Persimmon: useful properties, contraindications and use

In autumn, bright orange fruits with tart pulp appear on the shelves of supermarkets - this is a sunny persimmon. Unripe fruits are slightly bitter, but after the final ripening, the pulp becomes sweet, jelly-like. In addition to its extraordinary taste, the berry contains a huge amount of vitamins, trace elements, organic acids and is very beneficial for health.

Persimmon has a huge list of useful properties, contains vitamins, BJU (proteins, fats, carbohydrates), micro and macro elements, has a unique composition.

• One hundred grams of solar persimmon contains 1.35 g protein, which corresponds to two percent of the daily value.
• Fats make up 1% from the recommended norm for a person per day and are contained in an amount of 0.8 g.
• The carbohydrate content is 16 g, which is 5% of the daily requirement. In percentage terms, the amount of proteins, fats and carbohydrates corresponds to 16, 17 and 67%.
• The chemical composition includes beta-carotene (1200 mcg), a precursor of vitamin A. The content in the product is 1.2 mg per hundred grams. It is useful for the skin, vision, protects the body from the effects of free radicals, slows down age-related changes, strengthens hair and nails. It is not for nothing that since ancient times this fruit has been considered a symbol of longevity.
• The content of vitamins B1 (0.02 mg) and B2 (0.03 mg) has a positive effect on the functioning of the nervous system.They help to improve impulses between nerve cells, improve brain nutrition, soothe, relax. They act as a natural antidepressant, block the production of stress hormones, and relieve depression.
• Ascorbic acid (15 mg) is a natural antioxidant, has an antiviral, antibacterial, antimicrobial effect.
• Tocopherols (0.5 mg), contained in the berries, contribute to the normal functioning of the female hormonal sphere. Stimulate the production of estrogen, normalize reproductive function, prolong female youth.

• Unsaturated fatty acids (0.039 g) contribute to the normalization of cardiac activity. Polymeric phenols strengthen blood vessels, cleanse plaques and prevent thrombosis.
• The product contains a lot of iodine - 60.0 mcg. It strengthens the immune system, memory, improves the functioning of the thyroid gland.
• Increased potassium (160 mg) has a positive effect on the functioning of the cardiovascular system. Helps reduce the likelihood of heart attacks, strokes, microstrokes in menopause.
• Persimmon contains 18 mg of phosphorus. This microelement strengthens bone and cartilage tissue, tooth enamel, nails and hair.
• Manganese (335 mcg), contained in persimmon, strengthens bone and cartilage tissue, articular ligaments, helps in the prevention of osteoporosis.
• Vitamin PP (0.3 mg), nicotinic acid, prevents vascular porosity.

At high glucose levels, persimmon has a relatively low energy value of 65 kcal (272 kJ).

Balanced work of all organs and systems of the body depends on many factors. First of all, it is proper nutrition. The composition of the product determines its medicinal properties. Persimmon is very useful for pregnant women and children, and for men it is just a real find.

• A lack of magnesium in a woman's body can lead to irreversible consequences. It causes disruption of the menstrual cycle, and can also provoke premature birth. When taking contraceptives under the influence of hormones, the level of magnesium in the body decreases. The use of persimmon helps to restore the balance of electrolytes and, accordingly, softens the period of menopause, contributes to the normal course of pregnancy and fetal development.
• During the period of intensive growth in children and sports, it provides elasticity and nutrition to muscle fibers.
• It treats mild iron deficiency anemia, helps to compensate for the lack of iron in the blood.
• Regular consumption of persimmon ensures the normal functioning of the adrenal glands.
• It has an anti-sclerotic effect, the benefits of the product in senile dementia have been clinically proven.
• With a decrease in vision, degenerative changes in the retina, trophic disorders, it helps to restore the functions of the visual system.
• Controls the production of enzymes, metabolic processes, normalizes metabolism.
• It has a choleretic effect, promotes digestion, restores liver cells.
• Relieves stress and depression, improves overall tone, increases the production of endorphins.
• Used to prevent cancer.
• The fruit is used as part of cosmetic masks. It moisturizes the skin, whitens, rejuvenates, eliminates fine wrinkles.
• Persimmon is indicated for varicose veins and as an antihemorrhoidal agent.

