Kaki. Growth description. Interesting Facts

The main characteristic of persimmons

This amazing fruit came from China, translated from Greek means "food of the gods" or "divine fire". From the Caucasian persimmon came another meaning - "date plum", because dried fruit tastes like a date.

A tree or shrub lives for about 50 - 60 years, bears fruit with orange juicy fruits - berries that have from 1 to 10 seeds or none at all. The leaves grow alternately and are simple in shape.

Due to its extraordinary taste, persimmons are distributed almost throughout Europe and Asia, America and Australia. Whole fruit farms are being created, supplying these fruits, which have completely different tastes and differ in appearance.

Persimmons range from vibrant carrot shades to rich orange and chocolate. Viscosity disappears at the end of ripening. To remove the viscosity from the fruit, persimmons are placed in a cold place or left to ripen in a warm place. Then the persimmon will have the desired jelly-like consistency.

There are about 720 species of this tree in total. Korolki are not a separate fruit, but a kind of persimmon. Has a divine sweet taste. Very popular.

The tree is grown in countries with warm climates. Along with the traditional ones, there are also exotic hybrid varieties. Let's dwell on the most famous ones.

Contraindications

Before consuming a sweet treat, it is worth considering whether it is always healthy. After all, the properties described above simply cannot leave anyone indifferent to the healing properties of Sharon persimmon. The benefits and harms, before consumption, must be fully understood. Therefore, we will touch on contraindications.

It is not recommended to use persimmon in large quantities for people suffering from obesity and diabetes. This is due to the fact that the fruit contains a lot of fast carbohydrates.

However, it is also undesirable for healthy people to abuse this fruit. Indeed, sometimes a sweet treat can cause a serious illness. Such as intestinal obstruction.

Classification of the main types of persimmon

There is a classification according to different signs and characteristics of this fruit:

The pollination method divides all varieties into several subgroups:

Self-pollinated.
Partially fetal.
Self-infertile (cannot set fruits themselves without pollination).

By taste:

Astringent (the property disappears only when the fruit is fully ripe).
Persimmon is sweet and dense in structure.
The third variety is korolkovy, whose taste and astringency depend directly on the pollination process.

Classification by the timing of fruit ripening:

Early (ready for use in September).
Mid-season (mid-October).
Late (late October to mid or late November).

Division by locality from which species and varieties originated:

Eastern (or Japanese), its homeland is Asia. The trees are small, but the fruit itself is quite large - up to 500 grams.
Caucasian (ordinary) has very small berries with a tart taste with a diameter of about 2 - 3 cm, originally from the Caucasus and Central Asia.
Virginia (American) is distinguished by juicy medium-sized fruits up to 6 - 7 cm in diameter. The trees are medium in size and are resistant to cold weather.

Such a classification will help to most accurately determine the type and variety of fruit, which means the degree of its ripeness and taste.

Dried, dried, frozen persimmons - benefits

Persimmons, frozen, dried or dried, do not differ in their useful properties from fresh fruits. If the fruits have not been heat treated, then the difference exists only in appearance and taste.

There is some difference between the consumption of dried and fresh fruits. So, for example, black persimmon, the benefits of the product do not depend on the variety, when dried, it helps to stop diarrhea and, if consumed excessively, can cause constipation. And fresh fruits have the opposite effect, they are able to cope with constipation and, if consumed excessively, provoke intestinal upset. This difference is due to the amount of liquid in the fruit.

Popular varieties of persimmon

Consider the types that we can freely purchase in the store and are the most famous in taste.

Korolek Chocolate

Also called "chocolate persimmon", "chocolate pudding" and Hiakume. Now it grows in the southern regions of Russia, Ukraine, the Caucasus, Central Asia and South Africa.

Brief description of the variety:

The tree belongs to the genus Ebony.
It has one feature that distinguishes it from all other types of persimmons. If the beetle has passed the stage of pollination, then the fruits will be with seeds and dark orange in color, with a rich and sweet taste, and if pollination has not occurred, then the color will be light with a reddish tinge, and the flesh will taste viscous.
The fruit has an orange skin and dark chocolate flesh. The more ripe the fruit, the darker its contents. The big plus is that he never knits. And if not quite ripe, then just harder in structure and not so sweet. The mass of one fruit reaches the size of a large apple.
The tree begins to bloom in May. In early July, an ovary is formed and the fruits ripen, gain juiciness until October. This is when harvest time comes. The pulp should already be dark chocolate and creamy. The shape of the bead is round or slightly flattened and cordate. This speaks of full maturity.

