How to eat persimm

There are practically a round winter on store shelves you can see this bright, orange color fruit - persimmon that in the language of Persians means "Pinik". In its popularity, both in a gastronomic and dietary attitude, this fruit occupies a prize second place, giving the championship of orange, mandarin and lemon.

When Europeans have learned the taste of the fruit of persimmon - they were very disappointed. The binding taste of the fetus of the new fruit for them seemed to them somewhat unsightly and even somewhere disgusting and disgusting. But a similar impression causes only unworthy fruit.

For quite a long time, the Europeans perceived persimmon as a useless fruit, even a few poisonous until the indigenous people of North America explained that there was her, until the first frost, it was not worth it. Europeans regarded this so that the cold and frosts improve the taste of the fetus, while the Indians themselves meant that it was later in the fall, with the onset of the first frosts, the fruit fully agrees and gaining the power of taste. A few binding effect of the persimmon gives a large content in it Tanina - this substance completely disappears from the fetus as it matures. When Europeans tried ripe fruit - the opinion was completely changed in favor of the persimmon, which was even compared with apricots.

The persimmon itself has about five hundred species, the birthday of most of which are the tropics. Among the most popular varieties are worth noting such - more tart grade from the Caucasus, an impatient view from Japan and a sweet persimmon - the king. The fruit itself includes a large number of useful trace elements and minerals. The persimmon is shown to use during diseases of the thyroid gland due to the large content of such a microelement as iodine, and due to the abundance of glucose 2-3 fetas are capable of quenching the feeling of hunger. It is also shown in diseases of the gastrointestinal tract and liver, normalizes the work of the sebaceous glands of the skin, as well as the genital glands in the body.

The benefits of persimmon

Fruit itself has a beneficial effect on the walls of the vessels and the heart muscle, strengthening them - all this is due to the presence of Vitamins "C" and "P", as well as potassium. The persimmon contains a large amount of magnesium, reducing the risk of stones in the kidneys, and the vitamin A present with it contributes to protecting cancer cells.

This fruit has a pronounced diuretic effect, and also has a soothing effect on the nervous system. But the presence of bactericidal properties in the fruit allows you to deal with the development of a hay stick and golden staphylococcus. However, due to the high sugar content, it is not recommended to use people suffering from obesity and diabetes mellitus.

Selection of ripe fruit

Choose mature fruit will help her appearance - the bright orange color of the fetus and brownish color, a few tagged leaves near the fruit fruit. The ripe fruit itself is soft enough, and if there are black dots or specks on it, it says that the fruit itself has already been overwhelmed. The persimmon storing is right - trying not to damage the peel of the fetus, and the fruit itself is to keep in the refrigerator. Frozen persimmon, which can be kept in the freezer to six months, will provide vitamins and minerals for a long time.

As it is persimmon

Many will ask - As it is persimmon? Selfly ripe persimmary can eat not only in raw form, but also prepare a lot of useful and delicious dishes from it. But, nevertheless, it is in the raw form that it is most useful because it retains all the beneficial substances and trace elements. Many mistakenly believe that it is worth it when the fruit itself is elastic - such conviction is erroneous because it is elasticity
Speaks about the immaturity of the fruit. This opinion is the people for the reason that the ripe persimmon is soft and therefore overrere and is unsuitable for eating. This is not how the fruit is softer, the more tastier and sweeter. It is according to the degree of "softness" of the fetus you can determine the degree of ripeness of persimmon.

The fruit itself can be eating both peeled from the peel, and with the skin - this addiction, as they say, everyone's personal matter. However, many nutritionists allocate several basic rules as the persimmon. First of all, we are talking about the fact that if the person suffers from anemia, namely the lack of vitamin group B12 or iron, persimmon should be introduced into the diet every day. In this case, you should eat at least 3 fruits daily - precisely the microelements of persimmon will allow you to restore these indicators.

If during the food you feel the astringess taste of the fetus - it is worth stopping it. All this is due to the fact that the binders of the fetus block the normal opening of the intestine, slowing its crusher, in parallel causing nausea and constipation. It is also worth remembering that when using the fruit itself, a part of the fetus is removed near the fruit. But to bring binders from the fetus, even a few misappropriate fetus, you can relide it for a day - two in the freezer.

Used with other products

Suffice it to say that the ripe fruit itself is perfectly combined with fermented milk products, namely cottage cheese or cream, adding to yogurt. It should be remembered that the persimmon itself should not be used simultaneously with milk or raw water. Perfectly combined persimmon with orange and his juice, but add to the porridge, the pulp of persimmon is undesirable, especially for oatmeal and pearl porridge.
It is these cereals that have the ability to fix the work of the intestine of a person, intensifying the properties of persimmon.

Since the fruit fruit itself serves as a low-calorie food product, it is possible to use it up to 3-4 fruits per day, but the fruits themselves best eat up to 17 pm. It is also worth remembering that the persimmon itself should be used for half an hour before the main meal, or after an hour after eating. And if in the morning or at lunch you ate a meat dish - the persimmon itself is worth eating at least two hours after the expiration.

However, the fruit itself is perfect for the ingredients for fruit salads, as well as cheese and cakes - the main thing is to remember that you do not choose, the persimmon will not only enrich the body with useful substances, but also will give a minute of happiness and pleasure to your stomach.