Persimmon: varieties and types. Features of growing persimmon

What is persimmon? Persimmon is, in fact, very healthy and tasty berries. Every autumn, store shelves are replenished with persimmons - bright orange delicious berries. Their appearance is attractive, which causes a great desire in most people to feast on their pulp - juicy, tender and sweet. In addition to the beautiful appearance, persimmon is characterized by a huge amount of positive properties and has a beneficial effect on.
The berry grows in countries with a tropical and subtropical climate (in Asia, Africa, Europe, Brazil, Australia). Many mistakenly call the fruits considered here a fruit (in many sources it is also written that way). But no matter how they call it, it’s quite difficult to argue with the fact that persimmon is an accumulation of vitamins. A huge number of people (especially in areas where persimmon grows) are sure that many ailments can be cured by consuming these berries. However, there are some contraindications for its use.

persimmon varieties

The cultivation of the orange berry began in China more than 2 thousand years ago. Territorially closer to us, persimmon is grown in the Crimea, the Caucasus, North Ossetia, Georgia, from where it is supplied to the shelves of our supermarkets.
Although more than 200 varieties have already been bred, breeders do not stop, continuing to work on improving varieties and creating new ones. The difference between the varieties is frost resistance, skin color, color and taste of the pulp.
All varieties are conditionally divided into two categories: varieties with a viscous flavor and non-astringent. The viscosity of the fruit is associated with a high content of tannin in it. Until such fruits ripen completely, they are almost impossible to eat.
The most popular in the domestic market are the following varieties:

• Fig. This variety is characterized by a slightly flattened shape of the fruit. It is the fig persimmon that is brought to the shelves first, since it ripens the first of all varieties. The fruit has a rich bright orange color, which gradually turns to brown when fully ripe. Just like the berry itself, the bones are elongated. The color of the bones is dark brown.
• Sharon or Japanese persimmon. The taste is rich and slightly exotic, as it combines notes of ripe apricot, quince and apple. Sharon was bred by breeders who were able to create a hybrid of apple and persimmon. The peculiarity of the Japanese persimmon is the absence of a stone and a low content of tannin, which explains the absence of astringent sensations. Sharon is incredibly healthy and contains a huge amount of beta-carotene (more than in a pumpkin), as well as dietary fiber and vitamins.
• Caucasian. To taste, the variety is more reminiscent of dates: a little astringent and tart. Berry small size with a fairly thick skin. It is characterized by a high content of microelements.
• Tomato (tomato). Persimmon tomato. The berry is fleshy and large, outwardly similar to tomatoes. bull heart". The unripe fruit is quite viscous, but ripe - tender with juicy pulp orange color and boneless.
• Chocolate. This variety on the shelves can be seen under the name "Korolek". It is Korolek that is in the greatest demand, since it is considered the most dietary. The shape of the ripe fruit resembles an apple or some varieties of tomato. When ripe, the peel is initially green in color and becomes chocolate. Kinglet sings very quickly and is characterized by an unsurpassed non-astringent, delicate, mild taste with sweetness.

Less common varieties of berries should also be distinguished:

1. Honey. It is distinguished by a sweet (even sugary) taste of fruits, as well as a rather liquid pulp after ripening. The shape of the berry is similar to a tangerine.
2. Chinese. The peel of the fruit is tough, and the taste is less sweet than other species.
3. Egyptian. Also not sweet enough. It is characterized by a slightly elongated shape and an orange bright peel.
4. Fuyu. The fruit is non-astringent and sweet. In areas where this variety of persimmon grows, they like to add it to salads.
5. Khachiya. Until the final ripening, the berry is characterized by a rather sour astringent taste. After ripening, the pulp melts in the mouth. The shape is similar to an acorn.
6. Mabolo. Cultivated in the Philippines, the species is also called the "Velvet Apple". The ripe fruit is red with a peach-like skin.
7. Black (or Zapote). The type of persimmon is unusual and interesting. Has a green skin ripe berries and white pulp. The flesh becomes completely black when fully ripe.
8. Coffee pie. The name is explained by the fact that the ripe fruit is characterized by a unique sweetness aroma, which is so similar to cinnamon cookies and delicious hot coffee.
9. American. Such persimmons are not used in an unripe form. It is distinguished by the presence in it of a large amount of vitamin C and calcium. In America, it is this species that they like to use for making puddings.

