Persimmon: Heaven's Apple or Trabzon Date?
No matter what you call it, this special fruit deserves a closer look. We thought it was time to get to know the persimmon — one of Turkey's most underappreciated seasonal treasures.
This orange fruit can be grown in many regions of our beautiful country, yet confusion over its name never seems to end. Known by different names depending on the region, it goes by cennet elması (heaven's apple), Trabzon hurması (Trabzon date), cennet meyvesi (fruit of paradise), cennet hurması (paradise date), kocayemiş, amme, japon elması (Japanese apple), and kara hurma (black date). According to one account, the reason persimmon came to be known as "Trabzon hurması" is that in those days, the wide variety of fruits presented to the palace that were produced along the Black Sea coast were shipped through the port of Trabzon — and the name stuck.
Persimmon contains high amounts of protein, zinc, calcium, phosphorus, iron, and carbohydrates. On top of all that, it is also remarkably rich in magnesium and potassium, as well as vitamins A, B1, B2, B3, and C. It also contains phenolic compounds and ascorbic acid — which means persimmon is an exceptionally powerful antioxidant.
Rich in fat, protein, and carbohydrates, persimmon is especially beneficial in the winter months as it raises body temperature, acting as a shield against the cold. It is also highly effective in fighting off colds and other mild illnesses. Despite having very favorable growing conditions in our country, persimmon is unfortunately not a fruit that receives the recognition it deserves. Consumption tends to remain limited for this special fruit, which you can enjoy either fresh or dried.
