Persimmon

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Persimmon

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Dried persimmons

Persimmon Pudding

The persimmon is a fruit that grows on trees in the genus Diospyros. The most widely cultivated species is the Japanese persimmon (Diospyros kaki). The fruit is a deep orange-red color when ripe and has a sweet, slightly tangy flavor. Persimmons are a good source of fiber, vitamins A and C, and potassium.

Types of Persimmons

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Parsimmon

There are two main types of persimmons: astringent and non-astringent.

Astringent Persimmons

Astringent persimmons are high in tannins and are not edible until they are fully ripe and soft. They have a jelly-like texture and are often used in baked goods or jams and jellies.

Non-Astringent Persimmons

Non-astringent persimmons are lower in tannins and can be eaten while still firm. They have a crisp texture and are often eaten fresh or sliced into salads.

How to Eat Persimmons

Persimmons can be eaten raw or cooked. They are often eaten as a fresh fruit, either sliced or whole. The skin is usually peeled off before eating. Persimmons can also be used in baking, such as in pies, cakes, and breads. They are also commonly used in jams and jellies.

Health Benefits

Persimmons are a good source of fiber, which can help with digestion and promote feelings of fullness. They are also high in vitamins A and C, which are important for immune function and skin health. Persimmons also contain potassium, which is important for maintaining healthy blood pressure.

Cultural Significance

Persimmons have a long history of cultivation in Asia, where they are considered a symbol of good fortune and prosperity. In Japan, the persimmon is called "kaki" and is often used in traditional New Year's celebrations. In Korea, persimmons are used in traditional medicine to treat coughs and colds.

Trivia

• Persimmons originated in Asia.
• Persimmons grow on trees.
• It takes a persimmon tree approximately 7 to 8 years before it produces fruit.
• Persimmons are about the size of an apple.
• Persimmons have four large papery leaves at the stem.
• Persimmons have a very thin skin.
• China, Korea and Japan are the major producers of persimmons.
• In Japan, persimmons are known as the "divine food" because they are so sweet.
• Ripening of persimmons can be hastened by putting them into a paper bag with a banana or apple.
• There are hundreds of varieties of persimmons, but 2 types are popular in the U.S., Hachiya and Fuyu.
• Hachiya persimmons are heart-shaped and bright orange with an orange-red flesh.
• Hachiya persimmons are super sweet when ripe but bitter when not ripe. (Hachiya persimmons contain tannins which make them bitter if they are not totally ripened.)
• Hachiya persimmons have black seeds that are edible.
• Hachiya persimmons should be very soft before eating, almost like a firm jelly.
• Hachiya persimmons can be cut and the flesh can be scooped out and eaten with a spoon.
• Fuyu persimmons are sometimes called fujis.
• Fuyu persimmons look like bright orange squatty tomatoes.
• Fuyu persimmons can be eaten when soft and ripe or when firm. (This variety of persimmons will be sweet at both stages.)
• Fuyu persimmons have a few large brown seeds that should be thrown out before eating the fruit.
• A Fuyu persimmon can be eaten like an apple with the skin.
• Persimmons can be eaten raw, dried or used in a variety of dessert dishes such as pies, cookies, cakes and puddings.
• In Indiana, there is an annual persimmon festival with a persimmon pudding contest. (Persimmon pudding is baked and has the texture of pumpkin pie. It is almost always topped with whipped cream.)

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