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日语罗马字kaki作人名时，写成汉字可以是什么？ - 知乎

日语罗马字kaki作人名时，写成汉字可以是什么？ - 知乎首页知乎知学堂发现等你来答切换模式登录/注册日本语言日语日语罗马字kaki作人名时，写成汉字可以是什么？kaki感觉念着很好听但是不知道写成汉字是什么啊显示全部关注者1被浏览1,590关注问题写回答邀请回答好问题1 条评论分享1 个回答默认排序知乎用户日语的同音异字比中文多得多，かき有很多可能性。比如牡蠣、柿、夏季、夏期、火器、垣、花器、花期、賀来、火鬼、墻、家記、嘉煕、賀喜、等等。发布于 2020-12-21 07:20赞同 2添加评论分享收藏喜欢收起

Kaki – The Complete Guide To The Japanese Persimmon – Japanese Taste

Kaki – The Complete Guide To The Japanese Persimmon

– Japanese Taste

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Japanese Taste Blog

7 min read

November 01, 2023

by Simon Way

Kaki – The Complete Guide To The Japanese Persimmon

Author: Simon Way

Food

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The persimmon is an orange edible fruit that grows on trees of the genus Diospyros, and its bright orange color is a recognizable sign of the arrival of autumn.

Persimmons can be described as having a somewhat “honey-like” sweet, mild, and rich taste, although depending on the type, they may have an astringent flavor. Their texture is somewhat similar to that of an apricot, and the skin is slightly tougher than that of an apple. There are many different types, but the most widely cultivated is the kaki persimmon.

The word Kaki has also been adopted in Japan to describe the fruit, although be careful when asking for it, as if you get the intonation wrong, you might end up with a plate of oysters (simply put, if you go up for the second syllable, it is persimmons, and if you go down, it is oysters). Kaki (as in persimmons) are in season from October and January, and although maybe not as fashionable as tropical fruit in the West, they are an important part of the Japanese diet.

In this article, we shall look at the primary production areas of Kaki in Japan, their history, and health benefits, and compare some different types of persimmons. We shall then look at ways they are eaten, and how to grow them, rounding off by looking at where to get them and how to choose a good Kaki.

Main Production Sites Of Persimmons In Japan

Kaki are produced over a wide area of Japan, from Tohoku to Kyushu. Wakayama Prefecture produces one-fifth of all Kaki produced in Japan and has been the largest producer of Kaki in Japan for 41 consecutive years. As of 2021, the second largest-producing prefecture in Japan was Nara Prefecture, followed by Fukuoka Prefecture, Gifu Prefecture, and Nagano Prefecture.

In all areas across Japan, a whopping total of just under 188,000 tons of Kaki were harvested, and, of these, 999 tons were exported. Although Japan is a major producer of persimmons, in terms of quantity, it pales in comparison to China where 75% of the world’s persimmons are produced.

A Brief History Of Persimmons in Japan

Although the origin of the Kaki is somewhat unclear, it is undoubtedly the case that they have a long history in Japan. Fossils of persimmons have been found in Tertiary deposits in Mizunami City, Gifu Prefecture, that were formed approximately 1.7 million years ago. Persimmon seeds have also been found in remains from the Jomon and Yayoi periods, suggesting that ancient people ate Kaki too. Ancient records suggest that they had already been bought and sold by the Nara period (710-794). In the 16th century, Portugal and other European countries began to import aspects of different cultures from around the world. Foreign nationals visiting Japan saw the Kaki for the first time and took back seedlings, causing Kaki to spread throughout the world.

Are Persimmons Good For You?

The answer to this question is a massive, unequivocal “Yes” There are five main nutritional elements in Kaki that make them good news for your body, as follows:

Vitamins (particularly vitamins C and A)

Potassium

β-carotene

Fiber

Tannins

To take these in turn, Kaki are rich in vitamin C (approximately 20 times the amount of lemons). Ensuring a sufficient supply of this vitamin promises to aid in the prevention of colds, fatigue relief, the prevention of aging, and beautification of the skin.

Potassium, working in tandem with sodium, maintains cell osmolarity and our acid-base equilibrium, transmits nerve impulses, regulates cardiac and muscle function, and controls intracellular enzyme reactions.

β-carotene acts by being converted to vitamin A. β-carotene maintains the health of skin and mucous membranes. In addition to its function as vitamin A, β-carotene has been reported to have antioxidant and immuno-stimulating effects.

So, what about fiber? In addition to its intestinal regulating effects, including the prevention of constipation, many physiological functions have been revealed, such as suppressing elevated blood glucose levels and lowering blood cholesterol levels. Since most Japanese people are currently deficient in this food element, its active consumption is recommended.

Last, but not least, are the tannins. The astringency of Kaki is due to tannins, although sweet Kaki also contain tannins. They have antioxidant properties, so eating Kaki suppresses the increase of active oxygen, which is responsible for lifestyle-related diseases and aging. Tannins also help to break down alcohol, so it may be a good plan to eat Kaki after a heavy night out.

As always, you can get too much of a good thing. The over-consumption of tannins can lead to the formation of kidney stones. Additionally, although they are not particularly high in calories, one Kaki contains around 24 g of carbohydrates, so it is probably best to stick to one or two Kaki per day, especially if you are watching your weight.

What Different Types Of Persimmons Are There In Japan?

In Japan, Kaki can be broadly classified as either the astringent type or the non-astringent type. Although there are at least 17 varieties of persimmons, they all fall under one of these broader categories. An example of the astringent type is “Hachiya” and an example of the non-astringent (therefore, sweeter) type is “Fuyu”. You know that an astringent Kaki is ripe when it becomes soft and squishy, and the insides can be scooped out with a spoon. For the sweeter type, turning orange indicates that they are ripe and, when firm, they can be eaten like an apple, with which they share a similar texture.

In addition to eating them raw, as fruit, Kaki can be enjoyed in dried form, as a part of salads, or baked into bread and cookies.

Like the Japanese Kaki, there is also a wide variety of Korean persimmons, but the two most famous are the dan-gam and the ddeolbeun-gam, which are the Korean versions of the Hachiya and Fuyu Kaki, respectively. A major difference, however, is that traditionally Koreans will never heat their persimmons and always eat them raw.

Choosing A Good Kaki

When trying to buy the perfect Kaki, always choose fruit that is brightly colored, without any discolored areas. The skin should be firm and shiny, and the Kaki should be of uniform firmness, not too hard and not too soft. There should also not be any gap between the stalk and the fruit.

How To Store Kaki

Kaki will ripen and soften in about five days if stored at room temperature, so if you want to maintain their crispy texture, you will need to refrigerate them. The key is to prevent the stalk from drying out.

Take a piece of paper towel (or tissue paper) large enough to cover the stalk. Wet it with water and cover the stalk. Then wrap the Kaki in film and put it into a plastic bag, before placing it in the vegetable section of your refrigerator with the stalk face down. Alternatively, you can place the plastic bag inside a freezer bag and freeze it. In this case, it will keep for around six months.

Can You Grow Persimmons Yourself?

If you have green fingers and are feeling adventurous, you may like to try growing Kaki yourself. As long as you choose an area that meets certain criteria, you shouldn’t face too many difficulties.

Firstly, Kaki trees are susceptible to drying out, so the soil should be water retentive, but they will also suffer if the area is waterlogged, so the soil must also have good drainage. The area in which you plant them should have full access to the sun but also be protected from strong winds that might damage the tree. The best time to plant is in the dormant season from November to March.

Once planted, they do not require a lot of care, and they only need to be watered when the surrounding soil dries out. You will need some patience, though, as it will take four to five years for the Kaki tree to bear fruit for the first time.

Kaki Persimmon Products And Where To Get Them

Kaki as a raw fruit are readily available in the fruit and vegetable section of supermarkets as well as greengrocer’s. As already mentioned, Kaki are also a popular addition to bread, pastries, cookies, and even mochi. A very accessible way to enjoy the undoubted health benefits of Kaki is as a dried fruit, or Hoshigaki, in which the persimmons are dehydrated and massaged by hand. You can get more information about Hoshigaki in this article and find this and other healthy Japanese snacks on the Japanese Taste website.

Kaki -The Healthy And Delicious Japanese Persimmon

As previously mentioned, the sight of the vibrant orange Kaki fruit is recognized throughout Japan as a welcome sign of the coming of autumn. It is a delicious fruit that can be eaten raw or added to confectionery, as well as being available in dried form, as Hoshigaki.

When eaten in moderation, Kaki have a lot of nutritional benefits as well, so are definitely a fruit that is worth incorporating into your diet.

Are you a fan of the Japanese persimmon? Let us know in the comments.

About the author

Simon Way

Simon is a freelance writer for Japanese Taste who is currently living in Koto-Ku, Tokyo. He first came to Japan more than 30 years ago, after graduating with a BA joint honours in English Literature/Philosophy from the University of Keele in the UK. Simon enjoys working during the day at some of the many great coffee shops in East Tokyo, and is particularly interested in writing food-and-drink-based/travel/culture articles about Japan. In his free time, he enjoys domestic and international travel, going for walks with his two French Bulldogs, and following his favourite football (soccer) team.

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Kaki Fruit Benefits | 7 Amazing Benefits For Your Health

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kaki fruit benefits

Bysehajmal

May 23, 2021November 9, 2021

kaki fruit benefits:

kaki fruit benefits | The fruit of persimmon, manga, or kaki is a tomato-like fruit that differs in its taste as it has a delicious and sweet taste and is used in the treatment of many diseases because it contains a large percentage of nutrients and vitamins in addition to antioxidants and various minerals such as magnesium, iron and sodium. And calcium, let’s get to know the benefits of persimmon.

What are the kaki fruit benefits?

The benefits of manga for the body extend to include all vital organs in the human body, and the most important benefits of manga are:

It strengthens the immune system:

kaki fruit benefits are that it strengthens the immune system:

Cocoa fruit contains vitamin C in large quantities, which is a vitamin that is resistant to microbes and germs .

Vitamin C increases the production of white blood cells, which strengthen the immune system against infection.

The persimmon fruit also fights viruses and bacteria and flushes out toxins from the body.

Fight cancer:

Manga helps fight cancer:

Manga resists cancer cells and protects the body from infection, especially cancer of the skin , colon , stomach and breast.

Coca fruit is rich in anti-cancer elements and substances as it contains antioxidants that help the body fight free radicals.

Cocoa contains high levels of vitamins C and A, in addition to some phenolic compounds that fight cancer cells.

Coca reduces the chances of developing various tumors, because it contains chemical compounds that stimulate the death of tumor cells.

Treating digestive problems:

kaki fruit benefits are that it helps treat various digestive problems:

It protects the digestive system from infections and ulcers and maintains its health.

Cocoa is an excellent source of dietary fiber. Fibers facilitate the movement of the digestive tract and the processes of excretion and excretion of waste through the stool.

It helps increase the secretion of digestive enzymes, which contributes to the treatment of indigestion .

Cocoa helps you lose weight, as it reduces the absorption of fats.

It also protects against colorectal cancer.

Fight the signs of aging:

kaki fruit benefits it helps fight the signs of aging:

One of the benefits of persimmon is that it fights signs of aging such as wrinkles and fine lines.

The fruit is rich in vitamins, especially vitamin A, beta-carotene and lutein, which reduce the disturbance of the internal oxidation processes that lead to the appearance of signs of aging.

Useful for eyes and vision:

Good manga for eye health:

Coca contains zeaxanthin, which is a B complex group of vitamins. This substance is beneficial for healthy eyes.

