In the spring, many of us buy those tried-and-true annuals that provide floral interest all summer long.Think geraniums, violets, marigolds, and of
12.06.2023 - 00:59 / gardenerspath.com / Kristine Lofgren
How to Grow Asian Persimmon Trees Diospyros kakiThe first time I ever had a persimmon was when I was a teenager. I took a bite of the round, orange fruit, expecting something similar to a tangy, grassy tomato flavor.
Instead, I was greeted with a honey-sweet apple-like flavor and texture.
I later learned that I had just experienced my first ‘Fuyu’ persimmon, one of the most common types grown in the US.
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Ever since then, I’ve kept my eyes peeled in the fall and winter when the fruits start to pop up in grocery stores and specialty markets, because they’ve become one of my favorite seasonal treats.
It seems to me that they’re gaining popularity these days, with some varieties becoming more readily available in grocery stores. But they still tend to be a rarity, and I think there are a few reasons for that.
First, the astringent fruits don’t travel well at all. They need to be practically mushy before you can eat them, and as you might imagine, they can’t be stored and transported like, say, an apple.
On top of that, if you’ve ever had a mouthful of tannin-laden astringent persimmon, it isn’t an experience that encourages further experimentation.
While a store-bought persimmon is still tasty, there are cultivars that you just can’t get at the market. Some are best ripened on the tree and eaten right away, and they don’t travel or store well enough to be a profitable commercial crop in the US.
But a ripe persimmon is a thing to behold.
They taste like nothing else, some with a bit of spice and a touch of sweet pepper combined with the essence of a plum, and others like a pear sprinkled with cinnamon and dipped in honey.
Wh
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