The Dance Medicine of the Persimmon

The vibrant orange dance of skin and sweet luscious flesh
certainly is enough for me to lovingly bite into a soft
succulent persimmon! Yes, it is persimmon season again...

Its ancient name – Diospyros Kaki comes from the Greek
words dios, meaning “god” (or Jove – heaven) and pyros,
meaning “grain”. “Heaven’s Grain”. Kaki is the Japanese
name for this sensational fruit. The English name persimmon
comes from Algonquian Indian pessemin, meaning ‘dried
fruit’ since they have long been stored and dried and eaten
like figs or mixed with wild nuts. The Oriental variety we
know today is native to China and Japan and has been an
important crop in these countries for hundreds of years.

Slightly heart shaped, a persimmon a day is beneficial
especially for your heart, reducing the risk of heart disease.
Persimmons contain a significantly high concentration
of dietary fibre, minerals especially sodium, potassium,
magnesium, calcium, iron and manganese, polyphenols and
trace elements all of which aid in the unclogging of blocked
arteries. They also improve the metabolism of lipids (fats).

Very cooling in nature especially for cooling lung heat. It
builds the body fluids, moistens the lungs and eases phlegm.
Persimmons help heal thirst conditions, canker sores and
chronic bronchitis. One of mother nature’s tasty medicines,
persimmons gift us their mild laxative qualities and help
soothe sore throats and inflammed intestinal tracts. They
also contain enzymes that break down damaged cells and
foreign microbes. Wow!

There are two main varieties: Non Astringent: light
orange, and the more dark coloured the flesh the sweeter
the taste. These are eaten when quite crunchy before they
become too soft. Best stored out of the fridge.
Astringent: Deep orange skin, are generally lighter
coloured in flesh, and best eaten when ripe like a soft
tomato. Handle with care! To eat, cut in half, and scoop
out the soft, sensuous sweet flesh. Allow them to ripen
at room temperature until soft and mushy. To ripen faster,
enclose in a paper bag with a banana or apple. If eaten
underripe, the taste of their tannin content will unplesantly
grab your tongue! The tannin disappears as the fruit ripens
and sweetens.

Available approximately middle May to end of June.
Persimmons are best enjoyed as they are or in fruit salads,
added to desserts and cakes or made into jams and chutneys.
A super sweet treat when dried too. A touch of citrus or
ginger enhances their flavoursome gifts...

Now enjoy your eating dance!
Kristine