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| − | {{Taxobox | + | __NOTOC__{{Plantbox |
| − | | color = lightgreen | + | | name = ''Diospyros'' |
| − | | name = Persimmon | + | | common_names = Persimmon |
| − | | image = Persimmon 0375.JPG | + | | growth_habit = tree |
| − | | image_width = 240px | + | | high = <!--- 1m (3 ft) --> |
| − | | image_caption = American Persimmon flower | + | | wide = <!--- 65cm (25 inches) --> |
| − | | regnum = [[Plant]]ae | + | | origin = <!--- Mexico, S America, S Europe, garden, etc --> |
| − | | divisio = [[flowering plant|Magnoliophyta]] | + | | poisonous = <!--- indicate parts of plants which are known/thought to be poisonous --> |
| − | | classis = [[dicotyledon|Magnoliopsida]] | + | | lifespan = <!--- perennial, annual, etc --> |
| − | | ordo = [[Ericales]] | + | | exposure = <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) --> |
| − | | familia = [[Ebenaceae]] | + | | water = <!--- frequent, regular, moderate, drought tolerant, let dry then soak --> |
| − | | genus = ''[[Diospyros]]'' | + | | features = fruit |
| − | | subdivision_ranks = Species | + | | hardiness = <!--- frost sensitive, hardy, 5°C (40°F), etc --> |
| − | | subdivision = See text | + | | bloom = <!--- seasons which the plant blooms, if it is grown for its flowers --> |
| | + | | usda_zones = <!--- eg. 8-11 --> |
| | + | | sunset_zones = <!--- eg. 8, 9, 12-24, not available --> |
| | + | | color = IndianRed |
| | + | | image = Persimmons yamagata 2005-10.JPG |
| | + | | image_width = 240px <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical --> |
| | + | | image_caption = Persimmon tree |
| | + | | regnum = Plantae |
| | + | | divisio = Magnoliophyta |
| | + | | classis = Magnoliopsida |
| | + | | ordo = Ericales |
| | + | | familia = Ebenaceae |
| | + | | genus = Diospyros |
| | + | | species = |
| | + | | subspecies = |
| | + | | cultivar = |
| | }} | | }} |
| | + | A '''Persimmon''' is any of a number of species of trees of the genus ''[[Diospyros]]'', and the edible [[fruit]] borne by them.{{wp}} The most widely grown is the Kaki Persimmon ([[Diospyros kaki]]), followed by the American Persimmon ([[Diospyros virginiana]]). There are less common species as well. |
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| − | A '''Persimmon''' is any of a number of species of trees of the genus ''[[Diospyros]]'', and the edible [[fruit]] borne by them. The word ''persimmon'' is derived from ''putchamin'', ''pasiminan'', or ''pessamin'', from an [[Algonquian language]] of the [[eastern United States]], meaning "a dry fruit". Persimmons are generally light [[Gold (color)|yellow-orange]] to dark [[red-orange]] in color, and depending on the species, vary in size from 1.5-9 cm (.5-4 in) diameter, and may be spherical, acorn-, or pumpkin-shaped.<ref>{{cite web
| + | ==Cultivation== |
| − | |url = http://www.extento.hawaii.edu/kbase/crop/crops/i_persim.htm
| + | {{monthbox |
| − | |title = General Crop Information: Persimmon
| + | | color = IndianRed |
| − | |publisher = University of Hawaii, Extension Entomology & UH-CTAHR Integrated Pest Management Program
| + | | name = <!--- type name of plant just to the right of the equal sign on the left --> |
| − | |author =
| + | | jan = |
| − | |date =
| + | | feb = |
| − | |accessdate = 2007-01-15
| + | | mar = |
| − | }}</ref> The [[Sepal|calyx]] often remains attached to the fruit after harvesting, but becomes easier to remove as it ripens. They are high in [[glucose]], with a balanced [[protein]] profile, and possess various medicinal and chemical uses.
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| | + | }} |
| | + | {{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line --> |
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| − | ==Species== | + | ===Propagation=== |
| − | [[Image:Persimmon.jpg|thumb|left|220px|''Diospyros kaki'' 柿]]
| + | {{edit-prop}}<!--- Type propagation info below this line, then delete this entire line --> |
| − | The most widely cultivated species is {{nihongo|'''Kaki Persimmon''' or '''Kaki'''|柿|kaki}} (''[[Diospyros kaki]]''), grown for its fruit. Kaki fruit is very sweet to the taste with a soft to occasionally fibrous texture. This species, native to [[China]], is [[deciduous]], with broad, stiff leaves. Cultivation of the fruit extended first to other parts of east [[Asia]], and was later introduced to [[California]] and southern [[Europe]] in the [[1800s]], and numerous [[cultivar]]s have been selected. It is edible in its crisp firm state, but has its best flavor when allowed to rest and soften slightly after harvest. The Japanese cultivar 'Hachiya' is a widely grown cultivar. The fruit has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like 'Hachiya' must be completely ripened before consumed. When ripe, this fruit is comprised of thick pulpy jelly encased in a waxy thin skinned shell. "Sharon Fruit" is the [[trade name]] for ''D. kaki'' fruit that has been artificially ripened with chemicals.<ref>{{cite web
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| − | |url = http://www.crfg.org/pubs/ff/persimmon.html
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| − | |title = Persimmon Fruit Facts
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| − | |publisher = California Rare Fruit Growers, Inc.,
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| − | |author =
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| − | |date =
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| − | |accessdate = 2007-01-15
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| − | }}</ref>
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| − | [[Image:Persimmons yamagata 2005-10.JPG|right|thumb|300px|Nakagawa, Nanyo City, Yamagata, Japan. October 2005.]]The '''American persimmon''' (''[[Diospyros virginiana]]'') is native to eastern [[North America]]. It is colloquially known as a "pawdad".
