Why you can’t eat a lot of persimmons
Here’s the news: do you really have to tie with one of the symbols of late autumn and early winter, with this cute persimmon that knits? Wday.ru found out from a specialist what was wrong with her.
One of the most popular searches on the Internet is persimmon. And it is not surprising, because it is one of the most seasonal fruits. However, Russians are not interested at all in what grade of it is best to buy, but ask this question: “Why can’t you eat a lot of persimmons?” And some horrors come out on the links, which makes the mood disappear at once. Eating this fruit is almost fatal. And this is weird. After all, what is persimmon?
Persimmon, as the Great Soviet Encyclopedia tells us, is a genus of subtropical and tropical deciduous or evergreen trees and shrubs of the Ebony family that live up to 500 years. Their fruits are quite edible.
Wikipedia says that the Latin name of the genus, Diospyros, is of Greek origin and translates as “food of the gods” and “divine fire”. That is, the Greek gods themselves ate persimmons and lived well on their Olympus. What is so terrible about her then?
This word came to our language from Farsi, where khormâ means “date”, and âlu means “plum”. It also comes out quite edible and safe: date plum. Therefore, we did not trust the horror stories on the network and turned to a specialist for explanations, since, after all, users persistently suspect persimmons of something unhealthy.
Persimmon contains a lot of tannins (plant compounds), hence its astringent properties. They also have another effect – fixing. Therefore, unless you suffer from diarrhea, it is really not worth eating a lot of it, otherwise there will be problems of the opposite order. That is, in cases where we drink strong black tea with an upset stomach, so that the body calms down a little, you can eat a lot of persimmons. There is no longer any danger in it.
The same can be said about many other fruits: the same lemons by themselves in reasonable doses are safe to eat (if you have no contraindications or allergies), and in large quantities – yes, it is very harmful and dangerous to health. But for some reason, everyone already knows this about lemons, and about persimmons they ask a similar question.
Also, people are interested in why it is impossible to eat persimmons with milk. The fact is that the tannic acids that it contains, combining with proteins, form a continuous lump. It is important to remember that many foods that are safe in themselves, in combination with each other, do not have a very good effect on the body. The same can be said about combining melon with honey.
It turns out that you can eat persimmon, only a little. And how much, with or without peel, ripe or unripe, we found out from another specialist.
Spanish colleagues have proved that persimmon is rich in pectin, iodine, various vitamins and minerals we need, it is still capable of burning fat, so eat it for health, only well washed. Ideally during the season – two pieces a day. The World Health Organization recommends that we eat five fruits and vegetables a day.
Persimmons can be consumed with the peel (it is completely absorbed by the body), if it is not damaged. Alas, it is brought to us from the regions of growth – Spain, Abkhazia – immature. She keeps up already in the process of moving. And because of this, the content of nutrients in it is less than in matured, but this is not critical. All the same, the fibers of even such persimmon reduce the risks of heart attacks, strokes, and oncology.
But unripe persimmon is not worth eating, there is nothing good in it. Persimmons contain a lot of sucrose and glucose, therefore, like other fruits, it is not recommended to eat it at night or late at night: during the day we manage to use up these carbohydrates, and eaten at night, they turn into fat.
How to help persimmon ripen
Place the persimmon in the freezer. After 10-15 hours, the fruits can be taken out, thawed and enjoy the sweet taste. You will have to eat such a persimmon with a spoon – after defrosting it will become very soft.
A gentler method: Place unripe fruits in warm water (30-40 ° C) for 10-12 hours.
Place the persimmons in a bag along with the apples or tomatoes. The latter release ethylene, which will help the persimmon to ripen faster. After a couple of days, you can already eat persimmons.
Prick the tight fruit with a needle dipped in alcohol, or pour alcohol over the persimmon.
Astringent persimmons can be wilted or dried. It will become quite edible.
And how to choose a ripe persimmon – read HERE.
By the way
British nutritionists are no longer convinced that five servings of vegetables and fruits a day is enough to provide the body with all the necessary vitamins, trace elements, fiber and other joys of life. There is a theory that you need to eat at least 30 plant foods per week. What and why – read the link.