The best varieties of persimmon. Description of taste qualities. Frost-resistant varieties. Persimmon: varieties, cultivation and care

To get the most out of eating persimmons, you need to choose the right variety.

Hearty apple tree, winter cherry, gourmet choice, Chinese peach, divine plum - it's all about persimmon. It appears on store shelves and markets in October and remains very popular until the end of winter. healthy treat, which helps cope with winter vitamin deficiency.

To get the most out of eating persimmons, you need to choose the right variety. And also be able to prepare the right dish from it. After all, this fruit can be consumed not only raw, but also in many other forms.

Useful properties

Persimmon is a storehouse of vitamins A and C, natural sugars - fructose and glucose, fruit acids - malic and citric. It contains quite a lot of manganese, potassium, copper and iron.

So this fruit is a powerful weapon against winter vitamin deficiency. It quickly satisfies hunger and at the same time is low in calories (62 calories per 100 g), strengthens the immune system, helps overcome depression and insomnia, “strengthens” the intestines in case of digestive disorders, and normalizes blood pressure.

Doctors say that eating 100 g of persimmon daily (1 medium-sized or 2 small fruits) will help avoid atherosclerosis. CAUTION: DO NO HARM! But there is also a flip side to the coin. Due to the abundance of sugars, persimmons are contraindicated for diabetics and those suffering from obesity.

Persimmon is also contraindicated for children under 3 years of age. The fact is that persimmons contain special substances - tannins, which, interacting with gastric juice, form a viscous mixture.

As a result, in the child’s stomach, pieces of persimmon are combined into one lump, which greatly complicates the digestion process and can cause unwanted reactions.

Where does the astringent taste of persimmon come from?

This berry has an astringent taste. Tannins are to blame for everything. But, as soon as the persimmon ripens, these substances disappear and the berry becomes sweet.

Conclusion: you should only eat ripe fruits, especially since eating unripe fruits is dangerous to your health. But what to do if you bought a persimmon, but it knits?

Do not rush to throw it in the trash - under the right storage conditions, the fruit can ripen.

Varieties

There are about 500 varieties of persimmon. About a dozen of them gained the love and respect of Russians.

Chocolate king
Round, dark orange, sometimes with brownish tints, with chocolate pulp - a juicy, delicious fruit. Moreover, the darker the flesh and the more seeds, the sweeter the king.

And what is characteristic is that even the unripe fruit does not have a hint of an astringent taste. It remains sweet under any circumstances.

Tangerine persimmon (or honey)

The shape resembles a tangerine and the taste resembles honey, which is why it got its name. Seedless. The pulp is always bright orange, and in a ripe fruit it is soft, with a consistency close to jelly.

Chinese persimmon

It is also called eastern or Japanese. The most common variety. This variety is easy to recognize: there is a shallow groove along the entire length of the fruit.

The taste is very specific: astringency is present regardless of the degree of ripeness of the fruit, so Chinese persimmon is necessarily tart and astringent in taste, it lacks sweetness.

But if you keep it in the freezer for a short time, the viscosity and astringency will go away. True, it still won’t get any sweeter.

Sharon

This is not even a variety, but a hybrid - the result of crossing a persimmon and an apple. The fiery orange fruit tastes simultaneously like quince, persimmon, apricot and apple.

The hybrid was bred in Israel in the Sarona Valley, where it got its name. The fruits have no seeds or seeds. Both ripe and unripe fruits are sweet.

In addition to the Israelis, Azerbaijan and Spain are engaged in breeding Sharon. Azerbaijani fruits are pointed at the end; Spanish fruits have grooves in the same place in the form of a small cross.

Russian

The yellow-orange fruits weigh no more than 100 g and ripen at the end of November. But they are removed from the tree much earlier, so they reach the desired condition as they are stored. The fruits are sweet, can be with or without seeds, the pulp is light.

Chamomile (fig persimmon)

Another name for this variety is Fuyu. By appearance reminiscent of figs - these are flat brownish fruits with or without seeds, quite sweet, without cloying.

Seedless fruits have a viscous taste; those with seeds are tastier; the taste largely depends on the climate of the producing country: the further south you go, the sweeter it is. So don’t hesitate to ask where persimmons come from. HOW TO CHOOSE? Choose round, bright, richly colored fruits. The peel should be smooth and shiny, without damage. If it has dark spots and stripes - the persimmon began to deteriorate.

Ripe persimmons have dry and dark stalks and leaves. Feel the fruit. Soft means ripe, it won’t knit. You can eat. Fruits that are hard to the touch most often require ripening.

How to store?

Unripe persimmons can be placed in the freezer for a while. Thawed fruits become tastier and sweeter.

Unripe fruits can also be kept for 10-12 hours warm water so that they ripen. Bananas, apples and tomatoes also help persimmons reach the desired condition.

Place them in the same bag with persimmons: ethylene, which is released by the listed vegetables and fruits, accelerates ripening. By the way, persimmons can be canned and dried. After drying, persimmon becomes a real oriental sweetness.

Choose hard fruits without seeds, remove the skin, cut into pieces - and into the oven, temperature 40-45°C. Make sure that the fruits do not darken.

Persimmon dishes

You can eat persimmon as an independent product, or add it to salads, prepare drinks, desserts, or make jam and jelly from it.

Persimmon is cut into salad along with tomatoes, onions, walnuts and sprinkle with fresh ginger root and basil.

Persimmon chutney seasoning (for poultry)

Fry 1 onion in oil, add the pulp of 7 persimmon fruits, 1 sprig of thyme, 1 bay leaf, 1 tsp. wine vinegar, 1 tbsp. l. honey Mix and simmer for 15 minutes, then add 25 g of roasted pine nuts.

Mascarpone and persimmon mousse

Peel 4 ripe persimmons and grind them into puree. Mix 100 g mascarpone, 125 ml whipped cream and 4 tbsp. l. sugar, add egg whites with a large number sugar and vanilla. Mix carefully and place in the refrigerator. Serve in glasses.

Indian chutney sauce
Mix persimmon puree and yogurt in a 1:2 ratio, sprinkle with sesame seeds, garnish with a mint leaf.

Persimmon varieties with photos: the most delicious and sweet, for growing in the Russian Federation

Persimmon (lat. Diōspyros) has been known to man for more than 2000 years. For its unique taste with many different shades, it is also called the “Plum of the Gods.” Due to its rather low calorie content (from 60 to 120 calories depending on the variety) and high content of vitamins and microelements this product is indispensable in the diet of every person, especially in winter.

Application and main characteristics of persimmon

We are accustomed to eating persimmon fruits only in fresh, enjoying the juicy and slightly tart pulp. But this fruit is also widely used for making compote, delicious marmalade, jam, preserves and even wine. Wonderful dried fruits are made from it, and a special type of coffee is obtained from the seeds. The wood of this tree is very valuable and is called “black”. It is used to make furniture, parquet and sports equipment.

The tropics and subtropics are considered their homeland. This plant is a huge spreading tree up to 30 m high, but there are also dwarf varieties for growing at home. At the beginning of summer it is covered with many fragrant flowers of red, yellow or white, and by the end of autumn amazing sunny fruits ripen on it. Their size and color may vary depending on the variety.

Currently, there are more than 300 varieties of this plant. The taste of the fruit varies - from tart to cloyingly sweet. The ripe pulp becomes like a jelly that can be eaten with a spoon, while some varieties remain firm even at the end of ripening.

How to choose sweet fruits that don't make your mouth gag

Many people know that persimmons “knit the mouth,” but not everyone knows why this happens and how to choose the right fruits. It’s worth mentioning right away that not all varieties have this property; these are mainly Oriental varieties and frost-resistant varieties (grown in the Russian Federation). Such as Shokoladnitsa and Sharon, do not have astringency even when unripe, only if they are consumed completely green (visible by color).

Varieties of persimmon that do not stick to your mouth: Shokoladnitsa

The feeling of viscosity in the mouth appears due to the tart taste of unripe fruits. Some varieties are almost impossible to distinguish visually, since their color, even when unripe, is orange.

