Persimmon

Persimmon
Diospyros kaki L. f. (Thunb.)
Ebenaceae Family

Description of Persimmon

Persimmon is a perennial subtropical and tropical tree or shrub reaching 8–12 m in height, sometimes up to 15 m, with a spreading or pyramidal crown. The bark of the trunk and large branches is almost black and cracked, while on young branches it is gray or cherry-brown and smooth. The leaves are large, leathery, oval or oblong-oval, 10–20 cm long and 5–10 cm wide, with a short pubescent petiole, wedge-shaped base, and pointed or blunt apex; the upper side is dark green and glossy, the underside gray-green with reddish pubescence, especially along the veins. In autumn, the leaves turn reddish-orange before falling. The flowers are unisexual or bisexual, yellowish-white, up to 15 mm long, tetramerous; male flowers gathered in groups of 3 in axillary inflorescences, female solitary; fleshy pubescent sepals; bell-shaped petals; superior ovary, 8–10-locular, with a hairy four-parted style. Flowering occurs in May–June. The fruits are large, fleshy berries, tomato-like, 3–8 cm in diameter, weighing 5–500 g, with 4–8(10) seeds (absent in parthenocarpic varieties). Fruit shapes vary: round, flattened, oblong, or slightly ribbed; color ranges from light orange to dark red, with a bluish waxy bloom that, when rubbed off, reveals a silky sheen. The pulp of unripe fruits is sweet-astringent due to tannins, while in ripe fruits it is juicy, jelly-like, sweet, with soft, compacted nest walls like dense jelly. Seeds are flat, dark brown, shiny, 1–2 cm long. Fruiting occurs from September to January. Popular varieties: ‘Hachiya’ (astringent, oblong), ‘Fuyu’ (non-astringent, flat), ‘Sharon’ (sweet, seedless). Wild persimmon (Caucasian) — D. lotus L. Tree 16–20 m tall. Leaves oblong, dark green, entire. Flowers small, dioecious, axillary. Fruits round or oblong, up to 2 cm in diameter, yellowish-orange, often black when ripe, maturing October–January. American persimmon — D. virginiana L. Tree 20–25 m tall. Fruits spherical or conical, 2–5 cm in diameter, 25–50 g, dark red or yellow-orange, maturing September–November.

 

Distribution and Ecology of Persimmon

Persimmon originates from East Asia, presumably northern China, where it has been cultivated for over 2000 years. In the wild, it grows in deciduous forests of northern China but is widely cultivated in China, Japan, Korea, East India, Central Asia (Tajikistan, Uzbekistan), Afghanistan, Iran, Turkey, the Caucasus (Georgia, Azerbaijan, Krasnodar Krai, Crimea, Dagestan), Southern Europe (Italy, Spain, Greece), North and South America (USA, Brazil), Australia, and South Africa. There are over 200 varieties, including ‘Fuyu’, ‘Hachiya’, ‘Sharon’. Caucasian persimmon (D. lotus) grows wild in the Transcaucasus, Central Asia, Iran; American persimmon (D. virginiana) in the eastern USA. Persimmon prefers subtropical and warm temperate climates with temperatures of 20–30 °C, tolerating short frosts down to -15 °C (adult trees) or -10 °C (young). It requires loose, well-drained loamy or sandy-loamy soils with pH 6.0–7.0, rich in organic matter. Needs abundant watering (1–2 times a week) during flowering and fruiting but does not tolerate waterlogging. Requires 6–8 hours of sunlight daily. Propagated by grafting (onto D. lotus or D. virginiana), cuttings, or seeds (rarely, due to 5–7 years to fruiting). Care includes pruning for crown formation, N-P-K fertilization, pest protection (scale insects, codling moth). Ecologically, persimmon strengthens soils in mountainous areas, preventing erosion, landslides, and mudflows with its powerful roots. Used as rootstock for other persimmon species. In some regions (e.g., Australia), it can become invasive with uncontrolled seed propagation. The wood is dense, used in construction, furniture, utensils, musical instruments.

