Yellow persimmon. How to eat persimmon so that it does not knit its mouth? virgin persimmon

What is persimmon? Persimmon is, in fact, very healthy and tasty berries. Every autumn, store shelves are replenished with persimmons - bright orange delicious berries. Their appearance is attractive, which causes a great desire in most people to feast on their pulp - juicy, tender and sweet. In addition to the beautiful appearance, persimmon is characterized by a huge amount of positive properties and has a beneficial effect on.
The berry grows in countries with a tropical and subtropical climate (in Asia, Africa, Europe, Brazil, Australia). Many mistakenly call the fruits considered here a fruit (in many sources it is also written that way). But no matter how they call it, it’s quite difficult to argue with the fact that persimmon is an accumulation of vitamins. A huge number of people (especially in areas where persimmon grows) are sure that many ailments can be cured by consuming these berries. However, there are some contraindications for its use.

persimmon varieties

The cultivation of the orange berry began in China more than 2 thousand years ago. Territorially closer to us, persimmon is grown in the Crimea, the Caucasus, North Ossetia, Georgia, from where it is supplied to the shelves of our supermarkets.
Although more than 200 varieties have already been bred, breeders do not stop, continuing to work on improving varieties and creating new ones. The difference between the varieties is frost resistance, skin color, color and taste of the pulp.
All varieties are conditionally divided into two categories: varieties with a viscous flavor and non-astringent. The viscosity of the fruit is associated with a high content of tannin in it. Until such fruits ripen completely, they are almost impossible to eat.
The most popular in the domestic market are the following varieties:

• Fig. This variety is characterized by a slightly flattened shape of the fruit. It is the fig persimmon that is brought to the shelves first, since it ripens the first of all varieties. The fruit has a rich bright orange color, which gradually turns to brown when fully ripe. Just like the berry itself, the bones are elongated. The color of the bones is dark brown.
• Sharon or Japanese persimmon. The taste is rich and slightly exotic, as it combines notes of ripe apricot, quince and apple. Sharon was bred by breeders who were able to create a hybrid of apple and persimmon. The peculiarity of the Japanese persimmon is the absence of a stone and a low content of tannin, which explains the absence of astringent sensations. Sharon is incredibly healthy and contains a huge amount of beta-carotene (more than in a pumpkin), as well as dietary fiber and vitamins.
• Caucasian. To taste, the variety is more reminiscent of dates: a little astringent and tart. Berry small size with a fairly thick skin. It is characterized by a high content of microelements.
• Tomato (tomato). Persimmon tomato. The berry is fleshy and large, outwardly similar to tomatoes. bull heart". The unripe fruit is quite viscous, but ripe - tender with juicy pulp orange color and boneless.
• Chocolate. This variety on the shelves can be seen under the name "Korolek". It is Korolek that is in the greatest demand, since it is considered the most dietary. The shape of the ripe fruit resembles an apple or some varieties of tomato. When ripe, the peel is initially green in color and becomes chocolate. Kinglet sings very quickly and is characterized by an unsurpassed non-astringent, delicate, mild taste with sweetness.

Less common varieties of berries should also be distinguished:

1. Honey. It is distinguished by a sweet (even sugary) taste of fruits, as well as a rather liquid pulp after ripening. The shape of the berry is similar to a tangerine.
2. Chinese. The peel of the fruit is tough, and the taste is less sweet than other species.
3. Egyptian. Also not sweet enough. It is characterized by a slightly elongated shape and an orange bright peel.
4. Fuyu. The fruit is non-astringent and sweet. In areas where this variety of persimmon grows, they like to add it to salads.
5. Khachiya. Until the final ripening, the berry is characterized by a rather sour astringent taste. After ripening, the pulp melts in the mouth. The shape is similar to an acorn.
6. Mabolo. Cultivated in the Philippines, the species is also called the "Velvet Apple". The ripe fruit is red with a peach-like skin.
7. Black (or Zapote). The type of persimmon is unusual and interesting. Has a green skin ripe berries and white pulp. The flesh becomes completely black when fully ripe.
8. Coffee pie. The name is explained by the fact that the ripe fruit is characterized by a unique sweetness aroma, which is so similar to cinnamon cookies and delicious hot coffee.
9. American. Such persimmons are not used in an unripe form. It is distinguished by the presence in it of a large amount of vitamin C and calcium. In America, it is this species that they like to use for making puddings.

