- Author: Alison Collin
One of the most beautiful autumnal sights is that of a leafless tree sporting a crop of brilliant orange, lantern-like 'Hachiya' persimmons ready for harvest. Not only is the fruit attractive, but many varieties sport spectacular fall leaf colors as well.
People sometimes buy a persimmon from a store to see what it is like, take one bite and throw it away, shocked by the astringency which puckers the lining of their mouth, without realizing how delicious it would become if allowed to ripen!
In a previous life a neighbor gave me permission to pick his 'Hachiya' fruit on condition that I take every last one because he did not like the wet, sticky mess that they made on his lawn. This became an annual event, and I would distribute dozens of fruits to neighbors.
I usually kept three large trays of fruit for myself which gradually ripened over a few weeks – all from one 12ft tree. They looked beautiful dehydrated (and tasted good too) but I also loved them fresh. Looking back I was very lucky not to get a condition called persimmon bezoar which affects some people who eat a lot of this fruit, when the persimmon fiber hardens in the gut and causes a blockage!
There are two basic types of persimmons: one that is native to eastern United States, Diospyros virginiana which forms a large tree up to 35 ft in ideal circumstances, and the Asian persimmon, Diospyros kaki which generally grows to only about 15 ft. but has larger fruit. There are many named varieties of this type, but fewer varieties of the American native types. There are also hybrids of the two types.
Fruit produced on American persimmons is small – about 2.0” in diameter, but the trees are very cold tolerant and varieties such as 'Meader' which was developed in New Hampshire will ripen even in cool summer areas. 'Nikita's Gift' is a hybrid of American and Asian varieties which is also cold tolerant but needs to be soft before eating. It also has spectacular fall foliage color.
Here is what you need to know about growing conditions:
- Zones: 5-9 For American varieties. 'Fuyu' and its large hybrid 'Jiro' will grow in zones 6-10.
- Exposure: Full sun with some protection from hottest sun in summer such as high shade.
- Soil: Any good, well-drained soil, can tolerate some wet soil but can also do well in lighter soils. Resistant to Oak Root Fungus.
- Irrigation: Regular watering is needed but can withstand some dry spells.
- Pollination: Many varieties are self-fertile and will produce few seeds. Some do need a different pollinating variety and may then produce seeds.
- Form: Trees need little pruning once the form has been established, removing dead or damaged wood, or cutting back any vigorous growth that might occur, and controlling the height. The wood is brittle. They fruit on current season's growth.
- Harvest time: From late October through November. Izu ripens earlier than most. Grafted trees will take about 3 years to begin fruiting.
- Pests: The trees are generally pest free.
As always buying a fruit tree is a long term investment so make sure that you study the information about growing conditions from a reliable source in order to avoid disappointment.
- Author: Tammy Majcherek
Looking for some outdoor fun and fresh fall fruit? Join us for one of the 2020 Persimmon U-Pick event sessions being held on Tuesday November 3rd, Friday November 6th, and Tuesday November 10th. Limited space available - pre-registration required.
Advice for the Home Gardener from the Help Desk of the
UC Master Gardener Program of Contra Costa County
MGCC Help Desk Request: What's going on with my persimmon tree? I worked a bunch of compost into the soil around it in the spring and mulched with leaves. But it looks like it needs nutrients. What should I give it? This is its third year since planting. Thanks
Persimmons are generally disease free, but the black spots showing on some of the leaves look like fungal spots. I can't tell from the photo what type of fungus, but there are several that can occasionally affect persimmons. A wet spring, such as we have had, may exacerbate this, as can overhead watering, so you should make sure any nearby sprinklers do not hit the tree. UC does not recommend any treatment other than good cultural care. Removing any fallen leaves also will help. http://ipm.ucanr.edu/PMG/GARDEN/PLANTS/DISEASES/leafspotdis.html.
As long as the spotted leaves are green, I think it would be best to leave them on the tree, as the foliage looks a little sparse - those leaves are still making food for the tree. Now we have hotter and dry weather, leaf spot fungi will be less active.
As you mention, the tree does look like it could use a little help. Persimmons don't generally need a lot of fertilizer, but yours may benefit from a balanced fertilizer for fruit trees (follow package directions ). Make sure the mulch does not cover the bottom of the trunk just above the roots - this area should be clear so that air can get to the roots. When adding compost to the tree you do not need to work it into the soil, which may risk damaging the roots. Worms and other soil creatures will take care of incorporating the compost. Persimmons don't need as much water as some other fruit trees, however, a young tree needs regular irrigation until established, and will do better later on with continued irrigation. The soil should not be overly wet, but do not let it dry out.