Zeaxanthin reduces the rate of cell aging and reduces the chances of developing night blindness.

blood pressure:

kaki fruit benefits are that they are beneficial for people with blood pressure:

Persimmon contains potassium, which helps lower blood pressure, which increases the amount of blood flowing to all parts and areas of the body.

Low blood pressure helps reduce the various pressures that the circulatory system is exposed to on a daily basis, which reduces the chances of developing heart and blood diseases.

It contains vitamins and nutrients that protect the heart from attacks, strokes and arteriosclerosis.

The metabolism boosting benefits of manga include:

Mango helps improve metabolism in the body:

Cocoa contains B complex vitamins, and large proportions of folate and thiamine, which are important substances to regulate metabolism.

Coca helps to show and draw muscles and give the body the energy needed for it.

Various benefits of persimmons:

Helps treat bladder and urinary tract infections and bedwetting .

It relieves nervous tension and stress and maintains the health of the nervous system.

Coca fruit helps diabetics regulate blood sugar .

Persimmon helps produce red blood cells and improve general body functions.

Purifies the liver from toxins and impurities.

Coca fruit is useful in treating dizziness and headaches.

Coca is very useful with thyroid disease.

It is useful for cold, cough and respiratory infections.

Keeps skin hydrated and radiant.

It gives the body vitality and activity.

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Kaki: The Miracle Japanese Persimmon

Japan's Fall Fruit Favorite

By Anisa Kazemi

| October 27, 2022 | Food & Drink, Seasonal Trends

Is it a baby pumpkin? Is it an orange tomato? No, it’s a persimmon! And it’s got more vitamin C than lemons!

One of the most loved autumn Japanese fruits, kaki (柿), or persimmons, (though somewhat different from what we tend to think of persimmons in the west), are officially in season. And these orange miracles deserve a special note because they are:

Extremely rich in dietary fiberRich in vitamin A, vitamin C (more than lemon!) and many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6) and thiamin#freakindelicious

If you’re unaccustomed to these magical smooth-skinned orbs, here’s a lowdown.

The miracle orange fruit

I fell in love with kaki during my precious time in the Japanese countryside. Every October, these magical golden orbs came into my life, freshly picked from my colleague’s yard (with permission, I swear!) Although uniquely sweet, persimmons come in at least a thousand different varieties, we can broadly classify them into two major groups: the non-astringent kind and the astringent kind (astringent meaning the uninvitingly tangy taste that comes from accidentally chewing banana skin, for example).

The non-astringent kind, fuyuu-gaki, are round, fat and firm, and look like a mini pumpkin or an orange tomato. In Japan, fuyuu are typically eaten as a dessert, peeled with a knife, seeded, then cut into wedges similar as you would an apple. Because of their crispness, fuyuu go well with accompanying cured meats and cheese boards, tossed into fresh salads, added to savory stews, or my favorite: sliced thin and eaten with goat’s cheese and honey on toast!

The astringent, hachiya-gaki, are slightly elongated and acorn-shaped. Unlike fuyuu, because of their high astringency, hachiya must be completely ripened (soft and squishy) so that their astringency is naturally removed before they can be eaten. Because of their jam-like consistency, hachiya are perfect as a topping for yogurt, granola, and/or oatmeal, added into cakes and puddings or my favorite: scooped fresh with a spoon.

Pampered hoshigaki

The third kind of kaki you shall encounter in the coming months but only for a limited time is hoshigaki (dried persimmon). Made from the best-reserved hachiya persimmons, hoshigaki are an incredibly special dried fruit, enjoying a much more pampered life than me or you. Peeled hachiya are hung from strings and left to dry in a sunny spot. Once they have formed a new skin, these persimmons are treated to a daily gentle massage for at least one month! (Perhaps this explains their extortionate price).

The result of the diligent process is a matured, deflated, yet moist and chewy burnt orange/brown fruit with a white powdered glaze and a sweet, almost cinnamon-like flavor with a warm floral scent. Take my word for it, delicate hoshigaki are unlike any dried fruit you’ve ever tasted. And, as far as I know, they’re impossible to find for non-Japan dwellers.

Further, if you manage to leave the hustle and bustle of Tokyo for the serene Japanese countryside, be sure to keep an eye out for the incredibly interesting scenes of a hundred hanging hachiya.

Recipe: A simple customizable kaki salad

Ingredients

Salad:

2 firm fuyuu persimmons, peeled, seeded and finely sliced1 cup halved grapes or 1/2 cup dried fruit of choice3 large handfuls of salad greens of choice (mesclun, rocket, etc.), 1/2 cup herb of choice (basil, mint, coriander), torn1/2 cup nuts of choice (almonds, cashews, macadamia, hazelnuts, etc.), toasted3/4 cup shaved parmesan cheese or cooked quinoaFreshly cracked black pepper

Dressing:

3-4 tablespoons extra virgin olive oil 1 1/2 tablespoons apple cider vinegar1/4 cup freshly squeezed orange juice1 teaspoon runny honey or maple syrupA good pinch of salt

Instructions

Shake all dressing ingredients together in a jar until smooth and set aside. Combine persimmon, grapes, greens, herbs, nuts, parmesan and half of the dressing in a salad bowl and toss lightly.Just before serving, top the salad with a generous grinding of black pepper and a little more dressing. Place it in a colorful bowl or plate and eat it before anyone else does.

Bon appetit!

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Health Benefits Of Kaki Japanese Persimmon

Ava Sato

30th November 2023, 1:17 pm

5.1k Views

Are you wondering what is Kaki Japanese persimmon? You’ll find it here!

A bite into the fresh, juicy, sweet flesh of the Kaki fruit- the Japanese persimmon, will have you smacking your lips and wanting more. If the taste or flavour has you hooked, the high amounts of nutrition each of these miracle fruits bring will have you drying these and storing them for consumption throughout the year.

Why is Kaki Japanese persimmon called “magical fruit”?

Kaki persimmon is called a “magical fruit” because it contains a lot of nutrients like rich in vitamin A, vitamin C (more than lemons), and many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6) and thiamin. It can be consumed fresh in the season and also throughout the year by drying the fruit.

Kaki Japanese persimmon grows only during one particular season in Japan and if you live there, tasting it is something you must not miss out on.

Source: Unsplash

Related: Why Are Japanese Fruits So Expensive

Related: Why Japanese Melons Are So Expensive

Page Contents

ToggleHealth Benefits Of Kaki Japanese PersimmonAntioxidant PowerhouseTaming InflammationPotential Cancer FighterFriendly to Your HeartEnhancing Your VisionPromoting Digestive WellnessNourishing Your SkinStrengthening ImmunityNutritional AbundanceNutritional Value Of KakiKaki: The Japanese Orange FruitDifference Between The Japanese Kaki And The Western PersimmonTypes Of KakiPampered HoshigakiWhen Does Kaki Grow?Where To Find Kaki In JapanHow to Eat A Kaki?Kaki Japanese Persimmon: FAQsWhen are Kaki persimmons ripe in Japan?Is Japanese kaki edible?What is Japanese persimmon good for?How do you eat Kaki?

Health Benefits Of Kaki Japanese Persimmon

Kaki, also known as Japanese persimmon, is a delicious and nutritious fruit with a wide range of health benefits. It is a good source of vitamins, minerals, and fiber, and it has been shown to have antioxidant, anti-inflammatory, and anticancer properties.

Antioxidant Powerhouse

Kakis are brimming with antioxidants, which act as cellular shields against damage caused by free radicals. These rogue molecules have been linked to various chronic diseases, including cancer, heart disease, and Alzheimer’s disease.

Taming Inflammation

Kakis possess compounds that effectively combat inflammation, a key player in the development of many chronic diseases, such as arthritis, asthma, and inflammatory bowel disease.

Potential Cancer Fighter

Research suggests that kakis may possess anticancer properties. The antioxidants in kakis may help protect cells from the damage that can lead to cancer.

Friendly to Your Heart

Kakis are a rich source of fiber, which plays a crucial role in lowering cholesterol levels and blood pressure. Additionally, they contain potassium, a mineral that aids in blood pressure regulation.

Enhancing Your Vision

Kakis are an excellent source of vitamin A, an essential nutrient for maintaining eye health. Vitamin A plays a vital role in protecting the retina, the light-sensitive tissue at the back of the eye.

Promoting Digestive Wellness

The fiber content of kakis promotes regularity and helps prevent constipation. Furthermore, they contain prebiotics, which nourish the beneficial bacteria in the gut microbiome.

Nourishing Your Skin

Vitamin C, abundant in kakis, is essential for collagen production. Collagen is a protein responsible for maintaining skin firmness and elasticity.

Strengthening Immunity

The abundance of vitamin C in kakis boosts the immune system, enhancing the body’s defense against infections and diseases.

See also Krispy Kreme In Japan Menu 2024Nutritional Abundance

In addition to the aforementioned health benefits, kakis are a treasure trove of other nutrients, including:

Fiber: Promotes regular bowel movements and prevents constipation.

Potassium: Regulates blood pressure.

Manganese: Crucial for maintaining bone health.

Vitamin K: Essential for blood clotting.

Vitamin C: Boosts the immune system.

Nutritional Value Of Kaki

One of the healthiest fruits you can eat is the Kaki. This is indeed a miracle fruit as just one Kaki can give you more vitamin C than a lemon. It is also loaded with B-complex, Vitamin A, calcium, phosphorus, carbohydrates, potassium and sodium.

All these vitamins keep your system functioning smoothly, contributing to the health of your eyes, bones, teeth, and give you glowing skin and gorgeous hair.

The antioxidant properties thanks to the vitamin C, fights of free radical damage, and the anti inflammatory properties relieve minor muscular aches and pains.

A Kaki is also filling and great if you are trying to keep an eye on your diet as it has a lot of dietary fibre.

You can, of course, tell yourself that you’re eating Kaki everyday for the nutritional value, but hey I’m not going to judge if you eat it purely cos you’re in love with the taste of the fruit!

Source: Unsplash

Related: Reasons Why Japan Does Watermelon Better

Kaki: The Japanese Orange Fruit

History: Kaki Persimmon

Kaki Japanese persimmon is a smooth-skinned fruit, growing on trees. It requires a lot of sun and flourishes well in hot conditions. During the initial stages, the young plant needs a lot of water, but can later survive with lesser water.

The Kaki Japanese persimmon, has its roots in Asia, primarily in Japan and Korea. Though this plant was introduced in Europe quite early, it was only used as an ornamental plant and not consumed.

However, somewhere around the 1860’s the French and the Italians discovered that the fruit is delicious and can be consumed.

Source: Unsplash

Very soon, around the beginning of the 20th century, a lot of persimmon orchards sprung up across the warmer and more fertile parts of Europe, where there is a lot of sun.

Though now, the Kaki Japanese persimmon is grown all over the world, most of the produce comes from East Asia.

Difference Between The Japanese Kaki And The Western Persimmon

Kaki Japanese persimmon and the Western Persimmon are literally the same but have been given two different names. The one difference is in the stages at which they are consumed.

In Japan, the Kaki Japanese persimmon is generally plucked and consumed while it is still a shade of orange. At this stage, the fruit is more astringent and contains a lot of tannins. The flesh is firm and can be cut easily with a knife.

In the Western part of the world, the persimmon takes on a more of a reddish tinge before it is consumed.

The practice is to wait until it ripens or sometimes even over ripens. At this stage, the astringent quality of the fruit goes down by a lot and the fruit tastes sweeter. It also has lesser amounts of tannins present as the fruit ripens. The texture of the fruit is also softer as it ripens.

