What is Persimmon?

Originally cultivated in China, Japan and Vietnam, it is known as “fruits of the gods”. In Malay, we called it as “Pisang Kaki”. Now it is the season of persimmon, until December.
Before it is fully ripened, it has a bitter, astringent taste due to high level of tannins (the same polyphenols found in tea). When ripe, it is a sweet thick pulpy jelly encased in a waxy thin skinned shell.



Health Benefits:
1. Persimmon is high in fiber, and vitamin A, carbohydrates, natural sugars, and no fat.
2. It has compounds called Shibuol and Betulinic acid, that are known to have anti-cancer properties.
3. Peel of persimmon contains phytochemicals, which may protect cells against oxidative damage associated with ageing.

Tips:
1. Avoid eating persimmon on an empty stomach, especially unripe one, as it may form gluey coagulum that causes intestinal obstruction.



Special way for delicious persimmon meals:
1. Persimmon Pancake, waffles or French toast: Add in chopped or blended persimmons for extra nutrient!
2. Persimmon Salsa: Mix chopped persimmon, tomatillo, cilantro, chilies.
3. Persimmon Salad: Mix cubed persimmon with grapes, pomegranate seeds, cubed apples and kiwi fruits.

~Courtesy from The Star Sunday Metro, on 28th November