This variety is low in calories (only 53 kcal per 100 g) and is ideal for sweet lovers and those who follow a diet. The kinglet contains a lot of useful substances: vitamins A and C, potassium, magnesium, iron, pectin, phosphorus and calcium.

Kinglet Honey Early

Bears fruit before the chocolate bar. It does not have such a dark pulp, on the contrary, it is light in color. It is also a very sweet and tasty fruit.

The pulp is tender and softer in consistency. It is not for nothing that this variety is called honey, because the taste is really so unusual and with hints of honey. The variety is considered early.

Large persimmon type

The variety is similar to the chocolate bar, only its flesh is not brown - chocolate, red - orange. The fruits are larger than those of other species of this variety. Has a slightly nutty flavor. Unusually original and healthy fruit and divinely delicious.

When the fruit is not quite ripe, it knits a little. This disadvantage completely disappears when the persimmons are fully ripe.

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Fig persimmon

One of the most famous varieties. The name is given according to the principle of similarity with the oriental fruit - figs.

Description and characteristics of this variety:

The earliest variety. Also has the name Chamomile or Fuyu seedless non-pollinated. It goes on sale at the beginning of winter.

When the berry is fully ripe, it has a brownish tint and may contain seeds. If the fruit is not pollinated, then it is much lighter and pitted. The pulp resembles marmalade.
The fruit is flat. Not too sweet and often viscous. The peel is thin, tends to crack.
It is believed that a fruit with a stone is much tastier, but it also depends on the place of growth.
The first fig persimmon appears only in the third year and can bear fruit up to 60 years.
It can withstand both hot climate and frosts up to -20 degrees.

In this fruit, there are much less sugar-containing substances and the calorie content is very small.

Also fig persimmon is rich in fats, proteins and carbohydrates, tannin, vitamin A, PP, beta carotene, minerals and organic acids.

Persimmon Chocolate Girl (Zenji - Maru)

It is an excellent pollinator. This variety is grafted on Virginskaya persimmon. Very sweet, beautiful fruit.

The tree is medium-sized. The flowers of this variety are both female and male.
The fruit is rounded, sometimes slightly oblong. Small fruits. Weight approx. 100 g.
In the middle, the fruit is darkish brown in color. The taste is juicy and rather sweet. The structure is dense.
Pollination is not necessary, as it forms many male inflorescences every year.
The fruit ripens in mid-autumn.

Withstands frosts up to -20 and can be planted in unheated greenhouses or on the southern side of the site, be sure to cover it for the winter.

Persimmon Sharon

It is a hybrid of oriental persimmon and apple. Israel and its Sargon Valley or Sharon Valley are considered homeland. The taste of this fruit is very unusual - it combines notes of apricot, quince, apple and a little honey taste.

A distinctive feature of these fruits is the absolute absence of viscosity, because tannin, which contributes to the formation of astringency, has been removed through the use of chemical ripening.
This fruit does not have seeds either. This is the main difference from the oriental persimmon.
Sharon is light orange in color with a thin and shiny skin.
The pulp is of dense consistency, the structure resembles a soft apple. Can be nibbled or cut into wedges.
Has a taste filled with different fruit notes.
Ripens by mid-autumn. Interestingly, the sweetness of the fruit directly depends on the length of time it is in the cold.

This variety is rich in beta-carotene and contains valuable dietary fiber, magnesium, iron and vitamins A, B, and C. One of the few persimmon varieties that withstands transportation excellently, therefore it is supplied to many countries.

Video about the variety Rossiyanka:

Tomato persimmon

It is sometimes called the Bull's Heart because it resembles the shape of this kind of tomato.

