Japanese persimmons are a sweet fruit that grows on trees in Asia and around the world. There are over 800 varieties, with some popular types being Fuyu, Jiro, and Hachiya. The fruit is high in beta carotene, vitamin A, and vitamin C. It can be eaten fresh, used in recipes, or preserved.
A Japanese persimmon is a fruit that grows from trees of the genus Diospyros. As the name suggests, this persimmon variety is an Asian native where it is known to grow wild in the mountainous regions of China and Indonesia, as well as various other parts of Asia. Unlike the native versions of America, several Japanese persimmon cultivars are grown extensively around the world. Also called persimmon or Chinese plum, a fully ripe persimmon fruit has a sweet flavor that can be used in a variety of culinary ways.
There are more than 800 varieties of Japanese persimmons grown in Japan. Some of the more popular types include Fuyu, Jiro and Hachiya. The Hachiya variety is referred to as an astringent type due to its sour or unfavorable taste when eaten before it becomes soft. Fuyu and Jiro persimmons are a non-astringent type that offer a sweet flavor when ripe. The Hachiya variety is a good alternative to American persimmons in recipes such as persimmon pudding and cookies, while the Fuyu and Jiro types are preferred for eating fresh from the tree.
With the exception of the seeds, all parts of the Japanese persimmon can be eaten. Many recipes such as puddings and preserves call for persimmon pulp which is made by purifying and straining the fruit. Like many red and orange fruits and vegetables, raw persimmons are high in beta carotene. One medium-sized persimmon also offers about 55 percent of the recommended daily allowance (RDA) of vitamin A and 21 percent of the RDA of vitamin C as of 2011.
With immigration to the West Coast of the United States, especially California, Japanese persimmons like Fuyu have seen increasing popularity outside of its native regions. The Fuyu variety resembles a tomato, has almost no seeds, and is usually ready to harvest in late autumn. The shape of the fruit varies from a spherical shape to a flatter one, depending on the type. The trees often bear fruit while still young and provide a bountiful harvest.
A Japanese persimmon tree can exceed 15 meters in height and spread more than 4 meters in width, depending on the variety. The deciduous foliage is typically green with hints of blue, which takes on a tinge of orange in the fall. The trees display showy blooms and later produce green fruit that turns glossy red-orange. Some types of Japanese persimmons produce dark fruit that is sweet even before fully ripe.
The fruit can be harvested once it has developed and turned a vibrant orange to red color. The astringent types are generally inedible, however, until they have been allowed to soften on the tree. Soft persimmons should be used within 7-10 days of harvesting. Most types of Japanese persimmons can be preserved by drying or freezing or made into jams and jellies.
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