How to eat persimmon? How to choose and eat persimmon? Is it possible to persimmon when breastfeeding?

Persimmon has long ceased to be an exotic fruit. It can eat all - the price of it in the market is quite affordable. But the consumers were divided about the taste qualities of the fruit into two camps. "Food of the gods!" - they say alone. "Teeth are stuck," others assert. Right, no doubt, the first. Persimmon is very tasty, it is rich in sugars, as well as vitamins and minerals. And teeth get stuck with those who do not know how to choose ripe fruits. In this article we will consider how to eat persimmon, let's talk about its beneficial properties, contraindications, calorie. We will tell you how to choose a fruit in order not to be disappointed in taste, and what to do to make it ripe. We will also touch on the question of whether children can be given a persimmon and at what age to give it to a child. And, finally, give a couple of recipes for wonderful dishes with this fruit.

History of popularity

In the Latin classification of species persimmon is called Diospyros, which is translated from Greek as "food of the gods." The motherland of this plant is ebony family - China. Due to the fact that the persimmon is thermophilic, it spread to the tropical countries of Southeast Asia, and also infiltrated Japan. Trees yielding large fruits, low, like shrubs, deciduous. Persimmon can be considered a long-liver. Fragile-looking trees survive to 500 years. A fruit is also called a date plum due to external similarities (see photo below). Persimmon at first did not enjoy popularity among Europeans, who found it inedible. However, when the Chinese explained that the fruits should be eaten after the first cold, the opinion about them changed. Persimmon began to grow in the subtropical countries of Europe, as well as in the Crimea and the Black Sea coast of the Caucasus.

Varieties

Famed fruit Europeans began to selectively select. Now about five hundred varieties of persimmons are known . The most common in our local Caucasian, imported Japanese and chocolate. Each variety has its own taste and purpose. For example, Hachiya Persimmon gives slightly elongated fruits, similar to a peach. They can be eaten only when they recite. And it is even better to cook a variety of dishes from persimmons: jams, jams, pies, sauces, salads. The fruits of the Giro (also Fuyu) variety are like solid tomatoes. Because of the reduced composition of tannins, this persimmon can be eaten directly with the skin. Excellent it is suitable as an ingredient for fruit salads. Caucasian persimmon is fine, highly astringent, even bitter. Sharon - a variety with large, dark orange fruits with a glossy skin. It is good to absorb them raw. Korolev is a persimmon of chocolate color. It is very sweet, but can not be stored for long.

Nutritional properties

Very opportunely, that this fruit ripens in November and is sold throughout the winter. The valuable composition of the fruit helps us to overcome the vitamin hunger of the cold season. Bright orange persimmon is full of antioxidants and raises the mood with one of its kind. Because of the presence of pectins, it increases appetite and is useful in problems with digestion. Many people are misled by the sweetness of this fruit. "How many calories are in a persimmon?" - they wonder. In fact, this is a dietary fruit. A hundred grams of pulp contains only fifty-three calories. But the fruits perfectly satisfy hunger. Bactericidal and astringent properties of persimmons were known in ancient times. It also has a high content of iron, which is important for anemia, which usually occurs in women after childbirth. And although the persimmon when breast-feeding a baby to three to four months is not desirable for fruit consumption, since it can cause constipation in the mother and in the crumbs, it is not necessary to completely exclude it from the diet.

Vitamins

We have already figured out how many calories in persimmon. And what about vitamins? In fruits, a lot of valuable routine, so persimmon is given for rickets. Also, this vitamin strengthens the blood vessels. According to the content of ascorbic acid persimmon competes with citrus. Frequent use of this fruit creates an immune barrier to infectious diseases. Persimmon normalizes blood pressure, which should take into account hypertensive patients. Doctors prescribe to eat fruits to those people who suffer from varicose diseases and bleeding gums. The use of persimmon is invaluable in renal diseases - it removes salt, is a mild diuretic, and the magnesium contained in it reduces the risk of formation of stones. Vitamin A promotes visual acuity. In the pulp of persimmon there is iodine, which treats thyroid diseases. Also, this fruit has a beneficial effect on the cardiovascular system.

Persimmon in folk medicine

Even before mankind discovered beta-carotene, a persimmon was used to treat colds and respiratory organs. The fruit juice was squeezed out and slightly heated, after which they drank. This simple technique helped to get rid of bronchitis and pneumonia. Now scientists have discovered that this fruit is an excellent means of preventing lung cancer. But before there is a persimmon in large quantities, be sure to consult a doctor - there may be contraindications. Fruits have wound healing effect. In Chinese medicine the pulp of persimmons was applied to burns to speed up the process of scarring. The fruit is also used in cosmetology. If you have oily, acne prone skin, mix the pulp of overripe fruit with egg yolk. This mask will narrow the pores and give the skin a radiant look. And just the pounded pulp of persimmon is a wonderful lifting. It returns the skin freshness and tones it.

Contraindications

Almost every food product has both benefit and harm to the body. In the case of persimmons, the minuses are much smaller than the pluses, but they do exist. Contraindications need to know so as not to harm your health. For example, a persimmon with diabetes is an undesirable product on your table. In this winter fruit, in addition to fructose, there is also ordinary sucrose. The pulp of persimmon is easily digested, which is not very good for the pancreas of the patient. Therefore, when obesity is also not worth using this fruit. Astringent properties of persimmon allow you to treat it with diarrhea, but the fruits exacerbate constipation. People in the postoperative period should also give up persimmon. As a result of the consumption of fruits, bezoars are formed, which can lead to blockage of the intestine. But this does not mean that the fruit is harmful. Persimmon in diabetes is dangerous only if the disease is severe (type 1). If you do not depend on insulin, you can treat yourself with one fruit a day. But to whom a persimmium is contraindicated, so it is allergic. Its properties are close to citrus. If you develop a rash, itching and tearing, stop eating this fruit.