• Relieves itching from insect bites, accelerates the healing of wound surfaces, small scars.It has a mild diuretic effect, while replenishing the balance of potassium and calcium in the body.
• The fruit is used for weight loss, to replenish the balance of vitamins and trace elements. The main thing is to observe the measure, since persimmons have a fairly high calorie content. People who are on a strict diet should avoid this product.
• Persimmon is widely used to make gentle peels at home.
• The seeds of the plant, roasted under special conditions, acquire a light coffee aroma. This option is recommended for people suffering from hypertension as a coffee substitute.
• Ebony wood is used for the manufacture of musical instruments and decorative elements in the furniture industry.
• Persimmon is good for men's health, is a prophylactic against prostatitis, increases the level of progesterone in the blood, and has a beneficial effect on male strength.

The usefulness of persimmon is often used in folk medicine.

1. In chronic anemia, it is recommended to take 100 ml of persimmon juice daily.
2. With pharyngitis, laryngitis is used to gargle. Two tablespoons of persimmon juice are diluted with 150 ml of warm boiled water and used to gargle.
3. With sensitivity and bleeding gums, it is recommended to brew powder from dried leaves or rinse the mouth with an infusion of berry tails.
4. With hemophilia. 30 mg of dried persimmon is mixed with lotus root in equal proportions and poured into 200 ml of boiled water. Infuse for 15 minutes, add 2-3 tablespoons of honey, mix. Take 100 ml twice a day, the course of treatment is two weeks.
5. With hypertension. Peeled persimmons are crushed in a blender with a glass of milk. Take 50 ml three times a day.
6. With allergies. Persimmon is used for urticaria and diathesis.One large fruit is poured into 300 ml of water and left in a warm place for fermentation. Then filter, the remaining liquid is applied to the damaged areas of the skin, stored in the refrigerator.
7. With hiccups. Five tails of persimmon, 5 g of ginger, 4-5 inflorescences of cloves are poured with a glass of boiling water, infused for half an hour, taken warm.
8. Taken as an anthelmintic. Within a week, you need to eat one fruit a day.

Even the most useful products have contraindications for the body. It all depends on the state of health, chronic diseases, age, frequency of use. Persimmon lovers should pay attention to the following points.

• It is not recommended to use fruits in the postoperative period, after cesarean section.
• Persimmon is harmful for exacerbations of diseases of the pancreas, liver, gastritis, gastric and duodenal ulcers, intestinal obstruction, adhesive processes and constipation.
• When used on an empty stomach, persimmon can cause indigestion, flatulence.
• With violations of the thyroid gland, sensitivity to iodine and its excess in the body.
• Organic acids and astringents, remaining in the oral cavity, can cause destruction of tooth enamel. Therefore, make sure to brush your teeth or rinse your mouth after eating persimmons.

A huge amount of tannins, when interacting with gastric juice, contributes to the formation of sparingly soluble lumps. Subsequently, they can cause inflammation of the gastric mucosa, gastritis, bleeding, vomiting, and intestinal disorders. It is not recommended to include berries in the menu of children under three years old. Nursing mothers should not consume persimmons in large quantities.This can provoke diathesis of the unborn child.

Excessive consumption of persimmon adversely affects the figure. Therefore, during the period of weight loss or a strict diet, the product should not be abused. But, correctly including fruits in the diet, you can significantly support the nervous system and the body during times of stress.

The use of persimmon in diabetes is an urgent issue for those suffering from this disease. There are many assumptions about this, but the answer depends on the type of disease.

When choosing a persimmon to your table, you should pay attention to the ripeness of the fruit. Unripe fruits are sticky and tart. And to get the most ripe and juicy fruits, the following tips will help.

• Ripe persimmon has a juicy, rich, bright color. The exception is green persimmon, but the richer its color, the riper it is.
• Ripe persimmon has an elastic skin, a clear shape, does not contain dents, rot.
• If there are dark dots on the skin, this indicates the ripeness of the product.
• The peel is translucent, smooth, with a characteristic sheen, and the berry itself is soft and pliable.
• The dark color of the stalk and dry leaves indicate the ripeness of the persimmon.