Regardless of the type, all persimmons are useful. The berry can be used not only in fresh, but used for cooking all kinds of desserts, jams. Persimmon can even be baked and dried.

Compound

Eating one persimmon fruit can satisfy the feeling of hunger. At the same time, the fruit is dietary. Persimmon berries contain:

• beta carotene;
• Calcium;
• Vitamin A;
• B vitamins;
• Vitamins C and E;
• Iron;
• Magnesium;
• Phosphorus;
• Potassium;
• Sodium;

Such a rich composition explains the health benefits of the fruit. Carbohydrates and sugar contained in fruits are easily digested, and the content of fats and proteins is minimal.

Benefits of eating persimmon

Persimmon has a beneficial effect in the following cases:

• Digestive disorder. The pectin and fiber contained in the fruits help to improve the functions of the stomach and gently cleanse the intestines from toxins.
• Intestinal infections. The ability to destroy various E. coli (streptococci, staphylococcus aureus, etc.) is associated with the disinfectant effect characteristic of persimmon.
• Strengthening blood vessels. This effect of taking persimmons is explained by the high content of vitamins P and C in it, which strengthens the walls of blood vessels. The vessels become less permeable and stronger.
• Prevention of diseases of the cardiovascular system. Daily intake of 1-2 persimmon berries (this amount is recommended by cardiologists) prevents premature wear of the heart and many of its diseases due to the potassium content in the pulp and peel of the berries.
• Strengthening the eye muscle. Vitamin A in persimmon fruits, when consumed daily, has a beneficial effect on vision and strengthens the muscles of the eyes.
• Prevention of thyroid diseases. Iodine, which is present in fruits, is easily absorbed by the body, and has a positive effect on the functioning of the thyroid gland.
• Prevention of the formation of kidney stones. Being a good diuretic and saturating the body with magnesium, persimmon can reduce the percentage of salt accumulation in the urine and prevent kidney stones.
• Improves the state of the nervous system. Vitamin B in persimmon fruits is able to make the mood much better, as well as increase concentration. In addition, the systematic use of these berries allows you to resist nervous system various external stressors.
• Anemia. Iron deficiency impairs the quality of life, a person is constantly depressed and feels weak. Perhaps even dizziness. With anemia, immunity is weakened, which leads to frequent colds and many other ailments. Only thanks to persimmon for breakfast every day you can improve your well-being without resorting to the help of pharmacy products.
• SARS, cough. The use of this orange berry in the autumn-winter period can increase the body's resistance to colds. Persimmon is indispensable for dry cough. A sore throat can be gargled with fruit juice.
• Sensitive gums. The use of viscous varieties of persimmon helps to strengthen sensitive gums, which can begin to bleed even from touching a toothbrush. In folk and traditional medicine, persimmon is used to treat scurvy.
• Pressure problems. The use of persimmon pure form or in the composition of dishes contributes to the normalization of pressure.
• Wound healing. The fruit has bactericidal properties, which contributes to the rapid healing of wounds and cuts.
• Enuresis. For the treatment of such a disease, a decoction of the tails of the fetus is used.
• Respiratory system diseases, etc.

It is recommended to use persimmons for people who work under conditions of great moral and physical stress. Often, doctors may recommend adding this miracle berry to the diet of patients who have undergone surgery or an infectious disease.

Harm persimmon. Contraindications for use

Persimmon has a lot of useful properties, but there are also many contraindications. There are cases in which the use of the fetus is strictly prohibited. And there are situations in which it is simply not recommended to add persimmons to the diet. Let's consider in more detail.
Persimmon can be used, but with caution, in such cases:

1. Diabetes. With this disease, it is not at all necessary to completely eliminate the fruit from the diet, it is enough just to reduce its amount to moderate volumes.
2. Obesity or a tendency to become obese. Since the metabolism can slow down when eating persimmon berries, people with overweight you shouldn't get involved with it.
3. Children under 3 years old. It is not advisable to eat persimmon often and in large quantities children. This is due to the fact that gastric juice, reacting with persimmon fibers, becomes thick. As a result, the work of the stomach can stop.