When buying Oriental or local persimmons, you should pay attention to the softness of the fruit: the peel should not look like a film, but be easily pressed through with slight pressure with your finger. The color of persimmon, if it is not the Shokoladnitsa variety, can be dark orange, but not brown. The darkened fruits will not “knit your mouth”, but their taste will be similar to porridge.

If you bought tart, unripe persimmons, this is not a problem. Put it in the refrigerator, or even better, in the freezer. After 3-4 hours, the astringency will disappear, and the pulp will become very sweet and will not turn into jelly (thanks to this quality, many people prefer to buy unripe persimmons and freeze them).

What varieties of persimmon are the most delicious? Winter persimmon variety: Zvezdochka

Weather conditions greatly affect the taste and quality of the fruit. Transportation is also an important factor: if the persimmon ripens completely on the tree, it will be much tastier than the one that ripened during transportation or storage.

Persimmon Korolkovaya

Among the many varieties of this fruit, the most delicious and affordable varieties in the regions of Russia are distinguished. Particularly popular is the King persimmon, which is deservedly considered the sweetest. It should be noted that the more seeds there are in the fruit, the tastier they are. To the very popular varieties This group includes Hiakume, Zenji-Maru, and Gately.

Persimmon varieties Korolek or Hiakume

Hyakume

The Hiakume variety of persimmon is the most common of the Korolkov family; it produces large fruits elongated shape and weighing up to 250 grams, for which it received the name Korolek. Their color can vary from honey yellow to dark brown. It is thanks to its color and unique taste that the variety is often called “Chocolate”, but it should not be confused with Zenji-Maru (popularly called Chocolate Girl).

The fruits have good transportability. Their skin is smooth and dense, which allows the fruit to retain its presentation for a long time. The pulp has a sweet, delicate taste. Even unripe fruits have a honey aroma and are not at all tart. young tree begins to bear fruit already 4-5 years after planting, and the yield can reach 200 kg per unit. However, this species is not resistant to severe frosts and at temperatures below -18ºC requires good shelter.

Chocolate Girl or Zenji-Maru

In terms of characteristics and appearance, it is practically no different from Hiakume. It has slightly darker flesh and a more sugary taste. It is generally accepted that the more seeds there are in a fruit, the higher its taste. Trees of this variety also produce an excellent harvest, but are thermophilic; they are recommended to be grown in areas where the temperature does not fall below 15.

Persimmon Apple or Sharon

Apple persimmon varieties are in high demand. They got their name from crossing this fruit with an apple tree. Among the most popular subspecies is Sharon, which has an amazing delicate aroma reminiscent of quince and apricot.

Hybrid persimmon variety Sharon

Large juicy fruits have no seeds and an astringent taste. Even when ripe, the flesh remains firm, like an apple, and has a bright orange color. Sharon is unpretentious in cultivation and transports well, but is not adapted to the northern climate.

Kaki

Eastern or Japanese persimmon varieties are considered the largest:

• The weight of one fruit can reach 0.5 kg;
• The tree can produce up to 500 kg of quality harvest per year;
• The flowers are self-fertile and do not require pollination;
• The tree reaches up to 10 meters in height, which makes harvesting much easier;
• Frost resistance is moderate: it can withstand frosts down to -18ºС and requires thorough shelter for the winter.

Frost-resistant persimmon varieties for growing in Russia

Persimmon varieties can be roughly classified according to ripening time:

• Early - begins to bear fruit in early October. These include: Sidlis and Goshoaki;
• Medium – fruits ripen in early November (Hiakume, Zenji-Maru);
• Late – the harvest period begins only in December (Nakhodka, Zvezdochka).

For Russian gardeners, the most interesting varieties of persimmon are early ripening and have high frost resistance. Because there is nothing nicer than having a holiday New Year's table these exotic fruits grown in our own garden.

The most suitable varieties for cultivation in Russia are the following varieties of persimmon:

• Virginskaya;
• Russian;
• Mount Goverla;
• Mount Roman-Kosh.

Virginskaya

Virgin persimmon tree

Virginia (or American) persimmon is a huge tree up to 25 meters in height, quite unpretentious to soil and moisture. The plant can withstand frosts down to -35ºС without shelter for the winter. Due to its high frost resistance, this is the only variety suitable for central Russia.

It is preferable to plant in open areas, as this subspecies requires a lot of light. Persimmon variety Virginskaya has small fruits, their diameter is 2-6 cm, and the pulp is sweet and nutritious.

Russian

Persimmon fruits of the Russian variety

This variety was bred by breeders of the Nikitsky Botanical Garden in Crimea and has the following characteristics:

• The height of the tree reaches 4-4.5 m;
• The fruits are small, weighing up to 70 g;
• The shape is rounded and flattened;
• The surface has a white waxy coating;
• The ripening period begins at the end of October, and in November the fruits reach complete softening;
• During the season, the tree produces up to 80 kg of fruit;
• Unripe persimmons have a tart taste, but when they reach full ripening, they become very sweet, and the pulp acquires the consistency of jam;
• The shelf life is not long: until December;
• The Rossiyanka persimmon tree can withstand short frosts down to -30ºС.

Mount Goverla

Persimmon Mountain Hoverla

This is one of the best hybrids, the fruit weight of which reaches 270 grams. The pulp of the fruit is burgundy in color and has excellent taste. Their ripening period begins at the end of October. Persimmon of the Gora Goverla variety is quite frost-resistant and can withstand down to -24ºС.

Mount Roman-Kosh

Large persimmon Mountain Roman-Kosh

The Mount Roman-Kosh tree has good resistance to frost down to -25 degrees. But to get a generous harvest, pollination is necessary. The fruits have yellow color and begin to ripen in early November. They are stored for quite a long time and can last until January.

Bottom line

If you decide to grow persimmons in your own garden, then when choosing a variety you should give preference to frost-resistant ones. By observing proper and timely care, as well as providing high-quality shelter for the winter, after 3-4 years you will be able to enjoy excellent and very healthy fruits, as well as the appearance of a beautiful tree that will decorate any area.

Persimmon is a plant of the ebony family. There are a large number of species of this representative. However, for our country the following varieties are most interesting: “Eastern”, “Caucasian”, “Virginskaya”. Let's take a closer look at each of them and find out what features of growing this plant exist.

Caucasian persimmon

Persimmon, the varieties of which we have listed, grows on trees. Some reach a height of more than 25 meters. The fruits of the plant weigh on average 20 g. The taste is tart. Contains 4 seeds inside; before ripening, persimmon of the “Caucasian” variety is black in color.

Features of cultivation

“Caucasian” persimmons are grown by planting seedlings. They tolerate various weather conditions, climate changes and soil conditions well. The seedlings are drought-resistant and do not sprout in the garden.

Virginia persimmon. How to grow?

Virgin persimmon is a medium-sized tree from North America that can withstand temperature changes down to -20 degrees Celsius. The plant reaches a height of 20 meters.

Seedlings are used as rootstock to promote cultivated plant species. Persimmon loves clayey, waterlogged soil.

Eastern persimmon

This type of plant was brought to us from China. There are different varieties, most often they can withstand severe frosts. In our country, this plant has taken root since the times of the USSR. Persimmon of the “Russian” variety is an interspecific hybrid of “Eastern” and “Virginian” persimmons.

Constant varieties

All types of persimmon are divided into certain groups. Those that do not change the color of the pulp upon ripening, and regardless of the method of pollination, are called constant. Constant persimmon is divided into two types:

• sweet;
• tart.

The first one does not become soft even after lying for a long time. The varietal color does not change after being removed from the tree. The tart type of persimmon loses its taste after a long period of storage and gradually softens.

Some gardeners distinguish another plant variety - variable. These persimmons change flesh color and taste depending on pollination/propagation method.

Ripening time

Depending on the period of fruit harvest, persimmons are divided into three subgroups:

1. Early. These include persimmon growing in Crimea. Varieties grown in the south ripen much earlier - in mid-September.
2. Mid-season. These plants bear fruit a little later - from mid-October.
3. Late. Persimmons of this subgroup ripen by early December.

The most popular varieties of persimmon in Russia

On the shelves of domestic stores you can see different varieties of persimmon. The most popular in Russia are:

• persimmon of the “Korolek” variety, otherwise it is called “chocolate”;
• "tangerine"/"honey";
• “large kinglet”;
• "bull's heart"/"tomato";
• "Chinese";
• "chamomile";
• "Egyptian".

