Brushing up on your persimmons knowledge
Flowering trees are a great sight. Here is some great info on persimmons from the Free Press:
Persimmons are divided into two distinct groups - the native persimmon, which is Diospyros virginiana, and the Oriental persimmon, which is Diospyros kaki.
The fruit of native varieties is usually smaller, seedier and more astringent until the fruit is ripe. Many native persimmons are frequently seedling trees which result in a wide variability in the quality of the fruit. Native persimmon selections are available for purchase.
Oriental persimmons were introduced into the United States by M.C. Perry in 1856. In less than 20 years, the Department of Agriculture planted them throughout the southern states.
Considerable research and cultivar breeding has made the Oriental persimmon a great addition to the garden.
As a general rule, their fruit is superior in quality to native persimmons.
Native persimmons are more cold-hardy than Oriental varieties. The native varieties may survive temperatures of 20-25 degrees below zero, while Oriental varieties may be killed or injured when temperatures fall below about 10 degrees Fahrenheit.
The Oriental persimmon varieties Great Wall, Korean or Sheng are the most cold-tolerant of the Oriental varieties.
Oriental persimmons are subdivided into two classes: the astringent and the non-astringent.
The astringent type should be completely soft before eating or your mouth will pucker for hours. When fully ripe, the fruit is reddish-orange and is mellow flavored and very sweet.
The non-astringent types are firmer and can be eaten prior to softening. Oriental persimmon fruit may grow to the size of a peach, while native varieties produce fruit that is closer to the size of a plum.
Written by Bobbie on January 9th, 2006 with comments disabled.
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