1. In the postoperative period, patients who have undergone surgery associated with ailments of the stomach and intestines. This is due to the fact that intestinal obstruction can be caused due to the high content of tannin in the fruit.
2. With exacerbation of pancreatitis.
3. With high obesity.

Clear serious harm orange berries can be applied only in cases of its excessive consumption and neglect of contraindications.

Weight loss with persimmon

Like all fruits, persimmon berries allow a person to get rid of excess fat deposits and lose weight. The main thing to choose the right approach To a question. As already mentioned, persimmon is a dietary product and, moreover, very useful, which allows even with strict diets to replenish the body with essential vitamins and minerals.
In one fruit of average parameters, approximately 70-80 kcal. calories this product low, but at the same time it contains a lot of fiber, which contributes to good metabolism and digestion.
The use of persimmon during the period of weight loss helps to absorb the necessary nutrients even from the meager and monotonous food consumed.
Persimmon can be safely consumed by those who cannot do without sweets, while those who want to lose weight. But it is worth remembering that there is a lot of sugar in this berry, so you should not overeat, as the weight loss process will be reduced.
It is noticed that when eating persimmon on an empty stomach, it only increases the feeling of hunger. Therefore, it is recommended to eat it only after the main meal.
It is also recommended to eat bright orange fruits in the morning meal. By the evening, the persimmon will be completely digested, and if you systematically eat it at night, the development of constipation is not excluded.
It is advisable to consult with a nutritionist before starting a diet about including persimmon fruits in the diet.

Persimmon in the diet of a pregnant woman: benefits and harms

Pregnant women at all times were advised to consume as many berries and fruits rich in vitamins as possible for their accumulation in the body.
It is permissible to eat persimmons for pregnant women in acceptable quantities (the exception is the situations described above). Women who suffered from constipation before pregnancy should avoid this product, as its consumption can only aggravate the situation. Women who have previously had an allergic reaction to any fruit should carefully introduce persimmons into the diet.
Pregnant women should definitely eat the fruits, often feeling weak and dizzy, as these are symptoms of a decrease in the level of hemoglobin and iron in the blood.
If a pregnant woman does not have any significant health problems, then persimmons can be eaten without a doubt during the period of bearing a child and after his birth too (during breastfeeding). In other cases, it is advisable to consult with specialists.

The use of fruits

Most often, this berry is eaten fresh. But this berry can also be a great addition to any fruit salads, ice cream, yogurt, fruit shakes, fresh juices and smoothies. Persimmon pulp puree can be eaten as a separate dish or used to make mousses, puddings, pastries. These berries make delicious marshmallows and marmalade.
In addition to fruits, a decoction of the leaves is also used for food. This drink has a tonic effect on the body. Also, decoction can be washed with wounds and abscesses that do not go away for a long time.
and anemia, you can eat a quarter of a teaspoon of dried persimmon leaf powder.
Fruits are also applicable for cooking cosmetics. Applying the pulp of the fruit to the skin allows you to narrow the pores and clean the problem areas from black dots.

- Don't buy a persimmon, buy a kinglet - it's sweeter! This phrase can often be heard at the stalls with bright orange autumn fruits. In fact, the kinglet is just a persimmon variety, and when we buy the kinglet, we are, in fact, buying a persimmon.

China is considered the birthplace of persimmon, where it has been grown for a long time. Persimmon came to Europe only in the middle of the 18th century. Gradually took root there and spread. Now persimmon is grown in Egypt, Italy and Spain, in Turkey, the USA and Israel, in Central Asia and on the Black Sea coast.

Where did the name persimmon come from?