Regardless of the type, all persimmons are useful. The berry can be used not only in fresh, but used for cooking all kinds of desserts, jams. Persimmon can even be baked and dried.

Compound

Eating one persimmon fruit can satisfy the feeling of hunger. At the same time, the fruit is dietary. Persimmon berries contain:

• beta carotene;
• Calcium;
• Vitamin A;
• B vitamins;
• Vitamins C and E;
• Iron;
• Magnesium;
• Phosphorus;
• Potassium;
• Sodium;

Such a rich composition explains the health benefits of the fruit. Carbohydrates and sugar contained in fruits are easily digested, and the content of fats and proteins is minimal.

Benefits of eating persimmon

Persimmon has a beneficial effect in the following cases:

• Digestive disorder. The pectin and fiber contained in the fruits help to improve the functions of the stomach and gently cleanse the intestines from toxins.
• Intestinal infections. The ability to destroy various E. coli (streptococci, staphylococcus aureus, etc.) is associated with the disinfectant effect characteristic of persimmon.
• Strengthening blood vessels. This effect of taking persimmons is explained by the high content of vitamins P and C in it, which strengthens the walls of blood vessels. The vessels become less permeable and stronger.
• Prevention of diseases of the cardiovascular system. Daily intake of 1-2 persimmon berries (this amount is recommended by cardiologists) prevents premature wear of the heart and many of its diseases due to the potassium content in the pulp and peel of the berries.
• Strengthening the eye muscle. Vitamin A in persimmon fruits, when consumed daily, has a beneficial effect on vision and strengthens the muscles of the eyes.
• Prevention of thyroid diseases. Iodine, which is present in fruits, is easily absorbed by the body, and has a positive effect on the functioning of the thyroid gland.
• Prevention of the formation of kidney stones. Being a good diuretic and saturating the body with magnesium, persimmon can reduce the percentage of salt accumulation in the urine and prevent kidney stones.
• Improves the state of the nervous system. Vitamin B in persimmon fruits is able to make the mood much better, as well as increase concentration. In addition, the systematic use of these berries allows you to resist the nervous system to various stressors from the outside.
• Anemia. Iron deficiency impairs the quality of life, a person is constantly depressed and feels weak. Perhaps even dizziness. With anemia, immunity is weakened, which leads to frequent colds and many other ailments. Only thanks to persimmon for breakfast every day you can improve your well-being without resorting to the help of pharmacy products.
• SARS, cough. The use of this orange berry in autumn winter period allows you to increase the body's resistance to colds. Persimmon is indispensable for dry cough. A sore throat can be gargled with fruit juice.
• Sensitive gums. The use of viscous varieties of persimmon helps to strengthen sensitive gums, which can begin to bleed even from touching a toothbrush. In folk and traditional medicine, persimmon is used to treat scurvy.
• Pressure problems. The use of persimmon in its pure form or as part of dishes helps to normalize blood pressure.
• Wound healing. The fruit has bactericidal properties, which contributes to the rapid healing of wounds and cuts.
• Enuresis. For the treatment of such a disease, a decoction of the tails of the fetus is used.
• Respiratory system diseases, etc.

It is recommended to use persimmons for people who work under conditions of great moral and physical stress. Often, doctors may recommend adding this miracle berry to the diet of patients who have undergone surgery or an infectious disease.

