Persimmon Harvest
I have two persimmon trees in my yard but neither is native American species (Diospyros virginiana), They are both oriental varieties with one being astringent and the other the non astringent. Referring to the picture, the one I am indicating is the non astringent type of “Fuyu.”This particular persimmon does not need to get soft like the other astringent type and can be eaten fairly hard like an apple. Referring to the pic insert in the lower right (click to enlarge), is one of my astringent orientals. I don’t know the particular species name (though I am sure it’s a Kaki species), but this one “soft” ripens a couple of weeks earlier and is very sweet. I really don’t know which type I enjoy the best as they both are quite delectable.
Both of my trees produce well, and also very desirable because they are practically pest free and tolerate my sandy and impoverished soil. In addition to this, they require very little water and fertilizer once established (my kind of plant!). They do send down deep tap roots and therefore, do not like to be transplanted. This is one of my favorite fruits and highly recommended for planting (if you enjoy the tasted as I do).
Another final note has to do with the many health benefits of persimmon leaves used in teas: They are found to aid in weight loss by interfering with the absorption of lipids – and also possess anti-hypertensive effects. Here is an interesting link. Here is another. Partaking of persimmon leaf tea is a common dietary practice in the Orient, and I just harvested and dried a bunch the other day. I believe that the same rich fiber, flavonoids, tannins, and phenolic content responsible for this is also found in the persimmon skin.