In ancient Greek, persimmon is called Diospyros, which means "food of the gods." Russian name“Persimmon” is a derivative of the Latin “hormalu” - date plum, since dried persimmon is very similar to dried dates.

persimmon varieties

Here we come to the most interesting. There are about 2000 varieties of persimmon in the world, 200 of them are cultivated. The most famous are the following:
- Persimmon "Ordinary" (Tamopan variety). This is large fruits orange in color, tart even when fully ripe. To get rid of astringency, this persimmon must be frozen, and then eaten.
- Persimmon "Korolek" (Hiakume variety). This is the sweetest persimmon. The chocolate kinglet is dark brown in color, and its pulp is chocolate-colored, contains 4-12 seeds, is very sweet, does not knit even when unripe.
- Persimmon "Fig" (Fuyu variety). It is also called "Chamomile", because if you look from above, you can see that the fruit is divided into several segments, resembling the petals of a chamomile flower, only, of course, not so elongated. The peel is orange, inside it resembles a chocolate kinglet. Sweet, with moderate astringency when unripe.
- Persimmon "Tangerine" (Giro variety). The second name is honey. The honey beetle is bright orange on the outside and inside, very sweet, without tart notes, even when unripe. It is shaped like a tangerine.
- Persimmon "Tomato". The second name is "Bull's heart". This is a very large persimmon in appearance resembling tomatoes of the same name. One fruit can weigh 500 grams. It is very sweet, orange in color, with transverse rings on a delicate skin. In a ripe form, it is difficult to transport even within the same settlement - it immediately loses its presentation: it crumples, spreads.
- Persimmon "Sharon". Very sweet, delicate, orange. Doesn't handle transportation well. It can be distinguished by its pointed tip. If it exists, it is an Azerbaijani sharon, and if instead of it there is an indented “cross”, it is Spanish.
- Persimmon "Chinese". Yellow color, not large, resembles an acorn in shape, as it has a characteristic transverse strip, as if dividing the persimmon into two parts: a hat and a body. Less sweet compared to other varieties, but without astringency. The length is twice the width. The color is orange, typical of persimmon, but the taste is less sweet.
- Persimmon "Egyptian". You can recognize it by its shape - it is elongated:
- Persimmon "Rossiyanka". Bred by Russian breeders. Grows on the coast of the Black Sea. It is smaller than imported counterparts, but very sweet. It tolerates transportation quite well. Astringency is very moderate and only in unripe fruits.

The benefits of persimmon

Regardless of the variety, persimmon is very useful, as it contains a lot of vitamins, trace elements and other substances necessary for the human body. Persimmon is especially rich in vitamin C, carotene and potassium. Persimmon improves immunity, improves eyesight, heals the heart and blood vessels. Persimmon is rich in carbohydrates, and therefore quickly saturates.

Harm persimmon

Persimmon is dangerous for people who are obese or diabetes. They should not consume more than a quarter of the fruit per day.
- Tart persimmon can cause spasm of the esophagus or intestines, so you need to use it carefully and do not drink milk or cold water.
- Persimmon should not be given to children under 3 years old, due to the danger of an allergic reaction (our children, for whom persimmon is an exotic fruit).

Many years ago, high in the Chinese mountains, this beautiful fruit was born, called the "food of the gods." Translated from the Turkic "persimmon" (from the word "hurrem") means "beloved", so oriental men turn to their wives. Today there are more than 2000 species of this tree in the world. Now it grows not only on the slopes of the Celestial Empire, enjoying the mild sun all year round. In the article you can find a photo and a description of how to properly plant a persimmon, cut it and wrap it up from the cold in the Russian climate.

How to choose a delicious fruit on the counter

We are used to feasting on fresh persimmons, which appear in abundance on our shelves during the winter months. It has not only a sweet, almost honey taste and a persistent aroma that cannot be confused with anything. It is rich in vitamins and other substances useful for the body. While the persimmon is in the store, you can make jam from it, make marshmallows and even wine. That's just the fruits you need to choose the right one.

The sweetest persimmon varieties that are brought from warm countries:

• hyakume;
• zenji-maru;
• gates;
• sharon;
• eastern;
• tangerine;
• Egyptian.

The characteristic astringency of persimmons is a sign of an unripe fruit. Ripe persimmon does not "knit" the mouth. It is soft, has a uniform saturated color(yellow, red, orange, brown - depending on the variety). At good fruit the skin should not look like a film and can be easily pressed through with a finger.

Advice. If you happen to buy an unripe fruit, it does not matter. It can be left in the refrigerator for several days. The persimmon is ripe.

Features of growing persimmon in Russia

Persimmon is not only tasty, but also beautiful. At home and in other warm countries, this tree reaches a height of 30 m and gives record yields.