Is it possible for children to have persimmon?

Despite the many useful properties of this fruit can not be given to babies. The reason for the prohibition are tannins. These are tannins, which give the persimmon a characteristic viscosity in taste. Upon contact with the baby's gastric juice, tannins form a sticky mixture that turns all the incoming food into one lump. This is fraught with very serious consequences. Also, tannins can change the peristalsis of the baby's intestines, up to complete obstruction. Do not forget about the danger of allergies, which can cause a persimmon. At what age can you give this fruit to a child? Starting from the year, and very carefully. Be sure to clean the fruit, since most tannins are near the skin. Start with one lobule, carefully following the reaction of the baby's body. If there are any allergic reactions or a stool change, stop giving persimmon. This fruit can be safely consumed by children, beginning with the age of ten.

Persimmon in breastfeeding

For the same reasons, it is worthwhile to be cautious when using fruits during the lactation period. But in the question of the benefits and harms of persimmons for women breastfeeding, not everything is so unambiguous. After all, there are many more advantages than threats. Vitamin C supports immunity, routine - excellent prevention of rickets. Magnesium and potassium strengthen the vessels, pectin has an excellent effect on the work of the stomach, and iron helps young mothers to escape from anemia. If a nursing woman eats persimmons, then part of the useful calcium in the fruit goes to the baby, strengthening his bones. To neutralize astringent properties of fruits, there is one secret. How to eat persimmon? Put the fruit in the freezer, and then heat it in the microwave. True, eating such a fruit will have a spoon. But the bitterness and viscosity of tannins will be neutralized.

Persimmon in Pregnancy

The diet of the future mother is impossible without fruit. Doctors advise to use those that grow in the region of residence of a pregnant woman. But apples and pears quickly become boring and you want something exotic. That raises the question: "Can persimmon pregnant or not?" In this case, the answer is categorical: it is not only possible, but even necessary! Unless, of course, there are contraindications, such as type 1 diabetes mellitus and allergies. Doctors advise, if there is such an opportunity, to consume two or three fetuses a day. Persimmon will fill the lack of calcium in the body of a pregnant woman and form a strong skeleton in the embryo. Vitamin PP will eliminate the problem of dull and brittle hair. Carotene will support the vision and give the skin a radiant appearance. Vitamin C is very important in pregnancy, as it strengthens the immune system. Nicotinic acid improves microcirculation and prevents placental insufficiency. You can eat persimmon pregnant and to replenish the reserves of potassium, which strengthens blood vessels and eliminates swelling. Well, magnesium is responsible for the good mood of the future mother.

How to choose and eat persimmon

To the fruit does not disgust you for the rest of your life, you need to eat it only very ripe, as in the photo below. Persimmon should be with a glossy skin, preferably without brown dents. If the fruit is too hard, put it to ripen at room temperature. There are a lot of folk methods of how to speed up this process. For example, put an immature persimmon in one packet with a red sweet apple. There are varieties that are not bitter at all. So, the Korolev is very tasty. Inhabitants of Crimea for a long time know, as there is a persimmon which yet has not reached a maturity. They put it in the freezer. This is a great way to eat delicious fruits not only in the season (November-December), but at any other time. However, when the persimmon recoils, it will already lose its shape. There is such a fruit can only be with the help of a spoon.

Persimmon in cooking

By taste and properties, this fruit is comparable with figs. Dishes from persimmons are very diverse: these are puddings, and jams, and salads. By the way, some people dry the fruit, and then eat with tea. The delicious pulp of the overripe persimmon is very tasty. Try to add flour, cottage cheese, a little sugar and bake delicious cheese cakes. The easiest way to use persimmon in cooking is to add it to a variety of fruit salads. Try to cut the fruits into pieces and mix them with parmesan. Add the leaves of the green salad, and sprinkle the top with grilled crushed almonds. If you mix the mashed persimmon pulp with orange juice, honey and cream cheese, you will get a spicy sauce. But to cook fruit is not recommended, because with this method of processing their astringency manifests.

Dessert

In Japan persimmon is prepared from persimmon, and in the Mediterranean countries - cider. It also makes syrup for ice cream. Let's prepare the parfait - unbaked pie with persimmons. Mix two sachets of bio-yogurt (3% fat) with a tablespoon of maple syrup. In a transparent dish for desserts lay a little sour-milk product, then four slices of persimmon, four tangerine slices and a spoon of chopped nuts (walnuts or pistachios). The layers should be repeated. On top of the pie is recommended to sprinkle with grated chocolate.

Bakery products

To cook a pie with persimmons, an unripe fruit will do. Mix the short pastry with butter, sugar, flour and a little water. While it is resting in the refrigerator for half an hour, prepare the filling. Whip two eggs with three tablespoons of sugar. Add four hundred grams of cottage cheese, two tablespoons of sour cream and a little flour. Continue working with the mixer until smooth. Place the dough in a mold with bumpers. Fill the "basket" with half the filling. Top with a slice of sliced persimmon. Pour the remaining stuffing and send the baking sheet to the oven heated to 200 degrees for fifty minutes. Bon Appetit!