Persimmon

Persimmon

Persimmon (/pərˈsɪmən/), also known as Diospyros, is a type of fruit that is often used in various culinary applications. It is particularly popular in East Asian cuisine.

Etymology

The word "persimmon" is derived from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian language of the eastern United States, meaning "a dry fruit". Diospyros comes from the ancient Greek words "dios" (διός) and "pyros" (πυρος) and originally meant "the fire of Zeus".

Description

Persimmons are generally light yellow-orange to dark red-orange in color, and depending on the species, can be spherical, acorn-, or pumpkin-shaped. The flesh is astringent until fully ripe and is yellow to orange in color.

Species

There are several species of persimmons, including Diospyros kaki (Japanese persimmon), Diospyros virginiana (American persimmon), and Diospyros lotus (Date-plum).

Culinary Uses

Persimmons can be eaten fresh, dried, raw, or cooked. When eaten fresh, they are usually eaten whole like an apple or cut into slices. The flesh ranges from firm to mushy, and the texture is unique. The flesh is sweet and when ripe can be eaten with a spoon.

Health Benefits

Persimmons are rich in health benefiting nutrients such as vitamins, minerals, and antioxidants. They are a good source of Vitamin C, Vitamin A, Vitamin E, and Dietary fiber. They also contain several important B vitamins.

Related Terms

• Diospyros kaki
• Diospyros virginiana
• Diospyros lotus
• Vitamin C
• Vitamin A
• Vitamin E
• Dietary fiber
• B vitamins

External links

• Medical encyclopedia article on Persimmon
• Wikipedia's article - Persimmon

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