Persimmon known as kaki in Japanese is one of the best fruits you can enjoy. Persimmon trees classified broadly into two general categories: those that bear “astringent fruit” (unripe) and those that bear “non-astringent” fruits.
The astringent commonly cultivated in Japan known as “Hachiya,” is high in tannins and must be allowed to ripen fully until it attains jelly-soft consistency before fit to eat. A non-astringent persimmon, on the other hand, contains less tannin and can be eaten while it is crispy as in apples. Astringency can be removed by treating the fruit with carbon dioxide or alcohol.
Kaki is filled with Zea-xanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent “Age-related macular related macular disease”.
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