This
level-5 vital article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||||||
|
the brown and dark stuffs inside astringent and non-astringent fuyus are they edible? i think most people who will come to read this article will ask themselves the same question.
Coffeecake persimmons, a (usually) non-astringent fuyu variety grown in California, have a very tasty edible, dark brown speckled flesh. A more typical (non-astringent) fuyu has a light orange flesh when hard; when further ripened (at room temperature) after picking, the flesh darkens and softens but is still edible. The flesh of certain astringent varieties such as the Chocolate persimmon is an edible dark brown jelly when ready to eat. In general, dark brown to black spots on the skin surface are fine to eat. Cut out and discard any moldy spots and on a gelatinous persimmon, any dark, relatively firm lumps extending below the skin's surface. Also discard the astringent bit of core (if any) below the stem cap, the little black bit at the tip of the blossom end, the stem cap, and seeds (if any). Penelope Gordon ( talk) 08:40, 28 November 2016 (UTC)
I am not active in editing wikipedia at all, but I just noticed that this page sites the etymology of word as being "from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian language (related to Blackfoot, Cree and Mohican) of the eastern United States, meaning 'a dry fruit.'" The name also appears in the Talmud (codified approximately 1500 years ago) in multiple places. It is rendered there as "afares'mon," where the "f" and "p" sounds are frequently switched. —Preceding unsigned comment added by 71.235.239.36 ( talk) 03:58, 15 September 2009 (UTC)
Persimmons were known in Europe before the Americas were discovered. What did the English call them before they encountered the Native Americans. —Preceding unsigned comment added by 98.211.229.25 ( talk) 21:20, 20 November 2009 (UTC)
The following sentence in the article appears to be nonsense: "The dio-, as shown by the short vowel 'i', has nothing to do with 'divine' (δῑoς ), dio- being an affix attached to plant names, and in classical Greek the compound referred to "the fruit of the nettle tree".".
Classical Greek orthography (both originally and as developed) has no way of distinguishing a long "i" from a short "i". Moreover, in Liddell and Scott, the definitive Greek dictionary for Anglophone users, διόσπυρος is evinced only in Theophrastus and translated only as "the name of a plant" (showing that there is insufficient evidence to identify it). πυρός is a common word for wheat found in Homer, Herodotus, Aristophanes and Thucydides, whereas the word for fire, πὑρ, is of neuter gender and would not end up as πυρος which has a masculine termination. The word is also shown by Liddell and Scott broken after the σ, so that it is plainly composed of διός (="of the God") and πυρός ("wheat"). I don't know where the idea that dio- is "an affix attached to plant names" comes from, but out of the 150-odd words in Liddell and Scott beginning διο, no others are the names of plants. Deipnosophista ( talk) 12:02, 7 October 2020 (UTC)
According to Morton, Diospyros kaki is "[p]erhaps best known in America as the Japanese, or Oriental, persimmon." This seems inconsistent with the opening sentences here, and certainly inconsistent with relegating "Japanese Persimmon" to one "commercial form" (Fuyu). Ref: Japanese Persimmon, pps. 411-416. In: Fruits of warm climates, by Julia F. Morton, 1987-- http://www.hort.purdue.edu/newcrop/morton/japanese_persimmon.html. Similarly, from the California Rare Fruit Growers' page on Persimmon: "Common Names [are] Persimmon, Oriental Persimmon, Japanese Persimmon, Kaki."-- http://www.crfg.org/pubs/ff/persimmon.html
Further, the latter source lists the following as "Related species: Black Sapote (Diospyros digyna), Mabolo, Velvet Apple (D. discolor), Date Plum (D. lotus), Texas Persimmon (D. texana), American Persimmon (D. virginiana)." This is inconsistent with the 2nd sentence, which equates all of these species ("also known as"). Also, in her chapter on Mabolo, Morton states that "the mabolo has appeared in literature for many years under the ilegitimate binomial Diospyros discolor Willd....D. blancoi A. DC....is now regarded as the corrent botanical designation for this species." (ibid., 1987, pps. 418-419-- http://www.hort.purdue.edu/newcrop/morton/mabolo.html
I suggest that this article be reviewed and revised by experts in this field. Donald R. Davis 23:57, 17 August 2005 (UTC)
Additional comments: Donald R. Davis 00:46, 18 August 2005 (UTC)
What about Bush Persimmon (Diospyros brasiliensis)? — Preceding unsigned comment added by 184.1.144.37 ( talk) 17:23, 28 May 2014 (UTC)
would like to have information on the vitamin content of this fruit. —The preceding unsigned comment was added by 211.130.253.108 ( talk • contribs) 09:16, 4 November 2004 (UTC).