There are more than seven hundred modern persimmon varieties. They differ in taste, shape, composition of vitamins and trace elements. Ripe berries have a jelly-like flesh, but some varieties remain firm even when fully ripe. Many factors influence the taste of fruits: ripening temperature, humidity and soil composition, care, transportation.

Many people prefer certain varieties. Consider the most popular of them.

• "King". It belongs to the group of the sweetest berries, but on condition that pollination of flowers occurs. In its absence, the fruits grow tart and viscous. The most famous berries from the kinglet family include Hyakume. Its fruits have an elongated shape and can reach a weight of up to two hundred and fifty grams. Fruit color ranges from bright honey to dark brown. The peel is able to maintain density for a long time, the fruits are resistant to transportation. The pulp has a delicate sweetish taste, even unripe fruits do not have viscosity.

• Variety "Zenji-Maru" superficially resembles Hyakume, but with darker fruit pulp.
• "Sharon" - the result of selective crossing of apple and persimmon. Berries have a delicate aroma, reminiscent of apricots and quince. These are dense, well-transported pitted fruits.

• The largest fruits are berries of varieties "Eastern" and "Japanese". The weight of one berry is 450-500 grams.
• "Tangerine". The fruits of this species resemble tangerines, hence the name of the variety. To taste, the fruits are very sweet, sugary, do not contain seeds. Ripe persimmons are bright orange in color, with a honey taste, the consistency of the pulp resembles liquid jelly.
• "Tomato". One of the largest varieties of persimmon. In shape, the fruits resemble tomatoes, among the people this variety is called "Bull's Heart". The pulp is of a jelly-like consistency, very sweet, orange in color, does not darken when ripe. Ripe fruits are poorly transported, so they are harvested unripe.

All varieties are divided according to the timing of fruiting. The early ones delight with their harvest in early autumn. Medium ones bear fruit by the beginning of November, and late ones in winter.For the conditions of the continental climate and northern latitude, frost-resistant varieties that have an early degree of ripening are more interesting. These include the following types.

• Persimmon "American". The fruits are small, up to 5-6 cm, but very sweet and fragrant.
• "Russian woman". Breeding hybrid of virgin and oriental persimmons. The fruits are round, slightly flattened, weighing no more than seventy grams. A distinctive feature of the berries is a white wax coating on the skin. The pulp of "Rossiyanka" resembles jam in consistency, the shelf life of the fruit is short - until December.
• Mount Hoverla. One of the most interesting varieties, in terms of selection. The fruits reach maturity by mid-autumn and have a unique taste.
• "Caucasian". The most common type of persimmon in the Caucasus. The fruits of this variety are black, tart, weighing no more than 20 grams.
• "Virginskaya". Variety "Virginskaya" - a native of North America.
• "Fuyu". The fruits are not tart, small, pitted. Moderately sweet, tastes like pumpkin.
• "Coffee Pie". The fruits taste like cinnamon cookies and aromatic coffee.
• "Tomopan". Differs in huge fruits of bright red-orange color with yellow pulp.
• "Sapote". One of the most unusual persimmon varieties. The skin is green, the flesh is light, darkens when ripe.

Ripe berries delight not only with a pleasant taste, they are also very healthy. A few fruits can completely satisfy your hunger, they are very nutritious. But in order to benefit from eating an apple of paradise, you need to know some secrets.