“Korolek” is a persimmon that is considered the most delicious. It has a round shape. The chocolate pulp is visible through the orange skin, hence its second name. The darker the flesh, the sweeter fruits. Persimmon has up to 10 seeds. Taste characteristics The taste of this fruit does not change even after a long period of storage, the persimmon does not knit, it is always sweet and juicy.

“Tangerine” is shaped like this variety of citrus fruit. Some people call it honey because it tastes very sweet. It is the sweetest of all varieties; it never has any seeds. When the fruit is fully ripe, the orange pulp turns into liquid jelly. During this period it cannot be transported. To bring ripe khura home from the store safe and sound, you need to be extremely careful.

“Large Kinglet” is the same as the regular one, but the size of the fruit is much larger. The persimmon pulp of this variety is less dark and has a slightly astringent taste.

Some people really like “ox heart” or “tomato”. Persimmon, the description of the variety of which determines its name. Externally, the fruits resemble an “ox heart” tomato. This variety of persimmon is very large and has no seeds. The orange pulp is always juicy and does not darken. Delicate ripe fruits are also very difficult to transport, like honey. However, in contrast to it, persimmon of the “tomato” variety has a less cloying taste.

“Chinese” persimmon has an unusual shape; all the fruits of the plant grow with a stripe. Compared to the above varieties, the “Chinese” one lacks sweetness. The fruits have a thick skin.

"Chamomile" or "fig" persimmon is the earliest variety of all. Its flesh becomes dark when ripe. Inside the fruit there are several long seeds.

“Egyptian” differs from all others in its elongated shape. The taste of the fruit is average, the persimmon is not cloying and slightly astringent.

How does reproduction/pollination occur?

Experienced gardeners often use the budding method for propagation. In this case, this process is difficult to carry out due to the high content of tannins in persimmon tissues. Tanids prevent the rootstock from growing together with the scion. Trees are propagated in the spring, during plant sap flow.

At the end of winter, cuttings or budding wood are cut. Raw materials are stored in the refrigerator at temperatures from -2 to 0 degrees Celsius. When using this method reproduction, the survival rate of the eyes is 95%. Persimmons are formed using a sparsely layered system. Some use modified leader and tiered. Trees are usually pruned in the spring; many also prune during harvest.

Features of cultivation

Persimmon trees bear fruit for many years, most often this period reaches a value of 60 years. You can get the first harvest two years after planting the seedlings. Trees begin to fully bear fruit after ten years. Persimmons are usually grown in large plantings. When planting, you should keep in mind that for 100 seedlings of one variety you need 10 seedlings that will pollinate the plants.

Persimmon does not require high humidity and large amounts of precipitation. The minimum quantity is 900 mm per year. It is better to grow trees in fertile loamy soil. Plants may not do well in sandy or gravelly soils.

Despite their rather demanding attitude towards soils, trees are absolutely unpretentious in care. They almost never require pruning. Persimmon copes well with severe frosts and prolonged subzero temperatures. Trees are less susceptible to rotting than others; they resist diseases and pests well.

Young shoots are fertilized with organic and mineral substances. This is usually done in early spring or mid-summer. Mature trees need to be watered at least
7-8 times a year.

The fruits begin to be harvested in mid-October. The ripening period of persimmon lasts about two months. From some varieties, fruits can be harvested until the second half of December. But usually persimmons ripen after the last leaf fall.

How to store persimmons?

This fruit must be stored correctly. Fruits will not spoil in cooling chambers. Favorable storage temperature is 0 degrees. If the air humidity does not exceed 90%, then the persimmon can lie in storage for about 3 months. At lower humidity (up to 85%), the fruits wither and lose their shape. If the humidity level is more than 90%, then the fruits rot and the persimmon becomes moldy. Subject to temperature conditions You can speed up or slow down the maturation process. Many people use artificial fruit ripening technology. The use of ethylene gas allows persimmons to ripen faster than their natural time. After chemical treatment, the fruits ripen already on the 4th day, whereas naturally the fruits would take 25-30 days.

The sweet persimmon Korolek with soft dark orange flesh is known, perhaps, to everyone. This is what is most often found on store shelves in autumn time. Other varieties are not so popular in our area, and yet in the world there are more than 450 species of this crop alone, and several times more varieties! True, not all are suitable for food: some have exclusively decorative or technical value.

Three main types of persimmons

Do you want to learn how to identify the most delicious orange fruits from the varieties presented in the store? Or maybe they intend to grow persimmons at home? In this case, it will be useful to first understand the most famous types of this culture.

• Virginian or American persimmon grows mainly in the western United States, but is sometimes found on the Mediterranean coast and in Ukraine. The fruits of this species are medium in size - from 2 to 6 cm in diameter, but they have a high nutritional value, and their sugar content is about 45%.

Video about persimmon

An adult tree can reach a height of 25 meters, the flowers on it are unisexual, appear in June, the fruits begin to ripen in September. The Virginia species grows well in different types of soil and is not afraid of close proximity groundwater, not too demanding on air and soil humidity. The only requirement is that the landing site must be well lit by the sun. In domestic gardens, this species can be grown without shelter for the winter due to its high frost resistance (but only subject to short-term frosts of at least -35 degrees).

• From Spain to Japan, Caucasian persimmon grows in subtropical regions (it is sold in the market and in stores as “ordinary”). Its fruits are very small - up to 2.5 cm, have a tart taste, and are rich in sugars and vitamins. On mature trees up to 30 m high, female white-green and male red-yellow flowers bloom at the end of May. Fruit ripening occurs in October-November. Caucasian view cannot boast of high frost resistance: the most resistant varieties can withstand short frosts down to -25 degrees, so plantings need good shelter for the winter.
• Japanese persimmon (another name is oriental) is found not only in Japan, but also in the USA, Spain, Israel, Korea, and China. Domestic amateur gardeners also grow it, although this species is afraid of frosts below -18 degrees and requires mandatory shelter before the onset of winter. An adult tree is compact in size - up to 10 meters in height. The flowers on it are female, male and mixed; flowering begins in May-June.

Some varieties Japanese variety have a tart taste even when ripe, there are seedless fruits

Depending on the variety, fruit ripening occurs from October to early December. Some varieties of the Japanese variety have a tart taste even when ripe, and there are seedless fruits. Eastern persimmon has the largest size (the weight of one fruit can reach 0.5 kg). Additional plus - high yield, up to 500 kg from one tree.

The most popular and sweet varieties

The very first to appear on sale is the fig persimmon, which is also called Chamomile because when cut it resembles a flower. The sweet taste is similar to King, but the pulp of Chamomile remains orange and does not darken at all.

Chocolate persimmon, which is often confused with “Korolok”, is actually an oriental variety called Zenji-Maru. The trees are medium-sized with a large number of male flowers, so Zenji-Maru can act as a good pollinator. The seed fruits are brown-orange in color, weighing up to 150 g, with dark, very sweet and juicy pulp. There are fruits without seeds; they can be distinguished by the bright orange color of their skin. Harvest begins in October. In winter, the Chocolate Girl needs shelter in temperatures below -18 degrees.

The well-known Kinglet also belongs to oriental look, its true name is Hyakume. This is a self-fertile variety with round fruits weighing up to 250 g. The skin color varies from light orange (in seedless specimens) to dark red.

This is a self-fertile variety with round fruits weighing up to 250 g

The advantages include not only a sweet, delicate taste, without cloying, but also excellent transportability. The smooth skin retains its integrity for a long time, and the flesh does not bind even in an unripe state, since there are very few tannins in the Korolka. Hiakume is considered one of the most productive varieties growing in domestic gardens. On average, it is possible to collect 100-200 kg from one tree. However, in winter, when frosts are below -18 degrees, the plantings must be carefully covered.

For all its advantages, Hiakume has a serious drawback: weak resistance to disease.

The eastern group also includes the Ox Heart (or Khachia) persimmon, which is indeed similar in shape and size to tomatoes of the same name. Large orange fruits weighing up to 250 g are seedless. When fully ripe, the pulp is tender, sweet, the consistency resembles jelly, the color remains bright and does not darken. Unripe Khachia knits a little. Fruiting occurs without pollination.