When are persimmons in season? —The preceding unsigned comment was added by 138.74.149.241 ( talk • contribs) 06:29, 13 December 2004 (UTC).
I disagree that they should be merged; Diospyros and persimmon are not synonyms, in the sense that all persimmons are in genus Diospyros, but not all species of genus Diospyros are persimmons; similarly, several, but not all, members of the genus produce wood known as ebony, but not all of the species produce ebony. Diospyros deals with the whole genus, while persimmon deals with the few species that produce persimmon fruit. Tom Radulovich 05:40, 16 Apr 2005 (UTC)
Persimmons grow wild in south central Indiana, US where a fondness has grown around them. The specialty is for Persimmon Pudding.
Mitchell, Indiana has an annual Persimmon festival (every September) that features a Persimmon Pudding contest. Persimmon Pudding is a baked pudding that has the consistency of pumpkin pie but resembles a brownie and is almost always served with a topping of whipped cream.
This link details the festival event. http://www.mitchell-indiana.org/persimmon.htm
This link lists the recent winning recipes. http://www.mitchell-indiana.org/pers_fes/2004/fest_ppud.htm
"It was known to the ancient Greeks as "the fruit of the Gods", i.e. Dios pyros, hence the scientific name of the genus."
Pyros = fire in Ancient Greek. Where did you get this etymology from? Can you verify it? And was the fruit really known as Dios pyros in ancient times, or was this name given at the time it was classified?
I would like to know the Greek spelling of "Dios pyros."-- Nipisiquit 14:11, 8 March 2007 (UTC)
It is most likely Diospyros means "pear (or fruit) of Zeus. Fire of Zeus makes no sense. Dios=the genetive of Zeus. Pyros=a pear, a fruit. pyr or pyrh is fire, but it is a different word. just as juglans (=walnut) means ju=zeus or juppiter, glans=nut. — Preceding unsigned comment added by 96.32.29.7 ( talk) 12:20, 4 March 2012 (UTC)
"pyros" does not mean "fire", nor "fruit", nor "pear". Nor were there persimmons in ancient Greece. Please see my note under "Etymology" above. Deipnosophista ( talk) 12:08, 7 October 2020 (UTC)
Since 'Sharon Fruit' is a trade name, not all persimmons are Sharon Fruit. I have adjusted the first sentence accordingly. RomanSpa 23:02, 30 September 2006 (UTC)
I read somewhere that the Sharon fruit was a variety of persimmon that was developed in Israel. Was it named after Ariel Sharon?
+ Sharon is a common name in Israel! 82.113.133.7 08:52, 13 August 2007 (UTC)
A citation of some kind would be nice on the whole "Fruit of Gods"/ Odyssey reference... i'm not sure but it sounds like this is describing the mythical drug "Soma" which according to my research is widely believed to be the red toadstool amanita Muscaria. Check the wikipedia articles on Amanita Muscaria and Soma, or Amanitas on http://www.erowid.org for supporting evidence. I'm not a registered wikipedia member, nor do i know the procedures and policy, but I thought someone shouuld call attention to this.
Do astringent persimmons taste different from non-astringent ones? What about Sharon fruits (in Sweden, we seem to call all kinds of persimmons 'sharon fruit')? Do those taste different from "regular" persimmons? I think it should be mentioned in the article whether they taste alike or not.
"An astringent (also spelled adstringent)-((I never heard of this spelling--my note))-substance is a chemical compound that tends to shrink or constrict body tissues, usually locally after topical application"....citation from WIKIPEDIA under ASTRINGENT. My own comment is that Persimmons have a strange and delicate flavor that is both sweet and sour when ripe. However if they are not ripe the flaver will both curl and dry your tongue - in sensation - at once. Sunshine is the best ripening agent. They are a very delicate fruit and are usually unripe at the store. Do not refrigerate or you will lose the subtle balancing sweet flaver and after refrigerating they will never ripen. Pdos123 ( talk) 01:55, 27 April 2011 (UTC) — Preceding unsigned comment added by Pdos123 ( talk • contribs) 01:46, 27 April 2011 (UTC)
The origin of the plant is not clear or unique. At least four versions of the same article, namely the English, the Italian, the Spanish and the Portuguese versions of this article, state different origins for the plant.
