Japanese Persimmon/Diospyros kaki, the Oriental persimmon, Chinese persimmon, Japanese persimmon or kaki persimmon, is the most widely cultivated species of the genus Diospyros. Although its first botanical description was not published until 1780,[rx][rx] D. kaki is among the oldest cultivated plants, having been in use in China for more than 2000 years.
| Japanese Persimmon Quick Facts | |
|---|---|
| Name: | Japanese Persimmon |
| Scientific Name: | Diospyros kaki |
| Origin | Japanese persimmon is native to China. |
| Colors | Yellow, yellowish-orange, deep orange or reddish-orange |
| Shapes | Round to conical to square, 7.5 cm in diameter |
| Taste | Sweet |
| Calories | 118 Kcal./cup |
| Major nutrients | Manganese (25.91%) Carbohydrate (24.02%) Copper (21.11%) Vitamin A (19.43%) Total dietary Fiber (15.79%) |
Japanese persimmon is also known from other common names such as Persimmon, Chinese Persimmon, Chinese Plum, Chinese Fig, Date Plum, Kaki, Kakee Plum2, Kaki Persimmon, Japanese Persimmon, Oriental Persimmon, Keg Fig, Persimmon, and Sharon Fruit. With its scientific name, Diospyros kaki is originated in East Asia and is also cultivated in China and Japan with the development of numerous varieties for many centuries. Presently, it is grown for its edible fruit in Asia, the Mediterranean, Southern U.S., South America, and Hawaii.
The species was cultivated only when the wild species D. roburghii was developed. When planted commercially, it grafted onto rootstock from tolerant and hardy D. lotus. The tree could reach a height of 12 to 18 meters. Leaves measure 17.5 cm long, ovate to obovate, and alternate. Generally, this species is monoecious bearing male and female flowers on isolated plants. Flowers are yellowish to white, four parted, and measures 2 cm long. Male flowers forms in clusters of three with 16 to 24 stamens and female flowers are solitary with 8 staminodes. Some varieties do not require pollination and develop seedless fruit whereas some varieties need pollination for the development of fruit. Usually, fruits are round to conical to square measuring 7.5 cm in diameter. Various cultivars vary in shape, size, flavor, and color of the fruit. When the fruit gets ripened, it becomes yellow, deep orange, yellowish-orange, or reddish-orange having similar variations color of flesh. The fruit gets ripened in October.
The cultivation of this crop got specialized in the U.S. primarily California, Texas, Georgia, Hawaii, and Louisiana. Since the 1980s, production is increasing with the growing demand from Asian markets. China produced about 75% of the total production which is then followed by Korea, Japan, Azerbaijan, Brazil, and Italy.
Tree
Tree measures from 12 to 18 meters high which resembles the shape of an apple tree. Leaves are deciduous, broadly lanceolate, and medium to dark green. The tree blooms from May to June. The fruits get ripened when leaves fall off from the tree at the time of October to November.
Flower
Till the trees are 3 to 6 years old, it does not bear. It blooms flower at the time of spring. Flowers are 2 to 2.5 cm wide, creamy yellow, and grow singly. The male flower possesses a pink tint that appears in threes. Flowers have four petals and four crown-shaped sepals. In the absence of pollination, it produces seedless fruit but when pollinated, it bears larger fruit with seeds.
Fruit
Fruit is spherical to oval in shape and weighs up to 500 grams. Shell is thin, shiny, and smooth in the shade of yellow to red-orange. Fruits with lighter flesh possess eight seeds and have an astringent taste. Fruit softens when it gets mature.
Nutritional value of Japanese Persimmon
Calories 118 Kcal. Calories from Fat 2.88 Kcal.