Brief characteristics of the variety:

There are no seeds in this fruit.
This variety has a rich orange color.
When the berries ripen, they become even sweeter and juicier, but the color remains the same.
Viscosity is only in unripe fruits, which are plucked ahead of time, so as not to damage during transportation.
The weight of the fruit is up to 0.5 kg, and the diameter is more than 8 cm.

The fruit is grown only in the southern regions, and tomato persimmon ripens later than all varieties, so we enjoy it the very last.

Here is the shortest list of the main varieties, but, we hope, it will help you to understand a little about the variety and choose the most juicy and tasty fruits. In winter, it is not only a divine delicacy, but also an invaluable source of the most important vitamins and elements for maintaining the body.

In eastern countries, persimmon is considered a national treasure. The Chinese and Japanese consider it their own duty to plant this tree in the yard. More than fifteen different types are sold in Japan, but the most common sport is Kaki, also called oriental, Japanese or Chinese pitted persimmon. Today we will figure out why persimmons are seedless and what it depends on.

Who is contraindicated in Persimmon Kaki

Due to the predominance of astringent properties, this variety of oriental sweetness should be eaten with increased caution for people who have had bowel surgery. The tannins in persimmons contribute to the formation of gastric neoplasms - bezoars that clog the intestines. This can have a deplorable effect on the work of the digestive tract.

Those prone to intestinal problems should not eat it on an empty stomach.This can cause intestinal upset.

Magnesium, which is 56 mg in Kaki persimmon (seedless), can enhance the diuretic effect of this fruit and lead to unpredictable consequences for those suffering from kidney problems.

A high content of glucose and fructose should be a signal for those suffering from diabetes mellitus and prone to allergies to sugar-containing substances.

Dentists do not recommend getting carried away with oriental persimmon and those whose teeth tend to form tartar due to the presence of tannic acids that destroy dental tissue and lead to caries. Doctors recommend rinsing your mouth after each use of persimmons.

From the end of October and throughout the winter, store shelves are filled with bright orange persimmons. Its distinctive feature is a special astringent-tart taste. It is caused by tannins - tannins. Astringency disappears when the berry is fully ripe. Therefore, only ripe fruits are not knitted.

Persimmon - useful properties and contraindications

Healing properties

Persimmons in sufficient quantities contain vitamins A, C, E, PP, malic and citric fruit acids. It contains glucose, as well as fructose - a natural sugar obtained from berries, fruits and honey. The content of iodine, magnesium, manganese, copper, iron and potassium makes persimmons a very tasty measure for the prevention of winter beriberi. 100 grams of the fruit contains only 62 calories, while it perfectly satisfies hunger, strengthens the immune system, and with its daily use, the risk of atherosclerosis is reduced.

Contraindications

The sweetness of the berry is due to its high sugar content. That is why persimmon is not recommended for people with diabetes and obesity. There is also a contraindication for children under 3 years of age. The fact is that tannins tend to form a viscous mixture in the stomach, which greatly complicates the entire process of digestion and can have unpleasant consequences.

Persimmon - useful properties and contraindications

Right choice

There are about five hundred varieties of persimmon in total. The most popular in our country are the following: chocolate bean (very juicy and sweet even in an unripe form), honey or tangerine persimmon (so called for its unique honey taste), Chinese (some tartness is present even in ripe fruits), Sharon is a hybrid of persimmons and apples, with pitted fruits.

The most delicious fruits are those with a smooth skin and an even rich color. Ripeness is determined by softness: hard fruits, as a rule, are not yet ripe and require ripening. Dry stalks and leaves also indicate ripeness. Dark spots and streaks indicate berry spoilage.

Unripe persimmons can be closed in the same bag with bananas or apples, the ethylene emitted by them contributes to the ripeness of green fruits. You can freeze persimmons for a short time in the freezer. After defrosting, the fruit will become sweeter and tastier. Or you can just leave it for 5-10 days at room temperature.

Seedless persimmon variety

Tasty and beloved by many persimmons are grown today in many countries, from Brazil and Egypt to the United States and Russia. The seedless persimmon of the Kaki variety is quite popular due to its unique taste and unpretentious care during cultivation. It is important to note that the variety was brought to our country from France back in 1819.

