Persimmon is a deep orange, waxy fruit which is similar to a tomato in shape. Persimmon is native to China, and was introduced to Japan. The Japanese consider it their national fruit but it is more properly called Oriental rather than Japanese persimmon, since it is not native to Japan. Persimmons which have dark-colored flesh are always sweet and non-astringent and should be eaten before they become too soft. Varieties with light-colored flesh have astringent taste until they soften. The astringent taste is due to the presence of a large amount of tannin, the same substance found in tea. As the fruit ripens and sweetens the tannin disappears. Ripening can take place just as well off the tree as on. It is advisable to remove the skin before eating the flesh..Astringent taste of persimmon can help stops diarrhea, reduces sweating..Persimmons can help prevent cancer because it is high in vitamin A.
When choosing persimmons look for ones that have a deep red color, plump and without blemishes. Avoid ones that are hard if you plan on eating them immediately since the immature persimmon has a bitter taste. Ripeness is usually indicated by softness. Ripe persimmons can be frozen with no loss of taste. I prepared this creamy smoothie with ripen persimmon pulp n yoghurt..
1cup Thick yoghurt
1tsp Sugar r honey
Scoop out the pulp from the persimmon...Blend everything together in a blender until they turns creamy...Serve them chilled r with ice cubes...
This creamy smoothie goes to AFAM - Persimmon host by Trupti, Event started by Maheswari ..
Cooking For Kids Event by Sharmi of Neivedyam ...