Category : Health
I have to say – I love persimmons. They are honey sweet when fully ripened and can be used in so many ways. Persimmons typically come into the stores in the fall through to early January. Their taste and texture fit in so well with fall cooking and Christmas snacks. Here are a few interesting tidbits of information on persimmon:
Some Fun Facts:
- There are about 2,000 varieties of persimmon.
- Persimmon fruit originated in Asia (China).
- Persimmon trees can grow up to 70 feet in height.
- The fruit actually belongs to the berry family.
- The Japanese variety (Khaki) is the most widely consumed.
- The seeds can be boiled or roasted and used in a caffeine-free energy drink.
- The persimmon tree can live up to 75 years.
- The persimmon must be fully ripened before it can be eaten to avoid bitterness.
And, Of Course, They Are Very Healthy:
- Persimmons contain very little fat and a reasonable amount of carbs, so they are good for maintaining a healthy weight.
- They have anti-hemorrhoid and wound healing properties.
- Persimmon is a good fruit for diabetics since they are high in fiber and regulate blood sugar.
- Persimmons are also good for digestive health: they have high fiber and tannins.
- They contain phytochemicals such as antioxidants and catechins (anti-inflammatory and anti-infective properties).
- The high content of vitamin C makes persimmons an excellent choice for helping to prevent colds and flu.
My Favorite Seasonal Smoothie
Forget the eggnog! Try the “Persimmon Nog”. It is seriously good and you won’t miss the guilt trip of drinking too much eggnog. You can make persimmon nog as creamy as you want. If you want to use fresh coconut milk, it will be creamy, but it will also be healthy
There are different ingredients you can put in the smoothie, depending on your taste and penchant for sweet. Some use dates as a sweetener and some use bananas. Some like it spicy with all the warming spices and others just enjoy a little cinnamon. It really is up to you. Here is a recipe that I like to use. feel free to modify.
- 1 cup of coconut milk (fresh or refrigerated)
- 3/4 cup of water
- 1 ripe banana
- 2-3 regular size ripe persimmons (peel first)
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- (optional) hemp seeds or sunflower seeds
Put all ingredients into a blender and blend until creamy smooth. Sprinkle with some cinnamon and serve. This recipe will make approximately 2 full glasses (2 servings) of Persimmon Nog.
I hope you enjoy this tasty alternative to the traditional eggnog as much as I do.
Cheers to your health!
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Diana Lynne’s passions are family, travel, self-improvement, pursuing a debt-free/financially free life. She also loves hanging out with family, friends and being with her dog Skye. Diana is a Quebec City girl. who loves living life. You can connect with her through Livingandstuff.ca