Source: Pexels

The name “Persimmon” is something that is trademarked by the PDO Ribera del Xúquer, which is located in the northern part of Valencia and is one of the largest producers of the fruit in Spain.

See also 15 Best Japanese Snacks 2023 | Must-try Snacks From Japan!Related: Why Are Mangoes So Expensive In Japan?

Types Of Kaki

There are two types of Kaki commonly found in Japan. Both have their uses and there are people who love each of the two types.

The first kind, the Hachiya Gaki is the very astringent kind (All persimmons are astringent to start with, but the Hachiya Gaki is more astringent than the second kind). This is longish in shape.

This fruit cannot be consumed as it is (think a very astringent kiwi), so you need to let it ripen really well. However, as it ripens, the flesh becomes softer as well, and more scoopable.

Source: Unsplash

The other kind is the slightly astringent Kaki.

This can be consumed without waiting for the fruit to become too ripe, and it retains a huge part of the tannins as well. It also has lesser sugar content and is good for those who cannot handle a lot of sugar in their diet.

This is called Fuyuu Gaki and is round, orange in colour, kind of like the persimmons people in the West are familiar with. This fruit has a certain crispness to it, like an apple or a pear.

Related: Want to use How to use a Japanese rice cooker

Pampered Hoshigaki

In Japan, it is a common practice to dry Kaki, (the way many fruits like figs and dates are dried), so if you see Kaki hanging on a string during the peak of the season, especially in the more rural neighbourhoods, don’t be surprised.

These dried Kaki or dried persimmons are called Hoshigaki. Now, these are not like the usual dried fruit that you might be used to, infact, these are uniquely more delicate and quite different in flavour from the fresh Kaki. They are also quite expensive because of the work that goes into preparing these.

The fresh Kaki is peeled and hung from strings to dry under the sun. As the fruit dehydrates, it develops a new skin over it. This fruit is then gently massaged everyday for at least a whole month, to get the flavours going. They look like a cross between a dried date and a dried apricot by the end of this process.

This drying in the sun of the peeled fruit, combined with the delicate massage gives the Hoshigaki a sort of a more sweetish and flowery taste and fragrance than the fresh Kaki.

When Does Kaki Grow?

The Kaki Japanese persimmon is a seasonal fruit. Harvesting time for this fruit is during the fall, especially in the months of October and November, so keep an eye out for these fruits.

A lot of times, especially in the countryside of Japan, you will find that these fruits are left unplucked as they are meant to be decoration! No matter how tempted you are, don’t pluck these without checking with the landowners first!

Source: Unsplash

If you’re concerned that you can enjoy Kaki only for two months of the year, don’t be, because the Japanese have ways of preserving this amazing treat from nature for a few extra months.

Where To Find Kaki In Japan

With more urbanisation of the cities of Japan, it is difficult to find fresh Kaki in anybody’s yard that you can freshly pluck. But, you can surely find Kaki that is transported from the villages to the supermarkets in the cities once the season begins.

See also Awamori Island Sake: 6 Reasons Why It's AmazingIf you have the opportunity to live in one of the smaller villages or happen to travel into the countryside of the country, you will find loads of Kaki trees in people’s gardens. It is also quite common to sight Kaki orchards as you drive past.

Related: Why the Japanese love eating raw fish?

Related: Top conveyor belt sushi restaurants in Japan

How to Eat A Kaki?

The Hachiya Gaki is generally eaten only after it ripens completely, or some even wait until it overripens. As it ripens more and more, the astringency levels come down and the fruit becomes sweeter, sort of like a banana that begins to show brown spots and then turns black.

As the flesh becomes softer, different people enjoy it differently.

Some like to scoop the fruit with a spoon and eat it (like you scoop the flesh of a ripe kiwi). Some also like to mash it well and mix it with yoghurt. You can also blend it into a naturally sweet smoothie.

Source: Pexels

Another popular way in which the Hachiya Gaki is consumed is by boiling or cooking it with some sugar and converting it into a preserve or a jam. This is then used as a topping on toast, pancakes or as a delicious syrup on ice creams.

The second variety, the Fuyuu Gaki is more versatile as it is crisp. It can be peeled and sliced, so it is widely used in many salads. During the autumn season, you will also find Fuyuu Gaki added in a lot of stews and served as part of dinner, due to its mild sweetness which does not overpower the dish.

It can also be eaten as it is. Some people accompany the Fuyuu Gaki with different toppings and dips. The usual pairings are honey and cheese.

Kaki Japanese Persimmon: FAQs

When are Kaki persimmons ripe in Japan?

Kaki Japanese persimmons ripe as early as mid-September or sometimes as late as February. Deers, birds, racoons and other animals in the wild also love this ripened fruit so try picking kaki when the season is a little warm and the fruits are fully coloured and hard.

Is Japanese kaki edible?

Yes, Japanese kaki is an edible fruit that is widely known as persimmon. It’s sweet and tangy in taste and is widely famous in Japan and Oriental countries.

What is Japanese persimmon good for?

Japanese persimmon is good for various purposes and the fruit as well as the leaves are used for eating as well as medicinal purposes. It helps with constipation, high blood pressure issues, fluid retention, stroke and hiccough. It also helps in regulating body temperature and blood flow.

How do you eat Kaki?

The best way to eat kaki is to slice it half and scoop out the flesh. The flesh is soft and easy to eat. You can also cook with kaki to bring out the sweet, rich, tangy and spicy qualities of it. You can also try out kaki persimmon smoothie during late autumn or winter time.

Kaki: The miracle Japanese persimmon - Japan Today

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KAKI - Trails to Oishii Tokyo | NHK WORLD-JAPAN On Demand

KAKI

Trails to Oishii Tokyo

28m 00s

Broadcast on December 28, 2022

Available until December 28, 2025

Kaki, or Japanese persimmons, represent fall in Japan. Introduced to Europe in around the 16th century, the fruit is referred to by its Japanese name around the world. Around 60 varieties of nutritious kaki can be found across Japan, with differing flavors and shapes. Visit Wakayama Prefecture to taste local kaki dishes, then head to a village deep in the mountains where curtains of dried kaki hang. Discover a New Year's tradition involving the fruit, and more about kaki's deep roots in Japanese culture. (Reporter: Janni Olsson)

Transcript

0m 02s

Tokyo: this world-class metropolis is a veritable gourmet wonderland.

0m 11s

Discover the stories behind the ingredients that make this city so delicious - so "oishii."

0m 19s

Kaki, or Japanese persimmons, represent the fall season in Japan.

0m 27s

They're best after turning a vivid orange color.

0m 35s

Very sweet.

0m 40s

They're packed with energy.

0m 42s

One kaki offers enough vitamin C for the day.

0m 51s

Since long ago, sun-dried kaki have provided nutrition during harsh winters.

1m 02s

Introduced to Europe through trade in the 16th century, today, kaki are referred to by their Japanese name in many countries around the world.

1m 17s

Unravel the tasty secrets behind kaki, Japan's global star.

1m 30s

Trails to Oishii Tokyo.

1m 37s

Hello, everyone.

1m 38s

My name is Janni Olson, and the theme of today's show is kaki.

1m 42s

So, I didn't know about this ingredient until I came here to Japan, but for Japanese people, it symbolizes autumn.

1m 50s

Let's find out some more. Come on!

1m 59s

Janni, from Sweden, is at the produce section of Tokyo's Toyosu Market.

2m 07s

It's one of the world's largest wholesale markets, offering a variety of produce from across Japan.

2m 16s

She visits a wholesaler that's been around for over 100 years.

2m 22s

- Hi. I'm Janni.

- I'm Maki. Thanks for coming.

2m 29s

Maki Masahiro is a 30-year veteran, and a kaki expert.

2m 35s

Are these all kaki?

2m 38s

These here, and there.

2m 43s

Janni finds kaki of various shapes: square, round, and even pointed ones.

2m 54s

- This is a lot.

- It is.

2m 55s

They have different textures.

Some are crunchy, some are even gooey.

3m 01s

Interesting. I had no idea.

3m 08s

Maki has something special to show her.

3m 13s

Does this remind you of anything?

3m 17s

...a mountain?

It's pointed.

3m 21s

Japan's famous mountain is...?

3m 24s

- Mt. Fuji!

- Right.

3m 27s

This is called Fuji kaki.

3m 31s

How cool.

3m 35s

Kaki likely came to Japan from China in the 8th century, after which breeding expanded.

3m 48s

An encyclopedia of herbal medicine from the Edo period details many types of kaki.

3m 58s

There are now over 60 varieties grown in Japan.

4m 10s

Time to try some.

4m 19s

"Itadakimasu."

4m 25s

A subtle sweetness.

4m 29s

- Nice and light.

- Exactly.

4m 33s

Not like citrus fruit.

4m 41s

"Oishii."

4m 44s

The variety that Janni ate is naturally bitter.

4m 47s

Most kaki in Japan are that way, and can't be eaten straight from the tree.

4m 53s

After harvest, alcohol or carbon dioxide are used to remove bitterness and bring out the fruits' sweetness.

5m 01s

Only then are they ready to be eaten.

5m 04s

These to the right are the same variety, but of a higher grade mainly for gifts.

5m 09s

So, what's the difference?

5m 11s

Let's cut into it.

5m 14s

Wowï¼� - Wait, is this a different variety?

- The same.

5m 24s

Dark meat!

5m 26s

The answer lies in when the bitterness is removed.

5m 30s

Before harvest, they are placed in bags containing alcohol.

5m 35s

This causes bitter compounds to harden and turn a dark color as the fruit sweetens during the ripening process.

5m 42s

The dark part has bitter compounds,

but it's firm now, so it won't taste that way.

5m 49s

How interesting.

5m 51s

Same variety, different color.

5m 59s

It's sweet.

6m 04s

What's the best region for kaki?

6m 07s

If I had to choose one, I'd say Wakayama.

6m 13s

I'll have to go there.

Thank you very much!

6m 15s

You're welcome.

6m 18s

A four-hour trip by plane and car takes Janni to Wakayama, Japan's largest producer of kaki.

6m 27s

Her destination is Katsuragi in the northeastern part of the prefecture.

6m 34s

Nature-rich Katsuragi is surrounded by mountains from north to south, with the Kino River flowing through the center.

6m 44s

The temperate climate year-round is ideal for growing kaki.

6m 53s

Hello!

6m 55s

- May I?

- Be my guest.

6m 58s

Come on!

7m 00s

Nice to meet you. I'm Janni.

7m 04s

I'm Yamada. Welcome.

7m 08s

Kasturagi native Yamada Yoshihiko has been growing kaki for over 40 years.

7m 16s

Yamada's farm faces west, giving kaki the long hours of sunlight they need to grow extra tasty.

7m 32s

The trees sit quite low.

Is that common?

7m 39s

We keep them that way

to make our work easier.

7m 46s

- It's intentional?

- Yes.

7m 47s

I see. Very easy to reach.

7m 53s

Upward-growing branches are trimmed to make the trees grow wider and at a reachable height.

8m 00s

Going deeper into the orchard, they find harvest-ready kaki.

8m 07s

Japan's most common variety is the "fuyu kaki."

8m 11s

It's naturally sweet and doesn't need to be debittered.

8m 17s

Janni will learn how to cut off kaki.

8m 21s

Kaki hang from branches on small stems.

8m 24s

They are cut carefully at the base of the stem to avoid damaging the fruit.

8m 34s

He has just the right tool for the job.

