General Description/History

• Size and shape of a tomato
• Bright orange when ripe
• Thin skin
• Orange flesh
• A woody cap (calyx) on the stem end
• Flavour depends on variety.

Persimmon trees are deciduous and have a spreading growth habit. Tree size depends on the variety with the largest reaching 4-5m high.

Firm, glossy, plump fruit, free from blemishes. Selection also depends on astringency (see above).

Use fresh slices in salads, to accompany pork, lamb or chicken, to make ice-cream, jams, purees and cakes. The fruit can also be dried and crystallised which is regarded as a delicacy in Japan.

In comparison to other subtropical tree crops, the persimmon has few production problems. The persimmon is readily adaptable to a wide range of subtropical and warm temperate climates. Trees are deciduous and enter a rest period, however most varieties appear to have little chilling requirement to satisfy rest and to ensure uniform budbreak. In fact most varieties need a long, warm growing season.

Most cultivars flower in late October and consequently are seldom subject to injury from late spring frosts.

The fruit requires a long season to ripen fully. Non astringent varieties require warmer conditions for fruit maturation than the astringent varieties. Non-astringent · cultivars should be restricted to subtropical areas of Australia. Nevertheless, the crop has potential for utilising more marginal, frost prone regions of subtropical Australia.

Persimmons are sensitive to wind and do not crop or establish well if there are strong winds during the growing season. Persimmons will grow and crop in a wide range of soil types, but prefer well-drained, deep sandy loams.

Persimmon fruit are very susceptible to superficial skin blemishing caused by leaf and small branch rub. Some varieties are much more susceptible than others. The establishment of both major and minor windbreaks before planting is recommended.

Young persimmon trees have two growth flushes. The first is usually September through to December and the second from January through to February. As the tree matures the second flush disappears. Flowering occurs in October. Uniform soil moisture is important during the flowering and fruit setting period. Fruit will drop prematurely if trees suffer a period of water stress. Cropping usually commences in the third or fourth year. Persimmon trees are long lived orchards reaching 50-60 years old in Japan.

The persimmon is a native of China, however most development of the crop has occurred in Japan where it is regarded as the national fruit. The persimmon belongs to the same family as the ebony tree and thus it is also valued for its timber in some countries.

In Japan in excess of 275,000t are produced annually and it ranks fifth in terms of production behind citrus, apples, Asian pears and grapes. Although the persimmon is widely distributed throughout Australia, the fruit has not gained popular appeal. The main reason is that in the past, only poor quality astringent varieties have been grown. The fruit of these astringent varieties is inedible until completely soft, gelatinous and ripe.

Astringency or bitterness, is caused by the soluble tannin content of the fruit, which decreases as the fruit ripens. Even a moderately soft fruit may taste astringent. In more recent years, selection of non-astringent varieties has been carried out. Non-astringent varieties are completely free of astringency at maturity and the fruit may be eaten while still firm or at the desired stage of softness. The main variety of this group in Australia is the Fuyu or Fuyugaki.

Nutritional Value

A very good source of vitamin C, a good source of vitamin A and dietary fibre. 280kJ/100g.

Storage/Handling

0°C and 90-100% relative humidity.

Premature softening of the fruit during storage is caused by ethylene gas, which is produced by other fruits. When ready to be eaten, non-astringent varieties have a shelf-life of 10-14 days, but astringent varieties have a shelf-life of only 4-5 days.

Treatment of astringent varieties to remove astringency reduces storage life. Treating the fruit with carbon dioxide is the preferred method for removing astringency.

Consumer Storage: Ripen at room temperature and store in the refrigerator crisper for a short time.

Season: 

Botanical Name: Diospyros kaki (Ebenaceae)

Alternative Names: Kaki

Availablity: 

Growing Areas: 

QLD – Gatton, Stanthorpe, Sunshine Coast
NSW – Camden, Coffs Harbour, Dareton, Gosford, North Coast, Windsor, Young
VIC – Sunraysia
SA – Adelaide Hills, Riverland