The persimmon is a popular fruit in Vietnam and is often seen as a fruit to give away rather than sell (except for the sour persimmons used as a souring agent for dishes).
In traditional medicine, the persimmon is a medicinal herb called “ngu liem tu” or “may phuong”. Unripe persimmons are dark green in color, but their thin skin turns shiny yellow when ripe. Ripe persimmons have a crisp, juicy, and slightly sour taste.
Scientific analysis shows that persimmons contain about 60% cellulose, 27% hemicellulose, 13% pectin, and the acid and nutritional content changes when they ripen. Persimmons are rich in natural antioxidants such as vitamin C, β-carotene, gallic acid, and lycopene. Furthermore, persimmons are a abundant source of magnesium, iron, zinc, manganese, potassium, and phosphorus. Persimmons also contain high amounts of dietary fiber and low calories, which can help control blood sugar levels.
Persimmons contain 0.5% protein, 0.2% fat, 4.8% carbohydrates, 3.5-11% total sugars, 1% oxalic acid, vitamin A, C, B1, B2, PP, and other components.
Traditional persimmons have many health benefits
Benefits of persimmons
In traditional medicine, sour and sweet persimmons are considered to have a cooling and diuretic effect, and can relieve inflammation, aid in expectoration, and promote saliva production. The sour and astringent taste of persimmon roots has a cooling effect and can relieve lower back pain. The sour and astringent taste of persimmon stems and leaves has anti-inflammatory and diuretic effects. Sweet persimmon flowers have a cooling effect and can relieve fever and chills.
Persimmons are beneficial for treating cough, sore throat, and liver inflammation. Persimmon roots are used to treat chronic joint pain and headaches. Persimmon stems and leaves are used to treat nasal congestion, gastrointestinal inflammation, decrease urine output, acne, and skin infections. Persimmon flowers are used to treat fever, kidney deficiency, low vitality, dry cough, and chronic bronchitis. The bark of persimmon trees is used to treat cough and measles in children.
Some persimmon remedies
Treating cough and sore throat: Drink the juice of about 1 ounce of fresh persimmons daily for 3-5 days.
Treating urinary retention: Take 7 persimmons, cut off 1/3 near the stalk, boil with 600 ml of water until it reduces to 300 ml, and drink it warm.
Treating flu symptoms (fever, cough, sneezing, runny nose): Roast 3 persimmons and squeeze out the juice, mix with 50 ml of white wine, and drink it once or twice a day for 3 days. Do not drink it when too full or hungry.
Treating dry cough and productive cough: Take 12 grams of persimmon flowers (roast with ginger water), 12 grams of licorice root (Radix Glycyrrhizae), 10 grams of Pennywort (Centella asiatica), 10 grams of Vietnamese balm (Elsholtzia ciliata), and 3 slices of fresh ginger. Boil with 750 ml of water until it reduces to 300 ml, divide into 2 servings and drink before meals.
Treating heatstroke: Take 100 grams of fresh persimmon leaves and 40 grams of fresh lemon leaves, wash them, squeeze them for juice, and drink it. Apply the leftovers on the temples and soles of the feet. Alternatively, take a ripe unripe persimmon, roast it, squeeze the juice, and drink it.
Treating allergies and itching: Boil 20 grams of fresh persimmon leaves for drinking and use 30-50 grams of fresh leaves for bathing.
Preventing dengue fever: Boil 16 grams of persimmon leaves with asparagus, strawberry leaves, bamboo leaves, raw Rhizoma Rehmanniae, and Radix Rehmanniae Praeparata each for daily consumption during the outbreak of dengue fever to actively prevent the disease.
Moreover, the bark of persimmon stems and roots has a sour and slightly sweet taste, a cooling effect, and can relieve heat, expectorate phlegm, relieve cough, treat chronic joint pain, headaches, and gastrointestinal inflammation.
Furthermore, modern medicine has found that persimmons are rich in lycopene, a powerful antioxidant, which is good for women’s beauty and the prostate gland in men. Therefore, persimmons can be seen as a commonly consumed fruit rather than just a cooking spice. However, persimmons have a high content of oxalates, so people with urinary stones should be cautious when consuming a large amounts of unripe persimmons at once.
– Urinary retention: Boil 7 persimmons (cut off 1/3 near the stalk) with 600 ml of water, reduce to 300 ml, and drink it warm.
– Flu symptoms: Roast 3 persimmons, mix the juice with 50 ml of white wine, and drink once or twice a day for 3 days.
– Dry and productive cough: Boil 12 grams of roasted persimmon flowers, licorice root, pennywort, Vietnamese balm, and ginger in 750 ml of water. Reduce to 300 ml and drink before meals.
– Heatstroke: Blend and drink 100 grams of fresh persimmon leaves and 40 grams of lemon leaves. Alternatively, roast and juice a ripe persimmon.
– Allergies and itching: Boil 20 grams of fresh persimmon leaves for drinking, and use 30-50 grams for bathing.
– Dengue fever prevention: During an outbreak, boil and consume persimmon leaves with asparagus, strawberry leaves, bamboo leaves, and raw Rhizoma Rehmanniae daily.
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