• During the period of weight loss, it is better to replace persimmons with sour varieties of apples or vegetables.Despite the fact that this product has a high glycemic index, it can nullify all efforts. If, nevertheless, it is included in the menu, then you should not feast on it at night, it is better to postpone the intake of the product in the first half of the day.
• In the postoperative period, it is better to abandon the berries in general, and during pregnancy, eat no more than 1-2 fruits per day.
• Nursing mothers are not recommended to introduce persimmon into their diet until the period until the baby begins to receive complementary foods.
• With beriberi and iron deficiency anemia, it is recommended to eat at least three fruits per day.
• The peel contains a lot of tannin, so you should refrain from eating it.
• Ripe juicy persimmon goes well with fermented milk products. You should not combine it with seafood, grains and oatmeal.
• Persimmon as an independent dish should be eaten half an hour before a meal or one hour after a meal.
• Absolutely useless for making compotes, its astringent properties turn a cool drink into jelly.
• It is used to prepare fruit desserts and salads, as part of yogurt, ice cream and cottage cheese casseroles.
• Dried persimmons and candied fruits can be a great addition to a cup of evening tea or used as an independent delicacy.

When eating unripe persimmons, sometimes there is an astringent feeling in the mouth. The viscosity of persimmon appears when tannins interact with the oral mucosa, cellular protoplasm, causing protein coagulation. It is the process of protein denaturation that causes unpleasant taste sensations. Tannins contribute to the constriction of blood vessels in the oral cavity and reduce the secretion of glands. Thus, a slight numbness in the mouth occurs, a kind of mild degree of anesthesia.

Tannins are useful for the body, but in large quantities they can cause unpleasant symptoms, indigestion, pain, and constipation. Therefore, it is necessary to help the fruit get rid of astringents. There are several ways to get rid of tannins.

• If the persimmon turned out to be immature, it is necessary to leave it for a week at room temperature, and it will ripen on its own.
• If you put it in the freezer for twelve hours, it will lose its astringent taste. But this is the only advantage of the method. Unfortunately, after freezing, persimmon becomes soft, loses its brightness of taste and is more suitable as a base for making pies and desserts.
• If you want to keep the shape, but get rid of the viscosity, you can apply the following method. Pour the fruits with hot water, but in no case with boiling water, after making cuts on the peel. Leave it like this overnight. By morning, the viscosity will disappear, and the persimmon will retain its shape.

The range of solar persimmon dishes is not limited to jam, marmalade and candied fruits. It makes excellent marinades, sauces, it is added to meat, chicken, used as a filling. Seedless fruits are more suitable for cooking.

When dried, persimmons taste like figs. Hard fruits are suitable for drying, from which the skin is easily removed.

Persimmon is an excellent seasoning for chicken, duck, goose and other game. Organic acids contribute to the softening of protein fibers, the meat becomes soft, juicy, saturated with aroma, just melts in your mouth.The marinating time for chicken is about twelve hours, so you should take care of the dish in advance.

For cooking you need:

1. 500 g persimmon;
2. 2 onions;
3. 1.5 kg of chicken;
4. ground pepper and salt.

To prepare the marinade, it is necessary to peel the persimmon from the skin and cut it into slices. The onion is cut into small pieces. The prepared ingredients are ground in a blender to a state of slurry. Cut the chicken into portions, each of which is rubbed with pepper and salt. The chicken is placed in a container, poured with the prepared marinade and left in the refrigerator for at least two hours.

It takes about two and a half hours to prepare this dish, but the result will exceed all possible expectations. It can rightfully occupy a central place on the festive table or serve as the highlight of a dinner party. The following ingredients are required for cooking:

1. 2.0 kg pork (neck, rump);
2. 1 kg persimmon durum;
3. green bell pepper - 2 pcs.;
4. celery - 1 petiole;
5. 1-2 cloves of garlic;
6. 700-800 g of tomatoes;
7. green onions - 100 g;
8. 1.5 st. spoons of ground cumin;
9. 2.5 tablespoons ground coriander;
10. salt, ground pepper;
11. vegetable oil;

Consider step by step preparation.

1. Prepared pork must be cut into pieces 3 by 4 centimeters, sprinkle with salt. Pour sunflower oil into a saucepan and fry the meat on it until a crust forms. Pork should be fried in portions, in small quantities, subjecting each piece to sufficient heat treatment.
2. Onion, bell pepper, garlic, celery cut into small pieces. Remove the seeds from the persimmon and cut into slices of one and a half centimeters.
3. Remove the meat from the stewpan, transfer it to a saucepan and fry the chopped vegetables and herbs in the remaining fat.
4. Mix all ingredients, add a glass of water and bring to a boil.
5. Add tomatoes, spices and boil the contents of the pan again.
6. Cover loosely with a lid and cook over low heat for an hour and a half, stirring occasionally.
7. Ten minutes before the readiness to add sliced ​​\u200b\u200bpersimmons. Sprinkle the finished dish with finely chopped onions or herbs to taste.

