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Persimmons (Kaki)
(Excerpts
from "Persimmons (Kaki) From Seed To Supper")
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Most
of the world calls them kaki; they are caqui in
Spanish, or Sharon fruit in Israel. In the United
States, we call them persimmons after the Algonquin
Indian name for Diospyros virginiana, the native
american persimmon or Possum Persimmon. The genus
name, Diospyros, means “food for the
gods”. Once you get to know persimmons, you
will agree they are indeed food for the gods. The
genus Diospyros has three species of importance to
the home gardener, kaki, virginiana and digyna.
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DIOSPYROS
kaki
is an oval shaped tree that grows to 20 to
25 feet tall and 20 to 30 feet wide. Its
most common varieties are:
CALIFORNIA
FUYU (Oku Gosho?): Medium,
round with a slight point, orange to deep
red-orange color, sporadic male blossoms,
often seedy, non-astringent,
firm-ripe.
CHOCOLATE:
Small reddish-orange, flesh is streaked
with brown when cross pollinated,
soft-ripe.
FUYU:
Medium, oval like a flattened apple or
tomato, pale orange to deep red-orange
color, non-astringent,
firm-ripe.
GIANT
FUYU (Jumbu or Hana Fuyu):
Large somewhat irregular tapered shape,
ripens quickly, very sweet, pale orange to
deep red-orange color, non-astringent,
firm-ripe.
HACHIYA:
Large, acorn-shaped persimmon, deep
orange-red color, soft-ripe.
JIRO:
Very similar and often confused with fuyu,
squarish and truncated, pale orange to
deep red-orange color, non-astringent,
firm-ripe.
TAMOPAN:
Large, irregularly globed rounded, deep
orange-red color, soft-ripe.
TANENASHI:
Medium, cone-shaped, yellow-orange, early
ripening, seed-less, more widely grown in
the south eastern United States,
soft-ripe.
DIOSPYROS
virginiana
is a cone shaped tree that grows to 35 to
60 feet tall and 20 to 30 feet wide. Its
most common varieties are:
EARLY
GOLDEN: Small round deep orange color,
soft-ripe.
GARRETTSON:
Small round deep orange color,
soft-ripe.
KILLEN:
Small round deep orange color, soft-ripe.
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DIOSPYROS
digyna:
The black sapote, chocolate brown color, thin skinned, soft-ripe.
The
genus diospyros also includes:
DIOSPYROS
texana
or Black Persimmon, an American native found in Texas.
DIOSPYROS
lotus
or Chinese date plum, small 1-inch dark brown fruit commonly
used as root stock with it’s many branching roots.
There is a compatibility problem between fuyu and D. lotus.
DIOSPYROS
discolor:
mabolo or velvet apple of Malaysia.
Nutritional Breakdown
Persimmon - One medium-size raw
118 Calories, 134.9g Water, 0.3g Fat, 168g Weight, 1.0g
Protein, 31.2g Carbohydrate 13mg Vit.C, .03mg Vit.B-2, 13mcg.
Folate, 3640 IU Vit.A, 0.5mg Vit.B-1, 0.2mg Niacin, 3mg
Sodium, 13mg Calcium, 15mg Magnesium, .18mg Zinc,.596mg
Manganese 270mg Potassium, 28mg Phosphorus, .26mg Iron,
.190mg Copper.
Persimmon - One medium-size dried
93 Calories, 7.8g Water, 0.2g Fat, 34g Weight, 0.5g Protein,
25g Carbohydrate 0mg Vit.C, .01mg Vit.B-2, 190 IU Vit.A,
0 Vit.B-1, 0.1mg Niacin, 1mg Sodium, 8mg Calcium, 11mg Magnesium,
.14mg Zinc, .473 mg Manganese, 273mg Potassium, 27mg Phosphorus,
.25mg Iron, .150mg Copper.