Kaki is a beautiful deciduous tree up to ten meters high. It blooms from May to October, and the ripe fruits are large in size, sweet and juicy in taste. Color and shape can be different - heart-shaped, spherical or oval. This is a unique seedless persimmon that is loved by many.

There is also a seedless Spanish persimmon, which is less common in the markets, but can be found if desired.

The main properties of pitted persimmons

The seedless persimmon variety has many beneficial properties due to the content of trace elements such as potassium, sodium, magnesium, calcium, iodine, iron, etc. The fruits contain tannins, fructose and glucose, a lot of water, a little fat, proteins and organic fibers.

The distinctive features of the seedless persimmon with the name Kaki include strong astringent properties. The increased astringency is due to the tannin content in the fruit. Due to this, people with intestinal disorders can normalize the digestive tract.

Natural antioxidant vitamin A protects against cancer and takes part in reduction and oxidative processes, regulates protein synthesis and normalizes metabolism. Vitamin C strengthens blood vessels and strengthens the immune defense.

Potassium is an excellent diuretic that prevents the growth of kidney stones. Seedless persimmon juice Kaki is recommended to use in case of impaired blood circulation or high acidity.

Earliest varieties

For the most impatient gardeners and persimmon lovers in regions with relatively short summers, early maturing varieties are the most suitable choice. They allow harvesting as early as September or early October.

Sidlis - mid-early self-fertile variety of Japanese selection, zoned in Azerbaijan, Georgia and Krasnodar Territory. Tall trees with a loose spherical crown form slightly flattened medium-sized fruits (up to 200 g). Delicate and juicy orange pulp hides under a dark scarlet skin. Eastern persimmon Sidlis has excellent yields, but does not tolerate transportation and storage. Berries are great for drying.

Gosho-Gaki - a high-yielding self-fruitless variety of oriental persimmon, forming low trees with a spreading crown. The dark orange cone-shaped berries ripen very early and are of medium size (up to 200 g). The color of the juicy and very palatable pulp can range from chocolate (with seeds) to light orange (without seeds). Persimmon is recommended for cultivation in Tajikistan and Krasnodar Territory.

Tsuru-Noko - an early ripe variety of oriental persimmon, requiring mandatory pollination for full fruiting. Small (up to 100 g) berries of an oblong shape are covered with a bright orange skin, covered with a bluish haze. The remarkably sweet and very juicy flesh can be chocolatey (for seed fruits) or light orange (for seedless berries).

Zenji-Maru - a self-fruitless variety of early ripening, which forms medium-sized trees with a dense crown and small (up to 150 g) spherical fruits. The dark orange peel of the berries covers a very sweet and tender pulp, the color of which changes depending on the presence of seeds. The pulp with seeds is chocolate-colored, and the seedless pulp is light orange. Persimmon Zenji-Maru feels good in Tajikistan and Georgia, as well as in the Krasnodar Territory.

Pitted Spanish persimmon

The delicious seedless Spanish persimmons ripen at the end of October. Their only drawback is their high viscosity, but you can get rid of it by freezing the fruits in the freezer. They are distinguished by a hard skin, juicy dense pulp and lack of seeds.

How to choose sweet fruits that won't stick your mouth

Many people know that persimmon "knits the mouth", but not everyone knows why this happens, and how to choose the right fruit.It should be noted right away that not all varieties have such a property, mainly Oriental varieties and frost-resistant ones (grown on the territory of the Russian Federation). Such as Shokoladnitsa and Sharon do not have astringency even in an unripe form, only if they are consumed completely green (seen by their color).

Persimmon varieties that do not knit your mouth: Shokoladnitsa

A viscous sensation in the mouth appears due to the tart taste of unripe fruits. Some varieties are almost impossible to visually distinguish, since they are orange in color, even in an unripe form.

When buying an Oriental or local persimmon, you should pay attention to the softness of the fruit: the peel should not look like a film, but it should be easily squeezed under slight pressure with your finger. Persimmon color, if it is not the Shokoladnitsa variety, may be dark orange, but not brown. The darkened fruits will not "bind your mouth", but their taste will be similar to porridge.

