Persimmon
The persimmon is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated of these is the Chinese and Japanese kaki persimmon, Diospyros kaki. In 2022, China produced 77% of the world's persimmons.
Description
Like the tomato, the persimmon is not a berry in the general culinary sense, but its morphology as a single fleshy fruit derived from the ovary of a single flower means it is a berry in the botanical sense. The tree Diospyros kaki is the most widely cultivated species of persimmon. Typically the tree reaches in height and is round-topped. It usually stands erect, but sometimes can be crooked or have a willowy appearance. The leaves are long, and are oblong in shape with brown-hairy petioles in length. They are leathery and glossy on the upper surface, brown and silky underneath. The leaves are deciduous and bluish-green in color. In autumn, they turn to yellow, orange, or red.Persimmon trees are typically dioecious, meaning male and female flowers are produced on separate trees. Some trees have both male and female flowers and in rare cases may bear a perfect flower, which contains both male and female reproductive organs in one flower. Male flowers are pink and appear in groups of three. They have a four-parted calyx, a corolla, and 24 stamens in two rows. Female flowers are creamy-white and appear singly. They have a large calyx, a four-parted, yellow corolla, eight undeveloped stamens, and a rounded ovary bearing the style and stigma. 'Perfect' flowers are a cross between the two.
Persimmon fruit matures late in the fall and can stay on the tree until winter. In color, the ripe fruit of the cultivated strains range from glossy light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped. The flesh is astringent until fully ripe and is yellow, orange, or dark-brown in color. The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit is high in sugars, mainly sucrose, fructose and glucose, and is sweet in taste.
Chemistry
Persimmon fruits contain the phytochemicals catechin, gallocatechin and betulinic acid.Taxonomy
Selected species
While many species of Diospyros bear fruit inedible to humans or only occasionally gathered, the following are grown for their edible fruit:''Diospyros kaki'' (Oriental persimmon)
Oriental persimmon, Chinese persimmon or Japanese persimmon is the most commercially important persimmon. It is native to China, Northeast India and northern Indochina. It was first cultivated in China more than 2,000 years ago, and introduced to Japan in the 7th century and to Korea in the 14th century. China, Japan and South Korea are also the top producers of persimmon. It is known as shi in Chinese, kaki in Japanese and gam in Korean and also known as Korean mango. It is known as haluwabed in Nepal and it is used for various culinary purposes and eaten as a seasonal fruit. In Nepal, it is one of the most popular fruits and has been consumed for a long time. It was introduced to California and southern Europe in the 1800s and to Brazil in the 1890s, in the State of São Paulo, afterwards spreading across Brazil with Japanese immigrants; the State of São Paulo is still the greatest producer within Brazil, with an area of dedicated to persimmon culture in 2003; It is deciduous, with broad, stiff leaves. Its fruits are sweet and slightly tangy with a soft to occasionally fibrous texture.Varieties
Numerous cultivars have been selected. Some varieties are edible in the crisp, firm state but it has its best flavor when allowed to rest and soften slightly after harvest. The Japanese cultivar 'Hachiya' is widely grown. The fruit has a high tannin content, which makes the unripe fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like 'Hachiya' must be completely ripened before consumption. When ripe, this fruit consists of thick, pulpy jelly encased in a waxy thin-skinned shell.Commercially and in general, there are two types of persimmon fruit: astringent and non-astringent.
The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain high levels of soluble tannins and are unpalatable if eaten before completely softened. The astringency of tannins is removed in various ways. Examples include ripening by exposure to light for several days and wrapping the fruit in paper. Ethylene ripening can be increased in reliability and evenness, and the process can be greatly accelerated by adding ethylene gas to the atmosphere in which the fruit is stored. For domestic purposes, the most convenient and effective process is to store the ripening persimmons in a clean, dry container together with other varieties of fruit that give off particularly large quantities of ethylene while they are ripening; apples and related fruits such as pears are effective, as well as bananas and several others. Other chemicals are used commercially in artificially ripening persimmons or delaying their ripening. Examples include alcohol and carbon dioxide, which change tannin into the insoluble form. Such bletting processes sometimes are jump-started by exposing the fruit to cold or frost. The resultant cell damage stimulates the release of ethylene, which promotes cellular wall breakdown. Astringent varieties of persimmons also can be prepared for commercial purposes by drying. Tanenashi fruit will occasionally contain a seed or two, which can be planted and will yield a larger, more vertical tree than when merely grafted onto the D. virginiana rootstock most commonly used in the U.S. Such seedling trees may produce fruit that bears more seeds, usually six to eight per fruit, and the fruit itself may vary slightly from the parent tree. Seedlings are said to be more susceptible to root nematodes.
The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests but rather are far less astringent before ripening and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still firm and remain edible when soft.
There is a third type, less commonly available, the pollination-variant non-astringent persimmons. When fully pollinated, the flesh of these fruit is brown inside—known as goma in Japan—and the fruit can be eaten when firm. These varieties are highly sought after. Tsurunoko, sold as "chocolate persimmon" for its dark brown flesh, Maru, sold as "cinnamon persimmon" for its spicy flavor, and Hyakume, sold as "brown sugar", are the three best known.
''Diospyros lotus'' (date-plum)
Date-plum, also known as lotus persimmon, is native to temperate Asia and southeast Europe. Its English name probably derives from Persian Khormaloo خرمالو literally "date-plum", referring to the taste of this fruit, which is reminiscent of both plums and dates.''Diospyros decandra''
Diospyros decandra is native to Mainland Southeast Asia and its fruit peel is golden yellow.''Diospyros virginiana'' (American persimmon)
American persimmon is native to the eastern United States. Harvested in the fall or after the first frost, its fruit is eaten fresh, in baked goods, in steamed puddings, and to make a mildly alcoholic beverage called persimmon beer.Varieties
- Prok
- Killen
- Claypool
- I-115
- Dollywood
- 100-42
- 100-43
- 100-45
- Early Golden
- John Rick
- C-100
- JF-I
''Diospyros blancoi'' (velvet persimmon)
''Diospyros texana'' (Texas persimmon)
Texas persimmon is native to central and west Texas and southwest Oklahoma in the United States, and eastern Chihuahua, Coahuila, Nuevo León, and Tamaulipas in northeastern Mexico. The fruit of D. texana are black, subglobose berries with a diameter of that ripen in August. The fleshy berries become edible when they turn dark purple or black, at which point they are sweet and can be eaten from the hand or made into pudding or custard.Etymology
The word persimmon is derived from putchamin, pasiminan, pechimin or pessamin, from Powhatan, an Algonquian language of the southern and eastern United States, meaning "a dry fruit". Other sources have suggested that the word "persimmon" comes from a Persian word meaning date-plum. It was first used in English in the early 17th century.Production
In 2023, world production of persimmons was 5 million tonnes, led by China with 80% of the total.On the basis of yield, Israel was the most productive country in 2023, producing per hectare followed by Uzbekistan with per ha, compared to the world average of per ha.
In China, the Taiqiu persimmon variety yields approximately 30 tonnes of fruit per hectare per year at full production.