Divine Fire Fruit: The Persimmon
A very familiar name in our shopping basket during the autumn-winter season, also called Sharoni (Triumph), Persimon, Kaki, or Palo Santo.
We’ve decided to dedicate this space to delve a little into its history and how it has earned a special place in consumers’ preferences.
Where Did It Originate?
Divine Fire Fruit: The PersimLike several fruits we’ve discussed in our blog, its origin lies in Asia—specifically China and Japan. Its scientific name is "Diospyros kaki", which means "fruit of the divine fire." In Japan, it is associated with longevity and good fortune, and in many cultures, it symbolizes perseverance and inner strength.
Beyond its symbolism, it is a fruit with rich traditions, sweetness, and numerous health benefits.
In Spain, it was introduced in the 18th century and was warmly received, eventually earning a strong foothold in the fields of Spanish farmers. This is particularly true in the Ribera Alta region of the Valencian Community, where it has flourished with great success and is now the second-largest persimmon-producing region in the world. This effort resulted in the creation of the "Kaki Ribera del Xúquer" Designation of Origin, which we will discuss in greater detail in this article.
Today, Spain, along with Italy, are the largest producers in the European region.
A Unique Flavor?
This is a topic of much discussion among consumers, as persimmons can sometimes be slightly bitter in certain varieties. This characteristic is due to tannins, which give the fruit its astringent taste, leading to classifications as astringent or non-astringent varieties.
Some astringent varieties include: Rojo Brillante, Eureka, Hachiya, and Koushu-Hyakume, which must be eaten when very ripe to avoid astringency. At this stage, the fruit’s texture becomes so soft that it can even be eaten with a spoon. In the case of the Rojo Brillante variety, once the astringency is removed, it is known as Persimon, a protected brand name. After post-harvest treatment, it retains its firmness and develops a sweeter taste.
Non-astringent varieties include: Jiro, Sharon, Honan Red, and Fuyu, which naturally mature until the fruit becomes softer and sweeter.
However, the fruit's soft flesh posed a challenge for commercialization, leading to the search for alternative ripening techniques to produce a sweet yet firm-textured fruit.
With the support of the Valencia Agricultural Research Center and based on the Rojo Brillante variety, a fruit oxidation process was developed, resulting in the Kaki Ribera del Xúquer Designation of Origin mentioned earlier. This product is characterized by firm consistency, an intense orange skin and flesh, a good size, and a sweet flavor.
This innovation has been a great success, enabling easier handling and access to international markets, significantly expanding over the last twenty years.
What Are Its Health Benefits?
The persimmon harvest season in Spain runs from October to January, coinciding with colder weather and the onset of colds and flu. Maintaining a strong immune system is crucial during this time. Nature provides us with many fruits to strengthen our immune systems, from delicious citrus fruits to flavorful berries like persimmons, which offer numerous nutrients.
It contains:
- Antioxidants– Fight free radicals, thereby boosting the immune system.
- Calcium– Strengthens bones.
- Potassium– Improves heart health, blood pressure, and arteries.
- Vitamin A - Enhances eye health.
- Vitamin C - Improves iron absorption and skin appearance.
- Flavonoids - Beta-carotenes that boost the immune system.
- Fiber – Improves digestion and regulates intestinal transit, as soluble fiber retains water and reduces cholesterol levels.
These nutrients make persimmons an excellent addition to your diet, especially during the autumn and winter seasons when they are at their peak. We encourage you to maintain a balanced and healthy diet along with regular exercise. We encourage you to maintain a balanced and healthy diet, as well as a regular exercise routine.
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Blood Orange, citrus charm of Mediterranean cuisine
In lands of citrus tradition, amidst the peak season of Sanguinelli oranges, we have a clear mission: to conquer palates with its delicate flavor and myriad health benefits.
Originating from Southern Italy and with variations arising from natural mutations in Valencian lands, this orange variety is not only cherished by connoisseurs but has also become an essential ingredient in Mediterranean cuisine.
A Colorful Variety
The Sanguinelli orange, also known as “Blood Orange” and “Tarocco” in Italy, was introduced to the Valencian community in the late 19th century in Ribera Alta, where the “Washington Navel” was the predominant variety. Cultivated in optimal climatic conditions, this citrus stands out with a more acidic taste, smaller size than average, intense orange-colored peel, tender flesh with few seeds, revealing hues ranging from a faint red to a deep crimson. This color phenomenon is a result of cold nights in the Mediterranean winter, combined with sunny days, as well as anthocyanins, natural antioxidants that take us beyond traditional sweetness to savor a touch of acidity.
Behind its captivating appearance, the Sanguinelli orange harbors an abundance of health-beneficial nutrients. Rich in vitamin C, this citrus fruit strengthens the immune system and promotes cardiovascular health.
Additionally, its antioxidant content helps combat premature aging and protect against chronic diseases. Akin to traditional varieties in health properties.
The Sanguinelli orange also contains phytonutrients that may help reduce inflammation and improve skin health. Its low-calorie content makes it a healthy option for those seeking to maintain a balanced and delicious diet.
