As the fall leaves begin to turn (beta carotene by the way) it’s time to not forget to think in COLORS!
From lovely green beans to pumpkins to winter squash and my favorite persimmons!
Persimmons – Little Round Lanterns
Yes, I said persimmons. In my area this time of year as the leaves drop persimmon trees are filled with little golden lanterns. At sunset they glow. My son loves to ask can we stop and pick just a few.
The flesh, leaves and the stem can be very beneficial to the body. Meanwhile, the bright reddish fruit shaped like round Chinese lanterns are usually given as lucky presents to newlyweds to symbolize eternal love.
The Persimmons fruit is packed with cold yin energy hence serves as a potent medium in expelling pathogenic heat. This boasts of antioxidants, vitamins A, C, phosphorous, manganese, iodine and other important elements needed by the body. Persimmons is also rich in fiber and calories. Once fresh peel is applied to your face, it can help lighten and brighten the complexion.
Aside from the fruit, the leaves and stems used as tea can relieve hiccupps and coughing. Drinking persimmon leaf tea can also lower blood pressure and treat the hardening of the arteries. The tannins and flavonoids found in persimmon leaves have anti-hypertensive, anti-carcinogenic, and anti-mutagenic properties. The leaf also serves as a mild laxative to serve as an effective remedy for hemorrhoids and strengthens weak blood vessels including spider veins and varicose veins. Therefore, drinking the leaf could definitely help you in getting rid of your nasty hemorrhoid condition.
Persimmons can also help reduce allergic reactions. The leaf extract and its major flavonoid constituent, astragalin, acts as natural antihistamine which inhibits the release of the histamine. It also relieves the symptoms of dermatitis that could lessen inflammation and thickening of the skin. The astringent raw persimmon fruit is also used for constipation relief, gastro-intestinal irritation, dysentery, chronic diarrhea, ulceration of the bowel and stomach. Researches have it that the compounds in persimmon leaves bind to excess fat and help eliminate fat from the body.
So now that you know the great benefits of the persimmon what do you do with them.
We eat them raw. Though roasted seems like a natural direction.
Morgan Brownlow published this recipe
Roasted Persimmons Wrapped in Pancetta
- Recipe by Morgan Brownlow
- ACTIVE: 25 MIN
- TOTAL TIME: 40 MIN
- SERVINGS: 20
- 42 thin slices pancetta (about 1 1/4 pounds) or 21 slices bacon, halved crosswise
- 7 Fuyu persimmons, peeled, each persimmon cut into 6 wedges
- Salt and freshly ground pepper
- Balsamic vinegar, preferably aged at least 10 years
- Preheat the oven to 450°. Lay the pancetta on 2 large rimmed baking sheets. Bake for 3 minutes, or until softened. Transfer the pancetta to a large plate. Wipe off the baking sheets.
- Season the persimmons with salt and pepper and wrap each wedge with a slice of pancetta. Secure with toothpicks. Arrange the persimmons on the baking sheets. Bake 1 sheet at a time in the center of the oven for 4 minutes, or until the pancetta is crisp. Transfer to a platter, drizzle with the vinegar and serve.
Wrap the persimmon wedges earlier in the day and refrigerate until ready to bake.