Despite the fact that the birthplace of persimmon is warm Asia, today it can also be grown in Russia, whose climate is known for its cold winters. But growing hyakume or sharon in domestic latitudes is unlikely to succeed. Here, frost-resistant varieties bred by Russian breeders will be more appropriate.

Cold-resistant persimmon varieties are planted in our latitudes

Usually these are small trees. Their small height is compensated by spreading branches. Due to this, up to 80 kg of crop can be harvested from one tree. Although the fruits here will not be large.

There are 3 groups of persimmon varieties:

• early - fruits are removed from September to October;
• mid-season - October-November;
• late - December.

Sometimes the fruits do not have time to ripen before frost. You can’t leave them on a tree, as frost will spoil the persimmon. Then it is removed unripe, and left to lie down and ripen.

Advice. It is still better to give preference to varieties, the fruits from which can be harvested before the start of winter.

Rossiyanka and other domestic hardy varieties

The Russian woman is one of the assets of domestic breeders. This persimmon variety was bred in Nikitsky botanical garden in Crimea. On the spreading branches of such trees, flattened fruits grow. They ripen by November, but remain slightly firm, although quite sweet.

The Russian woman has 2 undeniable merits. First, it is resistance to low temperatures, which has already been mentioned. This variety can withstand frost down to -30°C. The second advantage of the Russian woman is immunity to diseases and pests. Therefore, trees do not need to be treated with chemicals.

Sort Rossiyanka

In addition to Rossiyanka, domestic breeders offer several more persimmon varieties suitable for growing in frosty winters:

• Mount Hoverla - tolerates short frosts down to -24°C. It produces large, sweet burgundy-colored fruits - 270 g, which can be harvested at the end of October.
• Mountain Roman-Kosh - tolerates frost, like the previous variety, but requires artificial pollination. Fruits - 250 g, yellow. Such persimmon ripens in November and is well stored in a cool room until the end of winter.
• Nikitskaya burgundy - the fruits of this persimmon are smaller, maximum - 150 g. A very sweet fruit with a noticeable tart note. It also needs help with pollination.

You need to choose domestic varieties based on the climate. If there are no cold winters in the area of ​​​​residence, you need to focus on taste preferences.

Features of virgin persimmon

Persimmon virgin came to us from the United States of America. In Russia, it grows in warm areas - Armavir, Krasnodar, Maykop. Trees are also planted in mid-latitudes.

Attention! If frost virgin persimmon tolerates (even -30 ° C), then a sharp temperature drop (20 or more degrees) does not withstand and dies. This must be taken into account when landing.

In America, virgin persimmon grows up to 20 m, but in our country it is not higher than 5-10 m. Its fruits are also very small: diameter - up to 5 cm, weight - up to 25 g. But the fruits are very sweet, honey.

How to prune a persimmon tree

Most often, persimmons are grown with trees - up to 10 m, but sometimes with shrubs - up to 4 m. Seedlings begin to be cut already in the first year of planting, in spring. Pruning is done 80 cm from the root. The second year - cut off the lower branches of the plant.

The third or fourth year is the period of the beginning of fruiting. At this time, you need to make sure that there are no more than 2-3 branches of the second order on the branches of the first order. Fruit-bearing shoots should not grow more than 25 cm. A 30 cm branch will not yield a crop, it must be shortened to 15 cm.

The tree needs proper pruning

Every year in the spring, dry and broken branches are removed for the purpose of sanitation. Also cut off the processes that are directed downwards.

Attention! 15 years after planting, partial rejuvenation is carried out, when the branches of the trees are cut off almost completely. The stronger the tree bears fruit, the most crowns must be removed.

How and why to cover persimmons for the winter

You need to wrap persimmons only in the first years, then she herself will resist frost. young plant you can dig in if it is slanted. It is tilted down and covered with earth by 20 cm. If the plant is straight, its branches are picked up (they are quite flexible), and then they are tied with rings into a bundle.

With all its features, persimmon is an unpretentious plant. But the harvest from it is more generous than the harvest of a different apple tree. Therefore, if you grow persimmons correctly, you can eat yourself and feed all your friends and acquaintances.