Very simple, but extraordinarily tasty light salad. It will saturate the body with vitamins, microelements, perfectly satisfy hunger and is suitable for a light snack.

Required products:

1. persimmon 1-2 pieces;
2. sweet red bell pepper - 1-2 pcs.;
3. lettuce or cilantro optional - 150 g;
4. olive oil - 20 ml;
5. liquid honey - 1 tablespoon;
6. soy sauce - 1-2 tablespoons;
7. juice of half a lemon.

For this dish, a dense persimmon is suitable. It is cut into small cubes, mixed with chopped bell pepper, seasoned with honey and olive oil. Add spices, cilantro, salad as desired and mix.

A unique dish, an exquisite salad from the restaurant menu, striking with an extraordinary combination of ingredients. To prepare it, you need to prepare:

1. persimmon - 1 pc;
2. grapes - 150 g;
3. pomegranate - 50-70 g;
4. arugula leaves - 50 g;
5. pine nuts - 30 g;
6. Roquefort cheese - 100 g;
7. olive oil - 20 ml;
8. lime or lemon juice - 1 teaspoon.

Small slices of persimmon, it is advisable to choose hard varieties, are placed on the bottom of a serving plate. Add arugula, grated Roquefort cheese, sprinkle with roasted pine nuts. At the end, pomegranate seeds, seedless grape halves are added, poured with a dressing based on olive oil and lemon (lime) juice.

Fresh gourmet salad with persimmon and strawberries will be a great addition to a romantic dinner.

You will need to take:

1. 2-3 pcs. persimmons;
2. 150 g strawberries;
3. 1-2 tbsp. spoons of lemon or lime juice;
4. 2 tbsp. spoons of orange juice.

Cut persimmon and strawberries into slices, put in a bowl on a ball of ice cream, pour over juice, decorate with chocolate.

As a rule, we perceive pilaf as a main dish, but there are sweet varieties of it. They are widespread in Asia and India, prepared for special occasions, at weddings, in honor of the birth of children. But the huge benefits of such a recipe turned it into an everyday delicacy not only for children, but also for adults.

For its preparation, the following products are needed:

1. 400 g long-grain rice;
2. 800 ml of water;
3. dried persimmon 1-2 pieces;
4. 50 mg of dark and light raisins;
5. 50 mg dried apricots;
6. 20-30 mg of almonds, hazelnuts and walnuts;
7. 4 tablespoons of honey;
8. 40 g butter.

Boil washed rice until tender. Ready rice is thoroughly washed with cold water, discarded in a colander to drain excess liquid. Pour fruits and nuts with cold water and insist for twenty minutes. Dried persimmon and dried apricots cut into small cubes.

Melt butter and two tablespoons of honey in a saucepan. The remaining ingredients are fried for five minutes and the prepared rice is added. After five minutes, remove from heat and insist under the lid. Served warm.

Persimmon is an unsurpassed ingredient for making sweet desserts. All kinds of puddings, muffins, ice cream are made from it. To prepare baked persimmons you need:

1. 4-5 pcs. persimmons;
2. 300 g of sugar;
3. 1 lemon;
4. 100 g flour;
5. 3 eggs;
6. 1 sachet of vanilla sugar;
7. powdered sugar for decoration;
8. 200 g sour cream.

Prepare a syrup from one liter of water, 200 g of sugar and the zest of one lemon. Pour syrup over persimmon and cook for half an hour after boiling.

For the test, you need to mix 100 g of sugar and eggs, beat with a mixer until the volume increases by one and a half times. Add sour cream, flour and vanilla and mix until smooth. Remove the peel from the persimmon, place in a greased form and pour over the prepared dough. Bake for twenty minutes at a temperature of two hundred degrees.