Harm persimmon. Contraindications for use

Persimmon has a lot of useful properties, but there are also many contraindications. There are cases in which the use of the fetus is strictly prohibited. And there are situations in which it is simply not recommended to add persimmons to the diet. Let's consider in more detail.
Persimmon can be used, but with caution, in such cases:

1. Diabetes. With this disease, it is not at all necessary to completely eliminate the fruit from the diet, it is enough just to reduce its amount to moderate volumes.
2. Obesity or a tendency to become obese. Since the metabolism can slow down when eating persimmon berries, people with overweight you shouldn't get involved with it.
3. Children under 3 years old. It is not advisable to eat persimmons often and in large quantities for children. This is due to the fact that gastric juice, reacting with persimmon fibers, becomes thick. As a result, the work of the stomach can stop.

1. In the postoperative period, patients who have undergone surgery associated with ailments of the stomach and intestines. This is due to the fact that intestinal obstruction can be caused due to the high content of tannin in the fruit.
2. With exacerbation of pancreatitis.
3. With high obesity.

Clear serious harm orange berries can be applied only in cases of its excessive consumption and neglect of contraindications.

Weight loss with persimmon

Like all fruits, persimmon berries allow a person to get rid of excess fat deposits and lose weight. The main thing to choose the right approach To a question. As already mentioned, persimmon is a dietary product and, moreover, very useful, which allows even with strict diets to replenish the body with essential vitamins and minerals.
In one fruit of average parameters, approximately 70-80 kcal. calories this product low, but at the same time it contains a lot of fiber, which contributes to good metabolism and digestion.
The use of persimmon during the period of weight loss helps to absorb the necessary nutrients even from the meager and monotonous food consumed.
Persimmon can be safely consumed by those who cannot do without sweets, while those who want to lose weight. But it is worth remembering that there is a lot of sugar in this berry, so you should not overeat, as the weight loss process will be reduced.
It is noticed that when eating persimmon on an empty stomach, it only increases the feeling of hunger. Therefore, it is recommended to eat it only after the main meal.
It is also recommended to eat bright orange fruits in the morning meal. By the evening, the persimmon will be completely digested, and if you systematically eat it at night, the development of constipation is not excluded.
It is advisable to consult with a nutritionist before starting a diet about including persimmon fruits in the diet.

Persimmon in the diet of a pregnant woman: benefits and harms

Pregnant women at all times were advised to consume as many berries and fruits rich in vitamins as possible for their accumulation in the body.
It is permissible to eat persimmons for pregnant women in acceptable quantities (the exception is the situations described above). Women who suffered from constipation before pregnancy should avoid this product, as its consumption can only aggravate the situation. Women who have previously had an allergic reaction to any fruit should carefully introduce persimmons into the diet.
Pregnant women should definitely eat the fruits, often feeling weak and dizzy, as these are symptoms of a decrease in the level of hemoglobin and iron in the blood.
If none significant problems the pregnant woman does not have health, then persimmon can be eaten without a doubt during the period of bearing a child and after his birth too (during the period of breastfeeding). In other cases, it is advisable to consult with specialists.

The use of fruits

Most often, this berry is eaten fresh. But this berry can also be a great addition to any fruit salads, ice cream, yogurt, fruit shakes, fresh juices and smoothies. Persimmon pulp puree can be eaten as a separate dish or used to make mousses, puddings, pastries. These berries make delicious marshmallows and marmalade.
In addition to fruits, a decoction of the leaves is also used for food. This drink has a tonic effect on the body. Also, decoction can be washed with wounds and abscesses that do not go away for a long time.
and anemia, you can eat a quarter of a teaspoon of dried persimmon leaf powder.
Fruits are also applicable for cooking cosmetics. Applying the pulp of the fruit to the skin allows you to narrow the pores and clean the problem areas from black dots.