The so-called “apple” Sharon persimmon deserves special attention, since it is a separate hybrid obtained by crossing an apple tree and Japanese look persimmons In its amazing sweet taste you can catch notes of quince and apricot, there is practically no astringent astringency, there are no seeds. The bright orange flesh remains firm, like an apple, even when ripe. The advantages of Sharon include good transportation and unpretentiousness of the plant during cultivation.

Russian persimmon and other interspecific hybrids

No matter how delicious Sharon, Shokoladnitsa and Korolek are, in Russian climatic conditions growing them is not that easy. It is still safer to choose more unpretentious, frost-resistant hybrids bred by domestic breeders.

In its unripe state, the pulp of the Russian woman is astringent, but after ripening the pulp turns into “jam” and becomes very sweet.

Pay attention to the Russian woman, obtained in the Nikitsky Botanical Garden. It is this that is currently used to obtain new varieties of persimmon suitable for our climate. The tree grows up to 4.5 m in height, the fruits turn yellow by November, and reach full softening by the end of November. Every year, up to 80 kg of harvest can be obtained from one tree. True, the fruits are no different large sizes– their weight is about 50-70 g.

In an unripe state, the pulp of the Russian woman is astringent, but after ripening the pulp turns into “jam” and becomes very sweet, with a subtle pleasant aroma. Persimmon remains transportable and has good shelf life until December.

The Russian woman is able to withstand frosts down to -27-30 degrees. In addition, it is not damaged by pests and diseases, which means there is no need to treat the plantings with chemicals.

Video about delicious persimmons

Interspecific hybrids such as:

• Nikitskaya burgundy - burgundy-colored fruits, weighing up to 150 g, are not inferior in taste to the oriental variety, but have tart notes. A pollinator is required for fruiting.
• Mount Goverla – burgundy persimmon with excellent taste, up to 270 g in weight. Ripens towards the end of October and can withstand short frosts down to -24 degrees. Considered one of the best hybrids.
• Mount Roman-Kosh – fruits up to 250 g, yellow, ripen at the very beginning of November and are well stored until January. Frost resistance is average (up to -24 degrees), a pollinator is needed.

Now that you know the most popular varieties of persimmons

Persimmon (Diospiros L.) is a member of the ebony family. Unites almost 300 species, of which three are of greatest interest for our climate zone: Caucasian persimmon(D.lotus), Virginia persimmon(D.virginiana), kaki(D.kaki) and artificially obtained hybrid forms with increased frost resistance.

Caucasian persimmon

The natural habitat is the Caucasus. The trees are vigorous, reaching a height of 30 meters. Frost resistance of the above-ground part is about 22 - 24 degrees, and the roots - about 10 - 12 degrees. The fruits weigh up to 20 grams, are tart when ripe, almost black in color, with up to 4 small seeds.

Seedlings of this species are used as a rootstock for cultivated varieties. Root system their branched, fibrous. The seedlings tolerate replanting well, grow on almost any soil, are quite drought-resistant, and do not sprout in the garden. There are no cultivated varieties.

Virginia persimmon

Virginia persimmon is native to North America. The trees are medium-sized, up to 20 meters in height, with frost resistance up to -35 degrees. The root system can withstand soil freezing down to -15 degrees and therefore seedlings of this species are recommended to be used as rootstock for promoting cultivated varieties to more northern areas. Another valuable quality as a rootstock is that it can withstand and grow well on heavy clayey, waterlogged soils, and also has a longer period of natural winter dormancy, which does not provoke a premature start of sap flow of the cultivated variety due to prolonged winter thaws. It should be taken into account that cultivated varieties grafted onto Virginia persimmon tolerate replanting worse due to the peculiarity of having weakly branched tap roots, are more moisture-loving, develop more slowly, are less productive and less durable. There are cultivars called in America Persimons.

Eastern persimmon

Kaki began to spread from China. To date, more than a thousand varieties with different biological and commercial characteristics are known. Of interest to us are varieties with frost resistance of at least minus 17 degrees, some of which are listed above.

In the USSR in the State Nikitsky Botanical Garden through directed selection in post-war years for the first time in the world by breeder Pasenkov A.K. was received interspecific hybrid of eastern and Virginia persimmon, from among the seedlings of which the best was selected, which later received the name Russian. Its frost resistance is minus 26 degrees. Subsequently, GNBS Kazas employee Alexander Naumovich obtained the Nikitskaya burgundy variety, which, when tested for freezing, showed even higher frost resistance. The taste of Nikitskry burgundy is beyond praise.

According to foreign classification, persimmon varieties are divided into two groups: varying And constant.

Varying varieties

Variable varieties are those varieties whose fruits, depending on how they were formed - after fertilization or parthenocarpic, have different consumer qualities. Fruits that are formed parthenocarpicly and do not contain seeds do not change the color of the pulp upon ripening, and lose their astringency only after storage. Fruits of the same varieties, even on the same tree, but formed after fertilization and having seeds, already have tart pulp when picked, and the color of the pulp changes to darker, to brown.

Constant varieties

TO constant include varieties whose fruits, regardless of pollination and seed formation, have a flesh color don't change. They are divided into two subgroups: tart And sweet.

• TO tart constant varieties include the following varieties: Hachia, Tanenashi, Gosho, Soyo.Sidles, Tsuru, Kostata, Adreula, Emon, Aizu-Mishirazu, Mechta, Rossiyanka, Novinka, Nikitskaya Burgundy, Mider, John Rick, Weber. The astringency in their fruits disappears only after complete biological ripening during the process of storage and softening of the pulp.
• TO sweet constant varieties include: Giro, Krymchanka 55, Nakhodka, Kiara, Meotse saukune, Mishirazu, Fuyu, Twentieth Century - the fruits of these varieties, regardless of the presence of sweet seeds in them, after they acquire the characteristic varietal color already during picking, even hard, without softening in lying down

In the USSR, they adhered to a slightly different classification and divided all varieties into three groups: tannin(or constant), which corresponded to constant tart; non-tannid(or sweet), which corresponded to constant sweet; varying(or kinglets, or chocolate). The same situation is currently followed in Ukraine.

Among those introduced and obtained by domestic breeders of Ukraine and Russia, there are the following varieties and forms eastern persimmon :

• Seedles- constant, mid-ripening, fruits are round-quadrangular, red-orange, very sweet, weighing 90-150 grams.
• Aizu-mishirazu- constant, late-ripening, fruits are flat-round, orange, weighing 60-140 grams.
• Tanenashi- constant, mid-ripening, fruits are round-conical, yellow-orange, weighing 80-260 grams.
• Khachia- constant, late-ripening, cone-shaped fruits with a black dot on the top, orange, very sweet, weighing 60-200 grams.

• Costata- constant, very late-ripening, conical-ribbed fruits, orange, weighing 40-120 grams.
• Tsuru-gaki- constant, very late-ripening, cylindrical fruits with a conical tip, orange, weighing 50-130 grams.
• Tamopan big- constant, very late ripening, fruits are flat with constriction, dark orange, weighing 150-270 grams.
• Dream 459 (Kuro-kuma x Fuyu) - constant, mid-ripening, fruits are round-flat, red-orange, weighing 45-200 grams. Monoecious.
• Satellite- constant, mid-ripening, fruits are round-ribbed, orange, weighing 40-100 grams. Monoecious is a good pollinator for eastern persimmon.
• Zenji-maru- variable, mid-season, round, orange fruits, weighing 20-100 grams. Monoecious is a good pollinator for eastern persimmon.
• Kuro-kuma- variable, mid-season, fruits are flat-round, orange, weighing 40-70 grams.
• Hyakume - variable, late ripening, orange fruits, weighing 60-220 grams. Often, without pollination, the ovary is completely shed.
• Yankin-tsuru- variable, late-ripening, fruits are cylindrical or oval, orange, weighing 50-90 grams.
• Shagotsu-gaki- variable, late-ripening, wide-conical, dark orange fruits, weighing 80-210 grams.
• Ukrainian- variable, early ripening, fruits are cylindrical, orange, very sweet, weighing 40-100 grams. Monoecious variety.
• Zorka 187- variable, mid-ripening, fruits are round-flat, sometimes ribbed, orange, weighing 50-200 grams.
• Chocolate 326- variable, mid-season, fruits are round-conical, orange, weighing 45-150 grams.
• Saburosa's daughter- variable, mid-season, fruits are oval-ovoid, orange-red, weighing 35-90 grams.
• Star- variable, late-ripening, fruits are round, orange, weighing 60-120 grams. Male flowers are formed after a year.
• Excellent (Chinebuli, Giro, Delicious)- impatient, late-ripening, fruits are flat-oval, quadrangular, orange, weighing 60-220 grams. Male flowers are formed after a year.
• Fuyu- impatient, late-ripening, fruits are round-flat, red-orange, weighing 30-110 grams. Monoecious variety.

