This sweet, national fruit of Japan is packed with antioxidants and nutrients. This variety of persimmon is called “Fuyu”.Treasured in many Asian countries, persimmons featured as the lotus in Homer’s “Odyssey” around the 8th Century B.C. Today they have found their way in many recipes all over the world.

Equally versatile, delicious and nutritious persimmons are known to support healthy vision with Vitamin A and the carotenoid compounds that give this fruit its bright orange colour also help boost immunity. High in fibre, they support digestive health and reduce transit time. Generous amounts of Vitamin C, copper and manganese are three antioxidants that help reduce inflammation and cholesterol levels.

Finally a research study from Niigata University (Japan) concluded that persimmon leaf tea contains proanthocyanidins which “significantly decreased the systolic blood pressure” in rats after 4 hours.

Serves 1

Ingredients

1Persimmon (peeled and sliced into half rounds)

1/4 cup Water

1/4 tsp Cinnamon

1/8 tsp Nutmeg

1 Walnuts (two halves)

2 Pitted Dates (cut in half)

Directions

In a shallow frying pan place the sliced persimmon, walnut and cover with water. After 5 minutes cover the pan so the fruit changes colour to a deeper orange. Add dates.

Cook for another three minutes. Uncover and add the cinnamon and nutmeg. Enjoy!