A Joyful Touch in Gastronomy
In Mediterranean cuisine, the blood orange stands out as an outstanding ingredient that adds a cheerful touch to culinary preparations. Its bold and slightly acidic flavor adds depth to fresh salads, meat and fish dressings, and tempting desserts. From jams to sorbets, the versatility of the blood orange unfolds in every corner of Mediterranean gastronomy.
Try the bold combination of Sanguinelli orange with olives, red onions, basil, and mozzarella cheese to create a refreshing salad that captures the essence of the Mediterranean. Or be captivated by its sweetness in desserts like cakes and jellies, where its crimson hue creates a visually stunning presentation.
As the Sanguinelli orange harvest season progresses, immerse yourself in the versatility of this citrus jewel and discover a world of culinary possibilities. Whether you enjoy it alone, in juices, or as part of elaborate Mediterranean recipes, the blood orange provides that gastronomic Mediterranean accent, ensuring that prepared dishes do not go unnoticed, highlighting vibrant freshness and healthy splendor. Delight your senses with the Sanguinelli orange and make every bite an unforgettable experience!
Autor: Selene.
Tangerines vs. Clementines: Differences, Origins, and Benefits
A little orange treasure that has illuminated our days and nourished our bodies throughout history. On this journey through the delicious world of tangerines, we will explore their origins, unravel the mystery behind their relationship with clementines and highlight the properties and benefits that make this fruit a true gift from nature.
A journey through time: The story of the tangerine
The tangerine, belonging to the citrus family, has its roots in Southeast Asia. It is believed to have been first cultivated in China thousands of years ago and, over time, has become one of the most prized fruits in the world. Its name derives from the bright color of the clothing of ancient Chinese officials, known as “mandarin”.
The expansion of the Silk Road played a crucial role in the spread of the tengerine throughout Asia, Europe and finally America. Today, it is grown in diverse regions, from the sunny fields of California to the lush orchards of Spain.
Tangerines vs. Clementines: What is the difference?
Tangerines and clementines are often mentioned interchangeably, but are they really the same thing? The answer is yes and no. Both belong to the group of citrus fruits, but clementines are a specific variety of tangerines. The distinction may be subtle, but citrus connoisseurs may notice differences in flavor and size. Clementines tend to be smaller, sweeter, and easier to peel than mandarins in general.
Varieties of Tangerines and Clementines
As mentioned above, clementine is a variety of tangerine, but its popularity and distinctive characteristics deserve a specific mention. It is known for its sweet flavor, easy peeling, and smaller size. Some of the best known varieties are:
Clemenules: This clementine variety deserves special recognition. Originally from Spain, Clemenules are famous for being juicy, easy to peel and with a perfect balance between sweet and sour. Its harvest season in winter makes it a perfect delight to brighten the coldest days.
Fine Clementine: This clementine is another gem that stands out for its sweetness and softness. The skin is thin and easy to remove, revealing juicy segments full of flavor.
Nules Clementine: Originally from Spain, this variety is similar to Clemenules in terms of flavor and ease of peeling. Its presence in the markets is mainly concentrated during the winter season.
Other varieties of tangerines: In addition to clementines, there are a variety of tangerines, each with its own distinctive characteristics. Some of the best known include:
Satsuma Tangerine: Native to Japan, the Satsuma tangerine is easily recognizable by its loose skin and sweet, juicy flavor.
Dancy Tangerine: With its deep red color and sweet and sour flavor, Dancy is a tangerine that is enjoyed during the winter season.
Murcott Tangerine: Conocida por su piel delgada y su sabor distintivo, la mandarina Murcott es popular en climas cálidos y se cosecha principalmente en primavera.
The world of mandarins and clementines is diverse and delicious. Each variety has its unique charm, but Clemenules stands out as a gem among clementines, offering a culinary experience worth savoring. Let’s enjoy the variety and exquisiteness of these wonderful citrus fruits!
The properties that make the tangerine shine
Behind its bright orange skin and juicy flavor, the tangerine harbors a wealth of beneficial health properties. Here are some reasons why this little fruit deserves a prominent place in your diet:
Vitamin C: Tangerine is a powerhouse of vitamin C, a key antioxidant that strengthens the immune system and promotes skin health.
Fiber: Rich in fiber, tangerine helps maintain a healthy digestive system and may contribute to weight loss by providing a feeling of satiety.
Antioxidant:The antioxidants present in tangerine help fight free radical damage, protecting our cells and promoting overall health.
Hydration: With a high water content, tangerine is a great option for staying hydrated, especially in hot weather.
Benefits of regular consumption of tangerines
Incorporating tangerines into your diet can offer a number of long-term health benefits. Some of these include:
Cardiovascular health: Tangerine can help reduce cholesterol levels and improve heart health.
Control of blood pressure: Nutrients like potassium in tangerines can help maintain healthy blood pressure levels.
Weightloss: ts fiber and low calorie content make tangerines an ideal snack for those looking to lose weight.
Eye health: The presence of vitamin A in tangerines is beneficial for vision and eye health in general.
These citrus fruits are not only delicious fruits, but also an invaluable source of essential nutrients. From its humble beginnings in China to its global status as a healthy snack, it has left a lasting mark on food history. The next time you enjoy this little orange wonder, remember that you are savoring not only its exquisite flavor, but also centuries of history and health concentrated in each juicy segment. Enjoy the tangerines!
Autor: Selene.