This is something that needs to be clarified.
ICE77 -- 84.223.229.174 17:02, 20 November 2007 (UTC)
It is pretty obscure whether you should peel the skin (thus removing lycopene; which in flesh is found (if found) in miniscule quantities) because of the fertilizers or should you consume it with its skin on? —Preceding unsigned comment added by 213.250.13.1 ( talk) 19:21, 12 January 2008 (UTC)
Vitamin C 7.5 mg 13% http://en.wikipedia.org/wiki/Vitamin_C Persimmon 60 —Preceding unsigned comment added by Neoper ( talk • contribs) 11:48, 22 January 2008 (UTC)
"Though persimmon trees belong to the same genus as ebony trees, persimmon tree wood has a limited use in the manufacture of objects requiring hard wood."
The persiommon fruit can be used as a reliable forcast for the winter, anyawy;this year it looks to be a spoon. 9\19\08. —Preceding unsigned comment added by 70.164.229.95 ( talk) 22:34, 19 September 2008 (UTC)
The article doesn't address when the fruit appears and when it can be harvested? Does anybody know? -- Brian Fenton ( talk) 12:00, 13 June 2009 (UTC)
Is this article just about the fruit or does it also include the tree? It seems that most of this article is about the fruit, but it also includes a section on wood, so it is also about tree. If it is to be about the tree, then perhaps some of the opening paragraphs need some modification. This is an issue because the closest article in Japanese is about the tree, so an editor there says it shouldn't have an interlanguage link to this article. Tweisbach ( talk) 17:48, 29 August 2009 (UTC)
I added a link to the "Main article" Diospyros kaki LookingGlass ( talk) 14:40, 1 December 2012 (UTC)
link #16 is broken —Preceding unsigned comment added by 80.202.218.187 ( talk) 18:43, 12 November 2009 (UTC)
Anyone who can advise me hoe to protect my persimmon tree fruits from squirrels. My trees produce lots of buds or small fuits but overtime they slowly disappear, i am blaming the squirrels in my backyard. Any solution to this one? i appreciate it. —Preceding unsigned comment added by 206.219.255.152 ( talk) 18:46, 18 January 2010 (UTC)
This article is a pleasure to read - thank you to all who have contributed. — Preceding unsigned comment added by Paultramarine ( talk • contribs) 06:57, 14 December 2010 (UTC)
"American persimmons are completely inedible until they are fully ripe." Huh? Basis? We have the Fuyu variety too, which I'm eating right now fully hard. My fruit was grown down the street here in Southern California. That line seems odd (opinion?), especially with no link to backup. Beatriceblue ( talk) 09:50, 20 December 2010 (UTC)
American persimmons (i.e. Diospyros virginiana) are astringent - as opposed to fuyū and other non-astringent varieties grown in California. Penelope Gordon ( talk) 08:13, 28 November 2016 (UTC)
In philosophy, the painting of persimmons by Mu Qi (13th Century) exemplifies the progression from youth to age as a symbol of the progression from bitterness to sweetness. The persimmon when young is better and inedible, but as it ages it becomes sweet and beneficial to humankind. Thus, as we age, we overcome rigidity and prejudice and attain compassion and sweetness. Mu Qi's painting of six persimmons ( http://en.wikipedia.org/wiki/Six_Persimmons) is considered a masterpiece.
Should "better" be replaced with "bitter?" or does "better" refer to its appearance?
In the medical effects section there are some really remarkable statements, some of which leave one wondering about material lost in translation. I am stopping short of WP:BRD, but my mental digestive processes strain at the likes of claims such as that "...51-year old patient who had eaten a kilogram (2.2 pounds) of unpeeled persimmons each day for 40 years..." He started out by going great guns didn't he? That 11-year-old must have had an impressive capacity for his age!
