Exploring Persimmons

Nestled among the orchards, persimmons stand as a testament to nature's artistry, offering a distinctive appearance and flavour profile that will tantalise almost everyone’s taste buds. These fruits, often resembling tomatoes in shape but holding a charm entirely their own, present an intriguing exploration into the world of flavours and agricultural practices.

They belong to the Diospyros genus, and the fruits are renowned for their visual allure and intriguing taste. Their appearance varies widely, encompassing diverse shapes, sizes, and colours, ranging from a rich spectrum of oranges to deep hues of red. Beyond their aesthetic appeal, persimmons possess a flavour that blends sweetness with a subtle tang, evoking notes reminiscent of apricots and honey, often complemented by a touch of spice.

Central to the discussion of persimmons is the concept of astringency, a term frequently associated with these fruits. Astringency, in the context of persimmons, refers to the dry, puckering sensation experienced when consuming the fruit.  Astringency is due to the presence of tannins, compounds that bind to protein in your saliva, and is responsible for that characteristic sandpapery mouthfeel.

Because astringency varies so strongly across varieties, persimmons are usually grouped into two different categories: astringent and non-astringent. Astringent varieties initially start off with high levels of tannins, rendering them inedible until fully ripe, when they soften and develop their characteristic sweetness. Among the astringent varieties, the Rojo Brillante persimmon tree serves as a picturesque backdrop with its vibrant green foliage against its colourful persimmons. Originating from Spain, this type has a distinct elongated dome shape and is celebrated for its vivid red-orange hue and delectable honey-like taste. Notably, Rojo Brillante dominates supermarket shelves in the United Arab Emirates, captivating consumers with its striking appearance and exquisite flavour profile. 

In contrast, non-astringent varieties, exemplified by the popular Fuyu type, which are round and squat and can range from a light yellow-orange to a deeper, dark reddish orange possess a unique quality:  because of the low tannins in their flesh, they can be picked off the tree and enjoyed immediately when firm, resembling the crispness of an apple. 

Traditionally, astringent persimmons required ripening to attain their full sweetness, but the advent of the CO2 deastringency process post harvest has marked a significant shift in the persimmon landscape. This innovative technique transforms astringent persimmons by exposing them to anaerobic conditions, specifically 95% to 98% carbon dioxide (CO2) for 24 to 36 hours, enabling them to become ready-to-eat while retaining a crispness. This breakthrough has altered the traditional waiting game, allowing consumers to relish the sweetness and texture of astringent persimmons in their firm state. 

The journey doesn't end there. Beyond the deastringency magic lies a realm of nutrient alchemy. The research takes a closer look into persimmons' nutritional content post-CO2 treatment, revealing intriguing shifts in sugars, organic acids, carotenoids and polyphenols. This exploration uncovers the nuances in fruit maturity stages, offering a deeper understanding of these delightful fruits' transformation.

According to the research, "Rojo Brillante" persimmons, for example, show quite a notable decrease in glucose and fructose levels after treatment, although the decline occurs gradually. This is consistent with the findings of previous research indicating that CO2-rich deastringency treatment tends to lower overall sugar content, particularly impacting sucrose levels right at the beginning of the CO2 treatment. The treatment also leads to a reduction in organic acids.

The impact of deastringency treatments on carotenoid levels in persimmons hasn’t been deeply explored, but early findings suggest that when high-pressure treatment is applied to some varieties of persimmon in a mid-season maturity stage there is no significant change in carotenoid content. However, when the persimmon has moved to an advanced stage of ripeness, an increase in carotenoid levels can be observed. Apparently, this could be due to alterations in how these carotenoids become accessible in the fruit.

Finally with regards to the levels of polyphenols; we have to explain first that it is soluble polyphenols that belong to the proanthocyanidin class that are responsible for astringency. Persimmons, whether from astringent or non-astringent varieties, start off as highly astringent with abundant soluble polyphenols when they're small and immature. However, the two categories follow different paths as their astringency levels fall. Astringent varieties maintain astringency even in their fully coloured state, due to continuous tannin cell development during their late fruit growth stages. In contrast, non-astringent varieties halt their tannin cell development early on in the fruit growth stage, resulting in the gradual loss of astringency as the fruits ripen on the tree. This natural decline in astringency is associated with the dilution of tannin concentration in the fruit flesh as it matures, which also explains why the non-astringent variety is lower in polyphenols and antioxidants. 

Before the CO2 deastringency treatment, astringent persimmons are particularly high in soluble polyphenols content and total antioxidant capacity. However, after undergoing the CO2 treatment, their levels decrease, aligning more closely with the naturally non-astringent persimmons. 

If there was ever a month to enjoy incorporating persimmons in your daily diet, it’s November as the weather starts to get cooler and the foliage turns a few shades warmer in colour. The best way to enjoy them is in a fall-type salad like the one below:

Yours in Health & Happiness,

Lana

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Ingredients

2 Rojo Brilliante persimmons, thinly sliced

4 cups mixed greens (spinach, arugula, or any preferred leafy greens)

1/4 cup pecans or walnuts, toasted and chopped

1/4 cup dried cranberries

1/4 cup crumbled goat cheese or feta (optional)

1/2 red onion, thinly sliced

For the dressing

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

Salt and freshly ground black pepper to taste

Instructions

Prepare the dressing:  In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Set aside.

Assemble the Salad:  In a large salad bowl, combine the mixed greens, thinly sliced persimmons, toasted nuts, dried cranberries, crumbled goat cheese (if using), and sliced red onion.

Drizzle the Dressing:  Pour the prepared dressing over the salad ingredients. Gently toss the salad until the dressing coats the greens and other ingredients evenly.

Serve:  Plate the salad onto individual serving dishes or a large platter. Garnish with additional nuts or cheese if desired.