 

Raw Materials from Persimmon

The main raw materials are ripe fruits (pulp, juice), peel, seeds, leaves, petioles, and rarely bark. Fruits are harvested during ripening (September–January) when they reach bright color and softness (for astringent varieties—after storage); early frosts do not affect quality, fruits have firm consistency, convenient for transport. Pulp yield 70–80%, juice 50–60% (cold pressing). Peel is removed manually, dried at 40–50 °C, yield 10–15%. Leaves harvested June–July, dried at 35–40 °C in shade, yield 20–25%. Petioles collected after fruit fall, dried at 30–35 °C, yield 5–10%. Seeds extracted from ripe fruits, dried at 30 °C, yield 5–8%. Bark harvested in spring from young branches, dried at 40 °C, yield 10–15%. Quality: fruits—no rot, moisture <12%; juice—clear, acidity 0.5–1%; peel, leaves, petioles—no mold; seeds—moisture <10%. Store fruits at 0–1 °C and 85–90% humidity up to 2–3 months, juice in glass in fridge up to 7 days (canned—6 months), dried leaves, petioles, bark, seeds in paper/cloth bags at <12% humidity (leaves 1 year, petioles and bark 2 years, seeds 3 years). Check for insects (e.g., mealybug) and mold.

 

Chemical Composition of Persimmon

Fruits contain: glycosides (68 mg/100g), flavonoids (0.53%), sugars (glucose 13.5%, fructose 8.5%, in dried up to <25%), mannitol, ascorbic acid (40–55 mg/100g), carotene (0.5–1 mg/100g), proteins (1.5%), fats (0.9%), pectins (<2%), tannins (<2%, responsible for astringency), organic acids (citric, tartaric, malic, 0.2–0.4%), pigments (lycopene, anthocyanins), minerals (potassium 160–200 mg/100g, magnesium 20–30 mg/100g, iron 2–3 mg/100g, manganese 0.3–0.5 mg/100g, copper 0.1–0.2 mg/100g, lead 0.01–0.02 mg/100g, iodine 0.02–0.04 mg/100g). Petioles: triterpenic acids (ursolic, oleanolic, betulinic), glucose, fructose. Leaves: ascorbic acid (100–150 mg/100g), flavonoids, tannins. Bark: tannins (<10%), flavonoids. Seeds: fatty oil (<15%), tannins. Calorific value: fresh fruits 60–70 kcal/100 g, dried 250–300 kcal/100 g.

 

Uses and Benefits of Persimmon

Tannins have astringent, anti-inflammatory, and antidiarrheal effects. Flavonoids and ascorbic acid strengthen blood vessels and boost immunity. Iodine normalizes thyroid function. Pectins improve digestion and remove toxins. Juice and pulp have antibacterial action (against E. coli, hay bacillus, Staphylococcus aureus), lower blood pressure, strengthen the body in exhaustion, anemia, tuberculosis, bronchitis, dysentery, enterocolitis, scurvy, fever, women's diseases, atherosclerosis. Fruits recommended for hypertension (2–3 per day), hyperthyroidism, dyspeptic disorders. Sukdioskapil preparation (juice with iodine, 40 mg/100g) used for mild to moderate thyrotoxicosis. Petioles for hiccups, urinary incontinence (3–5 g/day). Leaves (powder or infusion)—hemostatic, diuretic, hypotensive. Bark (infusion)—astringent for diarrhea, stomatitis, dysentery, intermittent fever. Externally, pulp with peel applied to purulent wounds, boils, panaritium. Seeds (powder) in cosmetics for skin cleansing. Chusiban (fruits with rush pulp) improves urination in cystitis. Sikreban (dried fruits with rice porridge) for children's diarrhea.

 

Precautions for Using Persimmon

Due to high sugar content (up to <25%), limit in diabetes (no more than 1 fruit/day, monitor glucose). Unripe fruits rich in tannins can cause heaviness, nausea, epigastric pain, especially on empty stomach, and irritate mucosa in erosive gastritis or ulcers. Use caution in constipation or hemorrhoids as tannins slow intestinal motility; combining with pear, grapes, or apples reduces this. High doses of leaf infusion (>10 g/day) may cause curare-like effects (muscle weakness). External use of pulp or juice requires allergy test, as tannins may irritate sensitive skin.

 

Contraindications for Using Persimmon

Persimmon is contraindicated in peptic ulcers of stomach and duodenum, acute erosive gastritis, pancreatitis, cholecystitis, chronic constipation, severe diabetes, allergy to persimmon. Not recommended with milk or cold water due to digestion risks (gel-like masses in stomach). Give to children under 3 with caution due to allergy and constipation risks. External use of pulp or juice prohibited in eczema, psoriasis, or open wounds.