If you bought a tart, underripe persimmon, this is not a problem. Put it in the refrigerator, or better yet, in the freezer. After 3-4 hours, the astringency will disappear, and the pulp will become very sweet and at the same time will not turn into jelly (thanks to this quality, many people prefer to buy unripe persimmons and freeze them).

Description of persimmon variety Korolek

Persimmon "Korolek" (also called "Chocolate", "Chocolate pudding" or "Black Apple") is the fruit of a tree of the ebony family, which looks like a common cherry. The height of these trees is from six to twelve meters. They have slightly oblong leaves, dark green above and slightly lighter below.

Persimmon blooms in May. Its flowers are solitary, dark red. By the beginning of July, an ovary appears in place of flowers. Over time, it increases, reaching the size of an average apple, the color changes from light orange to brown. In autumn, the fruits become soft and very juicy. The persimmon "Korolek" ripens completely in October.

Persimmon variety "Korolek" can have various shapes: it can be round, and sometimes it is heart-shaped and slightly flattened.

Unripe berries have an astringent taste and a slight bitterness. Ripe persimmons usually acquire a brownish color, and their pulp becomes creamy and sweet. It is this chocolate shade, sweetness and lack of astringent taste that is the distinguishing feature of the Korolek variety.

Mid-season persimmon: the most worthy options

Middle-ripening varieties do not form mature fruits until mid-October. They tolerate frosts much worse than the early varieties, since they do not have time to form full-fledged perennial wood by the beginning of winter.

Hyakume - partially self-fertile and very productive variety of Japanese selection, successfully zoned in Tajikistan, Georgia and Krasnodar Territory. Without pollination, the berries are capable of tying, but they have an unpleasantly tart aftertaste and are not able to stay on the branches for a long time. When pollinated, powerful trees form impressive (up to 400 g) fruits with various skin color options: from amber to dark scarlet. The chocolate-colored seed pulp is very tasty and tender, while the seedless pulp has a light golden color and a somewhat astringent taste. The fruits are versatile in their purpose, they tolerate transportation and storage well.

Features of growing persimmon

The homeland of persimmons is China, but recently, many gardeners have become interested in growing these useful exotic fruits at home.

Growing persimmons from seeds

You can grow a persimmon from a stone. For this you need:

Gently remove the seeds from the fruit and rinse them with water.
Soak the seeds for two to three days in a weak solution of potassium permanganate.
Dry the seeds, put them in a dry dark container for storage.
1-2 months before planting, the seeds are wrapped in a damp cloth and placed in the refrigerator for a long time.
The seeds are planted in the ground in fertile soil to a depth of about two centimeters.
You can transplant young shoots to a permanent place in two years.

Persimmon seedlings are planted in open ground in spring or autumn.The disadvantage of spring planting is considered to be long storage of seedlings buried (this has a bad effect on the root system). When planted in autumn, root regeneration occurs early, so the plant develops better in spring. But in cold regions there is a risk of freezing of unrooted seedlings.

When choosing a place for planting persimmons, you should give preference to:

Loamy or sandy loam, rather fertile soil.
Protected from winter winds and drafts.
A place where groundwater is not closer than three quarters of a meter from the ground. Since the roots of the tree are located at a depth of 0.5 to 1 meter.
Well lit and sunny place.
When planting a seedling, the grafting site is deepened by 5-10 centimeters. After planting, a support stake should be placed next to the seedling.

Household tree care rules

Persimmon is an Asian plant, so it loves 3 things: warmth, light, moisture. And you need to grow it taking into account this feature.

The first thing to do is to determine the place in the house where the tub with the tree will stand. There should be good lighting. But direct sunlight can burn the leaves, this also needs to be taken into account and artificial light sources should be organized. They are turned on in the morning and in the evening for 2 hours.

In the summer, it is useful for the plant to breathe fresh air - to take it to the threshold or at least to the balcony. In the first week - for 1-2 hours. When the plant gets used to it - for the whole day. The tree must be protected from drafts.

For planting, take seeds from a ripe fruit

For the winter, after the tree stops bearing fruit, the persimmon is transferred to rest in a room with a temperature of 3-5 ° C. It can be a cellar or an attic, just do not forget about the lighting, otherwise the plant will quickly die.

