"You either love this product or you hate it!" What are we talking about? Persimmons!
The persimmon (Diospyros kaki), a tree in the Ebenaceae family, is widespread in temperate climates, particularly in Asia and North America, but also widely grown in northern Italy. The persimmon fruit is eaten when it finishes ripening in the first half of autumn, contributing its pale orange color to the warm palette of this season.
The tree is defined as the plant with seven virtues: it stands out for its longevity; in summer, its large green leaves offer welcome shelter from the sun; it is resistant to pests; it provides shelter for bird species; it contributes to the colours of autumn; its wood is excellent for heating; and finally, its fallen leaves contribute significantly to the composting process in the soil.
The fruit of the persimmon (also known as the apple persimmon) is eaten, specifically, it is a large berry with an astringent taste that tends towards sweet at the end of ripening.
Nutritionally, persimmon apples are rich in water, about 80%, but also in carbohydrates, about 19g per 100g of fruit, making them an excellent natural energy source for active people. They also contain a good amount of natural fibre, about 4g per 100g of product, and a good content of antioxidant vitamins such as A, C and E.
In traditional herbal medicine, the leaves are used in the form of a decoction for their powerful antioxidant properties.
Easy to use and with good shelf life in winter, it is a versatile fruit that has found an interesting niche in the Italian fruit market.
Here is a recipe for a fragrant and delicious snack or breakfast:
SICILIAN MEMORY
Ingredients for 2 people:
- 1 persimmon
- 100g cow's milk ricotta or sheep's milk ricotta
- 20g 70% dark chocolate chips
- 40g wholemeal bread slices or rye slices
PREPARATION
Take the persimmon and remove the stalk and skin, place it in a container and blend it with a hand blender or put it in a blender.
Strain the cream through a sieve and set aside.
Place the ricotta in a sieve and leave it to drain until it has lost its liquid, pressing it with a spoon if necessary.
Place the drained ricotta in a bowl and mix it with the chocolate chips and a little persimmon cream.
Assemble the tartlet with the rye slices, the ricotta mixture, the persimmon cream and a few drops of dark chocolate to garnish.
Enjoy!
(Article by Dr Paolo Gallo)