Kinglet has a delicate texture and sweet taste, subject to pollination and the formation of seeds in it. If this did not happen, taste qualities berries leave much to be desired, besides, astringency appears. The "correct" beetle is dark orange on the outside and brown on the inside. Because of this feature, it is also called chocolate.

The third variety appeared as a result of crossing persimmon and apple. Sharon is the only persimmon variety that does not knit under any circumstances. The shiny peel here is combined with a fairly hard pulp, reminiscent of ripe apple. maturation and long-term storage only improve the taste of sharon.

"Astringent" properties also depend on the degree of maturity of the fetus. The common persimmon loses this trait as soon as it reaches full maturity. Such a berry becomes soft and jelly-like inside. A pollinated beetle acquires only sweetness with ripening, but an unpollinated one will “knit”, despite the degree of ripeness and ripening time.

How to Distinguish Different Varieties of Persimmons and Choose a Sweet and Tasty Persimmon Variety

Varieties and varieties of berries, although similar at first glance, still have differences. They relate to shape, size, color. Some features can be seen in the context. Most often, on the counter of a store or in the market, you can see the fruit in a cut form.

What features you need to pay attention to when choosing a persimmon:

Advice. In order to accurately buy a persimmon that does not knit, it is better to opt for the kinglet or sharon variety. In the case of ordinary persimmon, it is better to trust a trusted seller or try before buying.

How to make persimmon not knit

What to do if an unpleasant feature of the berry was discovered after the purchase? There are several simple recommendations just in case it fails:

1. Place fruit in . A few hours spent at sub-zero temperatures will make the berry tasty and relieve astringency. It is necessary to wait until it freezes, and then defrost.
2. Place in warm water. Prolonged contact with the liquid will cause the tinin to leave the persimmon, and with it the astringent properties will also leave. The water temperature should be between 30 and 40 degrees and the dive time should be 10-12 hours.
3. Place in a bag with apples or tomatoes. The secret of this method is the ability of the latter to release ethylene. This gas stimulates rapid maturation and can rid the persimmon of astringency.
4. Piercing the fetus with a needle previously dipped in alcohol will also work. A few holes are enough.
5. A radical method is to dry the berries. Subjected to such a procedure, they will get rid of astringency. You can use a special one, or by placing chopped pieces in the open air.

Attention! Dry persimmon will be non-viscous only before contact with water. Therefore, it is not recommended to cook compotes or use other cooking methods associated with liquid.

Choosing a tasty and juicy persimmon, devoid of astringency, is not an easy task. However, there are proven ways to help distinguish varieties and find a berry with necessary properties. Win-win option - Sharon. In most cases, the kinglet fits that criterion, however, you should not choose berries with stones and without a brown "soul". Ordinary persimmon requires more attention. Here it is important to monitor the degree of maturity and not buy green or overripe fruits. If, nevertheless, a mistake was made when choosing, you can apply one of the methods of "forced" ripening of the fetus at home.

How to choose a persimmon: video

With the onset of late autumn on the shelves Russian markets winter berry appears - persimmon. Sweet fruits of a beautiful orange color instantly attract the attention of buyers who prefer this juicy and healthy delicacy, which contains a huge amount of vitamins, so necessary in the winter. However, when trying persimmons, many are faced with astringent sensations in the mouth that can spoil the positive impression of the purchase, because not everyone knows how to choose its fruits, which are distinguished by a variety of varieties.

What is persimmon and what are its beneficial properties

The beautiful persimmon is often called the "heart apple tree", "orange sun" and "food of the gods" for its amazing taste and benefits. human body. These fruits can be safely attributed to subtropical species that prefer to grow in a warm climate. Currently, more than three hundred varieties of this plant are known, which have various shades taste, ranging from rich-tart to sugary-sweet.

Maximum healing power plants appear in November - December. However, on store shelves, you can most often find an immature type that has fewer nutrients. It is for this reason that when buying, it is advisable to give preference to the most ripe puds, which are distinguished by a sweeter taste and can give the maximum benefit to your health.

