The Japanese persimmons were the most cultivated fruits in the Middle East until the apples became popular. Their botanic name is Diospyros that means “food of the gods” or “grain of Jupiter”.

The interest for the Japanese persimmon as fruit-bearing plant started in 1860, for the first in French and then in Italy, where it is cultivated also today both in the North and in the South of the country. There are two categories of these fruits: the first produces astringent fruits and the second produces not astringent fruits, these ones have a crisp pulp and are very easy to eat, in fact, it is only necessary to cut them in slices like an apple.

It’s an extraordinaire experience for the palate to eat a mature Japanese persimmon, but it’s a horrible sensation to eat the unripe fruit. The ripe fruits have a smooth texture similar to the jelly, a sweetness similar to the honey and a flavor like an apricot, but with a pinch of spicy. It’s important to remember that they are very energetic ( 70kcal per 100g), are rich in betacarotene and in potassium, have laxative and diuretic properties.

Thanks to their sweet flavor the Japanese persimmons are very used to produce jam and different recipes both sweet and salt.

Published 01 November 2016