Watering for the persimmon tree needs moderate: do not pour, do not allow the soil to dry out. Be sure to arrange drainage for the pot so that excess water flows into the stand. Additionally, the leaves are sprayed with water at 50-60 ° C.

Young seedlings need to be fed every 2 weeks. For this, a mineral complex and organic fertilizers are used. They alternate. When the plant comes into force, it is fertilized only during the growing season.

In order for the plant to have a decorative look, it must be carefully trimmed. This is done when the tree reaches 30-40 cm in height. A young tree is transplanted once a year, after 5 years - once every 2 years.

Attention! A large pot for this plant is a big danger. The thing is that the soil free from roots can easily oxidize and lead to rotting of the root system.

Features of the care of the persimmon variety "Korolek"

After planting, the trunk must be covered with earth. It is necessary to control the watering of the tree so that there is no waterlogging. Excess moisture causes increased growth of the tree due to the nutrition of the fruits, which will simply fall off.

With the onset of winter frosts, persimmon needs wrapping. If the tree is still young, it can be covered with a box and covered with insulating materials on top. For trees that winter not for the first time, you need to insulate the trunk and skeletal branches.

It is very important to shape the crown of the tree. In the first spring, the tree is cut at 80 sentiments. The next spring, the central trunk is cut at a level of one and a half meters. Do not forget to form side branches as well.

It should be borne in mind that strong pruning is done only during the formation of the crown. During the fruiting period, the branches are only thinned out and damaged ones are removed. Only branches with a length of more than fifty centimeters are cut off.

It is advisable to apply phosphorus and potash fertilizers under the tree from the end of July. This promotes good maturation of the wood and serves as a preparation for winter.

Persimmons are capable of accumulating iodine in their fruits. Therefore, it is advisable to add potassium iodide to the solution for foliar feeding (except for the coastal regions).

Persimmon "Korolek" can be affected by gray rot, scab, be attacked by ticks and some types of caterpillars. But they do not cause serious damage to persimmon. In advanced cases, one or two spraying with special preparations is enough.

Persimmon is a southern fruit, outwardly slightly similar to a tomato, weighing from eighty to five hundred grams. It has a smooth, thin rind, orange or yellow in color. The pulp is slightly lighter, contains about eight seeds. Persimmon taste, sweetish astringent.

Sweet persimmon Korolek with soft dark orange pulp is probably known to everyone. It is she who is most often found on store shelves in the autumn. Other varieties are not so popular in our area, while in the world there are more than 450 species of this culture alone, and there are several times more varieties! True, not all are suitable for food: some are of purely decorative or technical significance.

Want to learn how to identify the tastiest orange fruits in the store? Or maybe they do? In this case, it will be useful to first understand the most famous types of this culture.

Persimmon virginiana or American grows mainly in the western United States, but is sometimes found on the Mediterranean coast and in Ukraine. The fruits of this species are medium in size - from 2 to 6 cm in diameter, but they have a high nutritional value, and the sugar content in them is about 45%.

Persimmon video

An adult tree can reach a height of 25 meters, flowers on it are unisexual, appear in June, fruits begin to sing in September. The Virginia species grows well on different types of soil, is not afraid of the close occurrence of groundwater, and is not too picky about air and soil moisture. The only requirement is that the landing site should be well lit by the sun. In domestic gardens, this species can be grown without shelter for the winter due to its high frost resistance (but only under the condition of short-term frosts not lower than -35 degrees).

From Spain to Japan, in subtropical regions, Caucasian persimmon grows (in the market and in stores it is sold as "ordinary"). Her fruits are very small - up to 2.5 cm, have a tart taste, are saturated with sugars and vitamins. On mature trees up to 30 m high, female white-green and male red-yellow flowers bloom at the end of May. Fruit ripening occurs in October-November. The Caucasian species cannot boast of high frost resistance: the most resistant varieties are able to withstand short frosts down to -25 degrees, so plantings need good shelter for wintering.
Japanese persimmon (another name is oriental) is found not only in Japan, but also in the USA, Spain, Israel, Korea, China. It is also grown by domestic amateur gardeners, although this species is afraid of frosts below -18 degrees and requires mandatory shelter before the onset of winter. An adult tree is compact in size - up to 10 meters in height. Flowers on it are female, male and mixed, flowering begins in May-June.

