History Of Persimmons Diospyros Kaki L.
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History of Persimmons: Diospyros Kaki
Overview
Japanese persimmons, known scientifically as Diospyros kaki L., were introduced to the United States from Japan by Admiral Perry in 1851. He discovered the fruit on the southern coast of Japan.Early Introductions
In 1828, attempts were made to grow Japanese persimmons in Washington, DC, from seed. However, these efforts failed due to the harsh winters at that time.USDA Efforts and Cultivation
Starting in 1870, the USDA introduced grafted cultivars of Japanese persimmons to California and Georgia. In the early 1900s, trials began in Central Florida at the University in Gainesville. Although Japan offers over a thousand cultivars, only a few have proven reliable for commercial growth in the U.S., such as Fuyu, Fuyugaki, Giant Fuyu, Chocolate, Eureka, Hachiya, Jiro, Tam-o-pan, and Tanenashi.Significance in Florida
Professor Hume from the University of Florida played a key role in planting and studying these trees in the early 20th century. Japanese persimmons became popular for their prolific yield, with over 22,000 trees grown commercially in Florida alone. The fruits ripen in late fall, adding a fresh delicacy to the season.Astringency in Persimmons
Persimmons can be classified as non-astringent or astringent. The non-astringent types are preferable for eating when firm because they have a non-bitter taste. Astringent persimmons need to become soft to develop their full, desirable flavor. Unfortunately, the terminology confuses many consumers, discouraging them from trying astringent varieties. This confusion is akin to plums, which are not classified as sour or sweet despite similar taste changes as they ripen.Origins and Botanical History
Some historians claim that the Japanese persimmon actually originated in China, as ancient Japan was once connected to mainland Asia. Nonetheless, the persimmon holds significant cultural and botanical history.Commercial Production
California's orchards produce large quantities of Japanese persimmons, appearing on grocery shelves around Thanksgiving. With South America’s production schedules differing from North America’s, persimmons can be available year-round. They can be stored for two months at 30 degrees Fahrenheit.Tree and Fruit Characteristics
Japanese persimmons can grow up to 40 feet tall, although grafted varieties remain smaller. The fruit varies greatly in shape, from plum-like to heart-shaped. The trees produce small, fragrant yellow flowers that can yield fruit up to one pound each, in colors ranging from yellow to dark reddish-orange. The wood is extremely hard, valued for carving, and the deep green leaves turn vivid colors in fall.American Persimmons
The American persimmon, Diospyros virginiana, was noted by Captain John Smith in 1609. William Bartram, the renowned botanist, also documented it in his 1773 book, "Travels." Presidents George Washington and Thomas Jefferson took interest in its cultivation. The American variety features juicy, sweet, orange fruit when fully ripe and is widespread in U.S. forests. Its wood is highly desirable for crafting golf clubs due to its durability.In summary, both Japanese and American persimmons have rich histories and continue to be valued both for their fruit and their wood.
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