• Ishi kick her jiro- clone of the Excellent. The fruits are larger and more impatient.
• Crimean 55- impatient, mid-ripening, round, dark orange fruits, weighing 60-120 grams, very sweet.
• Nakhodka- impatient, late-ripening, fruits are round, yellow-orange, weighing 30-150 grams. Monoecious variety.
• Virginia persimmon
• Mid- constant, very early ripening, fruits are flat-round, dark orange, aromatic, weighing 30-50 (very rarely up to 100) grams.
• John Rick- constant, early ripening, fruits are flat-round, orange-dark red, small.
• Weber- constant, early ripening, fruits are round, dark, small.

Hybrid varieties of Nikitsky Botanical Garden

• Russian 18- constant, mid-ripening, flat-rounded, orange, very sweet, aromatic fruits, weighing 45-60 grams.
• Nikitskaya burgundy- constant, mid-ripening, fruits are flat-round, reddish-burgundy, sweet aromatic, weighing 50-150 grams.
• Mount Goverla- constant, mid-ripening, fruits are flat-rounded, orange, with a pleasant, unique consistency, weighing 60-300 grams.
• Mount Roman Kosh- constant, mid-ripening, fruits are flat-round, orange, weighing 70-200 grams.
• Mount Rogers- constant, mid-ripening, flat-rounded, orange fruits weighing 40-150 grams.
• New- constant, mid-season, medium-sized fruits. Monoecious variety, a good pollinator for all varieties of persimmon.

Ripening time

According to the timing of ripening, or rather the harvesting of fruits, persimmons are divided into three groups of varieties:

1. early, filmed (in the south) mid-September to mid-October;
2. mid-season- from October to early November;
3. late- ripening from the second half to the beginning of December.

The timing of ripening is significantly influenced by weather conditions. Fruits can be harvested a little earlier the required period, they can ripen somewhat while lying down, but the quality will then be worse.

Pollination

It is characteristic of persimmon that its plants produce three types of flowers: women's, men's and very rarely - bisexual.
Other varieties form only female flowers, these are Hiakume, Aizu mishirazu, Seedles, Gosho gaki, Hachia, Tanenashi, Tamopan, Tsuru, Meotse saukune, Emon, Tsurunoko, Kostata, Rossiyanka, Nikitskaya burgundy and others of which, under favorable agrotechnical conditions, some can form fruits without fertilization.

Other varieties besides female ones also form male flowers annually and in large quantities, these are: Shagotsu gaki, Nakhodka, Geili, Zenji maru, Dream, New, Satellite.

There are varieties that form along with female and male flowers, but periodically, after 1-2 years: these are Zvezdochka, Fuyu, Jiro, Prelestnaya.

It should be borne in mind that pollination significantly affects the consistency of the fruit pulp and its taste qualities Oh. Fruits containing seeds are always tastier than seedless ones.. It is interesting that even in the same fruit, if there are 1-2 seeds, the pulp surrounding the seeds is always softer and tastier than the part where there are no seeds.

Most varieties require pollination of female flowers to produce larger yields of high-quality fruit. However, there are varieties that bear fruit well even without fertilization, forming seedless fruits. Based on this criterion, persimmon varieties can be divided into three groups:

1. Varieties requiring pollination: Hiakume, Gosho gaki, Zenji maru, Tiedimon, Aman kaki, Trakta kaki, Huro kuma, Tsurunoko, Kaki mela, Yankin tsuru, Shag otsu gaki, Geili, Maru, Ezo ichi;
2. Varieties that bear fruit without pollination: Sidles, Tamopan big, Tanenashi, Gosho, Costata.
3. Varieties included in the intermediate group: Hachia, Adreula, Jiro, Aizu mishirazu, Emon, Soyo, Nikitskaya burgundy, Rossiyanka and others.

Trees of the intermediate group of varieties produce fruits without fertilization, but in order to increase productivity, as well as increase the size of the fruits and improve their taste, pollination is required. Varieties such as Hachia, Aizu-mishirazu, after pollination of flowers, form seed fruits with sweeter pulp than seedless fruits. Under the influence of pollination, the color of the pulp changes; in some varieties it takes on a dark brown color either around the seeds (Hachia, Aizu-mishirazu) or throughout the fruit (Zenji maru); in the Twentieth Century and Fuyu varieties, only small brown dots appear around, and the main color of the pulp remains orange.

It has been noticed that in fruits with unripe seeds, the color of the pulp does not change and only as the fruits and seeds ripen does it gradually begin to darken.

All in all, Not only the yield, but also the quality of the fruit depends on the fertilization of persimmon flowers Therefore, when planting a persimmon garden, it is recommended to plant one pollinator tree for every 8-9 trees with functionally female flowers. If it is not possible to plant a pollinator, it will be necessary to treat the persimmon flowers, and then the fruits that have set, if they begin to drop, aqueous solution of gibberellin. The concentration of the solution should be selected experimentally, primarily due to the quality of the gibberellin on sale. If soil moisture is irregular, treatment with gibbelellin is mandatory.

Choosing a place to plant persimmons

When choosing a place to plant persimmons, you must be guided by the following conditions:

• The best soils for persimmons are alluvial loamy or sandy loam, quite fertile, with a groundwater depth no closer than 0.75 meters from the surface of the earth - the bulk of the roots are located in a layer of 0.1-0.5 meters.
• Plant nutrition area -25 sq. m for low-growing varieties and to 64 sq. m for vigorous plants, with possible compaction by planting short-lived fruit trees, for example, columnar forms or peaches.
• There must be a place protected from winter drying winds.
• Persimmon is light-loving, in a shaded place its leaves become deformed, shoots acquire signs of etiolation, and fruits fall off.
• Watering should be provided, but waterlogging will be harmful - increased shoot growth will begin to the detriment of the nutrition of the fruits, which will begin to fall off.

In more northern latitudes, which are unusual for persimmons, you can try to grow persimmons in wall form, planted on the south side of a heated building, but not an insulated wall; can also be formed in a creeping form.

Selection and planting of seedlings

You need to purchase seedlings from the manufacturer. Some addresses are given in the appendix. Remember: Only the manufacturer can give you its address and guarantees! When buying from resellers at the market, you can buy not even persimmons at all, but even persimmons, then wild ones. Even at an exhibition, a seedling purchased may not correspond to the named variety and may not be frost-resistant enough for your climate zone, that is, it will freeze out in the first winter.

Persimmon seedlings with open root system should be purchased in autumn, and the less time has passed after digging, the better. If persimmons are properly dug up, thin branched roots should be preserved, which are very sensitive to both drying out (they die after 1-2 hours) and waterlogging. If the fibrous roots are still dead, but the taproots are healthy, then the seedling is quite suitable for planting, but it will begin its growing season in the spring late, maybe even in July.

In the southern regions on permanent place You can plant until November, but it’s better earlier, while the ground is warm, the roots take root in the soil. In more northern regions and in the south, if they were unable to plant within the specified time frame, it is advisable to postpone planting until the spring after the threat of severe frost has passed.

