Chocolate persimmon variety. Features of growing persimmon in Russia
Suffer from what's before summer season vegetables and fruits are still far away and you can’t find fresh strawberries or cherries either on your own garden or on the counter of a store? 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 of 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. Astringent varieties are edible, but only when they are fully ripe, having taken on a puree-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 rounded 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 Fans of the Korolek variety 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. In 100 g of persimmon - 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. Warm cottage cheese and butter to room temperature and mix. 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 a 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.
need
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
Suffer from what's up to the 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. On the territory of the former USSR, 7 varieties of this sunny fruit are grown. 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 during ripening, but with proper storage they often lose this viscosity. 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 is round or round.
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 best ways to get rid of the astringency of fruits and the astringent taste caused by the tannins and tannins contained in persimmons, which are part of red wine and tea. Another way is to place the fruit in warm water for 12 hours. 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. You can sprinkle it with lemon juice, add cream or sugar, or just sweeten it. 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 in terms of nutrients, persimmon is not inferior to either figs or grapes. Many even eat dried persimmons with tea instead of sweets. You can puree persimmons 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 with 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
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 persimmons, 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 Hoverla- 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 (required !!!) 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 the 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. Let it not scare you, it has 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 the 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.
Fine( 36 ) Badly( 1 )
With the onset of late autumn on the shelves Russian markets winter berry appears - persimmon. Sweet fruits of a beautiful orange color instantly attract the attention of buyers who prefer this juicy and healthy delicacy, which contains a huge amount of vitamins, so necessary for winter period. However, when trying persimmons, many are faced with astringent sensations in the mouth that can spoil the positive impression of the purchase, because not everyone knows how to choose its fruits, which are distinguished by a variety of varieties.
What is persimmon and what are its beneficial properties
The beautiful persimmon is often called the "heart apple tree", "orange sun" and "food of the gods" for its amazing taste and benefits. human body. These fruits can be safely attributed to subtropical species that prefer to grow in a warm climate. Currently, more than three hundred varieties of this plant are known, which have various shades taste, ranging from rich-tart to sugary-sweet.
Maximum healing power plants appear in November - December. However, on store shelves, you can most often find an immature type that has fewer nutrients. It is for this reason that when buying, it is advisable to give preference to the most ripe puds, which are distinguished by a sweeter taste and can give the maximum benefit to your health.
Unripe fruits are known for their tart taste, due to the high content of tannin, which disappears during the ripening of the berry. It is thanks to tannin that this plant manages to protect its "seeds" from premature eating by birds, animals and microorganisms.
The benefits of persimmon have been known since ancient times, because it was this berry that was famous for its amazing properties that can protect a person from a cold. Due to the content of vitamins A, C, P in it, it was considered an excellent immune-strengthening agent, which also allows you to maintain youthful skin, reduce the likelihood of cancer, and also increase the body's resistance several times.
In addition, ripened fruits contain a lot of pectin, which helps to cope with digestive disorders. A large amount of dietary fiber contained in this berry allows you to effectively restore bowel function. In addition to calcium, magnesium, iron, tannins, iodine, phosphorus and potassium, it contains antioxidants that enable a person to prolong youth. A high content of glucose allows you to take care of the health of the cardiovascular system. By regularly consuming one fruit a day, you can overcome accumulated fatigue, increase efficiency and calm nervous system. However, persimmon is still not worth abusing.
Video: useful properties of persimmon
What varieties can be found on store shelves
Despite the large number of varieties of fruits on the shelves of Russian stores, you can find only a part of them, which are distinguished by the most attractive taste. One of the favorite varieties of this product is Korolkova persimmon, famous for its special sweetness. This group includes such famous varieties, as:
- kinglet,
- hyakume,
- gateley,
- Zenji Maru.
One of the most common persimmon varieties of the Korolkov family is Hyakume, which is distinguished by very large and beautiful, slightly oblong fruits, weighing 250 g, and the color intensity varies from light yellow to brown. The pulp of this variety is very tender and sweet in taste, and its color resembles chocolate, which is why this variety is often confused with the Zenji-Maru variety. The dense and smooth skin of this variety is the key to successful transportation and long storage. In addition, acquiring even unripe fruits, you will not feel a tart taste.
