By Amina Nazarli
In late autumn, when the sun rays and fruit on the shelves are becoming less, persimmon, a bright orange and red ball, begins to ripen.
In yellow season, when threes drop their leaves, persimmon fruits open up a really fantastic look on naked trees. This is the very time to enjoy persimmon. Orange balls heavily cover gray branches, making a sense of purposely tied pearls with threads.
Have you ever tasted this lovely fruit? If you never tried it in your life, you should try it in Azerbaijan.
But first of all you need to know about its origins, benefits and rules to cook it
Persimmon is native to the East. For many centuries only people of Japan and China enjoyed its taste. And only at the end of the 19th century the whole world got known about this delicious fruit.
Persimmon is largely spread in Azerbaijan now, but its history has deep roots. In 1889, Professor Krasnov brought from Japan a collection of persimmon, consisting of 12 varieties, and planted it in Georgia. The residents loved the fruits of the trees, and they began to multiply it.
Although yet it is unknown who planted the first trees persimmons in Azerbaijan, what is known the persimmon grown in our country is called "Caucasus persimmon".
Autumn is the perfect time to enjoy persimmon or as it is also called “food for the gods” (in Greece mythology), available in Lankaran, Goychay, Agdash, Agdam, Ganja and Zagatala regions of the country in October-December.
By its nature, persimmon is a real pharmacy. Even famous Japanese proverb says: "When the persimmon kept pace, doctors remain without work".
It is full of potassium, magnesium, beta - carotene, as evidenced by its coloring. Thanks to its content of vitamin C, this fruit does not concede by even more useful than cherries, cranberries and blueberries. The fruit is rich in nicotinic acid and vitamin P, as well as phosphorus antioxidants.
Persimmons contain fiber two times more than apples. It is recognized as a dietary product thanks to rich content of pectin, which helps digestion work.
Persimmon cannot be eaten before being ripened and you will notice this with the first bite. Many unripe varieties of persimmons contain a significant amount of tannins, and therefore you can feel a strange dry sensation into your mouth.
For this reason, the demand on persimmon was not high in Azerbaijan for many years. But the study of the chemical composition of persimmon revealed that among other useful elements it contains large amounts of iodine and it is recommended to eat the inhabitants of the regions where there is a lack of iodine.
Persimmon, cultivated in Azerbaijan, contains large amounts of glucose, fructose, organic acids, carotene, and vitamin C, and other health properties that make it a natural medicine. It helps to fight weakness, anemia, vitamin deficiency, and chronic gastrointestinal diseases.
Moreover, it enhances the activity of the digestive process, regulates metabolism, as well as has a good effect on the treatment of diseases of the cardiovascular system.
Despite the high content of mineral and organic substances, persimmon also has some contraindications for consumption of this fruit. Diabetics, for example, should use this fruit with extreme caution despite its low in calories.
You can eat persimmons fresh, dried, or cooked. Raw fruits can be cut into pieces or eaten like an apple. Dried persimmon fruits can be used in cookies and cakes, marmalade or jam as well as salads. It is a perfect healthy snack for both children and adults.
Here is one of the perfect recipes of how baked persimmon can be original seasonal breakfast.
The flesh of late autumn's main fruit is filled with crispy stuffing of seeds, oat flakes and crumbs oil. Alongside interesting taste and texture, the main advantage of such a delicacy is simplicity to prepare and the ability to prepare several portions in advance.
The main element in this dish is a persimmon, so you should approach with great care to this choice. Choose soft, and large fruit with pulp. Divide it in half and remove the pulp with the help of a teaspoon.
Now we can turn to the mixture for filling of a persimmon. For this you need mixture of butter, sugar and flour, as well as add spices and seeds with oat flakes. You can add any nuts, cereals and chocolate chips to the mixture.
Bake persimmon at 200 degrees for 12-15 minutes and serve with or without yogurt.
Amina Nazarli is AzerNews’ staff journalist, follow her on Twitter: @amina_nazarli
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