Posts Tagged: persimmons
Persimmon U-Pick 2020 - Fall fun in the field
Looking for some outdoor fun and fresh fall fruit? Join us for one of the 2020 Persimmon U-Pick...
Persimmon Tree Problems
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.
Thanksgiving persimmons are autumn joy
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.
Persimmons!
A few years ago my husband and I decided to plant a persimmon tree. We didn't know much about...
Getting to know persimmons
On a wet and gloomy winter afternoon, there are few sights more cheering to my eyes than a persimmon tree loaded with its brilliant fruit, hanging from dark boughs like a mass of orange lanterns. But if you come across this bright spectacle on a winter's walk, don't rush to take a bite of that tempting fruit unless you're sure you know what's what.
See, there are persimmons, and then there are persimmons.
The type of persimmon that you can eat right off the tree is the Fuyu variety (left), a firm-fleshed, yellow- to orange-skinned fruit that is flat on the bottom and wider than it is tall—sometimes twice as wide. You can eat the fresh, sweet fruit like an apple or cut up in salads or you can dry it on the stem or cut in slices for a home dehydrator.
The fruit of the other main variety, Hachiya (right), is far from sweet when its flesh is firm. Hachiyas are orange to almost red, often somewhat pointed at the bottom, and about as tall as they are wide, sometimes taller. If you bite into one of these before it ripens, your mouth may stay puckered for week. If you can wait until the flesh is soft, though—almost as squishy as a water balloon—you will find something inside that's almost like ready-made jam. Just don't eat any of the peel if you don't want a pucker. You can dry Hachiya persimmons, hung from a cut-off bit of stem, or bake the fresh, ripe fruit pulp in a variety of recipes. Here's one:Aunt Pat's Persimmon Cookies
This recipe for Hachiya persimmon cookies has been in my family for generations and is always a special treat in the cold months. The cookies have a moist, cake-like consistency and can be eaten fresh or bagged up by the dozen and stored in the freezer. They're quick to thaw and they taste great. We usually make a double or triple batch just to take advantage of the fruit's availability, so cookie storage can be an issue.
CREAM TOGETHER:
1 cup sugar
1/2 cup (1 stick) butter or margarine
LIGHTLY BEAT AND ADD:
1 egg
ADD:
1 cup Hachiya persimmon pulp (about 3 ripe [very soft] persimmons)
1 cup raisins
1 cup chopped walnuts
SIFT TOGETHER AND THEN ADD:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
Drop the dough in generously rounded teaspoonfuls on a greased cookie sheet and bake in a pre-heated 350° oven for 12 to 14 minutes.
More on Persimmons
Check out these links for more information on preserving, preparing, and growing persimmons:
- Persimmon Time (San Joaquin County Cooperative Extension)
- The California Backyard Orchard
(Photos: Wikimedia Commons)