Diospyros kaki Korea - Persimmon

Diospyros kaki 'Korea' produces fruits called persimmons. The fruits are harvested after the first frost and are consumed when they become over-ripe, and their texture becomes soft. They then lose their astringent flavour and develop sweet and aromatic notes in the mouth. This variety produces a slightly flattened and ribbed medium-sized persimmon, approximately 6 to 8cm (2 to 3in) in diameter. It weighs around 90 to 130 grams, roughly the size and shape of a tomato. The skin changes from green to orange when ripe, and then to red when it becomes over-ripe. The orange-red pulp is tender, melting, juicy, sweet, slightly fibrous, and highly aromatic. It is not acidic. The fruit may contain small reddish seeds. The persimmon is enjoyable to eat raw at the beginning of winter or to use in various sweet or savoury recipes. The persimmon tree is very cold-resistant and adapts to any deep soil. It can be grown in most regions, but it prefers a sunny location or one sheltered from cold winds. It is not necessary to plant another persimmon tree nearby to obtain fruits. It is not prone to diseases and requires minimal maintenance.

Diospyros kaki belongs to the Ebenaceae family, like ebony (D. ebenum), with which it shares a common feature: very hard wood. Its name comes from the combination of the Greek words "Dios" (God) and "Pyros" (wheat). It originates from the Far East, particularly from southern China, where it has been cultivated for over 2000 years. In Europe, D. kaki is said to have been introduced by the botanist Joseph Banks, who brought it back during Captain Cook's first voyage, around 1768. The persimmon proves to be the favourite fruit of many Asian countries, especially China, Korea, and Japan. It is grown in southern France, Israel, and Spain (Valencia region).

The 'Korea' variety originates from Korea, where it is grown for the very sweet flavour of its fruits. It forms a fairly vigorous tree, with a relatively slow growth rate, a rounded silhouette, and a spreading habit, reaching approximately 5 to 6m (16 to 20ft) in height and 3 to 5m (10 to 16 ft) in width when fully grown. It lives for up to 100 years. Its wood becomes highly decorative with pale grey to brown bark that peels off with age. Its habit is suitable for free-form shapes on high or low stems. The deciduous foliage consists of large ovate leaves measuring 12 to 15cm (5 to 6in) in length. They are acuminate with prominent veins, slightly leathery, shiny, and pubescent on the underside. The foliage is dark green with autumnal shades ranging from yellow to red. Flowering occurs around May-June, which protects it from spring frosts. It is a monoecious tree that produces male and female flowers that are pollinated by insects (bees, butterflies, bumblebees, hoverflies, etc.). The nectar-rich single flowers are cream to pale-yellow in colour, and approximately 1.5 to 2cm (1in) in diameter. They appear on the young shoots of the current year and are attached to the branch by a very short peduncle. The larger female flowers are solitary on stronger branches, while the smaller male flowers are grouped in clusters of 2 or 3 on thinner branches. Fruits can form without pollination, through parthenocarpy: the female flower is not fertilised, but the fruit develops nonetheless. It is then seedless. It is a hardy tree that can withstand temperatures around -20°C (-4°F). To ensure proper ripening of the fruits, it is wise to provide them with good sunlight. In cooler regions, plant them near a south-facing wall to protect them from the wind.

The fruits of 'Korea' are harvested as soon as they turn reddish, usually from mid-October onwards. The harvest extends until the first frosts, as they ripen. It takes around 4 to 5 years to fruit. Optimal fruit production is achieved after 7 to 9 years. An adult persimmon tree (between 10 and 20 years) produces an average of 30 to 60 kilograms of fruits per year. As persimmons are fragile, they should be carefully harvested with a picking pole or manually using a ladder. They are harvested when they are slightly soft to the touch and should be consumed quickly. Their flavour is significantly better and their astringency is reduced when they are harvested over-ripe, after experiencing a light frost. They can also be harvested while still firm and allowed to ripen indoors, wrapped in newspaper, with the stem facing downwards. Place them near apples to aid ripening. For longer storage, storing at low temperatures (-1 to +1°C (30.2 to 33.8°F) allows the fruits to be preserved for 2 to 4 months.

Persimmons have melting, smooth, and honey-like flesh that can be consumed naturally, cut in half and eaten with a spoon. They blend well in fruit salads. In cooking, they reveal all their flavours when transformed into jams, compotes, and jellies, or used to make crumbles and cakes. They can also accompany savoury dishes. The leaves can be used to make persimmon leaf tea, a commonly served infusion in China, Korea, and Japan. This tea is known for its benefits to the body. Low in acidity and low in calories, persimmons are particularly rich in carbohydrates, fibre, and carotenoids. They are also rich in antioxidants, provitamin A, and minerals (copper and potassium, calcium, phosphorus).

With its advantages, the persimmon tree finds its place in the garden, planted on a lawn, in an orchard, or in an edible hedge. It is highly ornamental, and its spreading habit will provide shade in summer. It brings great pleasure to those who own it. You can easily find the variety that suits you among a wide range of persimmons.