Persimmon pudding lasts quite a while when refrigerated, and may be made in large batches to be served over the course of several days. It is traditionally served warm, though it can be served cold as well. The pudding is often served with ice cream, crème anglaise, whipped cream, apple sauce, or hard sauce, which is sometimes called brandy sauce. These methods of cooking ensure the pudding remains moist and does not dry out or form a crust unlike the sweet but crusted persimmon bread.
This style of pudding is generally either steamed or cooked in an oven with a water bath (also called a bain-marie). Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas pudding (raisin or fig) or quince pudding. Persimmon pudding is a traditional American dessert made with persimmons. Copper also required for the production of red blood cells.Slice of pudding topped with whipped cream Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.įresh and dry Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. It is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin, etc. Regular consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Persimmons are also a very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons provide 80% of DRI). It, thus, helps prevent "Age-related macular related macular disease"(ARMD) in the elderly. Zeaxanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it thought to provide antioxidant and protective light-filtering functions. Together, these compounds work as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. Some of other antioxidant compounds found abundantly in this fruit are vitamin-A, β-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. Catechins found to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
Persimmons contain health benefiting flavonoid polyphenolic antioxidants such as catechins and gallocatechin in addition to having an important anti-tumor compound, betulinic acid. 100 g of fresh fruit holds 3.6 g or 9.5% of recommended daily intake of soluble and insoluble fiber. Its smooth textured flesh is a very good source of dietary fiber. Persimmon fruit is moderately high in calories (provides 70 calories/100 g) but very low in fats. Non-astringent varieties: Fuyu (Fuyugaki), Gosho/Giant Fuyu/O'Gosho, Imoto, Izu, Jiro, Maekawajiro, Okugosho, Suruga, etc. The entire fruit is edible except for the seed and calyx.Īstringent varieties: Eureka, Hachiya, Saijo, Tamopan, Tanenashi, Triumph, etc. The color of the fruit ranges from light yellow-orange to dark orange-red. They also greatly vary in size from as little as a few ounces to more than a pound. A non-astringent persimmon, on the other hand, contains less tannin and can be eaten while it is crispy, as in apples.Īstringency can be removed by treating the fruit with carbon dioxide or alcohol.ĭuring each season, the persimmon tree bears many fruits that vary by cultivar from spherical to heart to flatten or squash-like in shape. An astringent cultivar, which is commonly cultivated in Japan known as “Hachiya,” is high in tannins and must be allowed to ripen completely on the tree itself until it attains jelly-soft consistency before accepted to be fit for consumption. Persimmon trees are classified broadly into two general categories: those that bear "astringent fruit" (while unripe) and those that bear "non-astringent" fruits. They grow best in areas where winters are moderate and summers relatively mild. Persimmons are either multi-trunked or single-stemmed deciduous trees, which may grow up to 25 ft in height.
0 kommentar(er)
