The persimmon is an edible sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. It was first cultivated in China more than 2000 years ago and introduced to Japan in the 7th century and to Korea in the 14th century.
The color of the orange fruit of the common persimmon or Chinese date (Diospyros kaki) is due to certain carotenoids. The major orange-colored carotenoid in "D. kaki" is beta-cryptoxanthin, but there are also appreciable amounts of zeaxanthin and lutein (these three collectively known as "xanthophylls"), as well as very small amounts of alpha-carotene and beta carotene (these two collectively known as "carotenes"). These four pigments give the orange color to the ripe fruit. The content of these pigments in ripe fruit is affected by variety, crop, and maturity and may be manipulated using genetic engineering.
Production of persimmons (Diospyros) is concentrated mostly in the southern parts of Japan. The main production areas are within wide rows of dike ditches starting at about 2 meters above sea level and ending on the higher ground beginning at about 200 meters above sea level, where loamy soil conditions exist. This area has a long growing season of about 2 months.
Small to medium-sized trees can produce more than 1,000 kilograms per year. The Japanese persimmon is the only fruit that will ripen properly after being picked from the tree, allowing for distribution and sale in markets before it is ripe. In North America, some cultivars of the Japanese persimmon are produced in California, Oregon, and Washington. In Europe, North Africa, and Australia there is a small production in southern France, Sicily, Israel, Morocco, Madeira Islands, and South Africa. In Iranian cuisine, it is used as a souring agent rather than being consumed directly. In Korea, many wild animals will eat the fruit.
The trees bear both male and female flowers, which can be told apart by their different structures. Male flowers come out before the leaves, while females flower with the leaves in spring; males are borne on long thin stems while females have short stalks at the base of their leaves. It is therefore recommended to plant several males together with one female to maintain pollination. The fruit is a diurnal complement to the tree's striking red blossoms, borne on short stems of the previous year's growth. The trees are self-fertile though wind pollination may be preferred for large-scale commercial production.
Persimmons are not cold-hardy and must have sharp frosts to blossom. For commercial growers, the fruit ripens in autumn and winter, depending on the cultivar. These fruits can last for about two months after harvesting and change color from green to various shades of orange as they ripen; such quality makes them highly desirable for use as fresh fruit or dried fruit products.
Global kaki production
Kaki fruit is a popular fruit that is grown in many parts of the world. The top five kaki-producing countries are China, Italy, Spain, Iran, and Turkey. Kaki fruit is a nutritious and delicious fruit that can be enjoyed fresh or used in a variety of recipes.
Kaki fruit is rich in vitamins and minerals and is a good source of dietary fiber. The fruit contains vitamins A, C, and E, as well as potassium and magnesium. Kaki fruit is also a good source of antioxidants.
Kaki fruits are grown in many parts of the world, with China being the leading producer. Other major producers include Japan, Korea, and Taiwan. In recent years, the production of kaki fruits has been increasing in Latin America, particularly in Brazil and Peru.
Kaki fruits are a popular food in Asia and are often eaten fresh or made into jams and other preserves. They are also used as an ingredient in many Asian dishes. In Japan, kaki fruits are used to make a type of rice cake called kakinotane.
The kaki fruit is believed to have originated in China and was introduced to Japan in the 8th century. It is not clear how the fruit made its way to other parts of the world, but it is thought to have been brought to Europe by traders in the 16th century.
Kaki fruits are a member of the sapodilla family, which also includes the nispero and sapote. The kaki fruit is round or oval in shape and has thick, leathery skin. The flesh of the fruit is orange or red in color and contains large seeds. Kaki fruits are typically harvested from October to November.
The kaki fruit is a popular food in many parts of the world, particularly in Asia. The fruit is often eaten fresh or made into jams and other preserves. In Japan, kaki fruits are used to make a type of rice cake called kakinotane. The kaki fruit is also believed to have originated in China and was introduced to Japan in the 8th century. It is not clear how the fruit made its way to other parts of the world, but it is thought to have been brought to Europe by traders in the 16th century.
Kaki fruits are a member of the sapodilla family, which also includes the nispero and sapote. The kaki fruit is round or oval in shape and has thick, leathery skin. The flesh of the fruit is orange or red in color and contains large seeds.