8m 37s

They're curved scissors with dull tips.

8m 43s

It's Janni's turn.

8m 46s

Yay!

8m 49s

How do I know which ones to cut?

8m 52s

The color.

8m 55s

This one is vivid orange.

8m 57s

- This one is lighter.

- I see that.

9m 02s

Darker is tastier.

9m 07s

Got it.

9m 08s

These are ready.

9m 11s

Okay.

9m 11s

Go for it.

9m 22s

- Easy-peasy.

- That's it?

9m 28s

In the fall, temperature gaps between night and day enhance the kaki's flavor.

9m 33s

They become sweeter as they store nutrients to withstand colder temperatures.

9m 40s

Even on the same tree, kaki change color at different speeds depending on how much sun they get, so they need to be checked closely before cutting.

9m 55s

They don't turn the right color in the shade.

10m 04s

See here?

The leaf was covering it like this.

10m 15s

Parts shaded by leaves have delayed coloration.

10m 18s

Thinning out leaves will ensure even sun exposure.

10m 24s

But if we pick leaves too early,

the kaki will get too much sun.

10m 30s

Ah, I see.

10m 32s

Too much right away is bad for them.

You have to go easy on them?

10m 36s

That's tricky.

10m 40s

Kaki flowers bloom around May, and each one is pollinated by hand.

10m 49s

Farmers reduce the number of fruits to two or three per branch.

10m 53s

That gives them room to grow larger and store more nutrients.

11m 03s

The fruits of their labor?

11m 06s

Tasty kaki come harvest time.

11m 10s

Careful pruning will result in a good harvest.

11m 17s

You'll know if you didn't do it right.

The quality reflects a year's work.

11m 29s

When I see good kaki, I know

that all the hard work has paid off.

11m 35s

Very nice.

11m 39s

Yamada finds one that's grown big and orange over the last six months.

11m 45s

Very orange.

11m 55s

Sweet! Very sweet.

11m 58s

Great to hear.

12m 04s

Every fall, Yamada hand-picks over 30,000 fuyu kaki.

12m 13s

Yamada will work alongside mother nature until early December.

12m 24s

You can eat kaki like any other fruit, but it's proven itself to be great for cooking as well.

12m 31s

Kaki dishes await Janni at another farmer's house.

12m 35s

- Hello.

- Welcome.

12m 40s

Yamamoto Takemi is a local kaki farmer.

12m 43s

She'll whip up something special for Janni.

12m 54s

Here you are.

12m 56s

Looks lovely.

13m 01s

Kaki and spinach mixed in tofu dressing, with kaki as the vessel.

13m 08s

The dressing is a traditional recipe including tofu, miso paste, and sesame.

13m 15s

Sweet kaki and spinach are the main ingredients.

13m 22s

The kaki's sweetness and texture add an elegant flare to the mild tofu.

13m 33s

- "Oishii!"

- Great!

13m 35s

I wasn't sure about spinach with fruit.

13m 38s

It's a great side dish.

13m 43s

Next up is deep-fried kaki.

13m 46s

Kaki become sweeter when cooked, and spring rolls are a great way to enjoy that.

13m 53s

Inside are kaki, boiled asparagus, and cheese.

14m 20s

- How is it?

- Yummy.

14m 22s

Good!

14m 25s

The sweet kaki, creamy cheese,

and crispy wrapper work well together.

14m 31s

The asparagus keeps it light too.

Very tasty.

14m 39s

With kaki, nothing goes to waste - the leaves are also used.

14m 45s

This dish is unique to kaki producing areas.

14m 49s

Sushi rice and mackerel marinated in salted vinegar are wrapped to create a kaki leaf sushi roll.

14m 56s

Dating back to the Edo period, the preserved food makes use of the leaves' antibacterial properties.

15m 04s

The aroma they provide is an added bonus.

15m 08s

I hope you're hungry.

15m 12s

Now for Yamamoto's favorite dessert - dried kaki mixed with "kinako" soybean powder, a common ingredient in traditional sweets.

15m 25s

No sugar is used - the kaki provides all the sweetness.

15m 30s

This is dessert.

15m 35s

This looks very Japanese to me.

15m 45s

- This is kaki too?

- Of course!

15m 49s

- Sweet, right?

- It is.

15m 52s

Kaki is good no matter how you eat it.

15m 56s

It's easy to use.

The leaves for sushi, the fruit for cooking.

16m 03s

It may not be obvious,

but kaki is pretty versatile.

16m 11s

It's a unique ingredient.

16m 18s

Locally-sourced kaki adorns the dinner table with an array of dishes using all parts of the fruit.

16m 28s

Janni heads to a village deep in the mountains in northwestern Katsuragi.

16m 35s

Dried kaki is a long-standing tradition here.

16m 46s

Okay, so I think these are kaki as well, but dried ones?

16m 57s

Curtains of kaki glisten in the sun.

17m 03s

Janni is curious to find out more.

17m 09s

Hello.

17m 12s

- I'm Janni. Nice to meet you.

- Hello and welcome.

17m 18s

Matoba Yaeko has lived in the village for over 50 years.

17m 24s

I saw hanging kaki as I walked in.

What is that for?

17m 31s

We call it "kushi kaki."

17m 34s

It's to celebrate New Year's,

to pray for a happy family.

17m 45s

I see.

Not to eat, but for decoration?

17m 51s

Right.

17m 53s

I have pictures.

17m 57s

These are family photos from New Year's.

18m 02s

How nice.

18m 05s

Rice cakes are offered at New Year's to pray for family prosperity.

18m 13s

In West Japan, dried kaki are often placed on top of rice cakes.

18m 26s

Kushi kaki have been made in Shigo for over 400 years.

18m 32s

Currently, the area is the main producer of the traditional decoration.

18m 46s

I'll take one down.

18m 55s

There's more to it than just drying.

18m 59s

Matoba will take Janni through the process.

19m 06s

It's pretty heavy.

19m 12s

- You press them?

- Yes.

19m 15s

- Wow.

- This is the first step.

19m 21s

Press the meat first, then the stem.

19m 25s

The two-step process is done carefully to avoid cracking the fruit.

19m 32s

The fruits are flattened gradually over several days until a powder forms on the surface.

19m 42s

- It's tough work!

- It is.

19m 45s

We do this every day.

19m 48s

- I thought you just hang them.

- No.

19m 53s

They need constant care, like children.

We have to press them every day.

20m 04s

The cool mountain breeze and direct sunlight create the perfect environment for kushi kaki.

20m 10s

In fall, they paint the village in orange.

20m 21s

Matoba also makes dried kaki for daily use.

20m 27s

We snack on them all year.

20m 33s

Janni will learn how they're dried.

20m 42s

I'll try to make a nice one!

20m 56s

Back when sugar was still a luxury in Japan, fruit was the star of the show.

21m 03s

Dried kaki are a perfect example.

21m 06s

Sun-drying them naturally reduces bitterness.

21m 17s

And as they release moisture, the pulp condenses and releases sweetness.

21m 26s

Drying kaki makes it three to four times sweeter than when it's fresh.

21m 35s

Kaki is like sunshine.

21m 39s

It gives you strength.

21m 40s

Yes. It's a source of energy.

Something to be thankful for.

21m 47s

Far from Tokyo, Janni enjoys dried kaki surrounded by nature.

21m 58s

This is really special, sitting here

and eating homemade dried kaki.

22m 06s

It's a lovely experience.

22m 09s

So nice.

22m 12s

In Shigo, the spirit of fall lies in kaki and the passion of villagers.

22m 25s

We are back in Tokyo, and there's a restaurant in the area where we can try dishes with kaki in them.

22m 31s

Let's go.

22m 34s

Janni heads to an Italian restaurant in a residential part of west Tokyo.

22m 45s

Hello. I'm Janni.

22m 50s

Thanks for coming.

22m 56s

Chef Hirose incorporates seasonal fruits into his Italian recipes.

23m 00s

In fall, he turns to kaki.

23m 05s

He uses a variety called "taishu kaki," characterized by a crispy texture and high juice content.

23m 13s

First, an appetizer.

23m 15s

He arranges kaki pieces over arugula, a leafy green.

23m 22s

He tops it with Stracciatella, a soft Italian cheese.

23m 36s

Sweet kaki and light, milky cheese seasoned with salt, pepper and olive oil.

23m 44s

Here you are.

Kaki and Stracciatella cheese.

23m 49s

Cheese and kaki?

24m 01s

- Very good.

- Thank you very much.

24m 04s

Soft cheese with sweet, crispy kaki.

24m 10s

A nice combo. Great texture.

24m 14s

The main dish is meat.

24m 16s

This is soppressata, an Italian dry salami containing pork cheek, ears, feet, and tongue.

24m 27s

And a kaki sauce: sweet kaki is combined with pungent onions and peppers, and tart wine vinegar.

24m 42s

Olive oil is drizzled on top.

24m 58s

Enjoy.

25m 02s

- You use kaki to make sauce?

- Right. It's a versatile fruit.

25m 07s

I learned something.

25m 09s

It really spreads like a sauce.

25m 13s

Here we go.

25m 18s

Excellent!

25m 20s

Thank you.

25m 21s

I often eat Italian food in Sweden,

but this is very new to me. How fun.

25m 30s

Hirose also uses kaki in pizza.

25m 41s

He spreads mascarpone cream cheese and whipped cream over pizza dough and pops it into a wood-fired oven.

26m 05s

This is topped with a generous amount of yogurt cream and fresh, sweet kaki.

26m 17s

Honey is drizzled on top.

26m 24s

An original recipe only available in fall - kaki season.

26m 35s

Dessert pizza?

26m 37s

Okay. Dessert pizza. Here we go.

26m 47s

- "Oishii."

- Thanks! Glad you like it.

26m 51s

Is kaki easy to use?

26m 54s

I sure think so.

26m 57s

It has a way of coexisting with other ingredients.

27m 03s

It's a fruit that goes beyond dessert recipes.

That makes them superior.

27m 11s

The sky's the limit. It'll pop up in more recipes.

27m 19s

It'll be exciting to see what people come up with.

27m 27s

Not your ordinary fruit, kaki can be used in a variety of ways.

27m 34s

The gift of fall supported the lives of people in the areas it grew.

27m 42s

And today, the kaki continues to reveal its hidden charms.

27m 51s

In Tokyo, every ingredient has its own story.

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Home »

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Persimmon, the kaki tree

The persimmon tree is a unique tree that produces marvelous fruits in fall.

Persimmon important facts

Name – Diospyros kaki

Family – Ebenaceae

Type – fruit tree

Height – 20 to 50 feet (6 to 15 meters) depending on the species

Exposure – full sun

Soil – well-drained

Foliage: deciduous – Flowering: summer – Harvest: fall/early winter

It’s remarkable thanks to its famous kaki fruits that look like large orange tomatoes.

Planting persimmon

Best is to plant your persimmon in fall in good garden soil which you can blend all-purpose or planting soil mix into.

You can plant it in spring but you’ll have to increase the watering over the 1st months.

This tree grows rather slowly, so indulge and purchase larger specimens from the start.

Persimmon loves sunbathed locations to produce nice persimmon fruits.

To produce the kaki, the persimmon tree requires heat in summer.

It can’t bear stagnating water, so it will need soil that drains extremely well, especially during its first few years.

Stake the tree properly upon planting to ensure it stays upright in case of gusts of wind. This will help root development by stabilizing the plant.

Caring for and pruning a persimmon tree

The kaki tree requires only little care, even though certain practices will certainly help spur growth and fruit formation.

