Sharon Fruit / Kaki fruit / Persimmon

dionysus · Post by **dionysus** » Mon 02 Jul 2007 22:40

Anyone have any objections to eating Sharon Fruit on a regular basis?

http://en.wikipedia.org/wiki/Sharon_fruit

Thankyou (as always)

YouTube · Post by **RRM** » Tue 03 Jul 2007 16:35

The Kaki fruit is very rich in tannins, particularly when not 100% ripe, so its not really a fruit you should eat in abundance.
Also, when a food is claimed to have many medicinal properties, you should be cautious by definition, as this means that it contains substnaces that may interfere with metabolism(s) in our body, which may have adverse effects.
Sun dried kakis contain far less tannins.

dionysus · Post by **dionysus** » Thu 05 Jul 2007 14:24

Why are tannins not good? Think consuming a Sharon Fruit once a week would be ok?

Lychees / Rambutan ok to consume regularly?

Thanks again.

YouTube · Post by **RRM** » Thu 05 Jul 2007 16:55

Tannins have toxic properties. Tannins used to be applied to rid the skin of dead animals from remaining connective tissue, to yield leather.
Some people react adversely to small amounts of tannins (rashes), but if the fruit is perfectly ripe, consuming it may pose no problem whatsoever. At least it tastes absolutely delicious when perfectly ripe.
Lychees and rambutan are fine indeed.

dionysus · Post by **dionysus** » Thu 05 Jul 2007 18:31

"Sharon Fruit" is the trade name for D. kaki fruit that has been artificially ripened with chemicals" (Wiki)

"Astringency can also be removed by treating with carbon dioxide or alcohol" (http://www.crfg.org/pubs/ff/persimmon.html)

Do you think there could be any adverse effects the way they treat the Sharon Fruit with CO2. I had a link to a webpage that went into a little bit more depth the method they use. But, sadly, i can no longer find it.

YouTube · Post by **RRM** » Sat 07 Jul 2007 19:22

dionysus wrote:Do you think there could be any adverse effects the way they treat the Sharon Fruit with CO2.

I dont know.

Kookaburra · Post by **Kookaburra** » Thu 15 Apr 2010 05:13

How do you determine whether the persimmon is ready to be eaten? Does the fruit have to be soft everywhere - the top, bottom and the sides? I just ate a persimmon where its sides were soft but the bottom were hard.

YouTube · Post by **RRM** » Thu 15 Apr 2010 18:36

It needs to be soft.
How did the hard parts taste?