Fuyu persimmon is a national Japanese fruit and commonly called Japanese or Oriental persimmon. Although this fruit originated in China, the Japanese adopt its growth and made it popular. Persimmon is mild, sweet and refreshing. This fruit is rich in vitamins A and C, manganese and dietary fiber. Persimmon is very acidic and can only be eaten when fully ripe.A medium-sized Japanese persimmon contains 118 calories, 0 g fat, 1 g protein, 31 g carbohydrates, 6 g dietary fiber, 2 mg sodium. This fruit is rich in vitamins A and C. One fruit contains 2733 international units, or 55 percent of the recommended daily amount (DV) for vitamin A and 12,8 mg or 21% DV vitamin C. Japanese persimmon also contains a large amount of manganese, about 30 percent of the DV with just one fruit.
Manganese that you get from Japanese persimmon plays a role in the development of strong and healthy bones. It is needed for energizing the metabolism or converting carbohydrates, fats and proteins into energy -- and the formation of the hormone tiroksin, which is produced in the thyroid gland.
Vitamins A and C
- Vitamin A is important for healthy vision and immune system support. Also promotes normal reproductive function.
- Vitamin C also supports immune function.
- Both vitamins A and C are antioxidants.
- Vitamin C helps produce collagen, which acts as a “cement” to hold together ligaments and tendons.
- Vitamin C is needed for healthy gums, assists in wound healing and improves the absorption of iron.
The best dish is the mature fruit when they soften and get a pudding-like look. However, some people like semi softened or only slightly softened apples more even though at that stage the fruit collects and dry out your mouth, but it’s a matter of taste.
Japanese apples can be used for making juice, jam, fruit salad, used in cakes or other.
Try it at different stages of maturing. Do not quit now. At one point, you may think about how much you have missed by avoiding this healthy fruit. There are many reasons to love the Japanese apples!