Watering the persimmon tree

Water often, especially in case of elevated temperatures, during the first years that follow the planting.

Adding fertilizer isn’t necessary.

Pruning persimmon trees

In winter, prune dead wood and fragile branches.

Remove in-growing branches that shoot out from the base.

Ensure the center of the tree receives proper light and warmth.

Good to know about persimmon, the kaki tree

Whether people look up to it intrigued or puzzled, this tree never goes by unnoticed by persons who haven’t yet seen it before.

Indeed, the remarkable fall-born fruits catch the eye: the kakis are magnetizing in that respect.

Even after the leaves have fallen, the fruits are still attached to the tree. These famous kaki fruits are orange-red in color and look like tomatoes from up close but make the tree look like a giant clementine tree from afar.

Kaki is edible and actually is very interesting when used in cooking:

It bears high levels of glucose

It is one of the richest tree fruits of all for provitamin A.

You’ll also absorb lots of carotene and vitamin C.

Landscaping with persimmon

An excellent tree to pair with older constructions: stone masonry, wood cottages, and other ancient buildings will look even nicer with this heirloom fruit tree growing nearby.

In modern homes, it will look surprising as well, since the bare tree keeps its fruits in winter, giving it a somewhat abstract appearance many find appealing.

Harvesting and keeping kaki or persimmons

The kaki fruit can be harvested when the epidermis of the fruit loses its green hue and turns orange.

However, don’t eat it immediately because the fruit must still mature and ripen before being ingested.

To ensure it ripens well, set it out to dry in the sun for a few days, or store it together with apples in a dry and ventilated place.

If you don’t wait, you’ll cringe because of its astringent taste, which disappears after a time of maturing. The kaki is ready to eat when it is soft, actually beyond ripening: this is called bletting.

When simply ripe, they keep for a few days in the vegetable compartment of your refrigerator.

If the fruit is already blet, its keeping is much shorter, about 1 to 2 days.

Smart tip about kaki or persimmon

The kaki is a fruit that is very easy to cook, you can find a great many recipes that are very healthy!

Images: own work: Rosalyn & Gaspard Lorthiois; Pixabay: Дарья Яковлева, 刚吴, Heung Soon, ihadlock50

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How to Grow Asian Persimmons (Diospyros kaki) | Gardener’s Path

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Foliage Plants

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Nut Trees

Woody Shrubs

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Vines and Climbers

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Beginner Gardening

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Container Gardening

Garden Design

Diseases and Pests

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Indoor Gardening

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How to Grow Asian Persimmon Trees

November 17, 2023November 17, 2020 by Kristine Lofgren

Diospyros kaki

The 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.

While the fruits get most of the attention, these trees are so lovely that you can grow them for their ornamental value as well. But keep in mind that, similar to mulberries, you’ll need to clean up lots of fallen fruit in the winter if you choose not to harvest it at all. Fortunately, the local wildlife will help.

The trees lend themselves perfectly to training into hedges, or they may be espaliered, if you want to add a plant to the garden that can do double-duty as a focal point and a provider of food.

And P.S.: They’re relatively disease and pest resistant, at least as far as fruit trees go.

If you live in USDA Hardiness Zones 7-10, there are dozens of cultivars available that will thrive in your area. This guide will prepare you for all the ins and outs of Asian persimmon care.

Here’s what we’ll cover:

What You’ll Learn

What Is a Persimmon?

Cultivation and History

Propagation

How to Grow

Pruning and Maintenance

Growing Tips

Cultivars to Select

Managing Pests and Disease

Harvesting

Preserving and Storing

Recipes and Cooking Ideas

Quick Reference Growing Guide

What Is a Persimmon?

Persimmon trees are members of the Ebony family (Ebenaceae). Ebony is the type of wood often used to make black piano keys, while persimmon wood specifically is sometimes used to make golf clubs.

The botanical name for the genus persimmons belong to, Diospyros, translates loosely from Greek to something like “divine fruit.”

There are two closely related species that produce the familiar orange fruit: the Asian (sometimes called Japanese or Oriental) persimmon, D. kaki, which we will cover in detail here, and the American or common persimmon, D. virginiana.

American and Asian persimmons are related to black sapote (D. digyna), velvet apple or mabolo (D. discolor), date plum (D. lotus), and the Texas persimmon (D. texana), all members of the same genus that produce edible fruit.

Asian persimmons, unlike their American cousins, are often self-pollinating, and they can even produce parthenocarpic fruit from unfertilized flowers. That resulting fruit won’t have seeds, so it can’t reproduce.

The trees can grow to be up to 60 feet tall and 25 feet wide, but some cultivars stay short or even shrub-like, topping out at 10 feet.

They may produce fruit for about 30 to 50 years under ideal conditions, starting at around seven years old when they are planted from seed.

The leaves are medium or dark green with smooth margins. They are lance-shaped, with a slightly lighter underside. They turn yellow, orange, or red in the fall and they often drop from the tree before the fruit is ripe.

Many cultivars are grown on grafted rootstock to help improve disease resistance and vigor. The most common rootstock comes from date plums or American persimmons.

Trees are typically either male or female, though virtually all the cultivars you can purchase from a nursery are self-fruitful. That means they either have both female and male flowers, or they have perfect flowers (which are flowers that contain both male and female parts).

Some trees can vary in their sexual expression from year to year.

Asian persimmon trees don’t need to be pollinated to produce fruit. If the flowers are pollinated anyway, the fruit might have seeds, grow larger when mature, or have a different flavor and texture than it would otherwise.

Regardless of whether they’re altered by pollination, the fruits will still taste good. They might just be slightly sweeter or less sweet. The texture is still going to be pleasant, but it might be softer or slightly firmer than what is typical otherwise.

The trees flower in the spring from March through June. They need about 100 chilling hours between 32-45°F to produce a crop.

The creamy white or pale yellow flowers are about 3/4 of an inch wide.

Depending on the cultivar, the fruits, which are technically berries, range from pale orange to nearly red when mature, and can be anywhere from one inch to five inches in diameter. The peels can be extremely thin or quite thick, depending on the type.

The fruits may be round, tomato-shaped, heart-shaped, or egg-shaped. And there are two types of fruits in this species: astringent and non-astringent.

Astringent fruit is high in tannins and doesn’t taste good until it has ripened fully. Some aren’t actually palatable until they’re overripe, and eating the underripe fruit isn’t good for humans.

Non-astringent varieties, on the other hand, can be eaten even when they’re immature because they aren’t as high in tannins. In other words, they’re sweet even when they aren’t fully ripe.

Cultivars may also be classified as pollination-variant or pollination-constant. Pollination-variant trees produce fruits that develop brown flesh when pollinated, and these also have seeds.

Pollination-constant fruit has the same colored flesh whether it is pollinated or not.

Pollination-constant fruit that is seedless usually has flesh that is translucent and the same color as the skin.

If it has seeds, there are usually darker-colored streaks in the flesh surrounding them, however, this can vary depending on the variety. It’s possible to have a seeded fruit with translucent flesh, or a seedless one that is opaque.

Basically, when it comes to the flesh, as you can tell, not all persimmon cultivars look the same when you peel away the skin.

Some have gelatinous flesh, while others are stringy like a pumpkin. Some are crisp, and some are soft inside. They can be completely opaque or nearly transparent.

The further clarify the terminology here, the different types of trees that you are likely to come across are described as pollination-constant astringent (PCA), pollination-constant non-astringent (PCNA), pollination-variant astringent (PVA), and pollination-variant non-astringent (PVNA).

Phew! What a wonderfully variable fruit!

Cultivation and History

Asian persimmons are native to central China, where evidence of their cultivation can be traced back to 450 BC. They were later taken to Korea and Japan over 1,000 years ago, where they have been cultivated ever since. In Korea, the fruit is an essential part of memorial ceremonies to this day.

People in many parts of Asia use a traditional method of drying the fruits to create a sweet delicacy. In Japan, it is called hoshigaki. In Korea, the process is called gotgam, and in China, it is known as shìbǐng.

Both the fruit and the leaves have been used in traditional medicine to treat a variety of ailments. The leaves contain high levels of flavonoids, known for their antioxidant and antimicrobial properties.

Late to the game, Americans realized how fantastic Asian persimmons could be after American naval officer M. C. Perry was first introduced to the ‘Hachiya’ persimmon in Japan in the mid-1800s and brought it to the US.

Perry is often credited with “opening” trade up with the country, though that’s just a nice way of saying that he headed an expedition that forced previously isolated Japan to enter into commerce with Europe and the US.

While many Americans were already familiar with the common persimmon tree, D. virginiana, which is native to much of the South, the fruit didn’t gain wider appeal throughout other areas of the country until the non-astringent and easier to transport varieties became known.

In 1914, Professor Harold Hume, Dean of the College of Agriculture at the University of Florida, began studying the plants and worked to breed new cultivars that are still being grown and sold today.

Propagation

There are many ways to start your persimmon tree, and what you choose may depend on your budget and your level of patience.

Seeds are cheap, but it will take years before you’re able to dig into your first harvest, and starting plants from seed can be a bit of a challenge. Also, seeds collected from existing trees will typically not grow true to the parent.

You can always buy a live tree instead, but they aren’t cheap. Still, if you can’t wait to get cooking and enjoying fresh homegrown fruit, this is your fastest option.

Dormant bare root plants are typically more affordable than saplings growing in soil, and this option is somewhere in the middle. You’ll get fruit faster than you would by starting from seed, though not as quickly as you will if you plant a good-sized live tree to begin with.

From Seed

To grow persimmons from purchased seed, first you need to put the seeds through a period of cold stratification. Start this process five months before the last frost in the spring in your area.

This involves placing the seeds in a moistened paper towel and putting them in a glass jar or zip-top plastic bag. Refrigerate the seeds for three months, and don’t let the paper towel dry out.

In effect, you’re trying to convince the seeds that they’ve gone through a winter period, and spring is about to come.

Remove the seeds and plant each one two to three inches deep in a three-inch pot filled with seed starting mix. To make things easier at transplanting time, try using peat pots so you can simply trim out the bottom of the container before you put them in the ground.

Moisten the soil using a spray bottle and keep it moist until the seeds germinate. This takes about six to eight weeks. You can speed up germination by placing the containers on a warming mat to keep the seeds around 70°F.

To be on the safe side, plant about three times as many seeds as you need, since persimmons have a low germination rate.

The seeds don’t need light to germinate, but once they emerge, put the containers in a sunny window where they receive direct sunlight for at least six hours a day, or use a supplemental grow light.

Once the seedlings grow to be about four inches tall with at least two true leaves, and the danger of frost has passed, it’s almost time to transplant them into the ground outside. But before you put them in the ground, you’ll need to harden them off over the course of two weeks.

This involves first putting the plants in indirect sunlight for an hour outdoors and then bringing them back indoors. The next day, put them outside for two hours, and three hours on the third day. Keep adding an hour until they’re outdoors for seven full hours.

During the next week, put the plant in full sun for one hour and back into the shade for the rest of the day, then bring it inside again at night. Add an hour of sun each day until they are sitting in full sun for seven hours.

At that point, you can plant them in their permanent spot.

From Cuttings

To propagate from a cutting, take one that is as thick as a pencil and about 10 inches long from a branch in the spring. Remove all the leaves from the bottom half of the cutting. You should have at least two leaves left on the top half.

Olivia’s Cloning Gel

Cut the bottom of the twig at a 45-degree angle, and dip it in powdered rooting hormone or a cloning gel like Olivia’s, which is available at Arbico Organics.

