Vanilla persimmon: nutritional properties
The persimmon vanilla is one of the many varieties of persimmons . Together with the khaki apple it has become, in recent years, the most widespread, and is cultivated in many regions of Italy, especially in the south.
The persimmon vanilla is very similar to the apple persimmon, but the peel is darker and thinner, while the shape is more flattened. The pulp, like the persimmon apple, when the fruit is still unripe, tends to give the sensation of tying the tongue: for this reason it is better to choose them ripe, when the skin is thinner and darker and the flesh more yielding, without however showing dents .
In this case the pulp is dark red, turning to bronze, and the taste is very sweet .
The properties of vanilla persimmon are similar to that of all water-rich autumn fruits:
> contains a lot of vitamin C ;
> contains mineral salts, in particular potassium ;
> the fibers are in good quantity: the vanilla persimmon has in fact also laxative effects ;
> like all orange and red fruits it contains a lot of beta carotene, very useful for the production of vitamin D and therefore for the health of skin, eyes and bones;
> has a high percentage of water ;
> is a very sugary fruit;
> among all the fruit has a high amount of calories : for this, and in addition to the fact that it is very sweet, it is advisable not to those who have problems with blood glucose, diabetes and, if taken in large quantities, to those who are overweight.
Vanilla persimmons ripen fully in November . Their soft and creamy consistency, as well as their flavor, make them suitable for sweet recipes.
Here are 3 recipes with vanilla persimmons.
Panna cotta vegan with persimmon vanilla
Ingredients for 4 cups:
> 200 ml of oat milk (or other vegetable, depending on taste preferences);
> a tablespoon and a half of cane sugar or agave juice;
> half a teaspoon of agar powder;
> 2 ripe vanilla persimmons;
> the juice of half a lemon.
Preparation
This panna cotta is very simple. Mix all the dry ingredients, leaving half a tablespoon of the chosen sweetener. They are cooked with vegetable milk in a saucepan for 15 minutes.
Then it is poured into the cups. While these are cooling in the fridge for at least two hours, we prepare the sweet sauce with persimmons : peel the fruits and whisk them together with half a tablespoon of sweetener and lemon.
The sauce must be liquid and homogeneous. Before serving, pour the sauce on the panna cotta. For guards further we can cut into cubes a slice of vanilla persimmon, and lay it on panna cotta.
Dried vanilla persimmons
Dried vanilla persimmons can be used to garnish desserts, in breakfast yoghurt, along with the crumble, or as a snack for a break.
Preparing them is very easy. Unlike other recipes, in this case it is better to choose not too ripe persimmons . Cut into thin slices or half-moons, peeled or not (you can keep the peel and eat it if you have some persimmon of persimmon not too ripe for the persimmon origin), and lie on a baking sheet lined with parchment paper. Bake for about 8 hours at 60 degrees : take care to turn them from time to time and check that they do not burn.
Chocolate plum cake and vanilla persimmon
Ingredients
> 250 g of whole wheat flour;
> 150 ml of vegetable milk of your choice;
> 80 g of whole sugar or other natural sweetener;
> a stick of 100 g of dark chocolate 70% cocoa;
> 2 tablespoons of seed oil;
> 1 packet of yeast;
> 2 medium ripening vanilla persimmons.
All the dry ingredients are mixed. Then milk is added. Cut the chocolate stick into irregular flakes with a knife and mix it with the oil .
The vanilla persimmons are peeled, cut into cubes or reduced to a mash with a coarsely knife, and mixed together, leaving aside a few slices to be used as the upper plumcake garnish. Pour into the mold, place the slices on the surface and bake at 180 degrees for 35 minutes .
Enjoy your meal!
Opening photo: katerinanikolaevna / 123rf.com