How to cover a persimmon for the winter: video

Growing persimmon: photo

Persimmon - magnificent, beautiful, useful plant, but whether to have it in your backyard is up to you

Certainly, persimmon - southern tree. But increasingly, nurseries and garden centers offer us grow hardy persimmons and fruitful even in the suburbs. After digging on the Internet, visiting several summer cottage forums, you are convinced - yes, it grows and bears fruit, and even sometimes in the Moscow region.

But the most literate amateur gardeners want more information, they know what can be hidden behind promotional offers. But this information is not easy to get. Even for an experienced person, it is difficult to quickly find grains of truth behind understatement and omissions.

This article will not describe rules of care and features of persimmon wintering in conditions middle lane You can easily find this information on websites and forums. We will give you information, guided by which you can determine whether you need it on the site southern guest- persimmon, can you create it suitable conditions and whether it will bear fruit. And will it not be necessary, in the end, with a lot of effort to remove the tree from the site.

Let's make a reservation right away that this article is not intended for gardeners in those regions where the temperature in winter does not drop below 0 degrees - persimmon grows there anyway, and for gardeners in the northern regions. The Moscow region is an extreme case, apparently, persimmons were grown there by enthusiasts, for whom persimmon, if not the meaning of life, then certainly the light in the window, for sure. Don't worry, the selection continues, apparently very successfully.

Highly briefly consider persimmon varieties, suitable for growing in cold regions(for persimmons wherever the temperature can drop below 0 degrees cold).

Korolkovye varieties and varieties of Eastern persimmon, the most familiar to us, fruits reach 250 g for Korolkovy varieties and 500 g for Eastern. Only for southern latitudes, they require solid shelter. Even an episodic drop in temperature to -15 degrees can cause the death of the plant. They are of little interest to us.

Persimmon virginskaya (Virginskaya) - the most winter-hardy. Withstands frost down to -30, in some places up to 37 degrees below zero.The plant is dioecious (some specimens are monoecious), the fruits are very small (diameter 2-6 cm), the height of the tree is up to 25 meters. Considering that persimmon is a sprawling tree, imagine that you have planted a virgin persimmon on your site. It is not used for cultural use, but is both a rootstock for seedlings and a starting material for cultivar breeding.

Russian woman- height 4-4.5 m, fruits up to 70 g, dioecious (rarely monoecious), fruits up to 70 g, winter hardiness up to -30 degrees.

Mount Goverla- height 4-4.5 m, dioecious (rarely monoecious), fruits - up to 270 g, winter hardiness up to -24 degrees.

Mount Roman-Kosh - height 4-4.5 m, requires pollination, dioecious, fruits - up to 250 g, can withstand short-term frosts down to -27 degrees.

John Rick- height 3.5-4 m, self-fertile, fruits - 70-150 g, winter hardiness up to -27 degrees.

Mider- height 3.5-4 m, self-fertile, fruits - up to 80 g, winter hardiness up to -30 degrees.

• Height. Height is average. Actually, rather mature plant will be higher. The crown is spreading.
• fruit weight- be prepared that the fruits will be smaller.
• Frost resistance. These varieties are hardy, but only under certain conditions, namely:

– Sunny sheltered place. If you have a place on the site that is both sunny and protected (necessarily !!!) from the winds for a plant with a height of 4 meters, do not waste your time, nerves and money. The persimmon will die.

- Regular watering. Persimmon should be constantly moist, if you add to this that the soil must be drained, be prepared to water the plant throughout the season every day, in the summer - early in the morning. Moreover, for watering an adult plant, several buckets of water will be required daily. If you do not have such an opportunity, you can forget about growing persimmons.

• Dioeciousness. Here begins the most interesting. Self-fertile varieties for our latitudes there are only two - Mider and John Rick. The rest are dioecious plants. It is unlikely that merchants will inform you that there are female and male specimens, most likely they will say that "the plant can bear fruit without pollination." And they will tell the truth. It may or may not bear fruit.

