Persimmons are entering our kitchens: How not to eat the fruit

Persimmons or 'Kakkipazham,' a fruit of Chinese origin, weren't a common sight in Kerala fruit markets till a few years ago. The fruit, which was common in the Northeastern part of India, now appears in several forms on our supermarket shelves too - both as fresh fruit and dried fruit. Certain outlets also offer their juices and jams. Does it deserve a place in your kitchen, and how to eat it right? Here's what you should know: 

Persimmon nutrition
A persimmon fruit is rich in vitamin A, C, beta-carotene, a small amount of protein, potassium, fibre and antioxidants that can lower your bad LDL cholesterol, according to the University of Rochester Medical Centre. The American Sports and Fitness Association (ASFA) rates it as a good midday and pre-workout meal due to its carbohydrate content. They are also good for improving skin, heart, and eye health. 

How not to eat it
They taste incredible in their dried, raw, or even juiced forms, as well as in baked goods. However, make sure that the fruit is fully ripe before consuming it. This is because certain varieties of persimmons can have tannins that are harmful to your body when unripe. Experts say it shouldn't be eaten on an empty stomach either. ASFA also thinks it shouldn't be consumed in large amounts, as it may cause digestive problems. At times, it can also interact with certain medicines. If you have any ailment, discuss it with your healthcare provider before adding persimmons regularly to your diet. Consume only moderate amounts, and only between different meals, to ensure optimal digestion. 

How to eat it best?
Combine persimmon with a high-nutrition meal to enjoy its best benefits. You can add fresh persimmons to salads, yoghurt, or oatmeal, and mix the dried varieties into baked goods. You can also add fresh or dried fruit to smoothies, savoury curries, or fries.