When the vibrant red-orange leaves from the persimmon tree begin to fall and the once camouflaged fruit hangs singly like ornaments on a holiday Tannenbaum, I know Thanksgiving is close at hand.
Persimmon, from the Algonquian language Powhatan, is derived from putchamin, pasiminan, or pessamin, which means “dry fruit.” A rich source of antioxidants, the persimmon also contains B-complex vitamins, potassium, and calcium. China, Korea, Japan, Brazil, and Italy are the fruit’s top producers.
The Fuyu persimmon, shown here ~ above right ~ freshly plucked from the tree, is best eaten like an apple: when firm and crispy. However, if you prefer sweetness, wait until it becomes mature and soft like its sister, the Hachiya persimmon. The Fuyu, unlike its heart-shaped sibling, is not as strongly astringent, so it won’t make your mouth pucker uncomfortably if eaten too soon!
When the Fuyu persimmon is sliced in half horizontally, you’ll discover two eight-pointed stars. Try it and be dazzled!
This week’s image ~ above right ~ Persimmon Basket.
Thumbnail image ~ Autumn Leaf, Fuyu Persimmon Tree.
For fascinating facts about the nutritious and delicious fuyu persimmon, read: Fuyu Persimmon: A Fruit From The Gods by Evita Ochel, B.Sc., B.Ed., CHN.
{ 4 comments… read them below or add one }
Hi Viktoria
Wonderful photo and inclusion of facts about this very, very delicious fruit! I am so happy I discovered them a while back, as they are one of the most delicious things I have truly ever eaten!
Thank you for the link love as well!
Wishing you a beautiful week
Thank you for the important health information on FUYUGAKI. When we were travelling in Europe this summer, we observed more persimmon trees in the countryside of Italy than other European countries. In the Japanese countryside, a family has at least one KAKI tree. We have a few in my brother’s garden.
I enjoyed viewing your recent posting on “The Fuyu Persimmons” – FUYU (winter) GAKI (KAKI – persimmons). When two words are combined, it becomes FUYUGAKI instead of FUYUKAKI. In Japan, usually we eat FUYUGAKI when they are crispy. They are sweet enough to eat that way. Another type is called SHIBUGAKI (SHIBU – astringency and KAKI/GAKI) which is not eatable itself due to its astringency. This type is the one you make HOSHIGAKI – (HOSU – to dry, again KAKI/GAKI) – dried persimmons. To make HOSHIGAKI, after you peel skins, you need to hang the KAKI fruits under the eaves and to be dried under the sun. They become sweet after so many days with the blessing of the sun. You might be able to see a fantastic photo of rows and rows of bright orange coloured HOSHIGAKI hanging one meter or so in length. I saw it on Japanese news the other day and it is a fantastic sight. You can eat SHIBUGAKI as they are if you wait until they are ripened at the tree. They become sweet rather than astringent.
To many Japanese people, colourful autumn Japanese maple leaves and KAKI symbolise the “autumn” season.
Interesting connection, Takiko, to the Italian word for persimmon: cachi – pronounced like the Japanese KAKI !
It would be interesting to find out what the Japanese word KAKI derives from as we write KAKI this way in the Romanised letters for the pronunciation of CACHI.