Upon landing It is imperative to install a support stake. The grafting site, if it is done on the root collar, should be buried 5-10 cm below ground level. To avoid breaking off the fibrous small roots during soil compaction, place the seedling off-center when planting landing pit, and place it against the wall, spreading the roots along it, which are pressed down with soil. Immediately after autumn planting cover the stem with earth, and when frost sets in, put a box and cover it with insulating material, maybe even soil. In subsequent years of growth, in winter, insulate the trunk and skeletal branches, and apply a reflective layer on top. In the southern regions you can limit yourself to whitewashing lime mortar, but it should be taken into account that after a long warm period at the beginning of winter followed by a sharp cold snap, even very frost-resistant varieties of Virginia persimmon have damage to the trunk in the form of peeling of the bark from the wood with the death of the cambium within 20 cm above and below the level of snow cover. The tree trunk circle should be insulated by mulching with available material, this is especially important if the rootstock is Caucasian persimmon.

Persimmon is a very early fruiting crop: Caucasian persimmon grafted onto a rootstock can begin bearing fruit in the second year after planting in a permanent place, and on a X. virginiana rootstock - in 3-4 years. Nikitskaya burgundy is particularly fast-growing.

Crown formation

But don’t delude yourself and get carried away by the primary harvest; what’s more important is form a crown, otherwise the trees will have an untidy appearance, fruiting will move to the periphery and upward, and branches will begin to break off.

Experts recommend the main crown shape changed-leader, which is characterized by strength, good lighting and low tree height. The interval between skeletal branches in such a crown is 20-40 cm. The number of which can be 4-6 pieces.

In the spring of the first year of growth, the seedling is pruned at a height of about 80 cm, by autumn a shoot of continuation of the central conductor grows from the upper bud, and two radially located ones are left to grow from the lateral buds, one at the height of the trunk (about 50 cm), the other at 20 - 40 cm higher up from it, the shoots from the remaining buds must be constantly pinched or the buds simply removed. In the spring of next year, the central conductor is cut at a height of about 1.5 m, and the side branches are cut leaving 40 - 50 cm, so that the semi-skeletal branches are located as close to the trunk as possible. In summer, the development of a pair of oppositely located skeletal branches is stimulated, which should be perpendicular to the plane of the lower two branches. In the same way, another tier is formed, then the central guide is removed and transferred to the side branch.

Omarov M.D. (All-Russian Research Institute of Floriculture and Subtropical Crops, Sochi) recommends forming a crown palmette, which will significantly increase productivity. Such a crown is required for wall growing.

Most experts agree that cultivar, grafted onto a tall, over 1 m, virginiana persimmon trunk, is more resistant to low temperatures in winter and avoids damage to the trunk by frost. For industrial plantings this may be true, but in a household plot, under the close attention of the gardener, there is always the possibility of protecting the trunk and skeletal branches during critical low temperatures. Moreover, if a cold winter occurs, a high trunk will not save the cultivated variety; perhaps it itself will suffer, but if the seedling is planted with a deepening of the grafting site, then new shoots will grow from dormant buds located in the underground part, from which it will be possible to form a new crown

Features of persimmon care

The main criteria for success are agricultural technology, freedom from diseases and pests. A prerequisite is preparation for wintering, such as: stopping watering 1-1.5 months before the end of the growing season so that the shoots ripen. Good ripening of wood is promoted by phosphorus and potassium fertilizers, which should be applied in higher doses in the second half of summer. Particularly effective is foliar feeding with 0.5-1.5% 1-3-day aqueous extract of superphosphate with 0.5% potassium sulfate with the addition of potassium permanganate 0.02-0.05% or potassium iodide 0.02%. Spraying begins with lower concentrations at the end of summer, weekly, gradually increasing the concentration of the working solution to maximum values.

Persimmon plants are capable of accumulating in fruits iodine. If in coastal areas the absorption of iodine comes from the air saturated with it, then in continental areas the addition of potassium iodide to the solution for foliar feeding is more than desirable.

On the issue of frost resistance There are different opinions on persimmon, moreover, the difference sometimes reaches 3 - 5 degrees. Indeed, even identical trees growing nearby often differ in frost resistance.

With good preparation for wintering, the frost resistance of the persimmon plant can be 2-3 degrees higher. In northern regions where there are no thaws, you can experiment with late autumn treatment of trees with available cryoprotectors, such as: a solution of 0.2% dimethyl sulfoxide, 0.05% glycerin, Mars (or Vympel) preparations. By the way, treatment with Vympel accelerates the ripening of fruits, increases sugar content, and increases their size.

In areas with drying winter winds, you can try treating trees after leaf fall with solutions of latex or PVA glue in a dose of 30-50 ml per 10 liters of water.

Persimmons bear fruit on the current year's shoots; last year's buds (like grape buds) contain all the information for the future branch with leaves and flowers. Flowers will only come from well-executed buds, located at the end and middle of the future shoot. The key to a good harvest is to obtain strong annual growth. Which in turn depends on the availability of trees nutrients, water and from pruning.

Heavy pruning is used only when forming the crown. During the fruiting period, they limit themselves to thinning and removing damaged and drying branches. Only branches longer than 50 cm and branches with numerous short (less than 10 cm) shoots are shortened. In addition, it should be taken into account that heavy pruning after laying the skeleton of the crown has a negative effect on the longevity of the trees.

The vegetative bud is formed in September-October of the year preceding flowering; by the end of winter, the vegetative bud acquires a cone-shaped shape, two outer scales cover 2/3 of its length. The two inner ones are densely pubescent. Up to 18 rudimentary leaves. Early spring formation and development begin in the axils of these rudimentary leaves flower buds. FYI: You can try to stimulate an increase in the number of flowers by treating the trees with an aqueous solution of caffeine; for this purpose you can use pharmaceutical tablets of caffeine-sodium benzoate.

Bloom occurs in May-June, less often - in July and lasts 1 - 1.5 months. The lifespan of a male flower is 1 - 2 days, they are small, 2 - 4 pieces in a bunch. Female flowers larger in size, pitcher-shaped, four-petaled, pale green in color, solitary and capable of fertilization within 3 - 4 days.
The size of the fruit greatly depends on the growing conditions; for example, the fruits of Nikitskaya burgundy can weigh either 130 or 30 grams.

Productivity at different varieties different, there is a dependence on the formation, nutrition, and fertilization of flowers. At 4 years of age it is possible to obtain about 10 kg of fruit, at 10 years of age up to 200 kg, followed by a constant increase in yield. When the harvest is abundant, chatalovka is used.

When shoot growth decreases and fruiting stops, it gives a good effect anti-aging pruning. In the year of such pruning, the trees do not produce a harvest, but the next year they bear fruit on a par with non-rejuvenated ones, and then the yield increases.

Soil in the garden recommend keeping under black steam with sowing green manure in the fall, which is plowed in April-May next year or mowed and crushed into mulch. When the garden is 8-10 years old, it is recommended to apply mineral fertilizers based on active substance: nitrogen and phosphorus 1.5 kg, potassium 0.5 kg per hundred square meters.

Pest and disease control is not usually carried out, since we did not notice any serious damage from them. Although, in fairness, it should be noted that persimmon can be affected by scab, gray mold, and Phomopsis, from which spraying twice (before and after flowering) is sufficient Bordeaux mixture or better yet, systemic drugs, at least Ridomil. Among the pests that can definitely be damaged are Californian scale insects and mites, and the leaves can be eaten by some types of caterpillars. The root system of Caucasian persimmon can be affected by root canker.

Harvesting and storage

Harvesting is done from ladders and stands, carefully, without damaging the skin of the fruit, cutting off the stalk closer to the fruit with pruning shears. Place for storage in boxes on a layer of loose material (sawdust, chaff, shavings) with the stalk down close to each other; the next layer is laid with the stalk facing up; These two layers are poured with packaging material onto a layer, which again lays the fruits with the stalk down, the third layer, the fourth layer with the stalk up, then a layer of packaging material and so on.

You can store packaged fruits at a temperature of 0-+1 degrees and air humidity of 80-90% for two or more months.
If you need to urgently consume tart fruits that have not yet reached consumer standards, you can simply freeze them in the freezer; after thawing, they lose their tartness. Very unripe fruits should not be frozen - the taste will be unimportant.

The ripening of fruits is also accelerated by pricking them in 10-12 places and wiping them with ethyl alcohol. Storing persimmon fruits and apples together in hermetically sealed bags accelerates the loss of astringency due to the release of ethylene by the apples.