Those members of the forum who write how wonderfully a single copy of a Russian woman or Mount Goverla bears fruit in them are lucky. Yes, there are plants of these varieties monoecious, but rarely. Are you sure that you will be lucky personally? In addition, monoecious specimens of these varieties can give one year only female flowers, the other is male, the third is very few female. So you, even if you are lucky, may not have a crop at all, or several fruits will hang on a huge tree, or maybe the tree will break from persimmons.

Actually for one male plant(non-fruitful) you can plant at least 4 female (fruit-bearing). Do you have a place on the site that is sunny and protected from the wind, at least for two plants 4 meters high and with a spreading crown, and one of them will not bear fruit? Maybe it's better to buy persimmons in the store?

About the variety Gora Roman-Kosh, at least they tell the truth - "requires pollination."

A little more negativity. You can simply be deceived when buying a seedling - they sell the wrong variety, perhaps even Eastern persimmons, which will not even winter with you for one winter.

You will have to cover the persimmon for the first years. It's easy to do, you can read on any site.

Persimmon will most likely begin to bear fruit 4-6 years after planting. If it blooms the next year after planting, you will have to pick the flowers yourself. In subsequent years, she herself will shed flowers, bringing more and more crops every year. The first harvest can be 10% of flowering. In a few years, everything will be fine. For persimmons, this is normal.

And now some pluses.. A persimmon that can bear fruit in your area will most likely be small-fruited. Don't let it scare you, it's more useful substances, it is tasty, the truth will be different from the usual Kinglet, and you will be sure that it has not been stuffed with all sorts of filth to increase the size of the fruit.

If you have a large unplanted area, feel free to plant any of the above varieties. Even if you don't get fruit, you won't be disappointed. Persimmon is very decorative all year round and practically does not get sick. In 6-7 years you will get a beautiful tree that does not require, except for abundant watering, care, under which it is good to relax in the summer.

And last tip . If you still decided to grow persimmons, find out where the nearest nurseries for growing seedlings of this plant are located. If all of them are located south of your site, it is better to refuse the purchase and pay attention to another plant. If there is a nursery located very close or to the north, try it. For successful cultivation persimmon (and not only) should move from north to south, and not vice versa. Do not buy seedlings either from hand or at exhibitions - there you can only get to know people, and then come to the nursery, make sure that the seedlings grow exactly where you were told and buy on the spot. If you cannot check the origin of seedlings in an online store or garden center, refuse to buy. Yes, the procedure is boring and inconvenient, but there is a high probability that you will not experience disappointment. Ask what the seedling is grafted on - this is also essential.

Persimmon is a magnificent, beautiful, useful plant, but it is up to you to decide whether to have it in your backyard.

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Suffer from what's before summer season vegetables and fruit is still far away and can not be found either in your own garden or on the counter of a store for fresh strawberries and cherries? Not worth it! The persimmon season has already begun, the harvest of which is harvested from October to December. But only its choice must be taken seriously: a beautiful-looking fruit can turn out to be “viscous” and practically inedible.

Natalia Goryainova
product expert, grocery store administrator, Moscow

— Currently, there are over 1,500 persimmon varieties. In the territory former USSR grow 7 varieties of this solar fruit. Persimmon ripens in 3 stages: early varieties- in the first half October, then - in early November, and the latest - in December. Depending on the variety, the weight of the fruit can vary from 80 and even up to 500 g, and the color can vary from yellow-orange to dark red.

But still, in principle, persimmons are divided into 2 types: astringent and non-astringent. The astringent varieties are edible, but only when they are fully ripe into a purée-like state. If we talk about non-astringent persimmon, Russia knows such a representative of it: the Korolek variety, or Chocolate.

What happens

1 Persimmon Caucasian (regular)

Only this species grows within the former USSR. The fruits are small, tart, astringent, but rich in sugar and vitamins. Tastes like dates.

2 Japanese persimmon (eastern)

This variety is the most common. The fruits of this species are large, slightly tart in the process of ripening, but when proper storage often this viscosity is lost. This type of persimmon is very sweet and tasty.

3 Persimmon Korolek (Chocolate)

This persimmon is called Chocolate, not because of the taste, but because of the color. The fruits are similar in shape to a tomato and change color from green (unripe) to brown (ripe). Ripe "kings" have a creamy pulp, they are unusually fragrant, sweet and tasty.