Fill a six-inch pot with fresh potting soil. Then, use a pencil or chopstick to make a hole in the soil and put the twig into it, inserting it about halfway.

You can keep cuttings outside while they root, but be sure to keep an eye on the moisture level. If the soil dries out, the cuttings might die.

Water the soil and keep it moist but not wet while the plants establish new roots. After four weeks have passed, give the twig a tug to see if it resists. If it does, it’s ready for transplanting. You might also see new leaves forming, which is another sign that they’re ready.

Don’t become discouraged if your new tree isn’t ready to plant in a month. Some will take longer to get going. If you don’t see any progress after two months, toss them and start over with new cuttings next spring.

If you decide to keep the cuttings indoors while they grow roots, put them in a place where they get indirect sunlight for at least eight hours a day. You’ll need to harden them off when you put them back outside, using the same process as you would for seeds.

If you can’t get them into the ground in the spring before the warm weather hits, meaning anything above 80°F for the high temperature, you can plant cuttings in the ground in the fall, about a month before the first frost date in your area. In the interim, you can grow them outside in their containers.

From Seedlings and Transplanting

It’s best to purchase seedlings or young trees in the early spring. They need to go in the ground after the last frost has passed but before they start developing new growth.

Dig a very deep hole for your transplant. Dig down at least twice as deep as the container the plant is sitting in. Then, mix the soil with some well-rotted compost, and some sand if you have soil with poor drainage.

Then fill the hole halfway with soil and sprinkle with water to settle the earth. Add a little more soil if it becomes compacted after watering. Then, lower the new plant into the hole and fill in around it with soil. It should sit at the same soil level as it did in its container.

Finally, give the tree a good drink of water.

If you’re planting a grafted tree, be sure to avoid covering the little bump that formed where the plant was grafted to the rootstock. This is called the graft union, and covering it with soil can cause the scion to develop roots, bypassing the rootstock. You don’t want that!

From Bare Roots

Bare root plants can go in the ground in the early spring, while they are still dormant and before new growth has developed.

It’s important to prune bare root plants before putting them in the ground. That means taking off about half of the top with a sharp pair of pruners. You should also clip away any dead roots.

The purpose of pruning back the top is to prevent the roots from becoming stressed by trying to provide nutrients for more plant than they can handle.

Most bare-root plants have more growing on top upon purchase or delivery than the roots are capable of feeding. It also encourages bushy growth.

Keep in mind that these plants can have dark or even black roots, but that doesn’t mean they’re dead. A better way to tell is to gently bend the roots. Healthy ones will give rather than snapping.

Then, plant as you would a seedling or transplant, taking care to water lightly as you put soil around the roots to make sure that you’re removing any air pockets.

Grafting

If you’re an experienced gardener with a thriving orchard, then you may already know all about grafting. Those who are new to the process will probably wonder what the heck all this means.

Though this is an advanced technique that’s largely beyond the scope of this article, I’ll offer a quick overview.

Basically, you’re fusing the roots and a young branch of two different trees as a way to asexually reproduce the parent plant that you take the branch from.

This branch cutting is known as a scion, and in the case of other plant species, buds or young shoots may be taken from the parent plant instead.

Why would you want to do this? Because it enables you to combine the positive traits of two different but related plants.

In this case, Asian scions are usually grafted with American roots in order to yield the superior fruit of D. kaki grown on the more resilient roots of D. virginiana.

The healthiest trees that exhibit the best qualities of fruit production, disease resistance, and appearance are selected for grafting in the same way that you might save seeds from your most productive tomato plants, or the ones that produced fruit with the best flavor.

Propagating persimmons by grafting should be done in the late winter while trees are dormant, before any new branch or leaf growth emerges. You’ll need healthy rootstock with a diameter of at least 1/3 of an inch, and a scion that is about the same size or slightly smaller.

Using a sharp pair of sanitized pruners, clip a piece of a branch that is about five inches long, with two to four leaf buds. Be sure to take a cutting that is alive and healthy. If it feels dry, try a different branch.

Different types of cuts may be used to attach the scion to the roots. You can use a wedge graft, or a whip and tongue graft.

Whip and tongue grafting involves cutting an N-shaped slice out of the root stem and a corresponding upside-down N on the scion. You then fit them together and bind them with nursery tape.

A wedge graft involves creating a V shape in the rootstock stem and a corresponding wedge in the scion so that the top fits inside the bottom snugly. Again, you bind the graft point with nursery tape.

From that point, you can pot up your grafted cutting and place the plant outdoors to grow. Keep the soil moist if you are having a dry late winter or early spring. If you live in a dry area year-round, mist the graft area once a day.

Check on the graft to make sure the tape is in place, but that the stem isn’t growing so large that the tape is beginning to constrict it.

You want to replace the tape every few weeks and check to make sure that the joint between the two plants is solid.

After the plant forms new leaves and the union has formed a solid growth around it, plant the tree as you would a transplant.

How to Grow

D. kaki trees can survive in temperatures as low as 10°F, but anything colder can kill them, with just a few exceptions. I’ll mention these in the section on selected cultivars below, so keep reading!

The trees do best in areas that don’t reach temperatures above 90°F for long stretches, and they can’t tolerate drought. Too little water and the fruit will drop. If you live in a dry area, a natural mulch like straw, leaves, or grass can help the soil retain water.

Plants need about an inch of water per week, so if you get that through rain, you can sit back and watch your plants grow.

Otherwise, provide irrigation at the ground level. It helps to use a rain gauge to determine how much water your plants are getting so you can supplement accordingly.

They prefer full sun, but in hot regions, you may plant them in an area with some afternoon shade.

Plant trees 10 to 20 feet apart from other trees or structures, depending on the expected mature size of your chosen cultivar.

You’ve probably heard it before and I’ll say it again: test your soil before planting.

Persimmons prefer soil with an appropriate balance of nitrogen, potassium, and phosphorus. Your soil test will tell you if your soil is lacking or has too much of any of these nutrients.

While Asian persimmons can handle a range of soil types, whether sandy or loamy, and rich in nutrients or not, they can’t tolerate poor drainage.

When planting grafted trees, it’s important to take the origins of the rootstock into consideration. Trees grafted onto D. lotus rootstock, for example, have a higher tolerance for saturated soil than those with D. kaki or D. virginiana roots.

Ideally, the soil should have a pH of between 6.5 and 7.5. Prep the soil with some well-rotted compost or sand to aid water retention or improve drainage, depending on the existing texture. The end goal is to have a loamy, healthy soil that looks like what you’d get if you bought an all-purpose soil mixture for planting.

When the plants are young, you don’t need to feed them at all. As they age, you might want to supplement with fertilizer occasionally.

Don’t overfeed your trees with a nitrogen-based fertilizer because this can cause the plant to produce an overabundance of foliage rather than fruiting, or this may result in fruit drop.

Unless a soil test shows a serious deficiency, you should skip fertilizing your trees, or stick with a 10-10-10 (NPK) product applied in the early spring.

Lily Miller All-Purpose Plant Food

Spread about a pound per inch of trunk diameter on the ground under the canopy of the tree.

Lily Miller makes a good all-purpose option, which is available via Amazon.

Growing Asian persimmons in containers isn’t recommended, and they aren’t likely to fruit that way, though you may be able to keep a dwarf specimen happy in a large container in a warm climate, if you wish to grow it as an ornamental specimen.

Pruning and Maintenance

When trees are young, under five years old, you may prune them annually to develop a strong framework to support the heavy fruits.

At the time of planting, aim for a “vase” configuration. This involves selecting three to five main branches toward the outside of the tree and removing all other branches.

Each year to follow, until trees reach about five years old, thin out half of the new growth while leaving the strong vase shape established by the main branches.

Mature trees over five years old should be pruned in the winter when they are dormant. Remove any diseased or broken branches, then cut any crossing branches or limbs that have narrow crotches.

Keep in mind that the fruit grows on new wood, so you don’t want to prune once you see new, green growth on the tree. If you do, you may end up with no fruit at all.

The exception is if you see evidence of diseases or pests on your tree. In that case, trim away affected growth, no matter what time of year you notice it.

In addition to annual pruning, you must thin fruit from the ‘Fuyu’ cultivar. The fruits get too large for the branches, and if there are too many on a single branch, it can break.

As the fruits begin to develop, if this is the type that you are growing, trim away a fourth of the fruits from each branch.

Some trees might drop some of their fruits early in the year, but this isn’t a sign that you’re doing something wrong. Most trees will try to self-regulate their load naturally.

Persimmons can be susceptible to premature fruit drop. The fruits of the plant will start to develop and you’re getting all excited for those sweet treats coming down the road, but suddenly they fall to the ground.

What happened?

Persimmon trees can develop fruit even if the flowers didn’t get fertilized (called parthenocarpy). Most fruit flowers need to be fertilized before they will develop into fruits. That’s because fertilization combines male and female genetic material, which sends hormonal signals to the fruit to start forming.

But persimmons (along with bananas, figs, pineapples, grapes, and navel oranges) can develop even if fertilization doesn’t happen. Those unfertilized fruits won’t have seeds and they are prone to dropping off the tree before they become mature.

Just because a fruit wasn’t pollinated, that doesn’t guarantee it will fall, however. It can depend on the variety, climate, and conditions around the tree, as well.

To prevent premature drop, make sure you have multiple compatible trees for pollination and do what you can to encourage local pollinators to visit.

You should also be sure keep your plant healthy, including pruning, watering, and fertilizing as appropriate.

Growing Tips

Avoid fertilizing with too much nitrogen. Most plants need a balanced fertilizer once a year or every few years, depending on your soil.

Provide around an inch of moisture each week if your trees don’t receive that much naturally.

Mulch to help the soil retain moisture.

Cultivars to Select

There are hundreds of persimmon cultivars out there. We’ll touch on just a few of the most popular cultivars here.

Many American-bred cultivars of D. kaki have Asian-inspired or pseudo-Asian names. Heirloom varieties often have Japanese or Chinese names.

If you live in a zone that is on the cooler side of the recommended range for growing Asian persimmons, look for ‘Great Wall,’ ‘Peping,’ and ‘Sheng.’ These cultivars have been bred to be more cold hardy than most, and they can survive temperatures as low as 0°F.

Chocolate

‘Chocolate’ is a pollination-variant astringent type (PVA). It has reddish-orange skin and brown-streaked, jelly-like flesh, which is where it gets its name.

‘Chocolate’

Fruits are ready to harvest in late October to early November, but make sure the fruit has gotten very ripe before digging in.

You can find ‘Chocolate’ trees available from Fast Growing Trees.

Fuyu

‘Fuyu’ means winter in Japanese, and this is one of the most well-known cultivars. The pollination-constant, non-astringent fruit (PCNA) looks similar to a tomato in shape.

‘Fuyu’

As is the case for ‘Jiro’ persimmons, there are multiple types of ‘Fuyu’ persimmons, including ‘Hana,’ ‘Giant,’ and ‘Matsumoto Wase,’ all of which were bud sports of the original ‘Fuyu.’

‘Fuyu’ ripens late in the season and is ready to harvest from mid-November through early December.

Trees in three-gallon containers are available from Brighter Blooms via Home Depot if you’d like to add this type to your orchard.

Hachiya

‘Hachiya’ produces fruits with a red skin and jelly-like flesh, shaped like large acorns

They’re ready to harvest from mid-November through mid-December.

This is a pollination-variant astringent type (PCA), and it is popular for drying.

