Persimmon or sharon fruit
Persimmon or sharon fruit, there’s really no difference apart from the name.
It is believed the name was changed from persimmon to sharon fruit by Jewish traders in an attempt to make the fruit more commercially appealing, although you might not have actually tried one, they are now widely available in the supermarkets so there’s no excuse to not add these to your grocery shopping.
If it’s your aspiration to be a healthier person, you can’t afford to miss out on juicing these wonderful fruits.
Persimmon were first cultivated in China thousands of years ago but there are now hundreds of different varieties available and they are cultivated in countries all around the world. These small orange fruits were first introduced into Britain in 1629 although they’re not ideally suited to the UK climate they later spread into southern Europe by the 1800s
The ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety and are found in regions that have mild summers and moderate winters.
There are six kinds of persimmon trees that bear fruit, they have all been used for their fruity goodness since at least the time of the ancient Greeks, some varieties are small bushes but the larger varieties can grow up to 25 feet tall.
Like most fruits, persimmons are fat free and cholesterol free, but also a great source of fiber, Vitamin C, Vitamin A, copper, and manganese. Have a look at this list of benefits that this combination will give you:
-Stable blood sugar levels
-Calmer digestive track
– A Healthier immune system
– Promotes weight loss
– Defends against heart disease and stroke
– Builds resistance to cancer
– A diet high in sharon fruit improves lipid metabolism – the way your body copes with fat
Choosing Your Sharon Fruit
Persimmons should have a deep, saturated color to them. There are some who believe that a stripe of black on the skin means that it is especially sweet
The best tasting fruits are usually available throughout November
Tips For Juicing
-Choose the best, freshest fruits you possibly can
– Always try to buy organic or from local producers
– Choose firm but ripe fruits, this makes them easy to peel with a potato peeler. If there are no ripe fruits available buy them unripe and place them in a paper bag for a few day’s this will promote ripening
-Always wash your sharon fruit to make sure you’ve got rid of any lingering bacteria.
-Use the juice as soon as you make it, fruit juice deteriorates quickly.
– Sharon fruit is naturally soft so it can be difficult to juice in masticating juicers but if you alternate it with firmer fruits and vegetables you can get plenty of the good stuff into your juice.
What Should You Mix Sharon Fruit With?
Persimmons are technically a berry but they are often blended with other fruits to create a great juice drink, try it out with some of the tasty suggestions below
– Kiwi fruit
Start juicing persimmon!
Give these sweet and tangy fruits a try and don’t be frightened of mixing your juices to make the perfect tasting, healthy juice. Be careful of your fruit juice intake if you are watching your weight though, they can be high in calories.
Sharon fruit are usually available in the Northern hemisphere from November until February and are widely available in UK supermarkets at reasonable prices
Take a look around the rest of our little site and maybe try some of our recipes out for yourself.
You won’t regret it.
|Nutrition||Per 100g||% RDA|
|Total Fat||0.19 mg||1 %|
|Dietary Fiber||3.6 g||9.5%|
Vitamins[table “1209” not found /]
|Minerals||Per 100g||% RDA|
|Electrolytes||Per 100g||% RDA|
|Phytonutrients||Per 100g||% RDA|
|Alpha-carotene||0 ug||_ _|
|Beta-Carotene||253 µg||_ _|
|crypto-xanthin-ß||1447 µg||_ _|
|Lutein-zeaxanthin||834 µg||_ _|
|Lycopene||159 ug||_ _|