Unripe fruits are known for their tart taste, due to the high content of tannin, which disappears during the ripening of the berry. It is thanks to tannin that this plant manages to protect its "seeds" from premature eating by birds, animals and microorganisms.

The benefits of persimmon have been known since ancient times, because it was this berry that was famous for its amazing properties that can protect a person from a cold. Due to the content of vitamins A, C, P in it, it was considered an excellent immune-strengthening agent, which also allows you to maintain youthful skin, reduce the likelihood of cancer, and also increase the body's resistance several times.

In addition, ripened fruits contain a lot of pectin, which helps to cope with digestive disorders. A large amount of dietary fiber contained in this berry allows you to effectively restore bowel function. In addition to calcium, magnesium, iron, tannins, iodine, phosphorus and potassium, it contains antioxidants that enable a person to prolong youth. A high content of glucose allows you to take care of the health of the cardiovascular system. By regularly consuming one fruit a day, you can overcome accumulated fatigue, increase efficiency and calm nervous system. However, persimmon is still not worth abusing.

Video: useful properties of persimmon

What varieties can be found on store shelves

In spite of a large number of varieties of fruits on the shelves of Russian stores, you can find only a part of them, which are distinguished by the most attractive taste. One of the favorite varieties of this product is Korolkova persimmon, famous for its special sweetness. This group includes such famous varieties, as:

• kinglet,
• hyakume,
• gateley,
• Zenji Maru.

One of the most common persimmon varieties of the Korolkov family is Hyakume, which is distinguished by very large and beautiful, slightly oblong fruits, weighing 250 g, and the color intensity varies from light yellow to brown. The flesh of this variety is very tender and sweet in taste, and its color resembles chocolate, which is why this variety is often confused with the Zenji-Maru variety. The dense and smooth skin of this variety is the key to successful transportation and long storage. In addition, acquiring even unripe fruits, you will not feel a tart taste.

The Zenji-Maru persimmon variety is practically indistinguishable in most characteristics from the Hyakume variety, with the exception of the presence of a darker chocolate-colored pulp. The taste of this fruit is even sweeter, and the number of seeds is also very large, which indicates more high level the taste of this product. This persimmon grows in areas where the air temperature does not fall below +15 degrees Celsius.

As a result of crossing a persimmon with an apple tree, it was possible to obtain no less interesting and beloved by many Russians Apple varieties, the most famous of which is Sharon. Its finest aroma, containing notes characteristic of quince and apricot fruits, is combined with extraordinary juiciness and amazing taste. The pulp of it hybrid variety even when fully ripe it remains firm and bright orange. In addition, you will not find seeds in these fruits.

by the most large sizes fruits, varieties of Eastern or Japanese persimmons are famous. One tree can give its owners 500 kg of crop, while having a height of no more than 10 meters.

In addition to heat-loving varieties, there are frost-resistant varieties, enjoying special honor among Russian gardeners. These include:

• Virginian or American
• Russian woman
• Mount Goverla,
• Mount Roman-Kosh.

Virginia persimmon is a fairly large tree, about 25 m high, capable of withstanding minus temperature without the need for shelter within -35 C. The fruits of this variety are small in size, from 2 to 6 cm in diameter and tasty pulp.

The Rossiyanka variety, first bred in the Crimea, also has very small fruits. A luxurious tree about 4-5 meters high gives beautiful slightly flattened berries with a wax coating. The weight of each of them can be equal to 70 g. This type ripens by the end of October, and in November its fruits become completely soft. Unripe specimens have an astringent effect, and when ripe, this persimmon becomes cloying, and its pulp reaches the consistency of jelly.

The Gora Goverla variety has large fruits, weighing 270 g, and its pulp is different burgundy color and great taste. The crop ripening period falls on the end of October, and the trees themselves are able to withstand frosts down to -24 o C.

