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Persimmons

Persimmons. Network for a Healthy California. Tulare County Office of Education. Reasons to Eat Persimmons. Half of one medium persimmon provides: An excellent source of vitamin A A good source of fiber and vitamin C A source of many antioxidants and phytochemicals.

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Persimmons

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  1. Persimmons Network for a Healthy California Tulare County Office of Education

  2. Reasons to Eat Persimmons • Half of one medium persimmon provides: • An excellent source of vitamin A • A good source of fiber and vitamin C • A source of many antioxidants and phytochemicals

  3. Reasons to Eat Persimmons What are phytochemicals and antioxidants?

  4. Phytochemicals • They are found only in plants • Different phytochemicals give fruits and vegetables their bright colors • They help strengthen our immune system and may help lower the risk of heart disease and some types of cancer

  5. Antioxidants and Free Radicals Antioxidants are a group of vitamins, minerals, and phytochemicalsthat may lower the risk for some diseases by keeping the body safe from free radicals. Free radicalsare a type of waste the body makes when it makes energy from the food you eat.

  6. Antioxidants and Free Radicals Free radicals can hurt the body’s cells. Removing free radicalsfrom the body may lower the risk of some types of cancer and help keep the immune system healthy.

  7. Do you agree that antioxidants are important for good health?

  8. There are ancient references to the persimmon as “food for the gods”. Why do you think the persimmon was referred to this way?

  9. Persimmons are in the genus Diospyros.“Dios” means God and “pyros” means grain or food in Latin.

  10. The persimmon is Japan’s national fruit and part of their New Years celebrations.

  11. The Art of Hoshigaki Hoshigaki are persimmons that are peeled and dried whole over several weeks. They hang as you see below and someone must gently hand-massage each one until the sugars in the fruit form a dusting that looks like frost.

  12. Unlike sliced dried fruit, which tend to be brittle and leathery, hoshigakiare tender and moist. The hoshigakimethod is traditional to Japan, and came to America with Japanese American farmers.  Because they are so labor-intensive, hoshigakiall but disappeared from commercial production. http://www.slowfoodusa.org

  13. The persimmon we eat today originally came from China and made its way to Japan more than 1000 years ago. Today, the two major Japanese varieties grown in California are the Hachiya and the Fuyu. Which is the Fuyu? Which is the Hachiya?

  14. How to Enjoy Persimmons Use Fuyus as a cracker and pair with other fruits or lowfat cheese. Pair Fuyu with a crisp vegetable and a dip. Try them in a salad.

  15. Hachiyas must be eaten when jelly soft. Fuyus can be eaten right from the tree.

  16. Test Your Knowledge 1. The two varieties of persimmons we eat are called____ + ____. Fuyu – Hachiya 2. Antioxidants keep the body safe from_______ ________. Free radicals • Long ago, persimmons were called______ __ __ ______. Food for the gods • The persimmon is what country’s national fruit? Japan • What is hoshigaki? Hand-massaged, dried persimmons that are very moist

  17. Tasting TrioPersimmon Cereal • Ingredients: • 1. 10 Fuyu persimmons • 2. 2-1 quart containers low fat vanilla yogurt • 1 bag (16 oz) whole-wheat cereal • Preparation: • 1. Wash all the persimmons. • 2. Dice the persimmons. • 3. Fill your cups with the cereal ¾ of the way. • 4. Add 1½ ounces of low fat vanilla yogurt to each cup. • 5. Top your cereal with 1 teaspoon of the diced persimmons.

  18. HOW I FELT ABOUT THIS RECIPERECIPE Loved it It was okay Didn’t like it

  19. You are AWESOME! For CalFresh information, call 1-877-847-3663. Funded by USDA SNAP, an equal opportunity provider and employer. Visit www.cachampionsforchange.net for healthy tips. •California Department of Public Healthealth

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