Monday, December 17, 2012

All About the Persimmon

The persimmon is a fruit native to China and Japan. This fruit contains high levels of the minerals copper, potassium, manganese, and phosphorus. Copper contributes to the production of red blood cells. Potassium helps regulate the heart and kidneys. Both manganese and phosphorus are important minerals involved in the formation and maintenance of bones, and phosphorus helps to regulate digestion, as well.

Persimmons are also high in fiber, a digestive aid. This fruit contains properties that improve lipid metabolism, and is known to be a powerful antioxidant, giving it an anti-cancer, anti-infection, and anti-hemorrhagic properties.

They happen to be in season right now, and they are a delight to eat. They can be found at most grocery stores in the produce section. If persimmons are still firm, store them at room temperature and allow them to ripen. If you purchase them soft, ripe persimmons should be stored in the refrigerator until ready to eat. The following video recommends that you eat it while they are firm, but its tastier if you wait until the flesh gives a little, just as when a peach begins to ripen.

(YouTube link)