Persimmon Gora Roman-Kosh gives its admirers yellow fruits, ready for use in early November. The advantage of these berries is their long term storage, allowing you to enjoy their excellent taste until January.

How to choose the right persimmon

When choosing a persimmon, most buyers seek to acquire sweet, non-astringent fruits of sufficient ripeness. It should be remembered that the sweetness depends not only on its ripening, but also on the variety. The most sweet in taste is a representative of the Korolkov family, while maintaining the hardness of the pulp.
However, if it is not ripened, there is always a chance to encounter an astringent effect when using it.
Wanting to get a ripe and tasty delicacy, it is enough to pay attention to several factors that indicate its complete readiness for consumption.

When choosing persimmon varieties Korolek, it is worth remembering that it differs more high density compared to other varieties.

To indicate sufficiently ripened persimmon fruits, its amniotic leaves, which should have dark color and be dry. If you lift them up and see in this area brown shade, you can be sure that you have a fully ripe fruit in your hand. Under the leaves of unripe fruits, you will notice a bright orange color.

Looking at the stalk, you can determine in what state of ripeness the persimmon fruits were removed from the tree. The dried stalk indicates that the persimmon was removed in a completely ready-to-eat state, and the fruits with a not completely dried stalk were removed in advance and ripened already in the process of transportation and storage. Such a persimmon will be less fragrant, however, its taste will still be on top.

Features of the choice of persimmon varieties Korolek

If you have to choose a persimmon belonging to the Korolkov family, you need to pay attention to additional features that are specific to these varieties. Looking at the section of the fruit shown by the seller, make sure that it contains formed seeds, which are a sign of pollination. It is these fruits, which are distinguished by a brownish tint of pulp, that will have the sweetest taste. Unpollinated Kinglet, despite its excellent properties, may have excessive astringency.

Traditionally, the skin of the ripened fruits of this variety has a reddish-dark tint and a unique aroma. The pulp has large quantity dark brown veins, while differing in elasticity.

One of the signs of overripe is excessive softness of the fruit. Such a persimmon literally falls apart in the hands, showing a pulp that resembles jam in consistency. Overripe fruits cannot be stored for a long time, and they must be eaten with great care.

How to choose the right tasty and sweet fruit that does not knit: video

What persimmon is not worth buying

When choosing fruit in the markets and on store shelves, carefully evaluate appearance goods and refuse to purchase the one whose fruits are damaged. Under the conditions of transportation, the shelf life of this product is from 1.5 to 4 months. However improper storage can provoke the appearance of black and gray rot on fruits, which can affect even unripe fruits. The problem is that during the harvesting process, this disease cannot be detected. The first signs of rot become noticeable only at the stage of storage and ripening.

One of the main signs of rot is the appearance of black dots with a pronounced border. Over time, they become more and more, and their diameter increases markedly. Usually, fruits with various mechanical damage are susceptible to gray rot.
Also, one of the defects of persimmon, having discovered which it is desirable to refuse the purchase, is its freezing. Such fruits are distinguished by the presence of a dark brown color, their calyx is easily separated, and the pulp becomes more watery.

Overripe persimmon is also unsuitable for consumption, suffering from diseases such as anthracnose, penicillosis, cladospriz and rhizoctoniosis caused by violation of storage conditions.

Dried persimmon. How to choose

Dried persimmon has a magnificent and refined taste, reminiscent of figs. For its preparation, elastic fruits, pitted, are usually used. The preparation process includes peeling and cutting its fruits into small pieces, which are dried at a temperature of 45 ° C.

Dried persimmon is perfectly stored and is distinguished by the absence of an astringent effect. When choosing this product, pay attention to one significant nuance. Dried persimmon fruits must have a uniform white bloom. If, by running your finger over dried persimmon, you notice that the plaque is being erased, in no case do not buy such a product, they are trying to deceive you by sprinkling the fruit with flour or starch.
A real plaque is a sugar that appeared on the fruits during the drying process, which is almost impossible to erase. When buying, you should give preference to soft, dry fruits that resemble rubber.

