By Yanti

Persimmon Fruit

Persimmon fruit is fruit that are grouped in the genus Diospyros and Persimmon fruit has many names, among others, Japanese persimmon or kaki (Japan), Date-plum (Southwest Asia and southeast Europe), the American Persimmon (USA), Mabolo or Velvet-apple (Philippines), or Black Persimmon Black Sapote (Mexico), and others

Persimmon fruit is native from china. Spread to Japan and later introduced to California and southern Europe in the 1800S. Generally persimmon fruit have colored light yellow – orange to dark orange-red with sizes varying between 1.5 cm -9 cm. The entire fruit is edible except for the seeds and petals.

Persimmon fruit tree is multi-trunked or single-stemmed deciduous tree that grows to 25 feet tall. They grow best in areas that are winter and summers are relatively mild

Persimmon fruit in terms of taste is divided by a 2 types: astringent and non-astringent. The most common persimmon various substances is heart-shaped hachiya persimmon that contain very quality substance soluble tannins and good if eaten before softening. Non-substance persimmon is most often sold as Fuyu persimmons with type, round shape. Persimmon non-substances are not truly free than tannins as the term suggests, but rather far less substance before cooking.

In persimmon fruit contained many nutrients that are beneficial to the health of human body  such as vitamins A, B complex, C, E, and K, calcium, copper, iron, magnesium, phosphorus, zinc, and dietary fiber is high enough where in 100 g persimmon contains 3.6 g dietary fiber (USDA Nutrient database source)

Health Benefits Persimmon Fruit

Persimmon rich in fiber, it implies two times more than apples, because it was suitable for the lead consumed a weight-loss program. And also can be used to prevent constipation

Vitamin C in persimmon as antioxidant could serve the body being able to counteract the free radicals so if regularly consume foods rich in vitamin C will helps the body become resistant against various infections and diseases

According to Drs. Shela Gorinstein of The Hebrew University-Hadassah Medical School, Jerusalem, is well worth the persimmon recommended for consumption. “Eat a persimmon-sized, about 100 grams, a day, enough to prevent clogging of the arteries,”

Vitamins B complex in persimmon fruit like folic acid, Pyridoxine, thiamin and so useful as a co-factor for various metabolic enzymes in the body functions.

Copper in persimmon fruit serves to assist the production of red blood cells. Copper is also an important cofactor for many enzymes in the body