English Name: Persimmon
Botanical Name: Diospyros virginiana
D. texana
D. kaki linn
DESCRIPTION: A sweet, waxy tropical fruit that looks like a large orange tomato.
ORIGIN: More than 2,000 cultivers of the oriental persimmon exist. The first of the Persimmon has been enjoyed in China for hundreds of years, and early Native-Americans utilized the North American variety as a food source. The origin of the persimmon depends on the specific variety; the native North America while, others say it originated in Asia was first noticed by early North American explorers.
The name was derived from the word “pasiminan” used by the Delaware and Cree Indians to describe the fruit. They took the name from an Algonquian Native American word that meant “dried fruit”. The black variety is native to South Texas and Northern Mexico, while the D. kaki linn, is native to China and migrated to US in 1800s and later spread to Korea and Japan. The major producers include: China, Japan, Brazil, Korea and Italy.
NATURAL BENEFITS: It is used as a traditional chinese remedy for hiccups. Used to treat diarrhoea, heamorrhoids, lungs infection and asthma because it contains Shibaol and betulinic. High in vitamin A,B,C, anti-cancer properties and phytochemicals.
USES: Persimmon is used to make cookies, cake, jams, puddings and bread.
My Cookery Zone 