The Zenji-Maru persimmon variety is almost indistinguishable in most characteristics from the Hyakume variety, with the exception of the presence of a darker chocolate-colored pulp. The taste of this fruit is even sweeter, and the number of seeds is also very large, which indicates more high level the taste of this product. This persimmon grows in areas where the air temperature does not fall below +15 degrees Celsius.
As a result of crossing a persimmon with an apple tree, it was possible to obtain no less interesting and beloved by many Russians Apple varieties, the most famous of which is Sharon. Its finest aroma, containing notes characteristic of quince and apricot fruits, is combined with extraordinary juiciness and amazing taste. The flesh of this hybrid variety, even when fully ripe, remains firm and bright orange. In addition, you will not find seeds in these fruits.
by the most large sizes fruits, varieties of Eastern or Japanese persimmons are famous. One tree can give its owners 500 kg of crop, while having a height of no more than 10 meters.
In addition to heat-loving varieties, there are frost-resistant varieties, enjoying special honor among Russian gardeners. These include:
- Virginian or American
- Russian woman
- Mount Goverla,
- Mount Roman-Kosh.
Virginia persimmon is a fairly large tree, about 25 m high, capable of withstanding minus temperature without the need for shelter within -35 C. The fruits of this variety are distinguished small size, 2 to 6 cm in diameter and tasty pulp.
The Rossiyanka variety, first bred in the Crimea, also has very small fruits. A luxurious tree about 4-5 meters high gives beautiful slightly flattened berries with a wax coating. The weight of each of them can be equal to 70 g. This type ripens by the end of October, and in November its fruits become completely soft. Unripe specimens have an astringent effect, and when ripe, this persimmon becomes cloying, and its pulp reaches the consistency of jelly.
The Gora Goverla variety has large fruits, weighing 270 g, and its pulp is different burgundy color and great taste. The crop ripening period falls on the end of October, and the trees themselves are able to withstand frosts down to -24 o C.
Persimmon Gora Roman-Kosh gives its admirers yellow fruits, ready for use in early November. The advantage of these berries is their long term storage, allowing you to enjoy their excellent taste until January.
How to choose the right persimmon
When choosing a persimmon, most buyers seek to acquire sweet, non-astringent fruits of sufficient ripeness. It should be remembered that the sweetness depends not only on its ripening, but also on the variety. The most sweet in taste is a representative of the Korolkov family, while maintaining the hardness of the pulp.
However, if it is not matured, there is always a chance to encounter an astringent effect when using it.
Wanting to get a ripe and tasty delicacy, it is enough to pay attention to several factors that indicate its complete readiness for consumption.
When choosing persimmon varieties Korolek, it is worth remembering that it differs more high density compared to other varieties.
To indicate sufficiently ripened persimmon fruits, its amniotic leaves, which should have dark color and be dry. If you lift them up and see in this area brown shade, you can be sure that you have a fully ripe fruit in your hand. Under the leaves of unripe fruits, you will notice a bright orange color.
Looking at the stalk, you can determine in what state of ripeness the persimmon fruits were removed from the tree. The dried stalk indicates that the persimmon was removed in a completely ready-to-eat state, and the fruits with a not completely dried stalk were removed in advance and ripened already in the process of transportation and storage. Such a persimmon will be less fragrant, however, its taste will still be on top.
Features of the choice of persimmon varieties Korolek
If you have to choose a persimmon belonging to the Korolkov family, you need to pay attention to additional features that are specific to these varieties. Looking at the section of the fruit shown by the seller, make sure that there are formed seeds in it, which are a sign of pollination. It is these fruits, which are distinguished by a brownish tint of pulp, that will have the sweetest taste. Unpollinated Kinglet, despite its excellent properties, may have excessive astringency.
Traditionally, the skin of the ripened fruits of this variety has a reddish-dark tint and a unique aroma. The pulp has large quantity dark brown veins, while differing in elasticity.
