Description
The oval-shaped persimmons have a vivid blood-orange colour. These are excellent when allowed to ripen until very mushy and nearly pudding-like inside. Fuyu persimmons have more of a real pale orange colour and have a squat form with flat bottoms.
Varieties
Numerous persimmon cultivars are offered; they are divided into “astringent” and “non-astringent” groups based on when they can be consumed. A non-astringent cultivar can be eaten crisp like an apple, whereas an astringent cultivar needs to be soft before it can be consumed. Contrary to Asian persimmons, all American persimmon cultivars are categorized as astringent.
There are numerous varieties of the Asian persimmon. Due to the American persimmon’s restricted cultivation, there is a considerably smaller variety available, and they are sometimes sold under a generic name without any indication of the cultivar. Finding a specialized nursery might be helpful if you are seeking for anything specific.
Dollywood, Claypool, and Early Golden are a few of the varieties with large, excellent fruit that are more widely accessible.
Persimmons can be eaten raw as a dessert fruit with sugar or liquor or cooked into jam or stew.
Uses
Persimmons are eaten fresh as a dessert fruit, often with sugar or liqueur, or are stewed or cooked as jam.
Nutrition
With the exception of manganese and provitamin A beta-carotene, persimmons are not a significant source of micronutrients. However, they do contain higher levels of dietary fiber and some dietary minerals than apples. Iron and vitamin C are abundant in American persimmons.
Cultivation
Unlike most other fruit trees, they thrive in heavy clay soils and achieve their optimum growth in deep, fertile, medium-textured, well-drained soils. The pH range of 6.5 to 7.5 is ideal for these trees’ growth. Excessive salt and boron in the soils inhibit persimmon tree growth.
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