The CAQUI PERSIMON is a fruit with a rounded shape and an orange color and very thin and lustrous skin. Our Persimmons are collected at their optimum point of maturity between the months of October and December. They have a VERY SWEET FLAVOR and fine texture and pleasant to the palate. They do not contain seeds. We have persimmons with excellent quality also backed by the D.O. The Ribera del Xúquer.
Properties of persimmon; It is a sweet fruit, easy to eat, with a high water content, which makes it ideal for purifying and renewing the body. Its moderate content in soluble fiber, makes them suitable: - In situations of constipation (pectin and mucilage retain water, increasing the volume of feces facilitating its evacuation), to achieve this effect you must consume the persimmon at its point of seasoning since in such a state of maturity it exerts its laxative effect, having decreased its tannin content. - In case of suffering diarrhea, to achieve this effect, persimmon should not be consumed mature, in order to have its maximum tannin content and thus be able to exert its astringent effect. In this case, up to 6 pieces per day can be consumed. - In case of suffering high levels of cholesterol that is in the digestive tract, from food of animal origin, causing a part of it to be eliminated by feces. But without a doubt the most immediate effect of pectin and persimmon mucilage is in the digestive tract, especially in the last sections of the large intestine. It stands out for its content in beta carotene or provitamin A, which is transformed into vitamin A as the body needs it, and this vitamin is essential for the good condition of the bones, skin, hair, mucous membranes, as well as for the proper functioning of the system. immunological Therefore, we can indicate that persimmon as a source of provitamin A, is recommended to the entire population, and more specifically in those people who are at greater risk of deficiency in said vitamin, such as: people who follow low-fat diets, in situation of increased needs (periods of growth, pregnancy, breastfeeding), as well as tobacco, alcohol, the use of certain medications, stress, intense physical activity, cancer, AIDS and chronic inflammatory diseases. Persimmon is also a source of vitamin C, which is involved in the formation of bones, teeth, collagen, red blood cells, promotes the absorption of iron from food and resistance to infections.
The two aforementioned vitamins have an antioxidant effect, thus contributing to reducing the risk of cardiovascular, degenerative and cancer diseases (they neutralize carcinogenic substances such as nitrosamines). They also have a good contribution of vitamin B1 and B2, which favor the proper functioning of the nervous system. Potassium is necessary for the transmission of nerve impulse and for normal muscle activity, involved in the balance of water inside and outside the cell. Its potassium content and low sodium intake, make persimmon a fruit highly recommended for people suffering from high blood pressure and cardiovascular conditions.