 

Medicinal Recipes with Persimmon

1. Juice for hypertension. Squeeze juice from 2 ripe fruits (150–200 ml), take 50 ml 3 times/day 30 min before meals for 10 days.
   
2. Decoction of petioles for hiccups. Pour 3–5 g dried petioles with 200 ml boiling water, infuse 20 min, strain. Drink 50 ml 2–3 times/day.
   
3. Leaf infusion for bleeding. Pour 1 tbsp dried leaves with 250 ml boiling water, infuse 30 min, strain. Drink 50 ml twice/day.
   
4. Compress for boils. Mash pulp of 1 ripe fruit with peel, apply to affected area for 20 min, rinse with warm water. Use once/day.
   
5. Bark decoction for dysentery. Pour 10 g dried bark with 300 ml boiling water, boil 10 min, strain. Drink 100 ml twice/day before meals for 5 days.
   
6. Chusiban for cystitis. Brew equal parts dried persimmon fruits and rush pulp with boiling water, infuse 20 min, strain. Drink 50 ml 2–3 times/day.
   
7. Sikreban for children's diarrhea. Add 1 tbsp crushed dried persimmon fruits to liquid rice porridge, consume twice/day.
   
8. Dried fruits for hypertension. Consume 20–30 pieces dried fruits 3–4 times/day for 2 weeks.
   

 

Cosmetic Uses of Persimmon

Persimmon is used in cosmetology for antioxidant (ascorbic acid, flavonoids), astringent (tannins), and cleansing (pectins) properties. Pulp and juice suit oily and combination skin care, leaves for toning, seeds for scrubs.

1. Mask for oily skin. Mix pulp of 1 ripe fruit with 1 tsp honey and 1 tbsp oat flour. Apply to face for 15 min, rinse with warm water. Use weekly.
   
2. Toner for pore tightening. Mix 100 ml persimmon juice with 50 ml water and 1 tsp lemon juice. Wipe face with cotton pad twice/day.
   
3. Seed scrub. Mix 1 tbsp ground dried seeds with 1 tbsp coconut oil and 1 tsp sugar. Massage skin 2–3 min, rinse. Use weekly.
   
4. Hair mask. Mix pulp of 1 fruit with 1 tbsp yogurt and 1 tsp olive oil. Apply to hair for 20 min, rinse with shampoo. Use 1–2 times/week.
   
5. Powder for skin cleansing. Mix 1 tsp dried seed powder with 1 tsp talc, apply to oily areas for 10 min, rinse. Use weekly.
   

 

Culinary Uses of Persimmon

Persimmon is a dietary product rich in vitamins and minerals. Ripe fruits (varieties ‘Fuyu’, ‘Sharon’) are sweet without astringency; unripe (‘Hachiya’) are stored to remove tartness. Pulp, juice, dried fruits used for juices, syrups, pastilles, jams, jellies, preserves, baking, wines, liqueurs. Juice from fresh fruits has sour-spicy taste and pleasant aroma.

1. Persimmon smoothie. Blend pulp of 2 fruits, 1 banana, 100 ml yogurt, 1 tsp honey. Drink as breakfast.
   
2. Persimmon salad. Pulp of 1 fruit, 50 g arugula, 30 g Parmesan, 10 g walnuts dressed with 1 tbsp olive oil and 1 tsp balsamic vinegar. Serve as appetizer.
   
3. Persimmon jam. Simmer 500 g pulp with 200 g sugar and 1 tbsp lemon juice until thick (30–40 min). Store in sterilized jars.
   
4. Dried persimmon. Slice fruits, dry at 50 °C for 6–8 hours. Use as dessert or cereal additive.
   
5. Persimmon liqueur. Mix 500 g pulp with 200 ml vodka and 100 g sugar, infuse 2 weeks, strain. Consume as dessert drink.
   

 

Other Properties of Persimmon

Persimmon is an ornamental plant for gardens and parks. Fruit extract, rich in tannins, used for tanning leather, impregnating wood, fishing nets, and producing varnishes. Dense wood used for furniture, utensils, musical instruments.