Heating fruits of tart constant varieties (even those that have lost astringency after softening) to 50 - 60 degrees (during drying or canning) returns them to their former astringency.

Application

Addresses of some scientific institutions, experimental farms, amateur gardeners, where you can purchase a small amount of varietal planting material:

• Trading House at the Nikita Botanical Garden, Nikita village, Yalta, Ukraine, 98648. tel. +380654-335597.
• All-Russian Research Institute of Floriculture and Subtropical Crops, Fabricius St., 2/28, Sochi, Krasnodar Territory, Russia, 354002.
• Bogdanovsky Yuri Evlampievich, Panova street, 59, Feodosia, Crimea, Ukraine. Tel.
• Gerasimov Gennady Kornilovich, Fontannaya St., 45; Nizhnegorsky village, Crimea, Ukraine, 97100. tel.; +380973576249; +380631145970; +380669968914. +79788443893 (MTS Russia)

Persimmon (lat. Diōspyros) has been known to man for more than 2000 years. For its unique taste with many different shades, it is also called the “Plum of the Gods.” Due to its rather low calorie content (from 60 to 120 calories depending on the variety) and high content of vitamins and microelements, this product is indispensable in the diet of every person, especially in winter.

Application and main characteristics of persimmon

We are used to eating persimmon fruits only fresh, enjoying the juicy and slightly tart pulp. But this fruit is also widely used for making compote, delicious marmalade, jam, preserves and even wine. Wonderful dried fruits are made from it, and a special type of coffee is obtained from the seeds. The wood of this tree is very valuable and is called “black”. It is used to make furniture, parquet and sports equipment.

The tropics and subtropics are considered their homeland. This plant is a huge spreading tree up to 30 m high, but there are also dwarf varieties for growing at home. At the beginning of summer it is covered with many fragrant flowers of red, yellow or white, and by the end of autumn amazing sunny fruits ripen on it. Their size and color may vary depending on the variety.

Currently, there are more than 300 varieties of this plant. The taste of the fruit varies - from tart to cloyingly sweet. The ripe pulp becomes like a jelly that can be eaten with a spoon, while some varieties remain firm even at the end of ripening.

How to choose sweet fruits that don't make your mouth gag

Many people know that persimmons “knit the mouth,” but not everyone knows why this happens and how to choose the right fruits. It’s worth mentioning right away that not all varieties have this property; these are mainly Oriental varieties and frost-resistant varieties (grown in the Russian Federation). Such as Shokoladnitsa and Sharon, do not have astringency even when unripe, only if they are consumed completely green (visible by color).

The feeling of viscosity in the mouth appears due to the tart taste of unripe fruits. Some varieties are visually almost impossible to distinguish, since their color, even when unripe, is orange.

When buying Oriental or local persimmons, you should pay attention to the softness of the fruit: the peel should not look like a film, but be easily pressed through with slight pressure with your finger. The color of persimmon, if it is not the Shokoladnitsa variety, can be dark orange, but not brown. The darkened fruits will not “knit your mouth”, but their taste will be similar to porridge.

If you bought tart, unripe persimmons, this is not a problem. Put it in the refrigerator, or even better, in the freezer. After 3-4 hours, the astringency will disappear, and the pulp will become very sweet and will not turn into jelly (thanks to this quality, many people prefer to buy unripe persimmons and freeze them).

What varieties of persimmon are the most delicious?

Weather conditions greatly affect the taste and quality of the fruit. Transportation is also an important factor: if the persimmon ripens completely on the tree, it will be much tastier than the one that ripened during transportation or storage.

Persimmon Korolkovaya

Among the many varieties of this fruit, the most delicious and affordable varieties in the regions of Russia are distinguished. Particularly popular is the King persimmon, which is deservedly considered the sweetest. It should be noted that the more seeds there are in the fruit, the tastier they are. The most popular varieties of this group include Hiakume, Zenji-Maru, and Gately.

Hyakume

The Khiakume variety of persimmon is the most common of the Korolek family; it produces large, elongated fruits weighing up to 250 grams, for which it received the name Korolek. Their color can vary from honey yellow to dark brown. It is thanks to its color and unique taste that the variety is often called “Chocolate”, but it should not be confused with Zenji-Maru (popularly called Chocolate Girl).

The fruits have good transportability. Their skin is smooth and dense, which allows the fruit to retain its presentation for a long time. The pulp has a sweet, delicate taste. Even unripe fruits have a honey aroma and are not at all tart. A young tree begins to bear fruit already 4-5 years after planting, and the yield can reach 200 kg per unit. However, this species is not resistant to severe frosts and at temperatures below -18ºC requires good shelter.

Chocolate Girl or Zenji-Maru

In terms of characteristics and appearance, it is practically no different from Hiakume. It has slightly darker flesh and a more sugary taste. It is generally accepted that the more seeds there are in a fruit, the higher its taste. Trees of this variety also produce an excellent harvest, but are thermophilic; they are recommended to be grown in areas where the temperature does not fall below 15.

Persimmon Apple or Sharon

Apple persimmon varieties are in high demand. They got their name from crossing this fruit with an apple tree. Among the most popular subspecies is Sharon, which has an amazing delicate aroma reminiscent of quince and apricot.

Large juicy fruits have no seeds and an astringent taste. Even when ripe, the flesh remains firm, like an apple, and has a bright orange color. Sharon is unpretentious in cultivation and transports well, but is not adapted to the northern climate.

Kaki

Eastern or Japanese persimmon varieties are considered the largest:

• The weight of one fruit can reach 0.5 kg;
• The tree can produce up to 500 kg of quality harvest per year;
• The flowers are self-fertile and do not require pollination;
• The tree reaches up to 10 meters in height, which makes harvesting much easier;
• Frost resistance is moderate: it can withstand frosts down to -18ºС and requires thorough shelter for the winter.

Frost-resistant persimmon varieties for growing in Russia

Persimmon varieties can be roughly classified according to ripening time:

• Early - begins to bear fruit in early October. These include: Sidlis and Goshoaki;
• Medium - fruits ripen in early November (Hiakume, Zenji-Maru);
• Late - the harvest period begins only in December (Nakhodka, Zvezdochka).

For Russian gardeners, the most interesting varieties of persimmon are early ripening and have high frost resistance. Because there is nothing more pleasant than having these exotic fruits grown in your own garden on your New Year's table.

The most suitable varieties for cultivation in Russia are the following varieties of persimmon:

• Virginskaya;
• Russian;
• Mount Goverla;
• Mount Roman-Kosh.

Virginskaya

Virginia (or American) persimmon is a huge tree up to 25 meters in height, quite unpretentious to soil and moisture. The plant can withstand frosts down to -35ºС without shelter for the winter. Due to its high frost resistance, this is the only variety suitable for central Russia.

It is preferable to plant in open areas, as this subspecies requires a lot of light. Persimmon variety Virginskaya has small fruits, their diameter is 2-6 cm, and the pulp is sweet and nutritious.

Russian

This variety was bred by breeders of the Nikitsky Botanical Garden in Crimea and has the following characteristics:

• The height of the tree reaches 4-4.5 m;
• The fruits are small, weighing up to 70 g;
• The shape is rounded and flattened;
• The surface has a white waxy coating;
• The ripening period begins at the end of October, and in November the fruits reach complete softening;
• During the season, the tree produces up to 80 kg of fruit;
• Unripe persimmons have a tart taste, but when they reach full ripening, they become very sweet, and the pulp acquires the consistency of jam;
• The shelf life is not long: until December;
• The Rossiyanka persimmon tree can withstand short frosts down to -30ºС.

Mount Goverla

This is one of the best hybrids, the fruit weight of which reaches 270 grams. The pulp of the fruit is burgundy in color and has excellent taste. Their ripening period begins at the end of October. Persimmon of the Gora Goverla variety is quite frost-resistant and can withstand down to -24ºС.

Mount Roman-Kosh

The Mount Roman-Kosh tree has good resistance to frost down to -25 degrees. But to get a generous harvest, pollination is necessary. The fruits are yellow in color and begin to ripen in early November. They are stored for quite a long time and can last until January.

