Persimmons do deserve a holiday!
Nature threw a party and called it the persimmon fruit! We just need to show up!
My first persimmon …
😳🥳🤗😊🎉😋
That really is the color and perfect geometry. About the size of an apple but softer like cantaloupe or peach, yummy flavor. This is a Fuyu persimmon which I left to ripen for a week or two. The bag of persimmon were quite firm when I bought them. It said serve peeled but the peel tastes good too and wasn't that tough to chew.
Organic, dried, to buy online, $19.99 pound, (bellaviva.com).
Psyop Basics from a Behavior Expert, an excellent video via Jessica Rojas on X. (x.com/catsscareme2021) If we are hearing the same phrases on every station, it is a staged narrative, especially so if the sensationalized “news” disappears in a week or two instead of progressing with further updates to the story. Look for what other news it might be distracting public attention away from.
Persimmon basics:
Persimmons (Diospyros kaki) are a type of deciduous tree fruit native to Asia, but widely cultivated and enjoyed globally in autumn and winter seasons fresh or dried year around:
Types of Persimmons
There are two main categories of commercially sold persimmon non-astringent - sweet when firm or soft, and astringent - very tart until quite ripe and soft. Within those broad categories there are some common varieties:
Fuyu (non-astringent): Sweet and edible when firm, with a flat, round shape and orange-yellow skin. Fuyus are suitable for eating fresh, baking, and cooking.
Hachiya (astringent): Very tart and inedible when firm, with an acorn-like shape and bright orange skin. Hachiyas require a longer ripening time, which breaks down the tannins, making them sweet and soft. The firm, crunchy texture becomes soft and jelly-like when ripe. The flavor is honeydew melon like. Hachiya persimmons are often used in baking, such as in puddings, tarts, and scones, due to their unique texture and flavor.
Jiro are also a non-astringent type. They are sweet with a tropical flavor and a bit of cinnamon. Jiro persimmon may be eaten firm or soft, fresh in salads or in baked goods.
Ripening and Storage
Fuyu: Ready to eat when firm, but sweetest when slightly soft. Slice like a tomato and eat raw for a snack or pretty dessert.
Jiro: may be eaten raw while still firm or when soft and ripe, like Fuyu persimmons rather than needing to be ripe like astringent types like Hachiya persimmons.
Hachiya: Require 2-4 weeks of ripening at room temperature or in a paper bag. Check for softness and sweetness.
Persimmon are commonly found dried with the peel for use in standard baking or other recipes, but a slower hand peeled and dried method is also traditional. The texture is more candy-like, jellied and there isn’t the fibrous peel to chew. Hachiya persimmons are the preferred type for making the peeled and dried “Hoshigaki”,
Hoshigaki, more info: tyrantfarms.com/hoshigaki-persimmon-guide.
Hoshigaki - A Beautiful Fall Tradition, (bokksu.com).
Goma Persimmons
A different type of persimmon turns brown when they are pollinated. This type of persimmons are known as “goma” in Japan. They can be eaten when firm while astringent persimmons are eaten when soft. Goma persimmons are highly sought after in Asian markets. (Wikipedia)
Some varieties of goma persimmons include:
Tsurunoko, called “chocolate persimmon” due to its dark brown flesh not its flavor. Goma, brown persimmon, need to be pollinated for a flavor improvement to occur. Brown persimmon are not typically sold because people see the brown color and think the fruit is bad rather than being a specialty item, a delicacy. (specialtyproduce.com)
Maru, “cinnamon persimmon” with a spicy flavor.
Hyakume, sweet and caramel flavored, “brown sugar persimmon”.
These varieties are less commonly available than the more widely cultivated non-astringent persimmons like Fuyu and Jiro, but they offer a unique flavor and texture profile for those who can find them.
Nutritional Highlights
Persimmons are a super-food. The tart varieties are both a functional food and a medicinal herb with a long history of use for the health benefits in Traditional Chinese Medicine.
Persimmons are very rich in vitamins, minerals, and fiber:
Vitamin A: 425 mcg beta-carotene per fruit. The bright orange color indicates a variety of carotenoids including lutein, which is good for eyesight.
Vitamin C - 20% of the daily goal in one persimmon, heart.org;
Potassium - 270 mg in one fruit (verywellfit.com), and Magnesium - 15 mg per 100 grams of fruit (~ 3 ounces, 1/2 or a small fruit);
Fiber. Like plums or prunes, eating persimmons is good for regular bowel movements and may have a laxative effect.
The skin is tender and flavorful to eat, or the peels are flavorful and good for making into tea if you are peeling them. The pomegranate/green tea polyphenols would be found in the persimmon peel or the fruit.
Excellent source of antioxidants, flavonoids include brain protecting fisetin (verywellfit.com), and the polyphenol tannin content is comparable to that of green or black tea, pomegranate/peel, goji berries, raspberries, and powdered sumac. (Butt, et al., 2015)
Moderately low in calories (about 120 per 100g) for fruit, due to...
High in water content (about 70%). Persimmons are a soft pudding-like fruit when ripe.
Culinary Uses of Persimmons
Persimmons are versatile and are used fresh or dried:
Eaten fresh as a snack or dessert, sliced in pretty rings to show the flower-like center.
Dried or fresh persimmons are used in baked goods - cakes, muffins, and bread.
Added to salads, smoothies, or topped on granola and yogurt.
