Orange spirit of the golden autumn


If you don`t like permission very much, it means that you still did not try it red-ripe! Fruits that go on sale often have an excessively tart, astringent taste, which is due to the high content of tannin in the unripe and early-plucked fruit. While ripening persimmon becomes sweeter, and tartness disappears. Although in urban environment, people get rid of astringency in a rather barbarous way: first they freeze the persimmon, and in some cases put it in hot water afterwards. After a cycle of similar processing, fruits, of course, lose elasticity, and the pulp becomes porridge-like. That repels fruit lovers who take such properties of persimmon for granted.

PersimmonYou better know it is far from being a natural feature of persimmons! Red-ripe persimmon becomes too tender and does not tolerate standard methods of transportation, so they start to harvest it unseasoned. Even where this plant grows, it is not always possible to taste ripe fruits directly from the tree, because it often happens after the first autumn frosts.

The land of Uzbekistan is one of those where you can taste red-ripe persimmon, numerous warm sunny days provide an excellent opportunity for the fruits of persimmons to ripe naturally. It is here where one can taste as a ripe elastic persimmon, with a peel that is still greenish, though pulp of dark brown is both tender and crispy. This way the fruits won’t even have a shadow of astringent taste, for you can change your opinion about the "food of the gods", as the ancient Greeks called the persimmon, completely. And although Uzbekistan is not the homeland of it, but there is probably not a single garden in which there would not be two or three trees of gray rind, hung with orange autumn fruits, like a Christmas tree with toys.

A favorable climate is not the only reason that a persimmon has become so widespread in Uzbekistan. It is popular because this fruit contains a large number of useful substances and a combination of vitamins that make it a real natural doctor. In the region with no sea access there is with substantial number of thyroid gland diseases associated with the iodine deficiency, persimmon with high iodine content provides effective preventive and curative action. It is also good for those diagnosed with atherosclerosis and cardiovascular diseases, as well as in cosmetology.

PersimmonNotable when the fruits are dried for future use, they almost completely retain their nutritional value and vitamin composition, so it is possible to support the organism by eating stewed persimmons even in winter.

There are other ways to preserve these fruits. One of them is drying. Dried persimmon tastes almost the same as dates. It is worth noting that the Russian name "hurma" ("persimmon") itself originated from the Persian word "hormalyu", which means "date plum".

Famous persimmon also has high nutritional value. The Muslims even have a legend that the Prophet Muhammad, when the fasting (Sawn) coincided with the time of persimmon ripening, consumed only a few of its fruits at night and remained active throughout the next day. Indeed, persimmon tones-up and nourishes the body, increases efficiency and has calming effect due to its high content of glucose, sucrose, vitamin C, carotene, sodium, potassium, magnesium, calcium and iron. Certainly it is not enough to eat one or two to get the therapeutic effect.

However one should taste a red-ripe date plum at least once in a lifetime. Visit Uzbekistan in autumn!


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