Persimmon Exploring, Enjoying & Enlightening – Not Only are They Delicious but Offer Tons of Health Benefits Too!
The last couple of weeks I’ve been creating a lot of new dishes for dinner, feeling inspired and creative, even amidst all the busyness. Perhaps it is my creative outlet for now, since I haven’t had time to paint with all that is going on and the preparations for our upcoming 12/21/12 trip in Bimini.
I’ve also been introduced to the yummyness of persimmons these last couple of weeks, since our persimmon tree is abundant and harvesting has taken place over the past two weekends. I’m very grateful for such amazing trees that yield tons of fruit. Our tangerine was the little tree that kept a-giving and that goes for our persimmon and apple tree as well. Over the last two weekends we’ve gotten about 300 persimmons and there’s still more on the tree and some that we didn’t catch in time.
It’s quite a large tree so it yields more than our apple tree, but for the size of the apple tree it sure is a giver too. I’m excited to try the kumquats when they are ready next time (that tree is huge and abundant too in its season), and can’t wait for the new planted fruit trees of peaches, lemons, and oranges to mature. Our tangerine tree is already in preparation again with little fruits forming all over.
Needless to say, it’s been a persimmon fest here and there’s been a lot of juicing going on, persimmons in salads, and persimmons au naturale, plus a lot of care-packages given away, as one can only use so much persimmons. If it weren’t that I’ve had decreased time to play in the kitchen, I’d be exploring tons more persimmon recipes. I did make a persimmon dessert, which was a cake turned crumble recipe by accident, but accidentally was delish. lol! It left the house smelling like cozy holiday spices.
However, the persimmon curry soup, persimmon oatmeal cookies, fresh persimmon salsa, and Indian persimmon pudding recipes that sounded amazing, will have to wait until I return from this trip, as one can only do so much! Persimmons can be eaten raw, cooked or dried.
I just finished juicing another 50 or so persimmons. Last time I first juiced pure persimmons and found it to be amazing. Never had it. Love it. But since there were a ton of apples, I juiced them too and mixed together, which created a sweet nectar. Yum!
Today I juiced all of the persimmons I had left and made two different types. One is a mix of persimmons with a little bit of apples and ginger. The other is persimmons with ginger, orange and coconut water. Both taste fabulous.
I guess I’ll be drinking a bunch of juice this week along with my other healthy meals I had planned, before heading out. Seems perfect for the current energies and trip preparation.
Some consider persimmons to be a super food and in a comparison of apples and persimmons, because of the higher contents of fibers, phenolics, minerals and trace elements, persimmons are thought to do more to reduce the risk of heart disease than apples. See: A Persimmon A Day Could Be Better For Your Heart Than An Apple
I decided to look up the nutritional benefits of persimmons, not knowing anything about them, and found this great info on them from www.nutrition-and-you.com (check out link for the full information on persimmon fruit nutrition facts):
- The fruit is low in calories (provides 70 calories/100g) and fats but is rich source of dietary fiber.
- Persimmons contain health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants likecatechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
- Fresh permissions contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zea-xanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
- Zea-xanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent “Age-related macular related macular disease”(ARMD) in the elderly.
- They are also a very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
- The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin…etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
- Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese, and zinc). Copper is also required for the production of red blood cells.
Fruits and veggies does the body good!