The following links give more information about caring for persimmons.
http://www.crfg.org/pubs/ff/persimmon.html
and
http://sonomamg.ucanr.edu/The_Kitchen_Garden/FRUITS/Persimmon/
I hope this information will help your tree to do better, and if you have any further questions, please do not hesitate to contact us.
Help Desk of the UC Master Gardener Program of Contra Costa County (SMW)
Note: UC Master Gardeners Program of Contra Costa's Help Desk is available almost year-round to answer your gardening questions. Except for a few holidays (e.g., last 2 weeks December), we're open every week, Monday through Thursday for walk-ins from 9:00 am to Noon at 2380 Bisso Lane, Concord, CA 94520. We can also be reached via telephone: (925) 608-6683, email: ccmg@ucanr.edu, or on the web at http://ccmg.ucanr.edu/Ask_Us/. MGCC Blogs can be found at http://ccmg.ucanr.edu/HortCoCo/ You can also subscribe to the Biog.
Cuando el clima se pone frío en el otoño y se aproximan los días festivos, los orbes se maduran en los árboles de persimos o caquis en California para ofrecer una dulzura otoñal a tiempo para las recetas de la temporada y decoración festiva.
En el Centro de Investigación y Extensión del Sur de UC, en Irvine (UC South Coast Research and Extension Center), conocido en inglés por sus siglas SCREC, una colección de 53 variedades de persimos están en su mero apogeo en noviembre cuando el público es invitado a degustar y cosechar durante el día anual del persimo.
“Queremos crear consciencia sobre los persimos”, dijo Tammy Majcherek, educadora comunitaria del SCREC. “Es un hermoso árbol y una gran adición para cualquier paisaje. El árbol de persimos provee sombra en el verano, frutos saludables en el otoño y luego tira sus hojas permitiendo que se filtre la calidez solar en el invierno. Es una situación ideal para todos, en cuanto a árboles de paisaje se refiere”.
La colección de persimos llegó al centro de investigaciones en la década de los 60, cuando el desaparecido profesor de horticultura subtropical de UCLA, Art Schroeder, se encargó de mudar su colección de variedades de persimos a otro lugar, porque la presión de los desarrolladores urbanos en el campus de Westwood se incrementó.
Los persimos son nativos de dos partes del mundo, China y Estados Unidos. El persimo chino logró llegar hasta Japón donde su popularidad se disparó. El persimo estadounidense proviene de los estados del sureste, sin embargo, los persimos de California remontan su linaje hasta Asia.
De acuerdo con el Reporte de Cultivos del Departamento de Agricultura, California encabeza a los estados de la nación en producción de persimos, pero con un valor de alrededor de 21 millones de dólares en el 2012, representa solo una pequeña fracción del valor de cultivos de árboles frutales y nueces de California, de 19 mil millones de dólares en el 2012.
Sin embargo, para los visitantes que participaron en el recorrido de la colección de UC en el SCREC, los persimos son una fruta de elección. Los participantes del recorrido VIP matutino recibieron una bolsa de compras grande para llenarla con diferentes variedades de persimos fuyu y hachiya. Los fuyu son frutos planos de color amarillo anaranjado que pueden comerse directo del árbol como manzanas o dejarlos madurar para obtener una pulpa súper dulce y suave. Los hachiya son más rojos, tiene forma de corazón y son astringentes cuando no están completamente maduros. “Si los muerde, sentirá una aspereza en la lengua de inmediato”, dijo un participante.
Sin embargo, después de que maduran y obtienen una pulpa gelatinosa y suave o se secan, los Hachiya son igualmente deliciosos.
Shirley Salado, supervisora del Programa de Expandido de Alimentos y Nutrición de Extensión Cooperativa de UC (Cooperative Extension Expanded Food and Nutrition Education Program) en el condado de San Diego, asistió a la degustación del persimo para recopilar frutas e información para su programa educativo.
“El fuyu es genial para comerse”, señaló Salado. “Cuando se maduran y la pulpa se pone muy suave, puede ponerla en la licuadora y molerla y congelarla en bolsas plásticas con cierre para agregarlos a batidos saludables”.
Salado llenó dos bolsas grandes de persimos para compartir con su personal de educación sobre nutrición.
“No todos saben sobre esto”, indicó. “Ello les permite darle un vistazo a la fruta. Esto es lo que promovemos”.