7 secrets of the "correct" persimmon

1 The fruit should be slightly lighter than dark red. The color of real persimmon is rich and bright.
2 Tastier persimmon round or round shape.
3 You should not buy a fruit with a damaged skin, the surface of a ripe persimmon is always smooth and shiny. And if you notice dark stripes and spots on the skin, this is a signal that her mistress has begun to deteriorate.
4 If you are not going to eat persimmons immediately upon arrival home, choose strong fruits. They will ripen by the time you have the desire to enjoy them.
5 The stalk and leaves of the "correct" fruit are dry and dark in color.
6 The sides of the fruit should be soft - such a persimmon will not "knit".
7 lovers Korolek varieties should remember that most often its representatives are hard to the touch. They need to be chosen by color: in ripe persimmons, the skin color is not light orange, but dark orange.

If you bought an unripe persimmon

Persimmon fruits should be stored very carefully, preferably frozen, trying not to damage the shell. By the way, freezing is one of the better ways get rid of the astringency of the fruit and the astringent taste caused by the tannins contained in the persimmon and tannin, which is part of red wine and tea. Another way is to place fruit in warm water at 12 o'clock. Persimmon can be put in one bag with apples, tomatoes or bananas: it will ripen faster under the influence of the natural gas emitted by these fruits - ethylene.

Interesting

Acquaintance of Europeans with persimmon took place only 100 years ago. In the Caucasus, for example, the first collection of 12 trees taken from Japan appeared in Batumi only in 1896. Seriously, the cultivation of this crop has taken up only in recent decades.

Alexander Erkhov
deli chef, Moscow

- Usually persimmon is eaten as an independent fruit, but you can add culinary "colors" to this beautiful fruit. It can be watered lemon juice, add cream or sugar or just sweeten. I advise you to use persimmon pulp for salads, jellies, pastries or pudding. Also try mixing it with ice cream or yogurt, and if you want to make an exotic salad dressing - with melted cheese, orange juice, honey and a pinch of salt.

Ripe persimmon is the sweetest fruit: glucose and fructose make up 1/4 of its mass. Two or three fruits can satisfy hunger, and nutrients persimmon is not inferior to either figs or grapes. Many even eat dried persimmons with tea instead of sweets. Persimmons can be mashed and make an excellent sauce for cottage cheese casseroles. Just finely chop the fruit, mix with cottage cheese, sugar and flour - and the base for cheesecakes is ready. If you want to surprise your guests, prepare a natural persimmon sorbet. Peel the fruits, put them in the freezer for 30 minutes, grate them on a coarse grater, then put them tightly in a coconut maker and freeze for an hour. Yes, and as part of hot dishes, persimmon will not be superfluous. Add a few slices of dense persimmon to the baked chicken at the end of cooking: the fruit will become very soft, the chicken will be soaked in juice, and the dish will turn out fragrant and bright. 100 g of persimmon contains about 60 kcal, so for those who are on a diet, I advise you to eat it, but do not get carried away.

cottage cheese pie with persimmon

How to cook:

1. Heat cottage cheese and butter to room temperature. temperature and stir. Rub with sugar, vanilla and starch. Put 5 tbsp. l. semolina, stir. If the mass is too liquid, add more semolina.

2. Wash the lemon, cover with water and cook for 5 minutes.
Drain the water, fill it with fresh water and cook again for 5 minutes. Do this operation three times - this will eliminate the specific bitterness.
Cut the lemon in half, squeeze out the pulp and remove the seeds.

3. Wash the persimmon, cut and remove the seeds.
Put persimmon and lemon (pulp and skin) in a blender along with sugar and starch. Beat into a homogeneous mass. In the absence of a blender, scroll the persimmon and lemon through meat grinder.

4. Lubricate the bottom of the mold vegetable oil and sprinkle with semolina.
Pour in the batter and smooth out. Pour the stuffing over it. Place in a preheated oven at 180°C for 35-45 minutes.

500 g cottage cheese, 100 g butter, 0.5 cup sugar, 1 tbsp. l. with a slide of starch, 5-7 tbsp. l. semolina, vanillin.

Filling: 1 lemon (180 g), 500 g persimmon, 1/3 cup sugar, 2 tbsp. l. starch