J is for Japanese Persimmon: Yummy Fruits A-Z

Japanese Persimmon is native to Japan, China, Burma, and India, and one of the oldest fruits cultivated. Records dating back to the 14th century claim that Marco Polo and his expedition ate this fruit. It has been called the "fruit of the gods." 

Persimmon varieties (cultivars) are grown all over the world, including the United States in the south, southwest, and southeast. However, Japanese Persimmon is more prominent than the American persimmon. The trees are smaller, but the fruit is larger and tastes better. Shelf-life of Japanese persimmon is also longer. 

Japanese persimmon is high in dietary fiber, vitamin A, and vitamin C. It has a pleasant, sweet taste, and depending on the cultivar, the texture is either soft or crisp. (Some are too astringent; i.e., not sweet enough to eat plain). A common way to eat this fruit is to slice the flesh in half and scoop out with a spoon. Persimmons are good in jams, sauces, breads, and desserts, too, and excellent dried.

Persimmon Recipe (Video link)

"Dried Japanese Fuyu Persimmons - How to Make Dried Persimmon" 

Persimmon Books

--Persimmon (Sword of the World vol 1) 
by Doc Pruyne (2013)

--The Persimmon Tree by Bryce Courtenay 
(2007) (A collection of romantic stories 
starting with the Japanese invasion of Java;
set in Pacific Islands and Indian Ocean)

--Passion for Persimmons (2009)
by Ann Crozier  (recipe book)

--Under the Persimmon Tree (2008)
by Suzanne Fisher Staples 

--The Life and Times of Persimmon Wilson 
by Nancy Peacock (2013)

Persimmon Movies

--Red Persimmons (Japanese documentary) 2001
(the cultivation of red persimmons)

--Green Persimmon (short) 2014
(a woman tries to bond with estranged mother)

 



Sources: 
http://homeguides.sfgate.com/types-japanese-persimmons-59057.html; 
http://www.hort.purdue.edu/newcrop/morton/japanese_persimmon.html#Description; 
http://en.wikipedia.org/wiki/Japanese_persimmon