The persimmon in history
The persimmon (or khaki), a plump and fragile fruit, became a symbol of peace after World War II: in fact, only a few of these trees bravely survived Nagasaki's devastating atomic explosion.
Currently, the persimmon is the most colorful fruit that symbolizes autumn.
Analysis of the term
Among the various nicknames with which the persimmon is remembered, one cannot miss "Mela d'Oriente" (being typical of the eastern countries) and "lotus of Japan".
Furthermore, in the past it was called "food of the gods", thanks to its very sweet taste and - it is appropriate to say - unique and original.
The persimmon is known in botany with the name Diospyros kaki : the genus comes from the Greek and consists of a combination of two words " Diòs " (referring to the god Jupiter) and " pyròs " (wheat); literally, therefore, the persimmon is called the wheat of Jupiter . The "khaki" species refers, instead, to the orange color of the fruit, typical of the arid and dry earth from which the plant develops.
Origin and diffusion
Although the persimmons, in a well-known song, symbolize Italy, these fruits are, in fact, native to the countries of the East.
The origin of the persimmon dates back to ancient times: so much so that the plant, being one of the oldest to be cultivated by man, boasts a millenary tradition.
The persimmon originated in Chinese countries: its journey to American and European lands began only in the mid-nineteenth century.
It is said that the first persimmon tree in our country was cultivated in the Boboli Gardens in 1871. Currently, it is estimated that Italian production is around 65, 000 tons, of which 35, 000 are produced in Campania; Veneto and Emilia Romagna are also good producers of persimmons. In Sicily, the persimmon is of considerable importance in economic terms: in particular, the Misilmeri persimmon is exported all over the world.
Botanical analysis
Diospyros kaki is a member of the Ebenacee family, the same to which the ebony belongs: they are trees that reach rather high heights (15-18 meters), generally not too large because they are pruned frequently. The oval - bislong, extended and shiny leaves are deciduous and not very sharp. The flowers, exclusively female in the cultivated plants, are white: the fructification follows the pollination, made possible by specimens of the same species, provided with male flowers.
The fruit is a spherical berry with a deep orange color: like medlars, persimmons are harvested immature, when the pulp is still firm, sour and extremely astringent. The fruit can be consumed after its over-ripening, when the pulp becomes soggy, gelatinous and with a tendency to brownish color. The pre-maturation harvesting practice, followed by a period of storage in the warehouses, is called the mezzanine: this technique is very important to eliminate the typical astringent taste of the persimmons, as well as allowing the sugar component to "mask" the tannic note.
Use in the kitchen
As we have seen, the persimmon should be consumed after complete maturation: the flaccid, gelatinous pulp can be eaten with a spoon, or it can be used for making fruit juices, jams, fruit salads and for flavoring yogurt. In Japan, the persimmon is the main ingredient for the preparation of some wines (generally low in alcohol), as well as being suitable for making sake.
In general, the persimmon should still be bought unripe: to speed up maturation, it is advisable to place some apples alongside it, able to develop ethylene, a gaseous hormone that accelerates the ripening of the fruit.
The use of persimmon vanilla (persimmon apple) is different: the fruit is similar to apple in shape and consistency (the firm, almost crunchy pulp is cut into slices), but the taste is typical of the persimmon.
