Persimmon or persimmon, also known as rosewood or Japanese lotus, is a tree native to Asia. In Spain it is cultivated throughout the Mediterranean area, especially in the Valencian Community – which has its own designation of origin – although it is also widespread and grows very well in the region of Murcia and Andalusia.
It is a fruit with many properties. Among them, a high concentration of vitamin C, at the same level as citrus fruits, according to a report published by the Ministry of Agriculture, Fisheries and Food.
It is around September and October that the persimmon fruits begin to change from green to red and orange tones which indicate that they are ready to be pulled from the branches before the fruit detaches on its own and eventually falls off. to the ground and walk away. to waste. Persimmons ripen about the same time as pomegranates, giving the fields in which they are grown a beautiful fall color.
Not all cultivated persimmons are the same. As with most fruits, you can find different varieties such as the “fat” persimmon, the “tomatero” or the “picudo”: Toyama, Hatiya and Kostata, in their oriental names. The ‘gordo’ is the least appreciated for consumption and the least resistant to transport and attack by pests, while the ‘tomato’ is stronger and its fruits are the richest.
Bright red khaki
In addition to the traditional varieties, there is another more modern variety, originating from the Valencian Community, and with great success among lovers of this fruit: it is the Rojo Brillante, which, over time and various research , improved its texture. and the flavor gave rise to persimmon, sweeter but softer, not as sweet as persimmon.
Persimón is written with a capital letter because it is the commercial name of a fruit “invented” in Spain, from a variety born in the Valencian Community and which was first known under the name of Rojo Gordo and then , Bright redwith Designation of Origin (DOP) Ribera del Xúquer.
On the DOP website, they describe it as a “large-caliber persimmon, with a firm consistency, orange skin and flesh, and crunchy pulp, similar to that of an apple or peach.” And they specify that “this is not a variety of persimmon, but a registered trademark which identifies persimmons from a PDO”. They also specify that it is not transgenic.
The main difference between persimmon and persimmon is that in persimmon – after research by the Valencian Institute of Agricultural Research (IVIA) – it has been possible to eliminate the astringency that this fruit presents and which causes an unpleasant sensation during its tasting if it is not taken. in a very advanced maturation process. In fact, overripe. Who hasn’t eaten a persimmon by cutting it in half or opening a hole with a spoon?
That is to say, to drink it without paying for that scratching sensation on the tongue, you had to pick it very ripe. Anyone who has a persimmon tree nearby knows this well. But having to pick them so ripe made collecting and transporting them difficult. It was very difficult to handle such tender fruits.
The astringency of persimmon
The astringency of persimmon is due to its high content of tannins – present in other foods such as wine or chocolate, blueberries, loquat or grapes – which cause the coagulation of certain proteins; in this case, the mucin present in the oral mucosa generating a bitter taste and a feeling of dryness. And it is only when these tannins are too ripe that they become insoluble and are no longer perceived.
To eliminate the astringency of persimmon, we follow a method: after harvesting it without ripening, it must be stored for two to four days at around 20°C in rooms where a specific atmosphere is created, devoid of oxygen. “Either by applying ethanol (alcohol) or in chambers where oxygen is extracted and another gas such as carbon dioxide is introduced,” they explain from the DOP.
If you still have unripe persimmons and want to try the process at home, you can follow a more rudimentary but effective procedure: it consists of placing the fruits in a container that can be closed, such as a large saucepan; In the center of the pan we will place a more or less small glass with some type of strong alcoholic drink – such as cognac or cassava – and we will arrange the persimmons around it but without them being in direct contact with the alcohol. We will let them ripen for a few days, between four and five, and after this time we will try some persimmons to check if the astringency has already been eliminated.
Some benefits of its consumption
As we have already mentioned, persimmon is a fruit with many properties, including its high vitamin C content. But it is not the only one, we list a few:
- It is a fruit rich in pectin and mucilage. That is to say soluble fibers, very beneficial in helping us with the proper functioning of intestinal transit.
- They contain many vitamins. In addition to vitamin C, they contain provitamin A and beta-carotene, as well as vitamins E, K and B6; which can stop degenerative processes in tissues and help maintain strong bones and teeth.
- It is recommended for people with vision problems because it contains zeaxanthin.
- Among the minerals present, it is worth highlighting the amount of potassium, magnesium, phosphorus and copper.
- It has great antioxidant power, which partially neutralizes the effects of degenerative diseases and is indicated for people suffering from hypertension problems or cardiovascular pathologies.