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Firm-ripe Persimmons
(Non-astringent)
(Excerpts
from "Persimmons (Kaki)
From Seed To Supper")
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The
firm-ripe varieties of DIOSPYROS kaki, fuyu, giant
fuyu, and jiro, can be eaten while still firm as you
would an apple or sliced in a salad. Firm-ripe persimmons
are medium sized, oval or squarish like a flattened
apple or tomato; they range from pale orange to deep
red-orange in color, and are non-astringent when firm-ripe.
Harvest
when the fruit is fully colored (see descriptions
page 1). Be sure the color extends under the calyx
up to the base of the stem. Clip each fruit from it’s
branch leaving a short stem attached. Handle carefully
to avoid bruising. Firm-ripe Persimmons stored in
a cool, dark place, will keep for from two to four
months.
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They
are edible and delicious in their crisp firm state. However,
they will have their best flavor if allowed to rest and
soften slightly after harvest.
The
edible skins tend to be tough. Remove the skins with a potato
peeler or sharp thin knife. Or, blanch fruit in boiling
water 2 to 3 minutes then dip them in cold water, as you
would to peel a tomato. Slip off the skins when the fruit
is cool enough to touch. Leave the skins intact if you intend
to bake the entire fruit. Eventually, firm-ripe persimmons
will become soft like the soft-ripe persimmons and are useable
in any recipe calling for Persimmon pulp.
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FUYU
PERSIMMON
GRAPEFRUIT SALAD
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between
the quarters. Top center with a |
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teaspoon of mayonnaise. |
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FUYU
PERSIMMON
AVOCADO SALAD
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Dress
with a light spray of |
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Soft-ripe Persimmons
(Astringent)
(Excerpts
from "Persimmons (Kaki) From Seed To Supper")
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The
soft-ripe varieties of DIOSPYROS kaki, (Hachiya, Tanenashi,
and Tamopan) DIOSPYROS virginiana, (Early Golden,
Garrettson and Killen,) and DIOSPYROS digyna (the
black sapote) must be soft before they are palatable.
The fruit has a high tannin content which makes the
immature fruit astringent and unpalatable. The tannin
gradually disappears as the fruit matures. A ripe
(soft-ripe) persimmon is like a thin skin full of
thick jelly. Jelly ripe is prime condition. With
further ripening, persimmons become more and more
liquid, but, are still useable in baked goods until
they turn brown.
Harvest
soft-ripe fruit when they are fully colored (see descriptions
page 1), but still firm. Be sure the color extends
under the calyx up to the base of the stem. Handle
carefully to avoid bruising. Clip each fruit from
the branch leaving a short stem attached. Allow to
ripen in a protected area away from the sun, or, proceed
immediately with dehydration (see page 44).
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ripe persimmon is like a thin skin full of jelly. The
ìtonguesî, the undeveloped seeds, should
be intact giving a definite taste of persimmon within
the mix. This is a basic recipe. Use your favorite fruit
for the rest of the salad. |
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In
a salad bowl, coarsely chop |
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1
apple,
1 banana and
1 orange. |
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Add
the pulp and pieces of |
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Mix
and chill before serving. |
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PERSIMMON
OATMEAL COOKIES
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very wholesome and tasty cookie |
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Preheat
your oven to 350° F In a large-size bowl, cream |
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1
stick (1/2 cup) butter or margarine with,
1 cup sugar. |
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Push
the creamed mixture aside and lightly beat |
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in
the empty space. Combine with the creamed mixture. Add
in. |
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1
1/2 cups flour
1/2 teaswpoon salt
1 teaspoon baking soda
1 teaspoon cinnamon and
1 teaspoon nutmeg.
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Add
to the creamed mixture. Mix into a stiff batter. Fold
in |
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1
1/2 cups oatmeal (regular is best but instant
will work) and
1/4 cup chopped walnuts.
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Drop
by spoonfulls onto a greased cookie sheet. Bake at 350°
F for 15 minutes. |
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Dehydrated
Persimmons
(Excerpts
from "Persimmons (Kaki)
From Seed To Supper")
Firm-ripe
Persimmons can be dried when they are fully colored orange. Soft-ripe
Persimmons must be dried when they are fully colored orange yet
still hard and astringent. The drying process sweetens the Persimmons
to chewy pieces of near candy.