| + | ===Pests and diseases=== |
| | + | {{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line --> |
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| − | The '''Black persimmon''' or '''Black sapote''' (''[[Diospyros digyna]]'') is native to [[Mexico]]. Its fruit has green skin and white flesh, which turns black when ripe.
| + | ==Species== |
| − | | + | *[[Diospyros digyna]] - Black persimmon or Black sapote |
| − | The '''Mabolo''' or '''Velvet-apple''' (''[[Diospyros discolor]]'') is native to the [[Philippines]]. It is bright red when ripe.
| + | *[[Diospyros discolor]] - Mabolo or Velvet-apple |
| − | | + | *[[Diospyros kaki]] - Kaki Persimmon |
| − | The '''Date-plum''' (''[[Diospyros lotus]]'') is native to southwest [[Asia]] and southeast [[Europe]]. It was known to the ancient [[Ancient Greece|Greeks]] as "the fruit of the Gods", i.e. ''Dios pyros'' (lit. "the wheat of Zeus"), hence the scientific name of the genus. Its [[English language|English]] name is derived from the small fruit, which has a taste reminiscent of both [[plum]]s and [[Date Palm|dates]]. This species is mentioned in ''[[the Odyssey]]''; it was so delicious that those who ate it forgot about returning home and wanted to stay and eat lotus with the lotus-eaters.{{Fact|date=February 2007}}
| + | *[[Diospyros lotus]] - Date-plum |
| − | | + | *[[Diospyros virginiana]] - American Persimmon |
| − | There are many other species of persimmon that are inedible to humans, and thus have little or no commercial value for their fruit.
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| − | | |
| − | ==Fruit==
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| − | [[Image:Diospyros_kaki_var._Hachiya_watercolour.jpg|130px|right|thumb|Japanese Persimmon (cultivar 'Hachiya') - watercolor 1887]] | |
| − | Commercially, there are generally two types of persimmon fruit; [[astringent]] and non-astringent. Astringent persimmons contain very high levels of soluble [[tannin]]s and are unpalatable if eaten before ripening. The astringency of tannins is removed by ripening by exposure to light over several days, or artificially with chemicals. This [[bletting]] process is sometimes jumpstarted by exposing the fruit to cold or frost which hastens cellular wall breakdown. These astringent persimmons can also be prepared for commercial purposes by drying.
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| − | 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 very firm to very very soft.
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| − | {| | + | ==Gallery== |
| − | |- valign=top
| + | {{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery --> |
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| − | * '''Astringent'''
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| − | ** Korean
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| − | ** Hachiya
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| − | * '''Nonastringent'''
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| − | ** Fuyu (Fuyugaki)
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| − | ** Jiro
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| − | ** Hanagosho
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| − | |}
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| − | {{nutritionalvalue
| + | <gallery> |
| − | | name = Persimmons
| + | Image:Persimmon 0375.JPG| American persimmon flower |
| − | | kJ = 293
| + | Image:Diospyros_kaki_var._Hachiya_watercolour.jpg|Japanese Persimmon (cultivar 'Hachiya') - watercolor 1887 |
| − | | protein = .58 g
| + | Image:Persimmon.jpg|''Diospyros kaki' |
| − | | fat = .19 g
| + | </gallery> |
| − | | satfat = .02 g
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| − | | transfat =
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| − | | monofat =
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| − | | polyfat =
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| − | | omega3fat =
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| − | | omega6fat =
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| − | | carbs = 18.59 g
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| − | | starch =
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| − | | sugars = 12.53 g
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| − | | lactose =
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| − | | fiber = 3.6 g
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| − | | fibre = 3.6 g
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| − | | sodium_mg = 1
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| − | | potassium_mg =
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| − | | vitA_ug =
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| − | | vitC_mg = 7.5
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| − | | thiamin_mg =
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| − | | riboflavin_mg =
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| − | | niacin_mg =
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| − | | pantothenic_mg =
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| − | | folate_ug = 8
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| − | | vitD_ug =
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| − | | vitE_mg =
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| − | | vitK_ug =
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| − | | iron_mg = .15
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| − | | phosphorus_mg =
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| − | | zinc_mg =
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| − | | calcium_mg = 8
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| − | | vitB6_mg =
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| − | | vitB12_ug =
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| − | | water =
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| − | | alcohol =
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| − | | caffeine =
