Persimmon

• Afrikaans • العربية • বাংলা • Bân-lâm-gú • Čeština • Dansk • Deutsch • Eesti • Español • Esperanto • Euskara • فارسی • Français • ગુજરાતી • 客家語/Hak-kâ-ngî • 한국어 • Հայերեն • हिन्दी • Bahasa Indonesia • Íslenska • Italiano • कॉशुर / کٲشُر • മലയാളം • مصرى • مازِرونی • Bahasa Melayu • မြန်မာဘာသာ • Nederlands • नेपाली • 日本語 • Norsk bokmål • ਪੰਜਾਬੀ • پښتو • Português • Română • Sakizaya • Shqip • Simple English • Српски / srpski • Svenska • தமிழ் • ไทย • Vahcuengh • 粵語 • 中文 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 shi (柿) in Chinese, kaki (柿) in Japanese and gam (감) in Korean and also known as Korean mango. It is known as haluwabed (हलुवाबेद) 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 very long time. It was introduced to California and southern Europe in the 1800s and to Brazil in the 1890s, in the Varieties [ ] Numerous [ citation needed] Commercially and in general, there are two types of persimmon fruit: The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble D. virginiana rootstock most commonly used in the U.S. Such seedling trees may produce fruit that bears more seeds, usually 6 to...

The persimmon is a fruit that comes from certain trees in the genus Diospyros. Like the tomato, it is technically a berry but rarely considered one. The fruit is picked in late fall and sometimes stays on the tree into winter. Depending on the strain, the color ranges from yellow to dark red-orange. While some persimmons are spherical, others have the shape of an acorn or pumpkin. In size, they can be anywhere from the size of a half-dollar to a small grapefruit. When choosing a persimmon to eat, it is important to know whether it is astringent or non-astringent. Asian persimmon varieties, which are also commercially grown in California and Florida, may be either. The most popular of these is the Fuyu persimmon. American persimmon varieties are only astringent. The most popular is the Hachiya persimmon. Non-astringent persimmons may be eaten while hard or after they soften. Astringent persimmons should only be eaten after they have fully ripened, turning soft and deep in color. Persimmons are loaded with vitamins, minerals, antioxidants, and fiber. In season, you can find them in many markets, and they are delicious on their own or in cooked dishes and baked goods. Health Benefits Persimmons are rich in vitamins, minerals, and antioxidants, which each provide important health benefits. For example, Persimmons are also high in Persimmons provide several other health benefits, including: Heart Health Persimmons can help keep your arteries clear and reduce the risk of One com...

Diospyros kaki The first time I ever had a persimmon was when I was a teenager. I took a bite of the round, orange fruit, expecting something similar to a tangy, grassy tomato flavor. Instead, I was greeted with a honey-sweet apple-like flavor and texture. I later learned that I had just experienced my first ‘Fuyu’ persimmon, one of the most common types grown in the US. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission . Ever since then, I’ve kept my eyes peeled in the fall and winter when the fruits start to pop up in grocery stores and specialty markets, because they’ve become one of my favorite seasonal treats. It seems to me that they’re gaining popularity these days, with some varieties becoming more readily available in grocery stores. But they still tend to be a rarity, and I think there are a few reasons for that. First, the astringent fruits don’t travel well at all. They need to be practically mushy before you can eat them, and as you might imagine, they can’t be stored and transported like, say, an apple. On top of that, if you’ve ever had a mouthful of tannin-laden astringent persimmon, it isn’t an experience that encourages further experimentation. While a store-bought persimmon is still tasty, there are cultivars that you just can’t get at the market. Some are best ripened on the tree and eaten right away, and they don’t travel or store well enough to be a profitable commercial crop in the US. B...

