessert dishes, most notably pies. They can be used in cookies, cakes, puddings, salads, curries and as a topping for breakfast cereals.
written by dr sanjana p
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