One of the signs of overripe is excessive softness of the fruit. Such a persimmon literally falls apart in the hands, showing a pulp that resembles jam in consistency. Overripe fruits cannot be stored for a long time, and they must be eaten with great care.
How to choose the right tasty and sweet fruit that does not knit: video
What persimmon is not worth buying
When choosing fruit in the markets and on store shelves, carefully evaluate appearance goods and refuse to purchase the one whose fruits are damaged. Under the conditions of transportation, the shelf life of this product is from 1.5 to 4 months. However improper storage can provoke the appearance of black and gray rot on fruits, which can affect even unripe fruits. The problem is that during the harvesting process, this disease cannot be detected. The first signs of rot become noticeable only at the stage of storage and ripening.
One of the main signs of rot is the appearance of black dots with a pronounced border. Over time, they become more and more, and their diameter increases markedly. Usually, fruits with various mechanical damage are susceptible to gray rot.
Also, one of the defects of persimmon, having discovered which it is desirable to refuse the purchase, is its freezing. Such fruits are distinguished by the presence of a dark brown color, their calyx is easily separated, and the pulp becomes more watery.
Overripe persimmon is also unsuitable for consumption, suffering from diseases such as anthracnose, penicillosis, cladospriz and rhizoctoniosis caused by violation of storage conditions.
Dried persimmon. How to choose
Dried persimmon has a magnificent and refined taste, reminiscent of figs. For its preparation, elastic fruits, pitted, are usually used. The preparation process includes peeling and cutting the fruits into small pieces, which are dried at a temperature of 45 ° C.
Dried persimmon is perfectly stored and is distinguished by the absence of an astringent effect. When choosing this product, pay attention to one significant nuance. Dried persimmon fruits must have a uniform white bloom. If you run your finger over a dried persimmon, you notice that the plaque is erased, in no case do not buy such a product, they are trying to deceive you by sprinkling the fruit with flour or starch.
A real plaque is a sugar that appeared on the fruits during the drying process, which is almost impossible to erase. When buying, you should give preference to soft, dry fruits that resemble rubber.
How to properly store after purchase
- After purchasing persimmons, it is necessary to provide right conditions for its storage. Freshly bought ripe and tender fruits can be put in the refrigerator with other products, however, it is advisable to use the purchased in for three days.
- By placing persimmons in conditions of a lower temperature of 0 degrees Celsius, and providing humidity indicators of 90%, you can store persimmons for 2-3 months. Lower moisture levels will cause the fruit to shrivel, while higher moisture levels will result in rot.
- You can also use quick freezing using freezer. This method of storage will save the fruits from astringency and allow them to be stored for 6 months. However, the pulp of thawed persimmon is extremely soft. And the defrosting process itself is preferably carried out at room temperature by placing them in cold water.
- When stored in pantries, loggias or cellars, care must be taken to ensure regular ventilation. For this, it is convenient to use boxes in which the fruits are placed in two layers, using chips as a softening packaging material. The bottom layer of fruit should be laid with a cup down, and the top one with a cup up.
- In addition to the methods described, persimmons can also be stored dried and dried. However, it is not recommended to cook it, as under the influence high temperatures its flesh can acquire a tart taste.
Having learned how to choose the right persimmon, focusing on the characteristics of its varieties, you will never be disappointed in the perfect purchase. This beautiful, juicy and useful fruit will become a real decoration of the table, generously endowing you with many vitamins and microelements, especially necessary in the winter season. Having provided the required storage conditions for persimmon, you can enjoy its unique taste for several months.
What it is persimmon in Russian it is not clear, but in Persia it means a date, more precisely “like a date”. Then it spread to other types of plants and they began to be called, for example, "Japanese persimmon."
A real persimmon has a pedigree from the Ebenov family. She herself is from the northern mountainous Chinese forests. Many centuries ago, people noticed their edibility and began to select the most delicious and juicy ones. modern trees have bright orange fruits with light pulp and an elongated shape, with a tart astringent taste. But as a result of freezing or aging fruits at +25 and above, this taste is significantly reduced. There are cultivars of fruit which are round and dark fleshed and with few seeds, eaten without ripening, they are called "kinglet" although they come from the same plant with a different type of fruit containing seeds. Today, persimmon is grown wherever the climate favors it. There are about two hundred edible varieties, and they come in a wide variety of shapes and colors. For example, persimmon South America, which is called chocolate pudding, is bright green at first, and then, ripening, gradually darkening, acquires a taste and color, like that of dark chocolate. And the Shaharon variety from Israel is the most delicious and not at all nasty, but tender and sweet.