Cooked in savory dishes, like stews, braises, and stir-fries.
Dried or preserved as a sweet and tangy snack.
Dried persimmons are used to make a Korean hot spiced beverage that is served at their version of families gathering in their hometown for a harvest season Thanksgiving holiday. (post)
Fun Facts
Persimmons are also known as “oriental dates” due to their sweet, date-like flavor. When they are dried, they can look a little like dates. Natural sun-dried organic persimmons: Kordemone, (etsy.com).
In some Asian cultures, persimmons are considered a symbol of good luck and prosperity and may be part of a New Year’s celebration.
China: In Chinese culture, persimmons are considered a symbol of joy, happiness, and wealth. They are often given as gifts during the Lunar New Year, particularly in southern China, where they are paired with oranges and other fruits. The fruit’s sweetness and vibrant orange color are believed to bring good luck and prosperity.
Korea: In Korean culture, persimmons are associated with longevity and are often used in traditional New Year’s decorations. They are also given as gifts, particularly in the form of dried persimmons (called “gamsik” in Korean). The fruit’s sweetness and chewy texture are believed to promote good health and longevity.
Japan: Persimmons are a big part of Japanese culture but are less directly associated with the New Year holiday as in Korea or China. Persimmons are still celebrated during the Oshogatsu (Japanese New Year) festivities and may be served as a dessert or used in traditional sweets, such as mochi wrapped fruit (Youtube) or manju - adzuki bean paste filled cakes which also may be filled with sweet potato filling or maybe a fruit filling made with persimmons. Mochi and manju are like a round Pop Tart pastry or an Indian samosa - a single serving pastry that surrounds a little bit of a savory or sweet filling.
A sweet tart pickled dish called Achara-zuke is made in Japan with persimmon and turnips, and persimmon vinegar might be made to drink it, as it is believed to help with weight loss. (thetasteofjapan.com)
Warm & sunny climate… Persimmons: Growing and Availability
Persimmon trees thrive in temperate climates with mild winters and moderate summers. Commercial cultivation occurs in China, Japan, Korea, and the United States (mainly California). Fresh persimmons are typically available from September to December, while dried and processed varieties can be found year-round.
Diospyros kaki, the main species type, it is commonly known as the Japanese Persimmon, Oriental Persimmon, or Asian Persimmon. (plants.ces.ncsu.edu/diospyros-kaki)
Diospyros kaki 'Hana Gosho':
“'Hana Gosho' ("flower of the Imperial Palace") …Fruit can stay on the tree after the leaves have fallen, giving an attractive addition to a winter garden. This variety is known for developing some of the deepest shades of red found in persimmon cultivars.” (plants.ces.ncsu.edu/diospyros-kaki-hana-gosho/)
Diospyros kaki ‘Fuyu’:
“Japanese [Fuyu] persimmons are native to eastern Asia and India, and they thrive in eastern North Carolina and the southern piedmont but do not tolerate temperatures below 10 degrees F. [*above 10’F means the Fuyu is not a zone 7 tree. It is a zone 8 or 9 tree] These trees produce the fruit that is most widely sold in supermarkets today and is the most well-known non-astringent type.
‘Fuyu’ requires full sun and grows in a wide range of soils but does best in loamy, well-drained soils with a pH of 6.0 to 6.5.” (plants.ces.ncsu.edu/plants/diospyros-kaki-fuyu)
The Diospyros kaki Giombo “Giant” persimmon variety is self-fertile - two or more trees are not needed for pollination. It is an astringent type of Asian Persimmon similar to the Hachiya. The tree will need plenty of sunshine, a six to eight hours per day, and a warm 7-9 growing zone. The Giombo persimmon tree may take 3-5 years to bear fruit in ideal growing conditions, plenty of water but well-drained. Most soil types are fine. The leaves turn a brilliant red in the autumn and while the fruit may be large, (for a persimmon), the tree is not overly large, averaging 12-15 feet tall and 8-10 feet wide.
Giombo Trees for sale: (starkbros.com/products/fruit-trees/persimmon-trees/giombo-persimmon)
Plant hardiness zones for the US
I’m ready to move south, to grow persimmon! Southern Illinois is far enough south for persimmon trees (zone 7). Persimmon trees can grow 7-9, the pale gren and yellow to yellow-brown colors on the growing zone map. (planthardiness.ars.usda.gov/)
Disclaimer: This information is being provided for educational purposes within the guidelines of Fair Use and is not intended to provide individual health care guidance but persimmon are fabulous for health and are delicious if you can find them.
(Butt, et al., 2015) Butt MS, Sultan MT, Aziz M, Naz A, Ahmed W, Kumar N, Imran M. Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. EXCLI J. 2015 May 4;14:542-61. doi: 10.17179/excli2015-159. PMID: 27047315; PMCID: PMC4817420. https://pmc.ncbi.nlm.nih.gov/articles/PMC4817420/
Winter decorates
with a cheerful sight,
persimmons dancing in the light.
I remember being a child and my mother and father enjoying persimmon. Boxes of them, which would be kept down in the (colder) cantina. (Orange in color )
I was only offered a taste once. Must have been 4 or 5 years old? I still remember it though: It was sweet, kind of bland, soft and mushy, and I didn't like it.
Never tried one again.
Might give persimmon another go though, over 60 years later.
Pretty slick how you tucked that little lesson right in the middle of a persimmon post!
And a very good and timely lesson it is!