When the first settlers of North America tried persimmon, they also come into raptures.The astringent taste of the food of the gods (this is translated from the Latin diaspyros - the name of the fruit) seemed to them to put it mildly, unpleasant.About the same sensation can get anyone who will try nevyzrevshie persimmons.
quite a long time Europeans considered persimmon fruit inedible, until Indians explained to them that persimmon can not eat until the first frost.Naive Europeans assumed that frost improves the taste of this fruit, but the Indians had in mind only a time of full maturation of "orange tomato" - around October-November.
astringent persimmon explained by the high tannin content in the fruit during maturation.Tannin is completely eliminated when the fruit is fully mature.When Europeans tasted ripe persimmon, they radically changed their opinion about it, and even compared with apricots.
In North America, the Indians called persimmon putchamin, pasiminan or pessamin depending on the dialect of the tribe.From these titles and went the English name of persimmon - persimmon.But wild American persimmon is very different from that of persimmon, which we know today - its fruits more like grapes.From the dried fruit Indians were preparing bread, which they called prunes.
Incidentally, dried persimmon is very tasty, and after drying it completely loses its taste astringent component.However, it recovers when cooking, so of dried persimmons can not cook compotes.
hurmovaya real revolution in the world was due to Matthew Perry, American admiraluHurma, who in 1855 opened the West Japan, there are more than 200 years in isolation.Commodore returned to the US empty-handed, he brought a persimmon, persimmon other, the one that today the whole world knows - Japanese or east.
Generally, in the world there are about 500 varieties of persimmon.Most of them grow in tropical climates, and only a few - in moderation.Japanese persimmon or, as it is called, kaki (kaki) - the most common.But the birthplace of kaki is actually China where this fruit spread to other parts of Asia, and later in Japan.For Japan, followed by California (US) and Europe.
Besides the North American and Japanese persimmon persimmon there is a black, or black Zapote (Black Sapote), native to Mexico.Black persimmon differs from its relatives green skin and flesh is almost black when fully ripe (from unripe fruit pulp is white).The Philippines also boast their own persimmon - mabolo (Mabolo), or velvet apple.Mature mabolo has a bright red color.
Today persimmon grown in so many places: in Japan, China, Myanmar, the Himalayas, northern India, northern Vietnam, Indonesia, the Philippines, as well as in Australia, France, Italy, Algeria, on the Black Sea coast of the Caucasus, the Crimea and some othercountries.
Culinary Uses: persimmons are usually eaten as a fruit of self-contained.Some people prefer to pour persimmon lemon juice, add cream and sugar.But persimmon pulp can be used in salads, it is often mixed with ice cream or yogurt, is used in baked goods, jellies, puddings, mousse, make marmalade out of it and jams.
Pyurirovannuyu pulp can be mixed with cream cheese, orange juice, honey and a pinch of salt - you get a rather unusual dressing for salads.
in many countries is very popular dried persimmon, persimmon also make molasses, cider, beer and wine.By the way, immature astringent persimmon in Japan used for the preparation of sake.Roasted seeds can be used as a substitute for coffee.
food and medicinal value: persimmon fruit have greater nutritional value is mainly due to the content in them (25%) of glucose and sucrose.It includes vitamin C, provitamin A, malic and citric acid, rich in iron, calcium, copper, manganese and potassium.With cold and cough useful gargle with juice of one ripe persimmon mixed with Article 3.5.tablespoons of warm water.Persimmon has tonic properties.It improves appetite, increases efficiency, calms the nervous system.Due to the high content of easily digestible sugars persimmon is not recommended to use for obesity and diabetes.
Articles Source: kedem.ru
