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Persimmons
A persimmon is any of a number of species of trees of the genus Diospyros, and the edible fruit borne by them. The word persimmon is derived from putchamin, pasiminan, or pessamin, from an Algonquian language of the eastern United States, meaning "a dry fruit". Persimmons are generally light yellow-orange to dark red-orange in colour, and depending on the species, vary in size from 1.5-9 cm (.5-4 in) diameter, and may be spherical, acorn-, or pumpkin-shaped. The calyx often remains attached to the fruit after harvesting, but becomes easier to remove as it ripens.
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Persimmons
Persimmons are high in glucose, with a balanced protein profile, and possess various medicinal and chemical uses.
The most widely cultivated species is Kaki Persimmon or Kaki (柿, kaki?) (Diospyros kaki), grown for its fruit. Kaki fruit is very sweet to the taste with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. Cultivation of the fruit extended first to other parts of east Asia, and was later introduced to California and southern Europe in the 1800s, and numerous cultivars have been selected. It is edible in its crisp firm state, but has its best flavor when allowed to rest and soften slightly after harvest. The Japanese cultivar 'Hachiya' is a widely grown cultivar. The fruit has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like 'Hachiya' must be completely ripened before consumed. When ripe, this fruit is comprised of thick pulpy jelly encased in a waxy thin skinned shell.
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