Winter is the season of cheer and freshness and brings with it bountiful varieties of fruits and flowers. During this time of the year, when we walk through the fruit and vegetable markets, we can witness a myriad of attractive fruits such as strawberries, raspberries, cherries, and also the eye-catching and brightly colored, orangish-yellow persimmon fruit. I was introduced to this fruit only a few years ago and I loved its subtle flavor and sweet, yet not very sugary taste. From then, I have become a diehard fan of this fruit.
Persimmon is called “Amar phal” and “Japaniphal” in India, this could be due to the fact that it has its origins in Japan.
It’s always best to consume fruits in their original season rather than buying fruits that have been lying in the storage for months. Consuming fruits in their season will bring out the best in them, be it freshness, nutrition or taste. As this is the season of persimmon, I thought this will be the best time to write a post on this fruit and its benefits.
All About Persimmon
Persimmon has its origins in China, Japan and Korea and is cultivated in the sub-tropical and warm temperate regions of the world. In India, persimmon is cultivated in the northern states of Himachal Pradesh, Jammu and Kashmir, Uttrakhand and parts of Nilgiris in the south as the climatic conditions in these areas are conducive for its cultivation.
Persimmon has a very pleasant flavor and delicious taste. There are two types of persimmon – astringent and non-astringent.
Astringent type: Examples are Hachiya, Honan, etc. Contain high amounts of tannins and hence should be consumed only after they are fully ripened.
Non-astringent type: Examples are Fuyu, Gosho, etc. Contain small amounts of tannins and can be eaten even when they are not completely ripened. Fuyu is the most widely cultivated and consumed variety in the world. Fuyu persimmons have an orangish-yellow colour similar to pumpkins and the flesh resembles the flesh of papaya.
Persimmons that are available in the Indian markets are of the Fuyu variety. Astringent varieties are uncommon in India.
Nutritive value of Japanese persimmon (per 100g of fruit)
| Water | 80.3 g |
| Energy | 70 Kcal |
| Protein | 0.58 g |
| Total lipid (fat) | 0.19 g |
| Carbohydrates | 18.6 g |
| Fibre, total dietary | 3.6 g |
| Calcium | 8 mg |
| Iron | 0.15 mg |
| Magnesium | 9 mg |
| Phosphorus | 17 mg |
| Potassium | 161 mg |
| Sodium | 1 mg |
| Vitamin C, total ascorbic acid | 7.5 mg |
| Beta-carotene | 253 microgram |
Health Benefits of Persimmon
The health benefits of persimmon are due to the presence of phytochemicals (bioactive compounds) such as tannins, carotenoids, phenolic compounds, catechins and proanthocyanidins, and also certain vitamins and minerals.
1. Aids in weight loss
Persimmon is low in calories which makes it a very suitable food option for weight loss.The phytochemicals present in persimmon inhibit abdominal fat deposition and reduce overall body fat percentage. The fibre present in the fruit keeps hunger pangs at bay and gives a feeling of fullness, thus reducing calorie intake.
2. Helps in the management of diabetes
Persimmons are also high in soluble dietary fibre, which slows the absorption of carbohydrates into the blood stream, preventing spikes in blood sugar levels. Moreover, animal studies point out that the phytochemicals present in persimmon may play a role in the prevention and treatment of diabetes. The inhibition of pancreatic amylase, that converts carbohydrates into glucose could be one of major mechanisms responsible for the antidiabetic role of persimmon.
3. Good for eye health
The orangish-yellow colour of the fruit itself is a clear indication that it is a good source of carotenoids, especially beta-carotenes, which is called as provitamin A. Beta-carotenes are essential for good vision and eye health.
Studies have shown that the ethanol extract of persimmon leaves are effective in reducing glaucoma, a progressive optical neuropathy that causes damage to the field of vision and if left untreated will result in blindness.
4. Good sources of antioxidants
The various bioactive compounds present in persimmon, especially carotenoids and tannins are known to possess antioxidant properties. Antioxidants are compounds that inhibit oxidation which causes the formation of free radicals, thereby preventing or slowing down cell damage. Antioxidants decrease the risk of metabolic disease, diabetes, cardiovascular disease and cancer. Studies have linked diets high in beta-carotene to a lower risk of heart disease, lung and colorectal cancer and metabolic disease.
5. Has anti-hypertensive effects:
Persimmon is a good source of potassium and has almost nil sodium. Potassium relaxes the walls of the blood vessels, lowering blood pressure. The absence of sodium makes persimmon very suitable to be consumed by persons suffering from hypertension.