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AIR
DRYING WHOLE PERSIMMONS
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Leave
a bit of the branch attached to the stem so as to
form to cross bar of a ‘T’ when harvesting
the fully colored but hard and astringent Persimmons.
Break off the Calyx (the remaining leaves of the blossom)
and peel the persimmon. Loop a piece of string around
the base of the ‘T’ and tie the persimmons
to a pole. Hang it in a dry spot with good air circulation.
In Japan, Persimmons are woven into straw braids and
hung under the eaves of homes. They should be ready
to eat in four to six weeks. Large fruit takes longer.
I select the smallest fruit for air drying.
A
more complex procedure is to watch until the persimmons
turn brown. Start gently pinching the fruit to break
up the pulp and promote even drying. Once the fruit
becomes leathery, remove them from the strings. Heap
them in a wax paper or plastic wrap lined box, fold
over the wrap and close the box. They will turn white
as the sweating sugar crystallizes on their surface.
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tasty and nutritious snack. Store in your refrigerator. |
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1
cup persimmon pulp with
1 tablespoon lime (or lemon) juice. |
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Pour
mixture onto the fruit roll tray of your dehydrator
and dry according to the dehydrator instructions (Probably
6 to 8 hours at 100° F.) |
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Peel
the fully colored yet still hard and astringent Persimmons
and slice them into 1/4-inch thick rounds. Leave the
rounds whole or cut each round in half. Lay the rounds
or half rounds on your.dehydrator trays. Follow the
manufacturers instructions (Probably 24 to 36 hours
at 115° F).
Use
the stem and blossom end pieces for reconstituting
in rum and baking. Save the succulent middle pieces
for eating out of hand. They make a very tasty treat
for any time, place or occasion.
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drying process sweetens Persimmons to chewy pieces of
near candy…so put them in a covered candy dish
and have a far more healthy nibble than any confectioner
ever devised. Drop some in your lunch bucket. Add them
to your trail mix. Put some in a dish on your desk.
Add them into cookies, cakes, puddings or cook some
into oatmeal. |
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RUM
RECONSTITUTED PERSIMMON
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Treat
these bits with respect, they are potent until they
are cooked. Rum reconstituted persimmon bits are a
great additive to any recipe calling for dried fruit.
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into
small bits with kitchen shears. Place the bits in a
jar, cover with |
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soak
4 to 6 hours or overnight. The bits of persimmon will
absorb rum and the rum will absorb sugar and flavor
from the persimmons. Strain the persimmon bits for use
in cookies, cakes or puddings. |
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Reserve
the flavored rum for...
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What
a
left over!
Filtered or unfiltered, the sweet persimmon flavored
rum is delicious. Chill it and serve in liqueur
glasses
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Persimmon’s
Progress
(from "Persimmons (Kaki)
From Seed To Supper")
A
brief chronicle of one Hachiya Persimmon
branch through one growing season.
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Distilled
from Persimmons, From Seed To Supper.
1 Fruiting
wood forms in the buds of last years growth. The new
shoots spring forth from their captive buds and spread
their leaves to the sun. Blossom buds appear in the
crotch or axial of the leaves starting with the 3rd
or 4th leaves and proceeding to the terminal end of
the shoot.
2.
Blossoms set their fruit. The force of gravity begins
to be evident as the branches start ever so gradually
to bow over to the ground. By time the fruit is ripe
many branches will have willowed over until they are
hanging straight down.
3.
Persimmons produce many blossoms and set up much more
fruit than the tree could ever support. This excess
fruit is dropped to the ground. Sometimes
it seems as if there will be nothing left on the tree.
Fruit drop is often preceded by bud drop.
4.
The fruit continues to develop. Excess fruit continues
to drop. The tree more and more takes on a weeping
willow shape as the branches bend under the weight
of the developing fruit.
