| ≥1 piece |
Latin name: Diospyros kaki
Description:
The persimmon also figures prominently in American culinary tradition. It can be used in cookies, cakes, puddings, salads and as a topping for breakfast cereal. Persimmon pudding is a dessert using fresh persimmons. An annual persimmon festival, featuring a persimmon pudding contest, is held every September in Mitchell, Indiana. Persimmon pudding is a baked pudding that has the consistency of pumpkin pie but resembles a brownie and is almost always topped with whipped cream. Persimmons may be stored at room temperature (20°C) where they will continue to ripen. It is also a native plant in Brazil, South America, where it is referred to as the Caqui. In northern China, unripe persimmons are frozen outside during winter to speed up the ripening process.
Fruit Features :
1. Color: red color without hoarfrost / white color with hoarfrost
2. Pure natural food with higher sugar, thin skin, and rich in vitamin, but without impurities, chemical sweeter and Preservatives
3. Size: diameter 55-70mm,70mm up
Weight: 25g, 30g, 35g, 40g and up each
100pcs/carton, 100-120pcs/carton, 120-160pcs/carton
4. Cold storage
Used Part : Fruit
Appearance: Light yellow powder
Odor&Taste: Characteristic
Specification: 5:1
Test Method: By HPLC
Plant Source : Persimmon
Flavor : Keep the same flavor as its fruit and no acerbity after made to the Juice or Beverage.
Function:
Persimmon fruit was found to contain high levels of dietary fibre, phenolic compounds, potassium, magnesium, calcium, iron and manganese. They are also rich in vitamin C and beta carotene. Regular consumption of the fruit is believed to reduce the risk of atherosclerosis heart attacks. A separate research project showed that a diet rich in Sharon fruit persimmons improved lipid metabolism – the way the body copes with fat – in laboratory rats.
The fruits of some persimmon varieties contain the tannins catechin and gallocatechin, as well as the candidate anti-tumor compounds betulinic acid and shibuol.
Unripened persimmons
Unripened persimmons contain the soluble tannin shibuol, which, upon contact with a weak acid, polymerizes in the stomach and forms a gluey coagulum, a "foodball" or phytobezoar, that can affix with other stomach matter. These phytobezoars are often very hard and almost woody in consistency. More than 85% of phytobezoars are caused by ingestion of unripened persimmons. Persimmon bezoars (diospyrobezoars) often occur in epidemics in regions where the fruit is grown.Diospyrobezoars should not be of concern when consuming moderate quantities of persimmons. One case in medical literature from 2004 revealed a 51-year old patient who had eaten a kilogram (2.2 pounds) of unpeeled persimmons each day for 40 years. Cases have been rare and required surgical removal, but more recently chemical depolymerization by Coca-Cola has been used.
Horses may develop a taste for the fruit growing on a tree in their pasture and overindulge also, making them quite ill. It is often advised that persimmons should not be eaten on an empty stomach.
We have been exporting red dried persimmon original in Hunan province of China to Japan, Korea and Southeast Asian countries.