A nutritionist has named a winter fruit that improves heart function and boosts immunity

“In winter, it seems that this is not the time for fresh and tasty fruits. In fact, this is not true: during the cold season, you can find a large number of seasonal products that will not only please with their taste, but also bring health benefits. And now one of the most popular can be called persimmon. We tell you what it is useful and what can be prepared from it.

How useful are fruits?

They include fiber, which is necessary for the quality work of the gastrointestinal tract (GI tract) and contributes to the feeling of satiety. In addition, fruits contain many vitamins, minerals and biologically active phytochemicals such as polyphenols directly related to antioxidant capacity.

Thanks to globalization, people now have a wide range of fresh produce throughout the year. Among them, tropical and subtropical fruits are steadily expanding. However, even if it is not possible to buy fresh products, you can buy frozen, which retain all the useful properties.

What is the benefit of persimmons?

This fruit has a mass of positive properties for human health:

1. The phytochemical profile of persimmon fruit includes gallic acid, polyphenols, tannins, and other phenolic compounds. Given this richness of various compounds, it has tremendous antioxidant potential.

2. It is a source of beta-carotene. It is a red-orange pigment found in many fruits and vegetables. It gives them their distinctive color. Especially rich sources of it are persimmons, carrots, dark leafy greens and sweet potatoes. The substance is considered not only a carotenoid (organic pigment), but also an antioxidant, which in the body is converted into vitamin A.

This vitamin belongs to a group of compounds that play an important role in modulating skin health, vision and immune system function. In addition, it is essential for the development of certain cells, maintaining the health of mucous membranes, promotes good heart function and has a beneficial effect on cholesterol levels. Vitamin A deficiency can lead to poor vision, dry skin and weakened immunity.

3. Includes vitamin C or ascorbic acid. In humans, it is not synthesized in the body on its own, so it must be obtained with foods. The micronutrient is important for the function of the immune system, is a powerful antioxidant, is involved in redox reactions and enhances iron absorption.

4- Characterized by its high content of proanthocyanidins, known as persimmon tannin. Tannins, commonly referred to as tannic acid, are water-soluble polyphenols that are present in many plant foods.

They have many beneficial effects on the body:

• They are characterized by their anticarcinogenic action;
• have high antimicrobial activity and antioxidant properties, important for protecting cells from oxidative damage;
• accelerate blood clotting and lower blood pressure.

Who should limit their consumption of persimmons?

It is important to realize that persimmons are a fairly caloric and sweet fruit. PBGU (calories/protein/fats/carbohydrates) persimmons per 100 g: 67/0,5/0,4/15,3. Therefore, it should be used with caution by people who are overweight and have high blood sugar levels.

Which persimmons are the most delicious?

Persimmons have some flavor characteristics that not everyone likes. Therefore, it is worth paying attention to Fuyu – a non-wilting variety, especially suitable for salads. Such a fruit is round, sweet and crisp like an apple, but golden-orange in color both inside and outside.

In what form are persimmons eaten?

Of course, most people consume this fruit in fresh form, which is the most preferable option. But, in addition, persimmons are also used to prepare many different dishes: salads, casseroles, jams, compotes, added to porridge and desserts.

Here are some simple and delicious recipes with persimmons.

Autumn-winter salad with persimmons and pomegranate grains

Ingredients:

• Fuyu persimmon peeled – 2 pcs;
• pomegranate – 1/2 pc;
• greens – several bunches;
• dried dates – 3 pcs;
• chopped and toasted hazelnuts – 2 tbsp.

Preparation:

1. Cut persimmons in half through the stem tips, then into very thin semicircular slices.
2. Arrange the slices so that they slightly overlap the edges of four salad plates.
3. Peel the pomegranate from the seeds, discarding the skin and white shells.
4. Set the seeds aside.
5. Peel the dates and cut into six thin strips.
6. Spread the greens on salad plates so that the edges of the persimmons are visible.
7. Sprinkle each serving with dates, hazelnuts and pomegranate seeds.

Persimmons with mozzarella

Ingredients:

• persimmons – 1 pc;
• olive oil – 1 tbsp;
• mozzarella cheese – 1 ball;
• black pepper peas – to taste.

Preparation:

1. Carefully peel persimmons, so as not to wrinkle, and cut into circles.
2. Also cut cheese into circles.
3. Arrange the ingredients in layers, alternating with each other.
4. Add pepper and drizzle with olive oil.

Persimmon and orange smoothie

Ingredients:

• persimmon – 3 pcs;
• orange – 1 pc;
• ground cinnamon – 1/2 tsp;
• fresh ginger – to taste;
• water – 50 ml.

Preparation:

1. Peel the orange, cut the pulp into pieces.
2. Peel persimmons from the pips and also cut into pieces.
3. Pour the fruit into a blender.
4. Add cinnamon, a slice of fresh ginger and a quarter cup of water.
5. Blend in the blender for 20-30 seconds.