The persimmon (or kaki) is the fruit of a particular tree, of very ancient oriental origin, very common in Japan and China where it is considered the tree with the seven virtues: the first is the long life, the second the big shadow, the third is the lack of nests between its branches, the fourth is the lack of woodworms, the fifth emphasizes that you can play with its leaves hardened by ice, the seventh remembers that they provide a nice fire and an excellent fertilizer for the land.
The persimmon tree belongs to the Ebenaceae family and responds to the scientific name of Diospyros kaki .
The persimmon is mainly composed of simple sugars, which are immediately absorbed by the human body.
The mineral salts are well represented, such as potassium, important for the regularization of blood pH, arterial pressure and muscular activity; calcium, very important for bones; phosphorus, necessary as calcium for bones, and an essential component of important protein and lipid systems.
The persimmon is the autumnal fruit richest in vitamin A, or rather beta - carotene, which is activated and converted into vitamin A in the body, necessary for our body to protect the skin and mucous membranes. There is also a good amount of vitamin C in the persimmon as well as dietary fiber and tannins (natural-type astringents).
The tannins are more present in the not completely ripe fruit: for this reason consuming the persimmon when the pulp is still firm makes it more astringent, while at full maturity, when the pulp is of gelatinous consistency, it has a slightly laxative effect.
The substances contained in the pulp of persimmons, such as tannins, potassium and calcium, make this fruit a good remedy to combat fatigue resulting from a malfunctioning liver. Moreover, the persimmons have a diuretic power that helps to free from excess liquids.
To help the liver, the cure is very simple: it consists in taking a fruit a day after the midday meal, or as an afternoon snack, for the whole seasonality period of the fruit. If the problem is water retention, the fruit should be consumed in the morning at breakfast, when the body is more receptive.
Who does not like the stickiness of the persimmon pulp, can pass it through a vegetable mill and season it with lemon juice and then let it cool in the refrigerator before eating it.
The persimmon can also be used for external use to prepare a facial mask . In fact, the considerable quantity of beta-carotene it contains makes the skin brighter and more accurate. For this purpose it is sufficient to crush the ripe pulp of a persimmon and spread it on the face. Leave it on for about 15 minutes and remove it with warm water.
