For me the persimmon or persimmon is one of those fruits that make autumn. When I was a child I didn't like them and they gave me repelús, my mother bought them very mature and I used to feel like touching them so “blandurrios“, That my fingers sank inside that jello when trying to catch them, the fact that when I chose a piece with more body, that velvety and rough (so unpleasant) aftertaste in the upper part of the palate did not help me much.
Persimmon is a tropical fruit, native to China and Japan and has been cultivated since the 8th century. It was introduced in Europe approximately 200 years ago.
The largest producers of persimmon in their different varieties are Japan, China, the United States, Brazil, India, Israel, Italy and Spain.
It provides significant amounts of fructose and glucose, pectin, soluble fibers), provitamin A, vitamin C, potassium, iron, magnesium and calcium. With what benefits the vision, the growth and development of the bones, it is antioxidant and favors the intestinal transit.
It is usually treated and hand packed, since it is a very delicate fruit, from which the specimens with imperfections in the skin are discarded.
The consumer must take several precautions when acquiring it, buy the ones that still have the cap and a piece of stem, try to keep them a little hard, since they can be stored for a couple of weeks in the refrigerator.
If you buy something green you can leave it at room temperature to complete its ripening and if you want to speed up the process you can put it in a paper bag.
We can freeze them whole. If we decide to freeze only its pulp, it is advisable to add a few drops of lemon, to avoid changing color.
Curiosities about persimmon
The tree from which it comes is called Diospyros kaki, in Greek God means divine and pyros means fruit, so the persimmon is a divine fruit.
There are more than 500 varieties of persimmons, being of different sizes, textures, color intensity and especially astringency.
The tree reaches about 10 meters high and its wood is appreciated in cabinetmaking.
The persimmon is also called "holy stick", I think this curious name is given by the time it begins to catch, in early November, when it is celebrated "The day of all the saints"Therefore the fruit is ready"for the saints“And if we exaggerate the regional accents and the ways of talking about the people of 200 years ago in Spain a little, to be“for the saints"And from here to"Lignum vitae“.