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We usually eat persimmons as soon as we bring them from the store or market. Some people can’t even stand the journey home - they gobble it up right at the counter, on public transport. The exotic fruit is expensive, so most residents of our country do not prepare persimmon compote. But it happens that relatives or friends living in the south pass on a box of “food of the gods,” and this is how the name is translated from Greek. The family has already eaten enough, and they have put enough fruit in the freezer, but they still don’t run out.
Cooking jam only spoils healthy, already tasty fruits, but persimmon compote is exactly what you need. It’s easy to prepare; it’s perfect for the holiday table or to lift your spirits.
In addition, Russia, Ukraine, and Canada are now seriously engaged in persimmon selection. Their efforts are aimed at creating varieties and hybrids that can grow in harsh climates. Plants have already been bred that can withstand temperatures below 20 degrees below zero. From time to time, reports appear on the Internet that the fruit is grown in the Moscow region, carefully covered for the winter. This is probably a fairy tale, but I would like to hope that soon it will become reality and persimmon compote will become part of our usual diet.
Benefits and features of the drink
First of all, it is tasty, secondly, it is healthy.Or vice versa? Let’s say right away that you shouldn’t make persimmon compote for the winter; it doesn’t store well. But this fruit is late. There are varieties that ripen before frost, and there are those that definitely need to lie down after harvesting in order to become tasty.
“Food of the Gods” is very healthy; it contains a lot of vitamins, minerals, tannins and other substances. This is an excellent antioxidant.
Persimmon is used in the treatment of:
- endocrine diseases;
- hypertension;
- arteriosclerosis;
- anemia;
- dysentery;
- bronchitis.
In Thailand, worms are removed with the help of fruits, and in ancient Persia, cut fruit was applied to wounds and burns.
It is best not to subject persimmon compote to prolonged heat treatment. You don’t even have to cook it, but infuse it. Moreover, the astringency does not go away during processing.
Compote made from persimmons
We want to offer you several easy and very tasty recipes.
Classic recipe
It's simple. For each persimmon, take a glass of water and 2 tablespoons of sugar. Wash the fruits, cut into slices or pieces as desired. Boil water with sugar, add fruits, cook for 5 minutes. Serve chilled.
With cranberries
Persimmon and cranberry compote has a rich taste and beautiful color.
Ingredients
You will need:
- persimmon – 2 pcs.;
- cranberries - 2 cups;
- water – 4 glasses;
- sugar – 1 glass.
Preparation
Place cranberries in water and put on fire.
When it starts to burst after 10-15 minutes, add sugar.
Wash the fruits, peel, remove seeds, cut.
Add to compote, cook for 5 minutes.
Infuse the drink for 3-4 hours, serve chilled.
With wine and ginger
This is a festive low-alcohol persimmon compote. The recipe is prepared without heat treatment.
Ingredients
Take:
- persimmon – 1 kg;
- lemon – 1 pc.;
- sugar – 1 glass;
- ginger root - a piece to taste;
- rice wine (sake) – 0.5 cups;
- mineral water (still) – 4 glasses.
Try making a drink according to our recipe, and then change the amount of ingredients to suit your taste. Many may find it overly rich.
Preparation
Peel the ginger, grate or chop into small pieces.
Remove the zest from the lemon and squeeze out the juice.
Wash the persimmon, remove the seeds, cut into slices.
Boil water with sugar, add ginger and zest.
Boil for 10 minutes, strain.
Add lemon juice and sake.
Pour alcoholic syrup over the pieces of “food of the gods” and cover the dish with a lid.
Leave for 3-4 hours, cool.
In apple juice for the winter
Wash a kilogram of persimmons, remove peels and seeds.
Cut into small pieces and place in sterile jars.
Squeeze juice from apples, boil, pour over fruit.
Roll up the jars with tin lids, turn them over and wrap them up.
Conclusion
As you can see, you can make a variety of compotes from persimmons. They are all very tasty and drink chilled. Bon appetit!