6. Cholesterol-lowering properties:
The bioactive compounds present in persimmon have cholesterol lowering effects. Raw persimmon contains about 1.20 – 1.76% dietary fibre, out of which 0.52 -0.92% is soluble fibre.
Soluble fibre binds to the cholesterol particles in the intestine and prevents the absorption of cholesterol into the blood stream, thereby reducing serum cholesterol levels. Moreover, the dietary fibers, minerals and essential trace elements present in persimmon fruits can prevent coronary atherosclerosis and the resulting complications.
7. Anti-inflammatory properties:
Being a good source of vitamin C, persimmon possess anti-inflammatory properties. Vitamin C acts as an anti-inflammatory agent by helping to get rid of free radicals that trigger inflammation, which in the long run lead to heart disease, diabetes, cancer, rheumatoid arthritis, etc.
Ways To Include Persimmon In Your Diet
- Add cubes or slices of persimmon to fruit and vegetable salads for the unique and refreshing flavour and taste.
- Puree the flesh and add it to your yogurt.
- Add fresh persimmon as a topping on cereals and muesli.
- Add dried persimmons to breads and cakes.
If persimmon is not in season, you can also go for dried persimmons. These are available online.
An Useful Tip To Ripen Persimmon
If you want to speed up the ripening process of persimmon, you can an keep them next to bananas or apples. These fruits release ethylene, which is a gas known for its fruit-ripening properties.
Interesting Facts About Persimmon
- There are more than 700 varieties of persimmon in the world.
- In Ohio, USA, the persimmons are harvested and used in a variety of desserts, especially in pies.
- An annual persimmon festival which features a persimmon pudding contest is held in Mitchell, Indiana (Source: Wikipedia)
- In China, persimmons are an auspicous gift to the newlyweds to celebrate eternal love. The Chinese also snack on persimmon cakes on New Year’s Eve.
- According to folklore, the shape of the persimmon seed or kernel is believed to predict winter. If the kernel is spoon-shaped, expect plenty of snow to shovel. If it it is knife-shaped, expect frigid, cutting winds. And if its fork-shaped, look forward to a winter.
Read Also
RECIPE CORNER
Persimmon Jam
(Recipe Courtesy: sweetandsavorymeals.com)
Persimmons are in peak season now and the season may end by December end. If you want to enjoy this delicious fruits even after the season ends, you can preserve it in the form of jam. I found this interesting and easy-to-make recipe while browsing on the net and thought my readers will find it useful. Hence, sharing the recipe here
Ingredients
Large persimmon fruits – 6
Sugar – 1
Juice of one big lemon
Water – 2 tbsps
Cornstarch – 1 tablespoon
Method of preparation
Wash the well ripened persimmons, peel them and cut them into small pieces. Remove the seed. Transfer the cut fruits to a mixie or food processor and make a smooth puree.
Transfer this puree to a saucepan, switch on the gas and keep the pan on medium heat. Stir the puree, add sugar and mix well. Cook for 15 minutes on medium heat stirring continuously.
In a hollow bowl, add cornstarch or cornflour and add water and mix until there are no lumps and the mixture is even. Add the cornflour paste to the jam, followed by lemon juice and mix well and cook on low to medium flame for another 15 minutes, stirring occasionally or until the mixture is slightly thickened. (If you want the jam to be more thicker, add more cornstarch mix).
Remove the jam from the heating source and allow it to cool. Once it completely cooled, transfer it to a glass jar and refrigerate it. It will have a shelf life of 7 to 10 days. If you want to prolong its shelf life, you can freeze it in small containers or freezer bags. It will stay good up to 2 months. Before using, thaw it.
This jam can be eaten with toasted bread. You can also give this as an accompaniment with chappatis for small kids. They will love it.
Trust this post was informative. Readers are most welcome to share recipes using persimmon in the “Comments” section. Would be happy to include them in this post with due credits.
https://www.agrifarming.in/growing-persimmons-information-guide https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4817420/Persimmonswww.wikipedia.com
Arthi's Food and Nutrition Zone 
Very nice to know the health benefits of eating amarphal Arthi …it’s a very tasty fruit but not available easily in India … in UK it’s available easily in all super markets and very tasty too
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Thanks Madhuri for the feedback. In some parts of India, it is available in abundance, while it is not easily available in other parts.
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I have never gotten to try this. Not a familiar fruit during my childhood. Will give it a try.
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Yes, please try it. I am sure you will like this fruit.
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