Bottom line

If you decide to grow persimmons in your own garden, then when choosing a variety you should give preference to frost-resistant ones. By observing proper and timely care, as well as providing high-quality shelter for the winter, after 3-4 years you will be able to enjoy excellent and very healthy fruits, as well as the appearance of a beautiful tree that will decorate any area.

Persimmon is one of my family's favorite fruits. Both children and adults adore it, not only for its honey taste, but also for its storehouse of vitamins and elements that are beneficial for the body. We usually purchase it during the winter months. The problem is that they don’t always sell exactly the variety you ask for.

We decided that if we master this first serious acquaintance, we will definitely try to plant this wonderful fruit tree at our dacha.

This amazing fruit came from China and translated from Greek means “food of the gods” or “divine fire”. Another meaning came from the Caucasian persimmon - “date plum”, because the dried fruit tastes like a date.

A tree or shrub lives for about 50 - 60 years, bears orange juicy fruits - berries that have from 1 to 10 seeds or without them at all. The leaves grow alternately and have a simple shape.

Because of its extraordinary taste, persimmon is widespread throughout almost all of Europe and Asia, America and Australia. Entire fruit farms are being created that supply these fruits, which have completely different taste qualities and differ in appearance.

Persimmon fruits range from bright carrot-colored to rich orange and chocolate. The viscosity disappears at the end of ripening. To remove viscosity from the fruit, persimmons are placed in a cold place or left to ripen in a warm place. Then the persimmon will have the desired jelly-like consistency.

There are about 720 species of this tree in total. Kinglets are not a separate fruit, but a type of persimmon. Has a divine sweet taste. Very popular.

The tree is grown in countries with warm climates. Along with traditional ones, there are also exotic hybrid varieties. Let's look at the most famous ones.

Classification of the main types of persimmons

There is a classification according to various characteristics and characteristics of this fruit:

The pollination method divides all varieties into several subgroups:

• Self-pollinating.
• Partially fertile.
• Self-sterile (cannot set fruit on their own without pollination).

By taste:

• Tart (the property disappears only when the fruit is fully ripe).
• Persimmon is sweet and dense in texture.
• The third variety is kings, whose taste and astringency depend directly on the pollination process.

Classification according to the timing of fruit ripening:

• Early (ready to eat in September).
• Mid-season (mid-October).
• Late (late October and until mid or late November).

Division according to the area from which the species and varieties originated:

• Eastern (or Japanese), its homeland is Asia. The trees are small, but the fruit itself is quite large - up to 500 grams.
• Caucasian (ordinary) has very small berries with a tart taste, about 2 - 3 cm in diameter, native to the Caucasus and Central Asia.
• Virginia (American) is distinguished by its juicy average size fruits up to 6 - 7 cm in diameter. The trees are medium in size and are resistant to cold weather.

This classification will help to most accurately determine the type and variety of fruit, and therefore the degree of its ripeness and taste.

Popular persimmon varieties

Let's consider those types that we can freely purchase in the store and are the most famous in terms of taste.

Chocolate Wren

Also called “chocolate persimmon”, “chocolate pudding” and Hyakume. Now growing in southern regions Russia, Ukraine, the Caucasus, Central Asia and South Africa.

Brief description of the variety:

• The tree belongs to the ebony genus.
• It has one feature that distinguishes it from all other types of persimmon. If the kinglet has passed the pollination stage, then the fruits will have seeds and will be dark orange in color, with a rich and sweet taste, and if pollination has not occurred, then the color will be light with a reddish tint, and the flesh will taste viscous.
• The fruit has an orange skin and dark chocolate pulp. The riper the fruit, the darker its contents. The big plus is that it never gets stuck. And if it’s not quite ripe, then it’s simply firmer in structure and not as sweet. The weight of one fruit reaches the size of a large apple.
• The tree begins to bloom in May. In early July, the ovary forms and the fruits ripen and gain juiciness until October. That's when it's time to harvest. The pulp should already be dark chocolate and creamy. The shape of the king is round or slightly flattened and heart-shaped. This indicates complete maturity.

This variety is low in calories (only 53 kcal per 100 g) and is ideal for sweet lovers and those on a diet. Kinglet contains a lot of useful substances: vitamin A and C, potassium, magnesium, iron, pectin, phosphorus and calcium.

Honey Wren Early

Fruits before the chocolate king. Does not have such dark pulp, on the contrary light color. It is also a very sweet and tasty fruit.

The pulp is tender and softer in consistency. It’s not for nothing that this variety is called honey, because the taste is really so unusual and with notes of honey. The variety is considered early.

Large persimmon, king type

The variety is similar to the chocolate king, only its flesh is not brown - chocolate color, red - orange. The fruits are larger than other species of this variety. Has a slightly nutty taste. Extraordinarily original and healthy fruit and divinely delicious.

When the fruit is not quite ripe, it becomes a little sticky. This deficiency completely disappears when the persimmon is fully ripened.

Fig persimmon

One of the most famous varieties. The name is given based on the similarity with the oriental fruit - figs.

Description and characteristics of this variety:

The earliest variety. Also called Chamomile or Fuyu unpollinated, seedless. It goes on sale at the beginning of winter.

• When the berry is fully ripe, it has a brownish tint and may contain seeds. If the fruit is unpollinated, it is much lighter and seedless. The pulp resembles marmalade.
• The fruit has a flat shape. Not too sweet and often sticky. The peel is thin and tends to crack.
• It is believed that fruit with a seed is much tastier, but this also depends on the place of growth.
• The first fig persimmon appears only in the third year and can bear fruit for up to 60 years.
• It can withstand both hot climates and frosts down to -20 degrees.

This fruit contains much less sugar-containing substances and has very little calorie content.

Fig persimmon is also rich in fats, proteins and carbohydrates, tannin, vitamin A, PP, beta carotene, minerals and organic acids.

Persimmon Chocolate Girl (Zenji - Maru)

Is an excellent pollinator. This variety is grafted onto Virginskaya persimmon. Very sweet beautiful fruit.

• The tree is medium-sized. The flowers of this variety are both female and male.
• The fruit is round in shape, sometimes slightly oblong. Fruit small size. Weight approximately 100 g.
• The fruit is darkish in the middle brown. The taste is juicy and quite sweet. The structure is dense.
• Pollination is not necessary, as it produces many male inflorescences every year.
• The fruit ripens in mid-autumn.

Withstands frosts down to -20 and can be planted in unheated greenhouses or on the south side of the site, always covering it for the winter.

Persimmon Sharon

It is a hybrid of oriental persimmon and apple. The homeland is considered to be Israel and its Sargon Valley or the Valley of Sharon. The taste of this fruit is very unusual - it combines notes of apricot, quince, apple and a slightly honey taste.

Description of the variety:

• The distinctive feature of these fruits is the absolute absence of viscosity, because the tannin, which contributes to the formation of astringency, has been removed through the use of chemical ripening.
• This fruit does not have seeds either. This is the main difference from eastern persimmon.
• Sharon is light orange in color with thin and shiny skin.
• The pulp has a dense consistency and the structure resembles a soft apple. You can bite or cut into slices.
• It has a taste filled with different fruity notes.
• Ripens by mid-autumn. It is interesting that the sweetness of the fruit directly depends on the duration of its exposure to the cold.

This variety is rich in beta carotene and contains valuable dietary fiber, magnesium, iron and vitamins A, B, and C. One of the few varieties of persimmon that can withstand transportation perfectly, therefore it is supplied to many countries.

Video about the Russian variety:

Persimmon tomato

Sometimes called Bull's Heart because it resembles the shape of this type of tomato.

Brief characteristics of the variety:

• There are no seeds in this fruit.
• This variety has a rich orange color.
• When the berries ripen, they become even sweeter and juicier, but the color remains the same.
• Viscosity is present only in unripe fruits, which are picked ahead of time so as not to be damaged during transportation.
• The weight of the fruit is up to 0.5 kg, and the diameter is more than 8 cm.

The fruit is grown only in the southern regions, and tomato persimmons ripen later than all varieties, so we enjoy them last.

Here is a very short list of the main varieties, but we hope it will help you understand a little about the diversity and choose the juiciest and most delicious fruits. In winter, this is not only a divine delicacy, but also an invaluable source of the most important vitamins and elements for maintaining the body.