Persimmon is used not only for baking. It makes delicious, refreshing ice cream that will delight you with an unusual taste.

Do not be upset if there is no ice cream maker at home - this is fixable. The prepared mass must be put in the freezer and mixed periodically. To make ice cream you will need:

1. 400 ml of good quality condensed milk;
2. 3 egg yolks;
3. 2 persimmons.

Persimmon must be thoroughly washed, peeled and rubbed in a blender to a smooth puree. Add condensed milk, vanillin, yolks to the puree.Stirring constantly, bring to a thickening mass. Then cool and load into an ice cream maker. Enjoy your meal!

This ice cream is suitable for those who follow their figure, as it does not contain sugar. This is a very healthy refreshing dessert with a high content of vitamins and minerals. And most importantly - it does not contain artificial additives and it can be eaten by children and pregnant women. To make natural ice cream you will need:

1. 4 things. persimmons;
2. 1 banana;
3. cinnamon to taste;
4. lemon juice - 1 teaspoon.

A distinctive feature of this dish is that it is served in a persimmon, from which the core is removed. To make ice cream, you need to peel a banana, cut it into pieces and keep it in the freezer for three hours. The pulp of persimmon, along with lemon juice and frozen banana, is whipped in a blender until smooth. Lay in pre-prepared forms, decorate with mint and serve.

This is the easiest recipe you can find. It will require only persimmon, cream and a great desire to enjoy delicious. In addition, the dessert has a low calorie content, which will be fully appreciated by young ladies who are watching their figure.

It is necessary to place 3-4 persimmons in the freezer in order for them to completely freeze. Then peel them from ponytails, skin and cut into pieces. Persimmon immersed in a blender is poured with cold cream (200 g). Ready ice cream is laid out in pre-prepared molds and served at the table.

Persimmon is an indispensable ingredient in nourishing and moisturizing face and body masks. It is widely used for the preparation of lotions, rejuvenating baths and anti-cellulite treatments. The high content of fat-soluble vitamins and organic acids has a beneficial effect on the dermis, promotes rejuvenation.

Skin nutrition is provided by vitamins and microelements. Carotene and tocopherol are natural antioxidants. They protect against the effects of adverse factors, prevent the effects of free radicals on the body, slow down skin aging, and accelerate metabolic processes in tissues. The tannins contained in persimmons heal microcracks, small scars, wounds, prevent the expansion of pores in adolescence, and prevent acne and acne.

The drying, antibacterial, anti-inflammatory properties of the berry are suitable for oily, problematic skin. Bioactive substances normalize the work of the sebaceous glands, give the skin of the face and body a healthy look, dullness. For cosmetic procedures, it is necessary to choose ripe fruits with bright orange skin, smooth skin and tender pulp. Persimmon gives elasticity to dry skin, moisturizes, nourishes, relieves peeling and discomfort, prevents the appearance of age spots. Actively used for aging skin, prevents premature aging, the formation of fine and deep wrinkles.

There are a huge number of persimmon body care products. Frozen persimmon juice can be used as a face wash. Leaves and ponytails are useful for masks, baths, lotions.

• Mask for oily, aging skin. A tablespoon of cream, a teaspoon of olive oil are added to the pulp of a ripe fruit, mixed.Apply to the face along the massage lines, hold for fifteen minutes, rinse with water at room temperature.
• Mask for dry skin. Persimmons are peeled, mixed in a blender with one tablespoon of vegetable oil and glycerin. Apply to the skin of the face along the lines of least tension for fifteen minutes. Wash off with warm water.
• Moisturizing mask. The pulp of one fruit is mixed with a tablespoon of olive oil and honey. Apply for twenty minutes, rinse with warm water.
• Face lotion. The juice of one fruit is mixed with a glass of boiled water. Add 20 ml of glycerol and 10 ml of alcohol. Insist during the day and wipe the face twice a day. Stored in the refrigerator.

