Persimmon is a fruit grown in the north of Vietnam and the Central Highlands province of Lam Dong. It can be eaten fresh or dried. The Vietnamese also use it in che, a sweet dessert soup.
To eat it, peel the skin and throw away the seeds. Eat the flesh which is sweet and high in glucose. According to herbalist Vu Quoc Trung, persimmon is used in Oriental medicine to cool the body, treat constipation and a cough. Persimmon stem, meanwhile, can help with vomiting. Eating persimmons can lower blood pressure, stop bleeding and lead to longer life. Herbalist Trung recommends various concoctions aimed at treating a number of ailments.
To prevent strokes caused by an increase in blood pressure
Wash one persimmon and put in a blender. Mix the liquid with one glass of milk and drink three times a day, three times a week on alternate days.
Wash 30g dried persimmon, 30g lotus root, 15g kinh giá»›i (elsholtzia ciliate, available at any supermarket) individually. Cut the persimmon in half, slice the lotus root and put, along with the flowers, into a pot. Pour in two bowls of water and leave for 15 minutes. Add 10ml honey to the mixture and then drink. Drink the remedy for 15 consecutive days and then take a break for a few days. Start the cycle again and continue until the hemophilia ceases.
Soak 12g dried persimmon in one bowl of water for ten minutes. Drink the mixture. Or, cook 12g dried persimmon with 50g rice in two bowls of the water until it looks like porridge and eat twice a day.
Wash and soak five persimmon stems with five pieces of ginger and 6g Ä‘inh huơng (clove) in a bowl of water for ten minutes. Serve the beverage warm.
Wash and grind 500g unripe persimmon. Place in a large bowl. Add 1.5 liters water, mix and leave out in the sun for seven days. Throw away the solid residue and keep the water. Leave the water in the sun for a further three days and then pour into a jar. Use a piece of cotton wool to apply the liquid four times a day to areas where your skin suffers from allergies or is particularly sensitive.
High blood pressure
Wash three dried persimmons and put them in a bowl. Add a little rock sugar and place the bowl over a pot with around 4cm water. Boil for 20 minutes until the persimmons are ready. Serve the concoction warm over a day.
A note of caution
Herbalist Trung warns that persimmon is not for everybody. According to Oriental medicine, people with digestion problems, dyspepsia, chills and diarrhea should not eat the fruit. You should not eat persimmon after eating shrimps or crabs. If you consume too much of the fruit, you run the risk of suffering from diarrhea and nausea. You should not eat it on an empty stomach and avoid eating the skin and unripe persimmons.