How to properly store after purchase

• After purchasing persimmons, it is necessary to provide right conditions for its storage. Freshly bought ripe and tender fruits can be put in the refrigerator with the rest of the products, however, it is advisable to use the purchased in for three days.
• By placing persimmons in conditions of a lower temperature of 0 degrees Celsius and ensuring humidity levels of 90%, you can store persimmons for 2-3 months. Lower moisture levels will cause the fruit to shrivel, while higher moisture levels will result in rot.
• You can also use quick freezing using freezer. This method of storage will save the fruits from astringency and allow them to be stored for 6 months. However, the pulp of thawed persimmon is extremely soft. And the defrosting process itself is preferably carried out at room temperature by placing them in cold water.
• When stored in pantries, loggias or cellars, care must be taken to ensure regular ventilation. For this, it is convenient to use boxes in which the fruits are placed in two layers, using chips as a softening packaging material. The bottom layer of fruit should be laid with a cup down, and the top one with a cup up.
• In addition to the methods described, persimmons can also be stored dried and dried. However, it is not recommended to cook it, as under the influence high temperatures its flesh can acquire a tart taste.

Having learned how to choose the right persimmon, focusing on the characteristics of its varieties, you will never be disappointed in the perfect purchase. This beautiful, juicy and useful fruit will become a real decoration of the table, generously endowing you with many vitamins and microelements, especially necessary in the winter season. Having provided the required storage conditions for persimmon, you can enjoy its unique taste for several months.

Among the huge number of tropical fruits, persimmon is far from the last. This tart, incredibly sweet and fragrant fruit is a favorite of all gourmets. It is included in many gourmet dishes, although it can be eaten without additives and seasonings, this will not make the taste worse. Exist various varieties persimmons, which differ from each other in taste, origin and other parameters. Consider which of them are the most popular, the sweetest.

Some varieties of persimmons get their names because of their appearance or taste. Among these there is also a variety of kinglets, or chocolate persimmon. It is believed that the fruits of such a tree are the most delicious, the sweetest. It grows mainly in subtropical and tropical regions, bears fruit several times a year. A dark brown flesh shows through the dark orange skin of a ripe persimmon. It has a very sweet taste, which at the same time does not have cloying. They say that such juicy varieties of persimmons are created in order to get drunk with them. These fruits contain the maximum amount of water.

This variety is followed by tangerine, or, as it is also called, Such fruits are small in size, their skin has. When the fruit is fully ripe, it becomes very soft, to the point that it spreads in the hands. Honey persimmon has such a name because it has an incredibly sweet taste, up to cloying.

An analogue of tangerine persimmon is tomato, which is sometimes called a bull's heart. Its fruits are large and juicy, after full ripening they retain their bright orange color. The pulp becomes soft, sweet and literally spreads in the hands. That is why these fruits are not transported, but eaten directly in the places where they grow.

Now let's talk about hard varieties of persimmon, among which there is Egyptian, elongated. Such fruits are considered one of the most beautiful, they are often used for serving luxurious tables. However, lovers of sweet fruits dislike the Egyptian variety because of its hardness and astringency. Elongated persimmons are often cut into salads, baked with meat.

Hard, tart and Chinese persimmon, which also has a specific shape. Unfortunately, in our regions, such fruits are not so common. In the original, these are fruits of a light orange color, inside of which there is a hard pulp. Also, the “Chinese woman” has notes of astringency in its taste, like all hard varieties of persimmon. Photos of these oriental berries clearly demonstrate the originality of their shape.

Among the hard varieties, it is also worth mentioning the "Russian", which grows both in the tropics and in the southern part of temperate latitudes. Berries have a tart taste with hints of sweetness, the flesh is soft if the fruit is fully ripe. The Russian persimmon variety is late, the berries are ripe by November, and after that they can be transported to any corner of the planet. This variety is considered one of the most common, since the tree itself is unpretentious, and the fruits are tasty and beautiful.