Jiro

‘Jiro’ could be more accurately referred to as a group of cultivars featuring bud sport (a natural mutation) of the classic ‘Jiro’ tree. Look for ‘Maekawa Jiro’ or ‘Ichikikei Jiro,’ both of which are notable for their medium to large fruit.

This tree produces firm, juicy berries that are medium in size. The fruit is pollination-constant and non-astringent (PCNA).

This is a mid-season variety that’s ready to pick from mid-October through mid-November.

Want More Options?

We have an entire guide dedicated to helping you find the right Asian persimmon cultivar(s) for your garden here.

Managing Pests and Disease

Good news! Persimmons don’t suffer frequently from diseases or pest infestations. So why is the list that I’ve provided below so long?

Well, that’s because there are a lot of things out there that can attack Asian persimmons, though they won’t typically attack too often or too severely.

You’re more likely to have to wage war with the many critters who want to eat your fruits, so let’s start with those!

Herbivores

Persimmons are delicious, so it’s no wonder many animals enjoy them as much as we do.

Deer

When I say deer love persimmons, I mean it. They love them so much in fact that some deer attractants marketed to hunters are made from the fruit.

If you aren’t careful, you’ll be sharing your harvest with hungry ungulates. The good news is that they can’t reach fruit that is high up, and they mostly dine on the stuff that falls on the ground.

They only go after ripe fruit, so harvesting on time can help limit the amount of damage that they do.

That said, they’ll also browse the leaves and twigs year round.

Not sure how to deal with deer? We have a guide for that.

Rats

Rats will devour fruits that fall on the ground, but unlike deer, they’ll also climb trees to get to the sweet stuff.

There are many ways to deal with rodents, from traps (humane and otherwise) and poison to motion-activated noise-makers and sprays.

Note that using poison is illegal in many places because it can impact local wildlife, and humane traps aren’t always a good solution because many places prohibit relocating wildlife. Be sure to check local laws and regulations before you develop a plan to deal with rats in your orchard or garden.

Best to stick to a deterrent and pick up any fallen fruit off the ground so you don’t attract them.

Bonide™ Rat Magic

Arbico Organics carries Bonide Rat Magic, which combines several essential oils that repel all kinds of rodents. Simply sprinkle the granules around your trees.

Squirrels

Squirrels also have a sweet tooth and they love persimmons. What makes the little rodents particularly annoying is that they tend to go after the fruits about a week before they’re ripe, preventing you from allowing them to ripen fully on the tree.

If you wait too long to harvest, you might go outside to pluck the ripe fruits and find them covered in little nibble marks… or missing entirely.

Squirrel baffles or collars can help prevent them from scrambling up your trees, but you’ll need to make sure they aren’t able to easily circumvent this by leaping from nearby trees or structures.

Bobbex-R Animal Repellent

Bobbex-R is a reliable alternative that you can spray on and around trees to deter squirrels.

You can pick some up at Arbico Organics. The product that I mentioned above for rats can work to repel squirrels as well.

Insects

Yes, there are many insects that may want to snack on your tree. But you aren’t likely to encounter that many of them – unless your tree is stressed. That’s why keeping your tree healthy and happy is important.

Even though insect problems are less common than diseases, which aren’t common either, it’s vital to keep them away because they can spread various diseases that may kill your plants.

Borers

Metallic wood borers (Buprestidae spp.), also known as jewel beetles, burrow under the bark of trees. They’re actually quite lovely looking (if you can forget the damage they cause), with a metallic bronze, black, blue, and green carapace.

Look for frass and gummy excretions on the trunk and underneath the bark. The tunnels can girdle a trunk, especially on a young tree or they may girdle branches.

The presence of this pest goes hand-in-hand with canker issues. They lay their eggs along the scars left behind by the fungus that causes cankers.

The only effective treatment is to cut into the damaged area with a sharp knife and dig out the bugs.

If your tree looks unhealthy or stressed, or if the tree is still young, dig out as many of the pests as you can.

Otherwise, proper care is essential. A healthy tree can often withstand an attack because the pest will move on after they pupate in the spring.

You can also use purple or green sticky traps around the trees to monitor the presence of adults, so you will know that you need to keep an eye on your plant.

Mealybugs

Gill’s mealybug (Ferrisia gilli) is one of the most impactful pests of Asian persimmons in the western US, where the majority of the fruits sold commercially are grown.

Comstock mealybugs (Pseudococcus comstocki) are more common in the eastern US than in the western parts of the country, but they may be found in either location as well as in parts of Asia, and in their native habitat in East Asia.

Longtail mealybugs (Pseudococcus longispinus) are another type commonly found across the US.

Mealybugs can be gray, pinkish gray, or reddish-brown. Longtail types have long filaments extending out of their rears, and all varieties may be covered in a white waxy coating.

They excrete honeydew as they suck the juice out of your trees, which attracts ants (who then help protect the mealybugs, and the cycle continues). Honeydew also attracts sooty mold.

In large enough groups, they can stunt growth and reduce fruit yields, but infestations rarely get to this point.

Lacewings, chalcid wasps, and ladybugs are natural predators of mealybugs, so attracting these beneficial insects to your garden can help to ward off an infestation.

You should also wash your equipment between uses to remove any pests that may have hitched a ride.

You can also spray plants with a strong blast of soapy water as soon as you spot these insects On young trees, you may wipe the colonies with rubbing alcohol to kill them. Use a cotton cloth or swabs soaked in rubbing alcohol.

Find out more about mealybug control in our guide.

Persimmon Psyllas

Persimmon psyllas (Trioza diospyri) are a common spring pest. They generally attack persimmons as temperatures warm up and the leaves emerge. The bugs suck the juices out of the foliage, and may cause leaves to look crinkled or curled.

The pests themselves are tiny, about the size of an aphid, around 0.15 of an inch long. They’re dark brown to tan, depending on their age, and have a small set of clear wings.

Avoid pruning when these bugs are active. Pruning spurs new growth, and that’s what these insects like best.

Monterey Horticultural Oil

When leaves are emerging and trees are in bloom, you may spray with horticultural oil, such as this one made by Monterey that’s available from Arbico Organics to control them.

Scale

Soft scale (Parthenolecanium spp.) is an interesting pest, because it looks like a disease but is actually an insect. The little bugs are tan, brown, or gray and may have a fuzzy covering over their soft shells. They cluster together on the branches, trunks, and fruit.

As they eat, they weaken the tree, which stunts growth. Examine trees for clusters of these bugs, which may look like little bumps and lumps on the stems and twigs. You may also see ants on the tree because they’re attracted to the honeydew the bugs leave in their wake.

Bonide™ Neem Oil

Treat your trees with a neem oil spray once a week while the pests are present. Bonide makes a good concentrated option, which you can pick up from Arbico Organics.

On top of that, you’ll want to get rid of any ants, which protect and support the scale insects.

Find more tips on combating scale insect infestations here.

Disease

Most fruit trees are susceptible to a lot of different diseases, and the persimmon isn’t an exception. But though there are a number of diseases that can attack, healthy trees are rarely bothered by them.

As I mentioned, Asian persimmons are often grafted onto American rootstock, and that’s partially because D. kaki trees are susceptible to root rot while D. virginiana and D. lotus plants are not.

Before we dive in, it’s essential to keep your trees healthy. If you water at the soil level and make sure your soil is well-draining before planting, this will go a long way towards preventing many diseases.

You should also prune away any dead or diseased branches as soon as you notice them.

In addition, clean up any fallen fruits as soon as possible rather than letting them rot on the ground.

Armillaria Root Rot

Armillaria root rot is caused by the fungus Armillaria mellea. It starts in the roots of trees and gradually spreads up the trunk from the base, resulting in black shoestring-like strands of fungus along the exterior of the trunk.

Inside, the wood and roots decay – and a stressed tree can die quickly.

The fungus lives in wood debris in the soil and can spread from tree to tree through their root systems.

Sadly, there is no effective treatment, so it’s important to make sure your plants are kept healthy, and provided with adequate water.

Infected trees may fall over, so you’ll need to remove them entirely (roots and all) before they fall and damage your property or hurt someone.

American persimmon rootstock is resistant and rarely contracts this disease.

Cankers

The fungus Botrysphaeria dothidea causes cankers and discoloration to form on the woody parts of the tree. Some branches may become girdled and the foliage may turn brown, curl inward, and fall.

Avoid damaging trees while mowing or pruning, and make sure your tree is healthy, following the guidelines that I laid out at the beginning of this section.

There is no treatment, so prevention is key. Prune away any damaged branches, and be prepared to remove the tree entirely in the case of a severe infection.

Root Rot

Trees planted in soil that doesn’t drain well are susceptible to rot.

Root rot, caused by Phytophthora spp. water molds, causes tree growth to be stunted. The foliage may turn yellow and branch tips may die back. Meanwhile, below ground, the roots rot away.

If you notice these symptoms above ground, dig down and examine some of the roots. If infected, they will look rotten and soft.

The best treatment is a fungicide that can be applied as a soak and absorbed by the roots, like RootShield Plus.

RootShield Plus

This biological fungicide, available at Arbico Organics, can be applied as soon as you identify the issue, or as a preventative if you’ve had this issue in the past. Follow the application instructions on the label.

Harvesting

After planting, the trees need to grow for about three years for saplings, or seven years for plants started from seed, before they start fruiting.

You don’t need to let the fruit experience a frost before harvesting, though this is a common misconception. A hard frost can actually ruin any fruits that haven’t matured yet.

Instead, harvest fruit before it is fully mature and it will continue to ripen off the plant. Wait until it reaches its mature color but is still hard in order to get it before the birds and deer do.

Alternately, you may let the fruit fully ripen on the tree if there isn’t a frost coming in your near future. You’ll know it’s ready when it is soft and has reached its mature color, which may vary depending on the cultivar.

Non-astringent fruit can be plucked and eaten before it is ripe and it will still be palatable. Further ripening will improve the flavor, making it sweeter.

Astringent types can be harvested before they’re mature, but don’t eat them until they soften up.

Use a sharp pair of clippers and snip the fruit from the stem just above the calyx. That’s the green, leaf-like bit on the top of the fruit.

If you want to hurry the ripening process off the tree, put the fruit in a bowl with apples or bananas, which give off ethylene gas. This hormone causes fruits to mature faster.

The fruit is ready to eat once it feels soft. For astringent types, you want the fruit to be extremely soft to the point it almost feels mushy. Harvest time generally happens sometime from September through December.

I know the fruit gets all the attention, but don’t forget the leaves of the tree. These are also edible, and you may harvest them as long as they are green and use them to make tea.

It’s delicious, with an herbal flavor containing notes of caramel and nuts.

Learn more about how to harvest persimmons in our guide.

Preserving and Storing

Astringent persimmons can’t be stored for very long because they need to already be so ripe once they are deemed edible. Once they reach this stage of softness, eat them within a few days.

If they aren’t ripe yet, you can place them in a bowl with another type of fruit like apples or bananas, which put off ethylene.

Non-astringent types can be kept at room temperature for up to a month, or both types may be stored in the refrigerator after picking for up to six weeks (so long as they aren’t stored with other types of produce that put off ethylene, hastening the ripening process).

You can also freeze the fruit for up to eight months. Wash it, dry it, and stick it in a bag, and then put it in the freezer. Fruits can be frozen whole or you can slice them, and remove the seeds and calyx.

Dehydrated persimmons are heavenly, and this is an excellent way to preserve a bumper crop. They’re like nature’s candy, if you ask me.

