Japanese persimmon is a Chinese fruit that can also be found in other Asian countries and is one of the oldest fruits in the world. It was introduced in Europe in the 15th century and is now grown in warmer climates around the world.
Japanese persimmon (kaki) is a deciduous tree with yellow or reddish fruits that have a sweet and sour taste similar to apricot.
The fruits are picked in late autumn, and there are about 10 different types of kakis which differ by shape, size, color, and taste.
The fruit contains almost no calories but has a big percentage of carbohydrates which are required for proper digestion.
Kaki as a healing fruit
Fresh Japanese persimmon and its juice are great against digestive problems such as constipation, hemorrhoids, indigestion, and gastroenteritis. A dry and powdered kaki fruit can help you treat respiratory problems.
The fruit can also be used in other ways besides being used fresh or juiced. Leave a peeled Japanese persimmon in the sun for a day, and it should become white overnight and acquire new healing properties.
In this state, it can be used against intestinal parasites, cough, and high body temperature, but it can also be used as a blood-clotting agent.
Japanese persimmon is also used to prepare an aromatic homemade brandy. The dry fruit is especially nutritious in winter, and its seeds can be used as a replacement for coffee if fried and ground just like coffee beans.
Even the leaves are beneficial – they have great astringent properties and are also used as a natural sweetener.
The fruit can also be used to prepare homemade facial masks that will clean and rejuvenate your skin. In the kitchen, the fruit is most often used to prepare cookies, creams, and desserts.
And, although Japanese persimmon is relatively unknown in these parts, it is definitely an integral part of Asian cuisine and folk medicine thanks to its incredible properties.
Via : http://naturalandhealthylives.com/