How Does This Ayurvedic Food Improve Wellness?

CLINICAL AYURVEDIC REVIEW

Persimmons, Fluids & Metabolism

Persimmons have 'cold yin energy' in Chinese medicine which means their astringency cools inflammation and sweetness helps rebuild fluids. Persimmons are thus an ideal fall tonic to combat autumn dryness (Vata) and any lingering inflammation from summer heat (Pitta). Persimmon moistens the throat & nourish the lungs. Diabetics should beware of its high sugar content.

Persimmons & digestion

The high fiber and demulcent (gooey) quality of persimmon makes it good for hemorrhoids and constipation. Astringency reduces internal bleeding while sweetness coats and soothes inflammation. Astringency in skins can be also used to treat diarrhea. Exercise caution when digestion is weak - in such a case persimmon will make digestion too cold and leave food undigested. Tannins are mildly acidic. When consumed in excess tannins can irritate the stomach. It is often advised that persimmons should not be eaten on an empty stomach. Instead eat them after meals and peel them, since most of the tannic acid is in the peel. Gargle and clean your teeth after eating persimmon lest the tannic acid, pectin and sugar damage your teeth. Avoid eating too many unripened persimmons, which can form a "foodball" or phytobezoar, affixing with other food in the stomach. These phytobezoars are often very hard and almost woody in consistency. They may require medical treatment.

Nutrition information

Persimmon contains high levels of dietary fiber (good laxative), phenols, potassium, magnesium, calcium, iron and manganese (rebalance electrolytes in fall). They are also rich in vitamin C and beta carotene (supporting the liver = useful for hangovers and too much toxicity). Studies suggest they reduce the risk of atherosclerosis heart attacks and improve lipid metabolism the way the body copes with fat. Their iodine content can help goiter patients. Anemia patients should know that the high tannin content may inhibit iron absorption.

About Persimmons

Glossy orange-red American Persimmons (Diospyros virginiana) grow wild from the east coast through to the Midwest. Akin to dates, Persimmons are very sweet & gooey. They are too sweet to ferment or rot, and thus perfect for drying. American persimmons are higher in vitamin C and calcium than their Japanese counterpart, which is roughly three times larger.

Buying & Preparation

Persimmons are unpalatably astringent (or "furry" tasting) if eaten before fully ripened.The astringency is due to tannic acid. To minimize furry-ness and maximize sweetness pick wild persimmons off the ground or after the first frost. Unripe persimmons are more orange and hard, whereas ripe ones are more red and soft. The tannins can also be removed by fully ripening the fruit. Artificially expose persimmons to frost by putting them in the freezer, which breaks the cell wall and releases ethylene. Then, expose them to light for several days. Finally place them in a paper bag together with another fruit that releases ethylene (ripening agent) such as apples, pears, or bananas.
Remove the astringent skins and hard seeds by pushing the pulp through a strainer.

Cooking Persimmons

Persimmons are a favorite, sweet southern food often baked into 'Persimmon Pudding'. Dried persimmons are almost always covered with white 'frost.' This isn't mold, it's the glucose and fructose that has evaporated out and crystalized while the fruit dried.Browse Recipes