Check out our guide for dehydrating fruit and veggies if you want to give this option a go.

Dried persimmons in Japan are known as hoshigaki. The term simply means “dried persimmon,” but it doesn’t fully capture the art that goes into making this delicacy.

Essentially, you peel the astringent fruits and hang them to dry in the sun or over a warm stove. Every few days, you massage the fruits, continuing the process for a month or two until they turn brown and form a sugary crust.

Bonus: If, for some reason, you have to harvest astringent persimmons early and you can’t let them ripen up all the way on the tree – perhaps because squirrels are nibbling on them, you won’t be home when they are ripe, or a freeze is in your future – dehydrating or drying them gives them a sweet flavor.

To store the leaves, dry them by plucking them off the tree and putting them on a baking sheet in a cool, sheltered area with good air circulation until they feel crisp.

Recipes and Cooking Ideas

The astringent aspect of this fruit comes from the tannins that they contain. Some people don’t like the astringency and think it tastes unpleasant, and some need the fruit to be fully ripe and practically jelly-like in consistency to think it tastes good.

The tannins are nature’s way of telling you not to eat too much. If you kept eating despite the mouth-puckering taste, you could develop a blockage in your digestive tract known as a bezoar.

My recommendations for prep depend on how you plan to use your persimmons, but it’s always a good idea to wash and peel them before eating. Remove the calyx and any large seeds.

As far as using them goes, you haven’t lived until you’ve had persimmon bread, cookies, or puddings. The deliciousness doesn’t stop there, through.

Slightly underripe non-astringent varieties can be used like apples or pears, sliced and enjoyed raw in salads or on sandwiches. Try toasting a few slices on a piece of bread with some brie.

They’re also tasty chopped up and roasted with white meat like pork, turkey, or chicken. Toss the fresh fruit on top of the meat, or mixed in with any veggies you have roasting with the meat, added towards the end so it doesn’t overcook.

Or peel them, slice them into wedges, and bake them in an oven at 350°F for 15 minutes. Then serve them alongside sliced prosciutto, dressed with a drizzle of olive oil. You can also wrap the wedges in the meat and bake everything for 15 minutes.

Instead of making peach or mango salsa, try persimmon salsa instead.

Try freezing a ripe astringent type and eat it with a spoon, sort of like sorbet. Mash or slice a ripe fruit up and add it to ice cream or oatmeal.

My absolute favorite treat in the world is to bake a meringue, and top it with cream and extremely ripe persimmon. It’s also delicious on yogurt, with honey and a sprinkle of granola.

Is that my stomach rumbling? Or yours?

Quick Reference Growing Guide

Plant Type:Perennial fruit treeMaintenance:Low

Native to:China, Korea, JapanTolerance:Frost

Hardiness (USDA Zone):7-10Soil Type:Loose, rich

Season:FallSoil pH:6.5-7.5

Exposure:Full sun to part sunSoil Drainage:Well-draining

Time to Maturity:Up to 10 yearsCompanion Planting:Chives, borage, comfrey, marigolds, mint, strawberries

Spacing:10-20 feet, depending on varietyAvoid Planting With:Carrots, crucifers, cucurbits, mangoes, onions, peaches

Planting Depth:Same as root ball (transplants), 3 inches (seeds)Order:Ericales

Height:Up to 60 feetFamily:Ebenaceae

Spread:Up to 25 feetGenus:Diospyros

Water Needs:ModerateSpecies:kaki

Common Pests:Borers, mealybugs, mites, persimmon psylla, scale, thripsCommon Diseases:Anthracnose, armillaria root rot, cankers, crown gall, gray mold, root rot

Persimmons Aren’t Persnickety Plants!

Fruit trees tend to get a bad reputation because they sometimes require a lot of maintenance, and they tend to be bothered by a ton of pests and diseases.

I’m not going to argue with that, because I’ve struggled with more than one fruit tree that seemed determined to die on me. But persimmons are an exception.

While I’m off begging and pleading with my pears to do better (not a recommended strategy), my persimmons are growing in the corner, just doing their thing. Most of the time, at least.

And if that’s not reason enough to add a few to your yard, the fruit is exceptional. If you’ve only ever had a persimmon from the grocery store, you’ll be knocked off your feet when you take your first bite of a homegrown one.

As soon as you do, I can’t wait to hear what you think. Come back and share your experiences – and your recipes!

And for more information about growing fruit trees in your garden, check out these guides next:

How to Plant and Grow Asian Pear Trees

How to Plant and Grow Loquat Trees

How to Grow and Care for Avocado Trees

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© Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photos via Arbico Organics, Bob Wells Nursery, Brighter Blooms, Fast Growing Trees, Lily Miller, and VivaGrow Store. Uncredited photos: Shutterstock. With additional writing and editing by Allison Sidhu and Clare Groom.

About

Kristine Lofgren

Kristine Lofgren is a writer, photographer, reader, and gardening lover from outside Portland, Oregon. She was raised in the Utah desert, and made her way to the rainforests of the Pacific Northwest with her husband and two dogs in 2018. Her passion is focused these days on growing ornamental edibles, and foraging for food in the urban and suburban landscape.

Categories Fruit Trees Tags Persimmon Trees

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Khan aziz sahak (@guest_12255)

#12255

2 years ago

Thank you very much for very good information about persimmons. But must orchards have a problem about dropping the premature fruit. Unfortunately here it is not mentioned. If you give information about that and how to control, that will be very good. Thnx in advance.

Kristine Lofgren(@kristinelofgren)

Author

#12974

Reply to

Khan aziz sahak

2 years ago

Thanks for pointing out that some trees can suffer from fruit drop. We’ll update the guide to explain the problem and how to control it.

Rose ludvik (@guest_12858)

#12858

2 years ago

I have 2 trees , I bought 4 yrs ago from nursery one had 4 on it , but they have never made anymore . Flowers fall off and I’ve done everything they told me , very disappointed cause I love them , same thing with my sister just like mine what is going on

Kristine Lofgren(@kristinelofgren)

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#12924

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Rose ludvik

2 years ago

Hi Rose, that’s disappointing. How long ago did your tree have fruit on it? Asian persimmons can fruit one year and then don’t fruit (or have just a few fruits) the following year. This is known as alternate bearing.

Lack of fruits is the type of issue that could be caused by a number of different issues. Overwatering or under fertilizing can cause blossom drop, while too much shade can prevent fruiting.

Funky weather can also cause problems. A harsh, dry, or hot winter can prevent fruiting.

Stephen Kelly (@guest_13383)

#13383

2 years ago

Similar to Khan aziz sahak above, our tree is dropping fruit early… very green with stems intact. This may be a dumb question to the experienced, but if the stem is intact, is there a water based solution (with added nutrients) that the stem could still draw in if the end of stem is submerged? Or is the stem dead and unable to ‘pull’ the nutrients? Not sure how they’re falling off… if something is nibbling the stem or what. They look like clean cuts. But instead of throwing them away, I thought experimenting with that would be interesting if… Read more »

Allison Sidhu(@allison-sidhu)

Editor

#13719

Reply to

Stephen Kelly

2 years ago

There aren’t any dumb questions when it comes to gardening, Stephen, and this activity is certainly all about experimentation! I admire your spirit, and hate to disappoint- unfortunately, fruit trees absorb nutrients through their roots, and what you’ve suggested isn’t going to work to save the fruit. How long are the stems that you’ve described? Simply the short portion that the fruit is attached to, or longer branches? And you said “our tree” – are you growing just one? Self-fertilization is rare in persimmons, and growing both a male and a female tree in close proximity is required to produce… Read more »

John Clark (@guest_19522)

#19522

1 year ago

Pot ash or common wood ashes – dry, no heat or embers – spread around drip line of your persimmon tree 2 to 3 in. deep 12 in. wide in fall while tree sleeping or dormant – that should slow or stop flowers or fruit dropped in first year, or remove flowers which adds strength to tree. Second year remove some of flowers to control how much fruit you get. Third year support branches for max fruit. I use tobacco scrape around trees to control insects.

Kristine Lofgren(@kristinelofgren)

Author

#36793

Reply to

John Clark

3 months ago

Thanks so much for your tips!

Henry iles (@guest_40955)

#40955

Reply to

Kristine Lofgren

24 days ago

Thank you for a really informative, comprehensive article. A pleasure to read.

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Japanese Persimmon Planting: Tips For Growing Kaki Japanese Persimmons

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By Amy Grant last updated 3 February 2021

Species related to the common persimmon, Japanese persimmon trees are native to areas of Asia, specifically Japan, China, Burma, the Himalayas and Khasi Hills of northern India. Early in the 14th century, Marco Polo mentioned Chinese trade in persimmons, and Japanese persimmon planting has been done off the Mediterranean coast of France, Italy and other countries, as well as in southern Russia and Algeria for over a century. Japanese persimmon tree also goes by the name kaki tree (Diospyros kaki), oriental persimmon, or Fuyu persimmon. Kaki tree cultivation is known for its slow growing, small tree size and production of sweet, juicy non-astringent fruit. The growing of kaki Japanese persimmons was introduced into Australia around 1885 and brought to the USA in 1856. Today, kaki tree cultivation occurs throughout southern and central California and specimens are commonly found in Arizona, Texas, Louisiana, Mississippi, Georgia, Alabama, Southeast Virginia and northern Florida. A few specimens exist in southern Maryland, eastern Tennessee, Illinois, Indiana, Pennsylvania, New York, Michigan and Oregon but the climate is a bit less hospitable for this cultivar.What is a Kaki Tree?None of the above answers the question, "What is a kaki tree?" Japanese persimmon plantings produce fruit, prized either fresh or dried, where it is referred to as Chinese fig or Chinese plum. A member of the Ebenaceae family, growing Japanese kaki persimmon trees are vibrant specimens in the fall after the trees has lost its foliage and only its brightly colored yellow-orange fruit is visible. The tree makes an excellent ornamental, however, the dropping fruit can make quite a mess. Kaki trees are long living (fruitful after 40 years or longer) with a round topped open canopy, an erect structure often with crooked limbs, and attaining a height of between 15-60 feet (4.5 -18 m.) (more likely around 30 feet (9 m.) at maturity) by 15-20 feet (4.5-6 m.) across. Its foliage is glossy, greenish-bronze, turning to a reddish-orange or gold in autumn. The spring flowers have usually turned to red, yellow, or orange to brown hues by this time. The fruit is bitter before ripened, but thereafter is soft, sweet and delicious. This fruit can be used fresh, dried, or cooked, and made into jams or sweets.How to Grow Kaki TreesKaki trees are suitable for growth in USDA hardiness zones 8-10. They prefer well-draining, slightly acidic soil in full sun exposure. Propagation occurs by seed dispersal. A more common method of kaki tree cultivation is grafting wild rootstocks of the same species or similar. Although this specimen will grow in shaded areas, it tends to produce less fruit. Water the young tree frequently to establish a deep root system and thereafter once a week unless an extended dry period occurs in which case, add additional irrigation. Fertilize with a general all-purpose fertilizer once a year in the spring prior to the emergence of new growth. Partially drought hardy, Japanese persimmon is cold hardy as well, and primarily pest and disease resistant. Scale will occasionally assault and weaken the tree, and can be controlled with regular applications of neem oil or other horticultural oil. In the eastern United States, mealybugs affect young shoots and kill off new growth, but do not affect mature trees.

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Amy GrantSocial Links NavigationWriterAmy Grant has been gardening for 30 years and writing for 15. A professional chef and caterer, Amy's area of expertise is culinary gardening.

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