Phonetic Spelling dy-OS-pe-res ver-jin-ee-AY-nah Description American persimmon is a woody, deciduous tree in the Ebenaceae (ebony) family. It is native to the central and eastern United States and can reach 30 to 80 feet high and 20 to 35 feet wide.The namepersimmoncomes from 'putchamin', a phonetic rendering of the name used by the Algonquin tribe of the American Indians. Persimmons aredioecious, meaning there areseparate male and female trees, and you need both in order to get fruit.The persimmon flowers in spring to early summer and produces fruits in the fall. The fruits are very sweet when ripe and are a food source for many birds and mammals. The fruit has a distinctive beak at the base of the fruit. Persimmon grows best in moist, well-drained, sandy soils in full sun to partial shade. It will tolerate hot, dry conditions, poor soils, urban conditions, and wind. Under poor conditions, the tree may maintain a 15-foot shrub-like appearance. The tree can be propagated by grafting, root cutting, or seed, but a deep taproot makes it difficult to transplant. American persimmons will not bear fruit right away. Trees propagated from seeds begin producing fruit in 4-9 years. Grafted trees need 3 years. It may take as many as 10 years for trees to come into full production. Branchesdo not contain terminal buds.A new leaf forms where a terminal bud usually appears. That is because this tree never goes fully dormant. Another distinctive characteristic of this tree is its bark. ...

The large persimmons we see for sale are cultivars of a tree native to East Asia, Diospyros kaki. Most commercially available persimmons are broadly distinguished by two different shapes and names. Both are the key to understanding when a persimmon is ripe: One is inedibly astringent when firm while one is sweet. Fuyu Squat, tomato-shaped fruits with flattened bottoms are collectively referred to as Fuyu persimmons. If a persimmon can rest comfortably on its bottom, it is a Fuyu. When are they ripe? First, Fuyus should be a bright orange color (they are sometimes sold while under-ripe and pale). A few days on a kitchen counter should be sufficient. But is a Fuyu firm or soft when ripe? Remember this: Fuyu, flat, firm. You can bite into and slice a firm Fuyu just like an apple. Fuyus are good to eat sliced into salads and onto bhofack2 / Getty Images Hachiya Then there are the acorn-shaped Hachiya cultivars, which are elongated with pointy bottoms. Stood up on its end a Hachiya would topple over (they are always displayed points-up). If you bite into a firm Hachiya you will recoil: Unripe Hachiyas are horribly tannic and are sweet only when squishy-soft (when they will taste wonderful). But don't be one of those uncouth people who establishes their superiority by exercising the old opposable thumb trick. Squeezing Hachiyas ruins them for others, including the seller. Choose Hachiyas without blemish (like the thumb prints of the entire neighborhood) and keep them at room tem...

Persimmon is an orange tomato-shaped fruit native to Asia (particularly Japan and China) with increasing popularity in the United States. If you've never had a persimmon before, you may be wary of how it will taste. Depending on the variety, persimmons can be astringent or non-astringent. If you enjoy their mild sweetness, persimmons can be a healthy way to introduce more variety to your fruit intake. • Calories: 118 • Fat: 0.3g • Sodium: 1.7mg • Carbohydrates: 31g • Fiber: 6g • Sugars: 21g • Protein: 1g • Potassium: 270mg • Beta carotene: 425mcg Carbs A typical persimmon has 31 grams of carbohydrates, with 6 grams coming from fiber and 21 grams from natural sugar. While it's usually wise to limit added sugars in your diet, naturally occurring sugars are a source of energy. And persimmons also provide fiber, which helps to prevent blood sugar spikes. Persimmons are a fiber-rich fruit that's low in fat and calories. Persimmons are an excellent source of potassium and beta carotene and a good source of vitamin C, folate, magnesium, and calcium. Health Benefits For centuries, persimmon fruits (along with their leaf and seed extract) have been used in traditional medicine to treat a range of conditions. Contemporary scientific research supports some of these health benefits. Protects Vision Persimmons offer an exceptionally high level of lutein and zeaxanthin, two forms of beta carotene that accumulate in the retina. These compounds act as antioxidants, protecting against visi...