• Body lotion. This remedy is suitable for oily, acne-prone skin. To prepare it, you need to mix 100 ml of vodka, persimmon juice and one whipped protein. Such a tool can be applied to problem areas after taking a bath. It removes oily skin, reduces sweating and increases turgor. For dry skin a mineral water based product is more suitable. Add the juice of one persimmon berry and a teaspoon of olive oil to 100 ml of mineral water. Such a tool perfectly nourishes the skin, but requires rinsing. Therefore, after fifteen minutes, you must take a warm shower.
• Rejuvenating baths. In order to get the desired effect, the procedure should be carried out within a month with a course of 10-12 procedures. Rinse 100-150 g of persimmon leaves and tails, pour boiling water over it, bring to a boil and insist for an hour. Strain the liquid and use as an additive during the bath.

• Body Scrub. Two persimmon berries with peel are mixed with lemon zest, orange and two tablespoons of salt. You can add essential oils. Apply to the body, after ten minutes it is recommended to take a contrast shower.
• Anti-cellulite agent. Anti-cellulite massages are one of the most common cosmetic procedures against the formation of orange peel. Such procedures based on persimmon fruits have a special effect. Thanks to organic acids, trace elements and vitamins, they have a beneficial effect on the skin and help to remove excess fluid.

For anti-cellulite massage with persimmon, you need to mix the pulp of two medium-sized fruits with two tablespoons of salt and 50 ml of lemon juice. All ingredients are whipped until a homogeneous mass is obtained. Before the procedure, it is recommended to take a hot bath. This significantly increases the effectiveness of the massage.

The prepared mixture must be applied to places prone to the formation of an orange peel: the outer thighs, buttocks, knees, legs, arms and stomach. Then gently massage for 10-15 minutes. At the end of the massage, take a contrast shower and apply an anti-cellulite cream. To consolidate the effect, you should carry out at least 10 procedures, as well as monitor nutrition and exercise.

Before using any cosmetics, it is necessary to exclude an allergic reaction to one of the components. For this, an allergy test is performed. A small amount of the product is applied to the inner surface of the wrist and the reaction is observed for 15 minutes. Over time, evaluate the response.

You will be interested to know the following.

• The name of the product comes from Persia. In translation, it means date plum. The name of this berry has many synonyms. It is called Chinese peach, winter cherry, fruit of the sun and heart apple.
• Persimmon is native to China. Then she came to the Land of the Rising Sun, and at the turn of the 19th century appeared on the tables of Europeans. Isolated Japan did not know about cane sugar, and for them this delicacy was one of the few treats for tea. It was dried and served as a gourmet dessert.
• The most common fruit colors are yellow, orange and red, but there are also exotic varieties. The loquat persimmon grows in the African savannah, its fruits are no more than three centimeters long, and when ripe they have a pronounced purple hue. On the cut of the fruit, you can see a wonderful eight-petal flower.
• Among the exotic varieties of plants, the South American species "chocolate pudding" is distinguished. The weight of a ripe fruit can reach nine hundred grams, and to its taste it resembles chocolate. Filipino varieties are distinguished by a bright red color, while Paraguayan varieties are flat in shape. In the Caucasus, there are baby fruits, their diameter does not exceed a few centimeters.
• The largest exporters of this product are South Korea, China, Brazil, Israel and the United States of America. Berries at the stage of technical ripeness are subject to transportation, and their ripening takes place in warehouses and on store shelves.
• Since ancient times, persimmons have been credited with magical abilities.In the Middle East, it is believed that mysterious genies live in it. And for the Japanese, it symbolizes power, wisdom and victory.
• According to the chemical composition, this berry confidently holds the palm, ahead of apples, pears and citrus fruits. In addition, it contains useful amino acids, antioxidants, and is able to remove toxins from the body.

Persimmon is the most useful and valuable product, it contains many vitamins, microelements, organic acids. A small drawback in the form of astringency and viscosity can be removed in simple ways. Properly using persimmon, you can benefit your body, improve immunity, resistance, visual acuity. And as a cosmetic product, it is simply indispensable in the manufacture of masks, lotions, creams and other formulations for the skin of the face and body.

See the next video for more on the properties of persimmon.