5.
The fruit reaches its full size as its color changes
to yellow then orange. A very pretty sight amongst
their dark shining green leaves. The orange deepens
and the leaves fall. Soon the near ripe persimmons
are hanging on their bare branches, brilliant red-orange
acorns in front of an azure blue sky.
6.
Harvest fruit when they are fully colored, but still
firm. Handle carefully to avoid bruising. Clip each
fruit from the branch leaving a short stem attached.
Allow to ripen in a protected area away from the sun.
Harvest pruning (as shown here), removing shoots bearing
fruit and leaving those without fruit, can aid in
eliminating alternate year fruit crops.
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Persimmons
Contents
(from
"Persimmons (Kaki)
From Seed To Supper")
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Foreword
Persimmons
Cultivation
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Caring
Fruit Formation
Pests And Diseases
Harvest
Harvest Pruning
Tannin
Ready To Eat
Forced Ripening Astringency Removal
Forcing to Firm-Ripe
Forcing to Soft-Ripe |
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Nutritional
Breakdown
Recipes |
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Persimmons, (Non-astringent) |
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Fuyu
Persimmon Salad
Fuyu Persimmon Cheese Salad
Fuyu Persimmon And Avocado Salad
Fuyu Persimmon Orange Cup
Fuyu Persimmon And Grapefruit SalaFuyu Persimmon And
Orange Salad
Persimmons With Rum
Fuyu Persimmon Bread Pudding
Fuyu Persimmon Pie
Pie Crust
Fuyu Persimmon Cobbler
Streusel Mix |
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Persimmons, (Astringent) |
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Avocado,
Jicama And Citrus Salad With Hachiya Dressing
Hachiya Dressing
Persimmon Fruit Salad
Persimmon Mousse
Persimmon Parfait
Persimmon Ice Cream
Persimmon Sorbet
Persimmon Granita
Persimmon Sherbet
Persimmon Chill
Sherbet Iced Persimmons
Persimmon Log
Persimmon Coconut Bites
Persimmon Balls
Persimmon Soufflé
Persimmon Chiffon Pie
Persimmon Chiffon Pudding
Baked Graham Cracker Crust
Persimmon Custard Pie
Persimmon Glazed Pumpkin Cheese Pie
Persimmon Glaze
Persimmon Glazed Cheese Cake
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Persimmon
Flan
Persimmon Brownies
Persimmon Apple Crumble
Persimmon Nut Bread
Persimmon Candied Fruit Bread
Persimmon Butter Tarts
Persimmon Oatmeal Cookies
Persimmon Oatmeal Nugget Cookies
Persimmon Oatmeal Raisin Cookies
Persimmon Oatmeal Cranberry Cookies
Persimmon Oatmeal Apricot Cookies
Persimmon Cookies
Persimmon Nugget Cookies
Persimmon Walnut Cookies
Persimmon Mixed Fruit Cookies
Persimmon Ginger Cookie
Persimmon Coffee Cake
Persimmon Ginger Cake
Persimmon Apple Juice Cake
Persimmon Tube Cake
Persimmon Pudding Cake
Persimmon Rice Pudding
Persimmon Christmas Pudding
Persimmon Molasses, Beer and Vinegar |
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Freezing
Persimmon Pulp
Freezing Whole Persimmons
Canning Persimmon Pulp
Persimmon Butter
Persimmon Ginger Preserves |
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Air
Drying Whole Persimmons
Dehydrator Persimmons
Citrusimmons
Native America "Sugar Plums"
Persimmon Leathers |
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Sulfuring
Ascorbic Acid
Using Dried Persimmons |
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Rum
Reconstituted Persimmon
Persimmon Liqueur |
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Persimmon
Creamed Cheese Sauce
Persimmon Cottage Cheese Sauce
Flaming Brandy Sauce
Persimmon Whipped Cream
English Custard Sauce
Persimmon Icing
Lemon Curd
Hard Sauce
Hard Sauce With Rum
Candied Citrus Peel
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