Después del recorrido, Cinda Webb, coordinadora del programa maestro para conservar alimentos de UC de SCREC hizo una demostración sobre el consumo seguro de persimos haciendo con ellos una mermelada con un toque de canela, chips de persimo seco y una ensalada gourmet de albahaca, betabel y arroz.
Ensalada de arroz silvestre o integral con persimos
4 tazas de arroz silvestre o integral, cocinado
2 persimos Fuyu, picados
1 tazas de betabeles cocidos y picados
1 taza de up albahaca, picada
8 onzas de queso feta
½ taza de vinagreta de naranja y comino
Vinagreta (rinde 1 taza)
½ taza de jugo de naranja
¼ taza de aceite de olivo
2 cucharaditas de vinagre de arroz
1 cucharada de miel de maple
1½ cucharadita de comino
1 cucharadita de cilantro
½ cucharadita de sal
Preparación
- Bata a mano los ingredientes para la vinagreta
- Vierta la albahaca, betabel, persimos y queso feta sobre el arroz y revuelva con la mitad de la vinagreta.
- Adorne con rebanadas de persimos y un poco de albahaca.
- Author: Jeannette E. Warnert
When the weather cools in the fall and the holidays draw near, orange orbs ripen on persimmon trees in California to offer a fresh autumn sweetness in time for Thanksgiving recipes and holiday décor.
At the UC South Coast Research and Extension Center (SCREC) in Irvine, a collection of 53 persimmon varieties are at their peak in November when the public is invited for tasting and harvesting at the annual persimmon field day.
“We want to raise awareness about persimmons,” said Tammy Majcherek, SCREC community educator. “It's a beautiful tree and a great addition to any landscape. Persimmon trees provide shade in the summer, healthy fruit in the fall, then drop their leaves and allow the sun's warmth to come through in the winter. It's a win-win situation as far as landscape trees go.”
The persimmon collection came to the research center in the 1960s, when the late UCLA subtropical horticulture professor Art Schroeder arranged to move his collection of persimmon varieties to another venue because the pressure of urban development at the Westwood campus became too great.
Persimmons are native in two parts of the world, China and the United States. The Chinese persimmon made its way to Japan, where its popularity soared. The American persimmon comes from the Southeastern United States, however, most California persimmons trace their lineage to Asia.
California leads the nation in persimmon production, according to the California Department of Agriculture Crop Report, but with a value of about $21 million in 2012, it represents just a small fraction of the state's $19 billion 2012 tree fruit and nut value.
Nevertheless, to the visitors who came out to tour UC's collection at SCREC, persimmon is a choice fruit. Participants on the early-morning VIP tour received a large shopping bag to fill with various varieties of fuyu and hachiya persimmons. Fuyu are flat, yellow-orange fruit that can be eaten right off the tree like apples or allowed to mature to a super-sweet soft pulp. Hachiya are redder, heart-shaped and astringent when not fully ripened. “If you bite it, it will bite your mouth right back,” said one participant.
However, after ripening to a jelly soft pulp or dried, the hachiya is equally delicious.
Shirley Salado, the UC Cooperative Extension Expanded Food and Nutrition Education Program supervisor in San Diego County, attended the persimmon tasting to gather fruit and information for her education program.
“The fuyu is great to eat,” Salado said. “When they ripen and become very soft, you can put the pulp in a blender and then freeze in zipper bags to add to healthy smoothies.”
Salado collected two large bags of persimmons to share with her nutrition education staff.
“Not everybody knows about these,” Salado said. “This gives them a chance to look at the fruit. This is what we promote.”
Following the tour, coordinator of the UC Master Food Preserver program at SCREC Cinda Webb demonstrated safe consumption by making cinnamon persimmon jam, dried persimmon chips, and a gourmet persimmon, basil, beet and rice salad.
Wild or brown rice persimmon salad
4 cups wild or brown rice, cooked
2 Fuyu persimmons, chopped
1 cup cooked, chopped beets
1 cup basic, chopped
8 oz feta cheese
½ cup orange cumin vinaigrette
Vinaigrette (makes about 1 cup)
½ cup orange juice
¼ cup olive oil
2 tsp rice vinegar
1 Tbsp maple syrup
1½ tsp cumin
1 tsp coriander
½ tsp salt
Directions
- Whisk together vinaigrette dressing ingredients
- Stir basil, beets, persimmons and feta into rice and toss with ½ cup vinaigrette.
- Top with persimmon slices and extra chopped basil for presentation.