Persimmon "korolev" - mysterious fruit

Persimmon "king" in the translation from Greek means "the fruit of the gods." As a rule, its fruits have a yellow-orange or dark red-orange color. Some of them have a spherical shape. Depending on the variety, the persimmon can reach a size from one and a half to nine centimeters in diameter. The flower cup after harvesting remains attached to the fetus, but it is easily removed when the persimmon ripens.

In the wild, a persimmon can be found in the mountain forests of China. In Europe, this plant began to grow in the 8th century. Currently, persimmon "korolev" - a fairly popular plant in Western Europe, East and South Asia, Australia and Central America, Africa.

"Korolec" (persimmon) contains a significant amount of carbohydrates, which are mostly represented by glucose and fructose. Also fruits contain carboxylic acids (citrate, apple), lipids, ascorbic acid, carotene, micro- and macro elements (potassium, ferum, kuprim, mangan), tannins. In the juice of persimmons a significant amount of iodine. Thanks to a balanced amount of proteins, the fruits of this amazing plant are often used to prepare a variety of medicines.

Since ancient times persimmon "king" is considered curative, since it has a cleansing effect. Her juice has a bactericidal effect. Since persimmon fruit contains a large amount of iron, they are useful for anemia (anemia). Persimmon "korolev" is used in dietary nutrition in both fresh and dried form. Its fruits are recommended for cachexia (exhaustion), scurvy, tuberculosis, fever, inflammatory diseases, with diseases of female genital organs.

Persimmon: varieties

A widely cultivated variety of persimmon is Japanese Persimmon. This sweet fruit has a slightly fibrous structure. This species of persimmon is popular in southeast Asia, Southern Europe, California and Brazil.

The fruits of Japanese persimmons contain a lot of tannin. Therefore, immature fruits have astringent effect and have a bitter taste. The concentration of tannin decreases during ripening. The ripe persimmon of this variety is distinguished by fleshy jelly, which is enclosed in a thin leathery shell.

Persimmon "Sharon" has no astringency, because it was artificially removed. Also in the fruits of Sharon there are no kernels and bones. The fruit has a special sweetness. Many folk healers believe that the regular use of these fruits prevents the development of cardiovascular diseases, in particular, atherosclerosis.

American persimmon in comparison with Japanese contains a large amount of vitamin C and calcium. Local people traditionally use its fruits for preparing culinary products. And the wood of this useful plant is often used for making a variety of tools.

Some specialists of persimmon are divided into two types: astringent and non-binding.

Japanese persimmon belongs to the most common varieties of astringent. Such properties of fruits are associated with a high content of soluble tannins. The level of such substances in the ripening of fruits is significantly reduced. To reduce their concentration, carbon dioxide is used, which transfers tannin to an undissolved form. Sometimes the fruits are treated with cold or frost.

Sorts of so-called non-persistent persimmons also contain tannic bio-compounds, however in a much lower concentration. In addition, in the process of maturation, they lose most of them. There is also a third type - a pollinated variant of an astringent persimmon. Such varieties are most popular in Japan, but they can only be found there on specialized farming markets. It should be remembered that persimmon before maturation, as a rule, has a bitter taste.