| Proximity | Amount | % DV |
|---|---|---|
| Water | 134.94 g | N/D |
| Energy | 118 Kcal | N/D |
| Energy | 492 kJ | N/D |
| Protein | 0.97 g | 1.94% |
| Total Fat (lipid) | 0.32 g | 0.91% |
| Ash | 0.55 g | N/D |
| Carbohydrate | 31.23 g | 24.02% |
| Total dietary Fiber | 6 g | 15.79% |
| Total Sugars | 21.05 g | N/D |
| Sucrose | 2.59 g | N/D |
| Glucose (dextrose) | 9.14 g | N/D |
| Fructose | 9.34 g | N/D |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium, Ca | 13 mg | 1.30% |
| Iron, Fe | 0.25 mg | 3.13% |
| Magnesium, Mg | 15 mg | 3.57% |
| Phosphorus, P | 29 mg | 4.14% |
| Potassium, K | 270 mg | 5.74% |
| Sodium, Na | 2 mg | 0.13% |
| Zinc, Zn | 0.18 mg | 1.64% |
| Copper, Cu | 0.19 mg | 21.11% |
| Manganese, Mn | 0.596 mg | 25.91% |
| Selenium, Se | 1 µg | 1.82% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water-soluble Vitamins | ||
| Vitamin B1 (Thiamin) | 0.05 mg | 4.17% |
| Vitamin B2 (Riboflavin) | 0.034 mg | 2.62% |
| Vitamin B3 (Niacin) | 0.168 mg | 1.05% |
| Vitamin B6 (Pyridoxine) | 0.168 mg | 12.92% |
| Vitamin B9 (Folate) | 13 µg | 3.25% |
| Folate, food | 13 µg | N/D |
| Folate, DEF | 13 µg | N/D |
| Choline | 12.8 mg | 2.33% |
| Vitamin C (Ascorbic acid) | 12.6 mg | 14.00% |
| Fat-soluble Vitamins | ||
| Vitamin A, RAE | 136 µg | 19.43% |
| Vitamin A, IU | 2733 IU | N/D |
| Beta Carotene | 425 µg | N/D |
| Beta Cryptoxanthin | 2431 µg | N/D |
| Lycopene | 267 µg | 5.34% |
| Lutein + zeaxanthin | 1401 µg | N/D |
| Vitamin E (alpha-tocopherol) | 1.23 mg | 8.20% |
| Vitamin K (phylloquinone) | 4.4 µg | 3.67% |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 0.034 g | N/D |
| Myristic acid 14:00(Tetradecanoic acid) | 0.002 g | N/D |
| Palmitic acid 16:00 (Hexadecanoic acid) | 0.027 g | N/D |
| Stearic acid 18:00 (Octadecanoic acid) | 0.005 g | N/D |
| Fatty acids, total monounsaturated | 0.062 g | N/D |
| Oleic acid 18:1 (octadecenoic acid) | 0.062 g | N/D |
| Fatty acids, total polyunsaturated | 0.072 g | N/D |
| Linoleic acid 18:2 (octadecadienoic acid) | 0.066 g | N/D |
| Linolenic acid 18:3 (Octadecatrienoic acid) | 0.007 g | N/D |
| Phytosterols | 7 mg | N/D |
| Amino acids | Amount | % DV |
|---|---|---|
| Tryptophan | 0.017 g | 3.86% |
| Threonine | 0.05 g | 2.84% |
| Isoleucine | 0.042 g | 2.51% |
| Leucine | 0.071 g | 1.92% |
| Lysine | 0.055 g | 1.64% |
| Methionine | 0.008 g | N/D |
| Cystine | 0.022 g | N/D |
| Phenylalanine | 0.044 g | N/D |
| Tyrosine | 0.027 g | N/D |
| Valine | 0.05 g | 2.37% |
| Arginine | 0.042 g | N/D |
| Histidine | 0.02 g | 1.62% |
| Alanine | 0.049 g | N/D |
| Aspartic acid | 0.096 g | N/D |
| Glutamic acid | 0.128 g | N/D |
| Glycine | 0.042 g | N/D |
| Proline | 0.037 g | N/D |
| Serine | 0.037 g | N/D |
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not rxharun.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/
Traditional uses
- Raw fruit is used to cure hemorrhoids, constipation, mouth canker, stop bleeding, endemic goiter, stomach ache, and hiccups.
- Fruit is cooked form is used for treating dysentery and diarrhea.
- Juice of unripe fruit is used for treating hypertension.
- Dried ripe fruit is useful for treating bronchial complaints.
- In powder form, it is used to cure dry coughs.
- The calyx is used to cure hiccups and coughs.
- It is also used for colds.
Precautions
- Pregnant or breastfeeding women should consult the doctor.
- One with an allergy of Japanese persimmon should avoid it.
- Some people might experience side effects such as hives, swelling, itching so they should consult the doctor.
- Persimmon has some compounds which might lower blood pressure.
- Consume this fruit in limited quantities.
- Diabetic patients should consume persimmon in limited amounts because it contains high sugar that could raise the level of blood sugar.
- Not to be consumed with cold foods such as shrimp or fish because these foods have protein which could react with tannic acid found in this fruit that could lead to forming stones in the stomach.
- Unripe persimmon contains high tannic acid so consume this fruit when it gets ripened.
- When consumed on an empty stomach, it causes diarrhea due to the high presence of tannin.
- It should be given in limited quantities to the children with extra caution.
How to Eat
- Japanese persimmons are consumed as fresh fruit.
- The fruit could be processed in jams or ice creams.
- It could be made into cider, molasses, and wine.
- The fruit could be dried and cooked.
- Use dried persimmons in the dessert, snack, or other culinary uses.
- Use Japanese persimmons in cakes, cookies, bread, pies, salads, puddings, and also as a topping for breakfast cereal.
- Powdered fruit could be used as a sweetener.
- In Manchuria and Korea, dried leaves are used to make tea.
- Leaves are used to enhance the flavor of pickled radishes.
- Roasted seeds are a perfect substitute for coffee.
References
