Hold on to your seats because I’ve got another delicious treat in store for you. I’m munching a persimmon fruit and I’m pretty sure that’s one secret beauty treat that I haven’t divulged yet. And trust me on this one, if you have a sweet tooth, you’ve got to give persimmons a try.
This power fruit originates from China and eventually found its way to Japan and California. You know something is good when it spreads across the globe like that. There are two types. The hachiya persimmon (usually found in Japan) needs to be ripe (read soft and mushy) before you can eat it. The other, non-astringent and more common type, can be devoured while it’s crunchy. It’s sort of like eating a sweet apple.
Yes, yes, I know. You’re waiting for me to get to the beautiful point. How’s a persimmon going to do benefit you? In short, a lot of ways:
For a mere 70 calories, this fruit is a great source of dietary fibre.
Persimmons can help you avoid infection, inflammation, and hemorrhaging because they contain both phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins.
Persimmons also have betulinic acid. It’s an anti-tumour compound.
Boost your immune system with a persimmon-powered shot of Vitamin C. It varies by type but you can actually get up to 80% of your daily requirement from a persimmon. Plus, Vitamin C helps fight those nasty free radicals.
A great source of B-complex Vitamins. Persimmons have folic acid, pyridoxine (B-6), and thiamin. So if you’re taking tired of swallowing manufactured pills for folic acid, this may be your ticket to more natural fare.
Persimmon fruit has loads of minerals like potassium, manganese, copper, and phosphorus. They fight free radicals for vital health. Plus, copper helps your body create red blood cells so it’s important to get a little every day.
Also a source of anti-aging Vitamin A, beta carotene, lutein, lycopene, zea-xanthin, and cryptoxanthin.
Be sure to pick up fresh, bright yellowish orange persimmons to reap the full body-beautiful benefits. The fresh stuff has loads of anti-oxidants like Vitamin A, beta carotene, lutein, lycopene, zea-xanthin, and cryptoxanthin. These treats help to fight aging and disease by working against free radicals. We’ve been over free radicals before and I think we can all agree that they suck. That zea-xanthin, which I know most people haven’t even heard of, is a dietary cartoneoid. It aids the eyes as an antioxidant and helps with protective light-filtering functions. Let’s keep those peepers in tip-top shape.
Keep your hard persimmons in the fridge. They can actually last months in there, if you can resist eating them all in a week. The mushier type can only last a few days and need to be stored on the counter or on a shelf.
I like to eat my persimmons fresh but they can also be dried or cooked. They’re sweet enough to serve as a substitute for other fruits in your baking and cooking. Try using them in place of apples. I like to dice it and add it to my breakfast cereal. I also like persimmon fruit pudding.
Okay, now I’ve gone and made myself hungry again. Time to grab another persimmon.