Persimmons are red or orange fruits grown on trees of the genus Diospyros. There are numerous types originating in different areas of the world. Persimmons can be astringent or non-astringent, and some people argue that no persimmon species is worth eating. Persimmons are also popular served cooked and mashed or as an ingredient in jelly.
Persimmons are red or orange fruits grown on trees of the genus Diospyros. The fruit varies in color and shape, from round to drop, because there are numerous types, originating in different areas of the world. Kaki persimmons, the most widely grown, originated in China but were introduced to the United States in the 19th century. Other persimmon species are native to Mexico, North America, the Philippines, southeastern Europe, and Asia. Some persimmon species are inedible, and some people argue that no persimmon species is worth eating.
For many mostly outside of North American culture, persimmons are a treasured and treasured fruit, but not all Americans dislike persimmons. This is especially true for those who enjoy baked persimmon pudding, a European American main course that is likened to pumpkin pie or plum pudding in texture. Some fall and winter meals just aren’t the same without persimmon pudding.
One of the tricks to learning to appreciate persimmons is knowing which types are more edible. Persimmon fruits can be astringent or non-astringent. Astringent persimmons, such as the Korean and Hachiya varieties, contain a high degree of tannins and must either be fully ripe or specially treated. If eaten before they are ripe, the tannins in the fruit pucker up the mouth, making the eating process uncomfortable. While chemicals can be used to treat these persimmons, a common method of making them ready to eat is to freeze them for a few hours in the freezer or not pick the fruit until after the first frost.
Fuyu, Hiro and Hanagosho fruits are all considered non-astringent. They still cause some rippling and can be frozen or harvested after cold weather has set in, in order to lessen this effect. With both types of persimmons, the peel is not eaten. The fruit is simply peeled and eaten sliced like an apple. Depending on when the fruit is picked, the texture can be slightly firm or mushy. Firmer persimmons are easier to eat, but softer, more gelatinous persimmons are sweeter.
Persimmon slices are often dried and are considered a delicacy in many parts of the world. In fact, in North America, companies like Trader Joe’s now offer dried, unpeeled persimmons. They are an excellent source of dietary fiber and vitamin C. Persimmons are also popular served cooked and mashed or as an ingredient in jelly.
Many people in the United States grow persimmons for their aesthetic appeal, rather than the fruit. When persimmons fully ripen in late fall, they are quite beautiful. The orange fruit is a study in contrast with the leafless dark wood. A fruiting persimmon tree is often the most colorful object in the dreary gray months of late fall and early winter.
When the fruit isn’t picked, it will eventually fall to the ground, resulting in a mushy mess that requires care and cleaning. If you’re not going to pick the fruit, you’ll have to pay for the tree’s beauty in the job of cleaning up its mess. Instead of cleaning up the mess, consider a few batches of persimmon jam or persimmon pudding so the tree becomes both adorable and useful.
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