Persimmon

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Do not you like persimmon very much? It’s all because you did not try her WHOLE! Fruits that go on sale often have an excessively tart, astringent taste, which is due to the high content of tannin in ripe and early-ripped fruit. As the ripening persimmon becomes more sweet, and the tart taste itself comes to naught. But in urban conditions, people get rid of astringency in a rather barbarous way: first they freeze the persimmon, and some then put it in hot water. After a cycle of similar processing, the fruits, of course, lose elasticity, and the pulp becomes porridge, which also repels fruit lovers who take such persimmon properties for granted.

But this is far from being a natural feature of persimmons! The fact is that completely ripe persimmon becomes too tender and does not tolerate standard methods of transportation, so for export it begins to be collected in an immature form. But also being in the territory of the country where this plant grows, it is not always possible to taste ripe fruits directly from the tree, because in most of them frosts occur before full ripening of fruits.

To the areas where it still works, is the territory of modern Uzbekistan, the number of warm days which provides an excellent opportunity for the fruits of persimmon to ripen on the branches. It is in this country that it is possible to taste like a ripe elastic persimmon with a tender pulp of dark brown color, and covered with light green peel from the outside, but brown inside crispy fruits. In this case, they will not even have a shadow of astringent taste, which allows you to radically change your opinion about the “food of the gods”, as the ancient Greeks called the persimmon. And although Uzbekistan is not the homeland of persimmon, but there is probably not a single garden in which there would not be two or three trees with bark of gray color, covered with orange fruits in autumn, like a Christmas tree with toys.

A favorable climate is not the only reason that a persimmon has become so widespread in Uzbekistan. This was also promoted by the fact that persimmon fruit contains a large number of useful substances and a combination of vitamins that make it a real natural doctor. In this region there is an increased number of diseases associated with the thyroid gland, and a persimmon, thanks to the high content of iodine, makes it possible to provide effective preventive and curative action. It is also used in the treatment of other diseases, such as atherosclerosis and cardiovascular diseases, as well as in cosmetology.

It is also very important that when the fruits are dried for future use, they almost completely retain their nutritional value and vitamin composition, thanks to which, even in winter, it is possible to support the organism by eating compotes from persimmons.

There are other ways to preserve these fruits. One of them is drying. The resulting dried fruits are almost identical to taste with dates. It is worth noting that the very Russian name “persimmon” originated from the Persian word “hormala”, which means “date plum”.

Famous persimmon is also its rich nutritional value. The Muslims even have a tradition that the Prophet Muhammad, during the fasting, when he coincided with the time of persimmon ripening, consumed only a few of its fruits at night, which allowed him to remain active throughout the next day. In fact, the persimmon tones well and nourishes the body, increases efficiency and calms the nervous system due to its high content of glucose, sucrose, vitamin C, carotene, sodium, potassium, magnesium, calcium and iron.

Of course, in order to get the therapeutic effect of eating persimmons it is not enough to eat one or two fruits, but at least once to try a really ripe date plum is worth everyone. Come autumn in Uzbekistan!

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