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| − | | source_usda = 1
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| − | | note = <br>''Diospyros kaki'', raw
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| − | | right=1
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| − | }}
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| − | | |
| − | ===Culinary uses===
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| − | [[image:Dried Kaki Fruit.jpg|200px|left|thumb|干し柿 ''Hoshigaki'', Japanese Dried Persimmon]]
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| − | Persimmons are eaten fresh or dried, [[raw food diet|raw]] or cooked. When eaten fresh the peel is cut/peeled off and the fruit is often cut into quarters or eaten whole like an apple. The flesh ranges from firm to mushy and the texture is unique. The flesh is very sweet.In [[China]], [[Korea]], [[Japan]], and [[Vietnam]] after harvesting, 'Hachiya' persimmons are prepared using traditional hand-drying techniques, outdoors for two to three weeks. The fruit is then further dried by exposure to heat over several days before being shipped to market. In Japan the dried fruit is called ''Hoshigaki ([[:ja:干し柿|干し柿]])'', and is eaten as a snack or dessert. The dried persimmon is also used to make the traditional Korean spicy [[Punch (drink)|punch]], ''[[sujeonggwa]]'', while the matured, fermented fruit is used to make a [[vinegar]] that is thought to have a wide variety of holistic properties.<ref>{{cite web
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| − | |url = http://www.agrotrade.net/html/agrafood/9904/healthy.htm
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| − | |title = Food for Health, Produces Most Honestly <nowiki>[</nowiki>''sic''<nowiki>]</nowiki>
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| − | |publisher = Korea Agro-Fisheries Trade Corp.
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| − | |author =
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| − | |date =
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| − | |accessdate = 2007-01-15
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| − | }}</ref> In some areas of [[northeastern China|Manchuria]] and Korea, the dried leaves of the fruit are used for making [[tea]]. The Korean name for this tea is ''ghamnip cha'' (감잎차).
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| − | The persimmon also figures prominently in American culinary tradition. [[Persimmon pudding]] is a dessert using fresh persimmons. An annual persimmon festival, featuring a persimmon pudding contest, is held every September in [[Mitchell, Indiana]]. Persimmon pudding is a baked pudding that has the consistency of [[pumpkin pie]] but resembles a [[chocolate brownie|brownie]] and is almost always topped with [[whipped cream]]. Persimmons may be stored at room temperature (20°C) where they will continue to ripen. It is also a native plant in Brazil, South America, where it is called Caqui.
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| − | ===Ethnomedical Uses===
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| − | *In [[traditional Chinese medicine]] the fruit regulates [[ch'i]]
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| − | *The raw fruit is used to treat constipation, hemorrhoids, and to stop bleeding. As such, it is not a good idea to consume too many persimmons at once- they can induce diarrhea.
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| − | *The cooked fruit is used to treat diarrhea and [[dysentery]]
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| − | ==Wood==
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| − | [[Image:Korean_persimmonwood_chest.jpg|thumb|left|An example of persimmon wood furniture]]
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| − | Though persimmon trees belong to the same genus as [[ebony]] trees, persimmon tree wood has a limited use in the manufacture of objects requiring hard wood. Persimmon wood is used for paneling in traditional Korean and Japanese furniture.
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| − | In North America, the lightly colored, fine-grained wood of ''D. virginiana'' is used to manufacture [[Billiards|billiard]] cues and shuttles (used in the textile industry). Persimmon wood was also heavily used in making the highest-quality heads of the [[golf club (equipment)|golf clubs]] known as "woods", until the golf industry moved primarily to metal woods in the last years of the 20th century. Persimmon woods are still made, but in far lower numbers than in past decades. Over the last few decades persimmon wood has become popular among bow craftsmen, especially in the making of traditional [[longbow]].
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| − | Like some other plants of the genus ''Diospyros'', older persimmon heartwood is black or dark brown in color, in stark contrast to the sapwood and younger heartwood, which is pale in color.
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| | ==References== | | ==References== |
| − | <div class="references-small"><references/></div> | + | <!--- xxxxx *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381 --> |
| | + | <!--- xxxxx *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 --> |
| | + | <!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 --> |
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| | ==External links== | | ==External links== |
| − | {{commons|Persimmon}} | + | *{{wplink}} |
| − | * [http://edis.ifas.ufl.edu/MG242 University of Florida: Oriental Persimmons in Florida, USA]
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| − | * [http://www.mitchellpersimmonfestival.org 2006 Mitchell Persimmon Festival, Mitchell, Indiana USA]
| + | {{stub}} |
| | + | [[Category:Categorize]] |
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| − | [[Category:Ebenaceae]]
| + | <!-- in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions! --> |
| − | [[Category:Fruit]]
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