Dried Persimmon – Everything you need to know

By: Dried Persimmon Filed Under: Information Posted: December 19, 2012

Dried persimmon is also known in Japan as hoshigaki. It is a delicacy enjoyed in most of the Asian continent. They are very moist and tender inside, and a concentrated flavor. The fruit entered America when it was brought by Japanese American in the 19th century. The process of dehydrating persimmon is rather labor-intensive, making it hard for people to enter into the business on a whim.

Persimmon has a similar taste to oranges, but sweeter. Persimmon can be eaten fresh, raw, dried or cooked.  While fresh, you can eat them just like you consume apples or mangoes. It is nutritious, and contains Vitamin C and minerals, such as magnesium, potassium, manganese, and iron, as well as dietary fiber, which is good for the digestive system.

The fruit belongs to the family Diospyros. They come in various shapes and sizes depending on variety and species; they could be acorn- or pumpkin-shaped, or even perfectly spherical. The ripe fruit is high in glucose but low in protein. It has been used by many chemical and medicinal companies. Like tomatoes, persimmon is not popularly considered a berry. However, in terms of botanical morphology, it is in fact a berry.

Persimmon is mostly cultivated in Japan and China. The tree has stiff, broad leaves. The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. Persimmon needs to be completely ripe before consumption. Unripened persimmon is bitter and contains tannin, which upon contact with a weak acid, such as stomach acid, polymerizes and forms a gluey coagulum, often very hard and almost woody in consistency, resulting in severe constipation. However, properly dehydrated and consumed, dried persimmon can reduce the risk of contracting heart disease.

In ancient Greek civilization, persimmon was widely known as nature’s candy or fruit of the gods, or specifically fruit of Zeus. Going back as far as 700 years, it appeared in the philosophical theories of great Greek thinkers such as Anaximander, Plotinus, Charmides, and Anytus.

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