Persimmon (also called the kaki fruit) is an edible fruit originating from China. The fruit, in ripe form, contains high amounts of glucose. It has been used since time immemorial in traditional medicine. Although it contains a low amount of proteins, its profile is balanced.
How to use the fruit
Persimmons can be eaten in many forms, be it raw, cooked, fresh or dried. In Asian countries such as Vietnam, Japan, Korea and China, they are prepared by drying the fruits by hand, outdoors. The process usually lasts for about three weeks. The fruit is so popular in Asian countries that you can find it almost everywhere, at any store, always at a low price. In Korea, dried kaki fruits are used to make a spicy type of punch called sujeonggwa. It is also fermented to make persimmon vinegar.
Kaki benefits and properties
Kaki is a fruit native of China, but it is gaining more and more popularity worldwide. Unlike other exotic fruits, kaki is more accessible from a price standpoint and looks and tastes better than most of them. It has a tasty, delicate and sweet flavor. Besides the incredible taste, consuming this particular fruit can do loads of good things to our health.
- Kaki is very rich in nutrients: vitamins, minerals, and antioxidants. It is very high in calories, but low in fats. It contains loads of fibers, soluble and insoluble.
- It is especially impressive from an antioxidant standpoint because it contains a variety of types. Kaki boasts of catechins and gallocatechin, a group of antioxidants which can be found in black grapes, black chocolate and green tea, which also possess properties that cure and treat infections, inflammations, and hemorrhages. Moreover, kaki is also known for being extremely effective in treating tumors due to its betulinic acid.
- Other powerful antioxidants that can be found in Kaki are carotenoids: beta-carotenes, vitamin A, lycopene, and lutein. These components form synergies that protect the body against free radicals and reactive species of oxygen, which usually cause aging and the development of diseases.
- Zeaxanthin is absorbed in the eye retina, where it acts as an antioxidant and protector, helping the filtration of the light at the same time. The composite also prevents the weakening of the sight in older people.
- Another important antioxidant in kaki is vitamin C. It increases the resistance against infections and free radicals that cause inflammations. The kaki native to China contains 80% of the daily recommended dose of vitamin C.
- At the same time, Kaki is a very good source of vitamin B and various other crucial minerals: potassium, phosphorus, copper, and manganese.
This fruit should be consumed regularly, without removing the peel. It can be cut in slices, small pieces, or you can just consume it like an apple.
The kaki fruit is safe to consume even for pregnant women. Allergic reactions to the kaki fruit are scarce and isolated. Diabetic persons should consume it in moderation, without abusing it.
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