Persimmon is a fruit very rich in simple sugars which are therefore quickly absorbed by the body; for this reason it is suitable for those in need immediate energy, for example before playing sports.
It is very rich in potassium, but also of other minerals, especially magnesium, phosphorus, sodium and calcium; it is, therefore, a useful food to fight typically autumn fatigue and psychophysical stress.
Finally, persimmon has a good fiber content and a decent vitamin C content.
The only sore point, it is a rather caloric fruit; 100 grams of persimmon contain more or less 70 calories which, however, is about the same caloric content as mandarins, another fruit that begins to appear on our tables in this period.
How to eat persimmons
Persimmon, preferably, would go eaten raw to keep all qualities intact; for example you can eat it with the teaspoon or use it as ingredient for the preparation of autumn smoothies or fruit salads.
You can blend it and add to plain yogurt or it can be used as a topping for pancakes and sweet crepes. Given its nutritional characteristics, it is a excellent food for breakfast.
Foods for autumn
How to make persimmon jam
Of course, to preserve all the nutrients, it's best to eat them raw. However, if we want to preserve the sweetness of persimmon throughout the winter, which can be used for our breakfasts in the colder months or to prepare our tarts, nothing prevents us from making an excellent homemade cach jami.
Ingredients:
> a kilo of persimmons,
> the juice of one lemon,
> an apple,
> 500 grams of sugar.
Preparation: wash the persimmons, remove the peel and stones, cut them into small pieces, add the apple, sugar and lemon juice. Cook in a large pot until the desired consistency is obtained and store in sterilized glass jars; close tightly and keep upside down for a couple of hours, before labeling and storing in the cupboard.
5 tips for a good persimmon jam
- Persimmon is already very sweet, so you could use it even less sugar: they might be enough 200 grams; sugar, however, is also an excellent preservative and when making jams at home it is better to respect the right proportions to avoid unpleasant inconveniences.
- If you want to try to make a less sweet persimmon jam, you can halve the amount of sugar and you can add a stick of crushed cinnamon, which gives a great aroma and is also a good natural preservative.
- Do not keep homemade jams for too long, at most one year, and always place the on the jar date of preparation.
- Quince which is richer in can be used instead of apple pectin, taking advantage of the fact that quince is also in season during this period.
- Once opened, persimmon jam should be kept in the refrigerator and consumed within a few days; this, in fact, applies to all jams.