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Some varieties of the Japanese variety have a tart taste even when ripe, there are pitted fruits

Depending on the variety, the fruit ripens from October to early December. Some varieties of the Japanese variety have a tart taste even when ripe, and seedless fruits are found. Eastern persimmon has the largest dimensions (the weight of one fruit can reach 0.5 kg). An additional plus is a high yield, up to 500 kg per tree.

Tart varieties

In order not to be disappointed in the choice of persimmons, you need to know about the varieties that, when not ripe, have a tart taste. They are also quite popular with us, because they are much cheaper. So, in supermarkets, the Pyramid persimmon is two times cheaper than Sharon.And after lying for a while, the fruits ripen, and the astringency becomes much less or disappears altogether.

There is also an express method in which a mouth-astringent persimmon can be made sweet. To do this, put the fruit in the refrigerator or freezer, then the fruits will become softer and sweeter. A couple of hours will be enough for this. The most popular varieties with tart notes are as follows:

"Chamomile";
Khachia;
Kostata;

The Chamomile variety resembles a fig in appearance, which is why it is also called fig. The fruits of this type of persimmon are flat, with or without seeds. The pulp is dark orange, even more brown. Unripe fruits are usually hard and viscous in taste. Also, pitted fruits and those that grew in more northern countries are distinguished by their astringency.

How to prune cherries in the fall, a scheme for pruning a young tree

Fruits of the Khachia species are round in shape with a sharp elongated tip, with a dark speck at the top. There are both rather large fruits up to 220 grams, and small ones - about 60 grams. It has a bright and rather dense orange peel. This variety is also called Budenovka and Bull's Heart. The fruits are tart, but when dried or placed in the refrigerator, they become sweet.

The Kostata variety is distinguished by a strong astringency of fruits in an unripe state. After full ripening, some astringency remains only in the pulp around the seeds, the rest of the fruit is sweet and tasty. In appearance, this variety has an oval shape with edges that form a quadrangle. The color is rich orange. The fruits are small and their weight can be from 50 to 120 grams.

The most popular and sweet varieties

The very first fig persimmon appears on sale, which is also called Chamomile because it resembles a flower in the cut. The sweet taste is similar to the King, but the chamomile pulp remains orange and does not darken at all.

Chocolate persimmon, which is often confused with "King" among the people, is in fact an oriental variety of Zenji-Maru. Medium-sized trees with a lot of male flowers, so Zenji-Maru can be a good pollinator. Seed fruits are brown-orange in color, weighing up to 150 g, with dark, very sweet and juicy pulp. There are fruits without seeds, they can be distinguished by the bright orange color of the skin. Harvesting begins in October. In winter, Shokoladnitsa needs shelter at temperatures below -18 degrees.

The well-known Korolek also belongs to the oriental species, its true name is Hyakume. It is a self-fertile variety with round fruits weighing up to 250 g. Skin color varies from light orange (in seedless specimens) to dark red.

The advantages include not only a sweet, delicate taste, without cloying, but also excellent transportability. The smooth skin retains its integrity for a long time, and the pulp does not knit even in an unripe state, since there are very few tannins in Korolka. Hiakume is considered one of the most productive varieties growing in domestic gardens. On average, 100-200 kg can be harvested from one tree. However, in winter with frosts below -18 degrees, planting must be carefully covered.

For all its merits, Hyakume has a serious drawback: poor resistance to disease.

The eastern group also includes the Bull's Heart persimmon (or Khachia), which really resembles the tomatoes of the same name in shape and size. Large orange fruits weighing up to 250 g are seedless. When fully ripe, the pulp is tender, sweet, resembles jelly in consistency, the color remains bright, does not darken. Unripe Khachia knits a little. Fruiting occurs without pollination.

The so-called "apple" persimmon Sharon deserves special attention, since it is a separate hybrid obtained by crossing the apple tree and the Japanese persimmon species. In its amazing sweet taste, you can catch notes of quince and apricot, astringent astringency is practically absent, there are no seeds. The bright orange pulp, even when ripe, remains firm like an apple.The advantages of Sharon include good transportation and unpretentiousness of the plant during cultivation.

