Persimmon apple and 'normal' persimmon: what is the difference? More than in the botanical aspects, the characteristic of persimmon apple is that it can be eaten immediately as soon as it is picked, even with a hard consistency, by slicing it with a knife as you do with apples. Even the slightly flattened and square shape recalls that of certain apples, especially rennets.
Compared to persimmons of more traditional varieties, the persimmon apple it does not require amalgamation - that is, maturation in boxes after harvesting - given the low content of tannins even when it is immature: it can be bitten as soon as picked from the tree and it is sweet and crunchy. Of course, it can also be 'half-baked', it depends on taste, but it is not necessary.
Conversely, normal persimmon contains tannins that when unripe make it considered inedible because astringent and bitter, appealing to the palate. If picked immature, it must be matured, typically in crates together with apples without overlapping the fruits so as not to crush them. This is because the apples in the skin contain ethylene, a substance that acts as an accelerator of natural ripening.
The persimmon apple o cacomela or caki mela is a variety of the botanical species Diospyros kaki, to which the numerous traditional varieties also belong. The varieties of persimmon apple of major commercial interest are four: Fuyu, Hana Fuyu, O’Gosho and Jiro.
Fuyu apple persimmon. The fruit reaches 200 grams, therefore large in size, with a flattened spheroidal shape. The peel is orange yellow and the pulp yellow. The tree has a pyramidal bearing and productivity is normally high. Collection: from 10 November.
Persimmon apple Hana Fuyu. The fruit is large or very large, on average around 220 grams, orange-yellow in the skin and orange in the pulp. The shape tends to be quadrangular, rounded and a little flattened. The tree is rustic and medium-high productivity. Harvest: from 20 October.
O’Gosho apple persimmon. The fruit, of medium-large size close to 200 grams, is known for its softness and the goodness of the orange pulp. The peel is intense orange and the rounded shape, flattened, tending to the quadrangular. The tree has a slender upward bearing and high productivity, even if it tends to alternate. Harvest: early November.
Jiro apple persimmon. The fruit has an average size of around 170 grams and also in this case it has an excellent flavor. Flattened and quadrangular shape, the peel is orange-yellow and the pulp yellow. The tree has good vigor and productivity is high.
Other varieties of persimmon apple more or less common non-astringents are Vanilla, Cioccolatino (so called for the brownish color of the pulp and the hint of cocoa), Brazzale, Shogatsu (with moss green apples which then turn orange) and Kaki . The latter is the variety of persimmon apple more widespread in Italy, with fruits with orange pulp with dark dots (with unfertilized fruits) or bronze (fertilized fruits).
Persimmon apple: properties
The persimmon apple it is eaten fresh as fruit, or in jam or sweet sauce in desserts. You can make ice cream with it and you can also dry it, cut into strips like dehydrated fruit. The taste of fresh persimmon generally goes very well with chocolate and cocoa, especially the dark one which balances the sweetness of the fruit.
In the case of the persimmon apple, the absence of astringent characteristics due to the natural lack of tannins make the fruit suitable for consumption even when it is not perfectly ripe and soft, like an apple. Fresh consumption is more favorable if autumn is warm and not too rainy because the temperature and dryness increase the sugar content.
Like all late fruits, the persimmon apple it is a very energetic food. However, the 'energy' content increases in proportion to the sugar content, which, as we said, depends on the degree of ripeness, rainfall and temperature during ripening. The persimmon apple when consumed with a hard consistency, it is less sugary than 'ammezzito' and 'normal' persimmon consumed soft. With an average portion of apple persimmon (100-200 grams) you take about 65-130 kilocalories.
Persimmon apple: benefits
Consumption of a persimmon apple it is equivalent to a supply of simple sugars, especially fructose, which represent 16% of the total weight of the fruit. Proteins with a low biological value (on average 0.6 grams per 100 grams of product) and mainly unsaturated lipids (0.3 grams) have a marginal function. Fiber is abundant and cholesterol is absent. The mineral salt content is not significant, except for potassium which is very present in all late fruits. On the vitamin front, provitamin A and provitamin C abound.
Persimmon apple: contraindications
The persimmon apple it goes well with all nutritional regimes, with only one caveat: the high caloric value linked to the sugar content recommend its limited use for those who are overweight, hyperglycemia or suffer from type 2 diabetes mellitus and hypertriglyceridemia.
The persimmon apple it does not contain lactose and gluten, which makes it well tolerated by celiacs and people who do not have the intestinal enzyme lactase. Green light to consumption for genetarians, vegans, raw foodists and no contraindications that are known in religious diets.
Persimmon apple: cultivation
Persimmon is a fairly easy tree to grow because it does not require special care, however the good harvest depends a lot on the attention we will be able to dedicate to the plant. There are also marked differences between the different varieties and between 'normal' persimmon and persimmon apple. There are some varieties of persimmon apple that produce only fruits deriving from pollination, while in other varieties the non-pollinated fruits still fall small before ripening.
Fruit drop is not uncommon in persimmon and in persimmon apple. The problem can have several causes: crop stress due to a lack of macro elements or an excess of micro elements (especially boron and sodium); lack or excess of water; cold air currents. If necessary, all these situations should be analyzed and the appropriate remedy sought.
To prevent the fall, it is useful to fertilize the tree with manure in autumn, burying the fertilizer at the foot of the plant. Cornunghia and bone meal are excellent for fertilizing apple persimmon, to be incorporated in the amount of about 200 grams per foot. The tree must not be located in a too humid area of the garden and, if necessary, the humidity level must be lowered. Equally useful is to promote the pollination of persimmon apple, for example by planting a tree of a pollinating variety nearby.
Here you can buy the cornunghia online
Here some bone meal
Any land is fine for planting because the persimmon apple it is not too demanding a tree. However, too humid locations and soils that retain water are to be avoided: good drainage is very important. To get the best from persimmon apple then we need a clayey soil without salinity, poor in particular in sodium and boron. The persimmon apple, a country tree, does not like the sea and coastal areas.
The persimmon apple it is planted in spring. On the market there are usually two-year-old saplings ready to plant, but they must be purchased in pots or containers and not bare-rooted or with only earthen bread. The roots are in fact delicate and losing or damaging one of the taproots (usually 3-4) can compromise the development of the tree. The hole must be dug about 50 cm deep and filled with the excavated soil added with slow release fertilizer, cornunghia or bone meal. The collar must be 3-4 cm from the ground and the sapling must be supported with a stake stuck in the earth next to the trunk without damaging the roots.
The persimmon apple grows free and as an adult does not require pruning. Instead, it is useful to intervene on the young plants with a good training pruning that will guide the development of the plant. The most common forms are pyramid, palmetto and inverted vase shapes. It must be ensured that there are 3-4 equally robust main branches oriented in different directions. Pruning interventions on adult plants can be done to encourage secondary branching.
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