Persimmon

Persimmon in history

Persimmon (or kaki), a plump and fragile fruit, became a symbol of peace after World War II: in fact, only a few of these trees bravely survived the devastating atomic explosion in Nagasaki.

In China, legend has it that the persimmon plant embodies the tree with the seven virtues, essentially referring to the sweetness of the fruits, the robust wood, the longevity of the plant, the decorative use of its leaves, the fire produced by the ardor of the its branches, the possibility given to birds to nest among the branches, and the shaded shape created by the imposing tree.
Currently, persimmon is the most colorful fruit that symbolizes autumn.

Term analysis

Among the various nicknames with which persimmon is remembered, “Mela d" Oriente "(being typical of oriental countries) and" lotus of Japan "cannot be missed.
In addition, it was defined in the past as "food of the gods", thanks to its sweet taste and - it should be said - unique and original.
Persimmon is known in botany by the name Diospyros kaki: the genus derives from the Greek and consists of a combination of two words "Diòs"(Referring to the god Jupiter) and"pyròs"(Wheat); literally, therefore, persimmon is defined the wheat of Jupiter. The species "kaki" refers, however, to the orange color of the fruit, typical of the arid and dry land from which the plant grows.

Origin and diffusion

Although persimmons, in a well-known song, symbolize Italy, these fruits are actually native to the countries of the East.
The origin of persimmon dates back to ancient times: so much so that the plant, being one of the oldest to be cultivated by man, boasts a millenary tradition.
Persimmon comes from Chinese countries: its journey to American and European lands only began in the mid-nineteenth century.
It is said that the first persimmon tree in our country was grown in the Boboli garden in 1871. Currently, it is estimated that Italian production is around 65,000 tons, of which 35,000 are produced in Campania; also Veneto and Emilia Romagna are good producers of persimmon. In Sicily, persimmon is of considerable importance in economic terms: in particular, the Misilmeri persimmon is exported all over the world.

Botanical analysis

Diospyros kaki it is a member of the Ebenaceae family, the same to which the ebony belongs: they are trees that reach quite high heights (15-18 meters), generally not too imposing in size because they are frequently pruned. The oval leaves - oblong, extended and shiny , are deciduous and not very pointed. The flowers, exclusively female in cultivated plants, are white: fruiting follows pollination, made possible by specimens of the same species, provided with male flowers.
The fruit is a spherical berry with a deep orange color: like medlars, persimmons are harvested immature, when the pulp is still firm, sour and extremely astringent. The fruit can be consumed after its over-ripening, when the pulp becomes soft, gelatinous and with a color tending to brownish. The practice of pre-ripening harvest, followed by a period of storage in warehouses, is called ammezzimento: this technique is very important to eliminate the typical astringent flavor of persimmons, as well as allowing the sugary component to "mask" the tannic note.

Use in the kitchen

As we have seen, persimmon should be consumed after complete ripeness: the pulp, flaccid and gelatinous, can be eaten with a spoon, or it can be used to make fruit juices, jams, fruit salads and to flavor yogurt. In Japan, persimmon is the main ingredient for the preparation of some wines (generally with a low alcohol content), as well as being suitable for making sake.
Generally, the persimmon must be bought still unripe: to speed up the ripening, it is recommended to combine it with some apples, capable of developing ethylene, a gaseous hormone that accelerates the ripening of the fruit.
The use of persimmon vanilla (apple persimmon) is different: the fruit is similar to apple in shape and consistency (the firm, almost crunchy pulp is cut into slices), but the flavor is typical of persimmon.

Other articles on "Cachi"

1. Persimmon: Nutritional values ​​and properties
2. Persimmon in short, a summary of the properties of persimmons

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