No matter how tasty Sharon, Shokoladnitsa and Korolek are, it is not so easy to grow them in the Russian climatic conditions. It is still safer to choose more unpretentious, frost-resistant hybrids bred by domestic breeders.

In an immature state, the flesh of a Russian woman has astringency, after ripening, the flesh turns into "jam" and becomes very sweet

Pay attention to the Russian woman obtained in the Nikitsky Botanical Garden. It is she who is currently used to obtain new varieties of persimmon, suitable for our climate. The tree grows up to 4.5 m in height, the fruits turn yellow by November, and reach full softening by the end of November. Up to 80 kg of harvest can be obtained from one tree annually. True, the fruits are not large in size - their weight is about 50-70 g.

In an immature state, the flesh of a Russian woman has astringency; after ripening, the flesh turns into "jam" and becomes very sweet, with a subtle pleasant aroma. Persimmon retains transportability and good keeping quality until December.

The Russian woman is able to withstand frosts down to -27-30 degrees. In addition, it is not damaged by pests and diseases, which means that the planting does not have to be treated with chemicals.

Video about delicious persimmon

Popular among our gardeners and such interspecific hybrids as:

Nikitskaya burgundy - fruits of a burgundy hue, weighing up to 150 g, in taste are not inferior to the oriental look, but they have tart notes. A pollinator is required for fruiting.
Mount Hoverla is a burgundy persimmon with excellent taste, weighing up to 270 g. Ripens towards the end of October, is able to withstand short-term frosts down to -24 degrees. It is considered one of the best hybrids.
Mount Roman-Kosh - fruits up to 250 g, yellow, ripen at the very beginning of November and are well stored until January. Average frost resistance (up to -24 degrees), a pollinator is needed.

Persimmons in the diet of a pregnant woman: benefits and harms

At all times, pregnant women have been advised to consume as many berries and fruits rich in vitamins as possible for their accumulation in the body. It is permissible for pregnant women to eat persimmon in acceptable quantities (with the exception of the situations described above). Women who suffered from constipation before pregnancy need to give up this product, since its consumption can only aggravate the situation. Persimmons should be carefully introduced into the diet by women who have previously had an allergic reaction to any fruit. Be sure to eat the fruit for pregnant women, who often feel weak and dizzy, since these are symptoms of a decrease in the level of hemoglobin and iron in the blood. If a pregnant woman does not have any significant health problems, then persimmon can undoubtedly be eaten during the period of gestation and after birth, too (during the period of breastfeeding). In other cases, it is advisable to consult with specialists.

Fruit application

Most often, this berry is eaten fresh. But this berry can also be a great addition to any fruit salads, ice cream, yoghurts, fruit cocktails, fresh juices and smoothies. Persimmon pulp puree can be eaten as a separate dish or used to make mousses, puddings, and baked goods. These berries make delicious marshmallows and marmalade. In addition to fruits, a decoction of leaves is also used for food. This drink has a tonic effect on the body. Also, a decoction can be used to wash wounds and abscesses that do not go away for a long time. With hypertension and anemia, you can eat a quarter of a teaspoon of powder from dried persimmon leaves. Fruits are also applicable for the preparation of cosmetics. Applying the pulp of the fruit to the skin allows you to narrow pores and cleanse problem areas of blackheads.

Persimmon Fig chocolate / Chamomile / Fuyu pollinated

The earliest of all varieties of persimmon, it is she who appears on the sale of the very first. Azerbaijan she is mega-sweet and super-delicious, and chinese - fresh. When it is pollinated, its flesh is chocolatey, as well as the taste, plus there are bones.

Chemical composition

Persimmon Sharon contains a huge amount of useful vitamins, macro- and microelements. She is quite rich in:

beta carotene;
iron;
potassium;
manganese;
copper;
iodine;
for vitamins A, C, B5 and P.

The calorie content of this persimmon variety is 60 kcal per 100 grams, proteins are 0.5 g, fats - 0.4 g, carbohydrates - 15.3 g, dietary fiber - 1.6 g, water - 81.5 g.