And on the territory of Russia, it can grow only in the Crimea, in the North Caucasus, in the Sochi region. If they are going to grow it to the north, then persimmon requires protected landing sites, wrapping shoots with agrofibre for the winter or growing in greenhouses.
There are seedless varieties, and there are with seeds, there are those with light flesh, and there are dark-fleshed ones, there are varieties that are edible when dried, frozen or processed, and there are those that can be eaten directly from the tree.
The fruits of this plant contain a lot of useful biologically active substances and compounds, mineral salts and tannins.
Early persimmon varieties: description of varieties
Early varieties are already ready for consumption immediately after harvesting in September, and later ones will still reach storage places. They allow you to get a crop in the South Coast, in Sochi and in the Caucasian subtropics. If you have protection, you can try to grow them just north of the indicated places.
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 Mider is a typical variety virgin persimmon, it does not need replanting of pollinators. In terms of ripening, early-middle, in the south of Russia they are harvested in the first or second half of October. The fruits of this persimmon are medium in size and weigh up to 72 grams, round-spherical, slightly flattened. And they don't fall off the tree. The period of full maturation is extended to thirteen days. The pulp in the fruits is dense, “fleshy”, with the aroma of rum, with full ripening, astringency is still present. Frosts down to -30 degrees are tolerated normally. With careful cleaning, it is normally stored in a cool place for up to thirty days.
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Mid-season persimmon varieties: description of varieties
Varieties that ripen in the first half of November are classified as mid-season varieties. They form perennial wood worse by the beginning of winter, so it is not advisable to grow them north of the Kuban.
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Seedles- originally from Japan, has large tree. Its crown is spherical, of rare density. The fruits are medium in size, up to two hundred grams in weight, flattened. Fruit peel dark red rich color. The fruit pulp is orange-reddish, juicy and tasty. A variety of medium ripeness, does not require planting pollinators. The keeping quality of the harvested fruits is satisfactory, but their portability is weak. The harvest is good and stable. Frost tolerance down to -25 is normal, flower buds can die from spring frosts. Disease resistance medium. |
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 Chocolate 326- this is one of the representatives of persimmon is often sold under that name in the form of a seedling. And on the market price tags it is declared as “persimmon kinglet”, which is also called “black apple”, “chocolate pudding” or “chocolate persimmon”. The native name of the Hyakume variety. It is a variety with a variable amount of astringency, in ripe fruits, medium in ripeness, with round-blunt fruits, hot orange. The weight of one can range from 45-150 grams. With careful cleaning, it is normal to store in a cool place for up to one month. Frosts down to -13 degrees are tolerated normally. Disease resistance is average. Harvest up to 54 kilograms from a twenty-year-old tree.
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Late persimmon varieties: description of varieties
Persimmon varieties late ripeness removed closer to December. And she blooms late spring or even already in the summer, before the second decade of the first summer month. But the temperature conditions have a significant effect on the ripening time of its fruits. The fruits can even be removed from the tree a little earlier than the indicated period, they may ripen a little in storage, but the quality of the pulp will be worse than that of fruits fully ripened on the tree.
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 big tamopan- This is a representative of the most frost-resistant Japanese varieties. Very late maturity. The fruits are flat in shape with a constriction in the form of a sombrero, dark orange in color, the weight of one piece is from 155 to 277 grams. His trees are strong. The weight of the fruit grown in the south reaches 550 grams. The pulp is tart. Can bear fruit without pollinators. The taste becomes pleasant only after freezing. The yield is almost twice that of Hyakume, up to 89 kilograms from a twenty-year-old tree, stable. With careful cleaning, it is normal to store in a cool place for up to three months. Frosts down to -23 degrees are tolerated normally. Disease resistance is average.
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