- Don't buy a persimmon, buy a kinglet - it's sweeter! This phrase can often be heard at the stalls with bright orange autumn fruits. In fact, the kinglet is just a persimmon variety, and when we buy the kinglet, we are, in fact, buying a persimmon.

China is considered the birthplace of persimmon, where it has been grown for a long time. Persimmon came to Europe only in the middle of the 18th century. Gradually took root there and spread. Now persimmon is grown in Egypt, Italy and Spain, in Turkey, the USA and Israel, in Central Asia and on the Black Sea coast.

Where did the name persimmon come from?

In ancient Greek, persimmon is called Diospyros, which means "food of the gods." Russian name“Persimmon” is a derivative of the Latin “hormalu” - date plum, since dried persimmon is very similar to dried dates.

persimmon varieties

Here we come to the most interesting. There are about 2000 varieties of persimmon in the world, 200 of them are cultivated. The most famous are the following:
- Persimmon "Ordinary" (Tamopan variety). This is large fruits orange in color, tart even when fully ripe. To get rid of astringency, this persimmon must be frozen, and then eaten.
- Persimmon "Korolek" (Hiakume variety). This is the sweetest persimmon. The chocolate kinglet is dark brown in color, and its pulp is chocolate-colored, contains 4-12 seeds, is very sweet, does not knit even when unripe.
- Persimmon "Fig" (Fuyu variety). It is also called "Chamomile", because if you look from above, you can see that the fruit is divided into several segments, resembling the petals of a chamomile flower, only, of course, not so elongated. The peel is orange, inside it resembles a chocolate kinglet. Sweet, with moderate astringency when unripe.
- Persimmon "Tangerine" (Giro variety). The second name is honey. The honey beetle is bright orange on the outside and inside, very sweet, without tart notes, even when unripe. It is shaped like a tangerine.
- Persimmon "Tomato". The second name is "Bull's heart". This is a very large persimmon in appearance resembling tomatoes of the same name. One fruit can weigh 500 grams. It is very sweet, orange in color, with transverse rings on a delicate peel. In a ripe form, it is difficult to transport even within the same settlement - it immediately loses its presentation: it crumples, spreads.
- Persimmon "Sharon". Very sweet, delicate, orange. Doesn't handle transportation well. It can be distinguished by its pointed tip. If it exists, it is an Azerbaijani sharon, and if instead of it there is an indented “cross”, it is Spanish.
- Persimmon "Chinese". Yellow color, not large, resembles an acorn in shape, as it has a characteristic transverse strip, as if dividing the persimmon into two parts: a hat and a body. Less sweet compared to other varieties, but without astringency. The length is twice the width. The color is orange, typical of persimmon, but the taste is less sweet.
- Persimmon "Egyptian". You can recognize it by its shape - it is elongated:
- Persimmon "Rossiyanka". Bred by Russian breeders. Grows on the coast of the Black Sea. It is smaller than imported counterparts, but very sweet. It tolerates transportation quite well. Astringency is very moderate and only in unripe fruits.

The benefits of persimmon

Regardless of the variety, persimmon is very useful, as it contains a lot of vitamins, trace elements and other substances necessary for the human body. Persimmon is especially rich in vitamin C, carotene and potassium. Persimmon improves immunity, improves eyesight, heals the heart and blood vessels. Persimmon is rich in carbohydrates, and therefore quickly saturates.

Harm persimmon

Persimmon is dangerous for people who are obese or diabetic. They should not consume more than a quarter of the fruit per day.
- Tart persimmon can cause spasm of the esophagus or intestines, so you need to use it carefully and do not drink milk or cold water.
- Persimmon should not be given to children under 3 years old, due to the danger of an allergic reaction (our children, for whom persimmon is an exotic fruit).