To cap that, another case report in the refs speaks of an 82-year-old patient treated with coca cola for a bezoar (welll OK, I guess...) I read through till I then came to: "Consent: Written informed consent was obtained from the patient's mother for publication of this case report and accompanying images. A copy of the written consent is available for review by the Editor-in-Chief of this journal." I want to know why a few previous generations of parents were not called in to OK his mother's OK. As I said, I am not doing anything about this; I suspect it was just a thoughtlessly and inappropriately included standard disclaimer appended to an interesting case report and discussion, but I am wondering whether such slips redound to our plausibility, and what, if anything, to do about it. JonRichfield ( talk) 09:34, 28 October 2012 (UTC)
I started reading the article properly at the "Fruit" section, but was well and truly hooked after that. It's a great article imo so thanks to all involved. I really had absolutely no idea when I came here (in order to figure "how" to eat my purchase!) that Persimmons are so incredible. LookingGlass ( talk) 14:33, 1 December 2012 (UTC)
The section on Trees here surfaced a confusion I had while reading the article: the assumption that persimmons came from one tree. To avoid this for others (I note from some comments above that I may not be the only one) I have subdivided the section on Select Species.
However, doing this highlights, for me anyway, a need to co-ordinate articles on the trees with this article. For instance:
It seems to me that the articles on individual trees should contain links regarding their fruits back to here (and also perhaps be re-edited so that their main thrust concerns the trees as a whole rather than their fruits). This article should do the opposite.
LookingGlass (
talk)
15:40, 1 December 2012 (UTC)
Edit from 29 dec 2012: line 34, permission, hope? Completely unintelligible. Can anyone have a look?! Super48paul ( talk) 16:23, 29 December 2012 (UTC) OK, resolved! Super48paul ( talk) 16:36, 29 December 2012 (UTC)
Hello! This is a note to let the editors of this article know that File:Fuyu Persimmon (Diospyros Kaki).jpg will be appearing as picture of the day on July 31, 2013. You can view and edit the POTD blurb at Template:POTD/2013-07-31. If this article needs any attention or maintenance, it would be preferable if that could be done before its appearance on the Main Page. Thanks! — Crisco 1492 ( talk) 01:22, 16 July 2013 (UTC)
Right now there is no Chinese link for Persimmon, and if I add a link for "zh" and "柿", it will say error as "柿" already belongs to "Diospyros"... so how can I add a link from Persimmon to "柿" or "柿子"? — Preceding unsigned comment added by Winterheat ( talk • contribs) 19:52, 19 January 2015 (UTC)
Hello fellow Wikipedians,
I have just added archive links to one external link on
Persimmon. Please take a moment to review
my edit. If necessary, add {{
cbignore}}
after the link to keep me from modifying it. Alternatively, you can add {{
nobots|deny=InternetArchiveBot}}
to keep me off the page altogether. I made the following changes:
When you have finished reviewing my changes, please set the checked parameter below to true to let others know.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers. — cyberbot II Talk to my owner:Online 01:08, 30 August 2015 (UTC)
The map of "Persimmon production in 2006" needs attention. The legend claims to show production in 2011 not 2006. Also it claims to show production as a percentage of that of China. China is shown as "1000" i.e. China produces 10 times more persimmons than China produces. Somehow I don't think that's correct ... Newburyjohn ( talk) 11:34, 2 March 2016 (UTC)
In Japan, persimmon juice (presumably due to its high tannin content) is used to preserve and dye textiles (including paper) as well as a lacquer. The Wikipedia article on Ise-katagami talks about the use of kakishibu, a glue (lacquer) extracted from persimmon juice, in a traditional Japanese technique for creating paper stencils. The following is a quote from a Tozando advertisement for traditional persimmon-dyed clothing: "Persimmon-Dye is commonly known as "Kakishibu" in Japan and this "persimmon juice" has been said to be good for the insecticide and antiseptic lacquering (especially on wood) and the persimmon-dyed fabric garment was worn among the Samurai warrior in the Heian period according to the historical record.
Like the natural herb-dye, it works great for chemical dye allergy, Atopic dermatitis and mental relaxation, being so easy on your skin as the same time." The following is from a Hiromi Paper advertisement for kakishibu: "Kakishibu is the fermented tannin juice from an unripe persimmon and is used to waterproof, insect proof, strengthen and dye paper."
Per a Japanese (NHK World) video (translated into English), in the section starting at 12:20, kakishibu is useful as a waterproofing and preservative coating for wooden building exteriors, cloth, and paper; and as a cloth and paper strengthener and dye. Depending on the dye fixing substance used, colors from dark brown through light orange and even blue can be produced. At the Persimmon Museum (in segment starting at 7:26) they crush green persimmons, ferment the liquid for a couple of weeks, and then let it sit for three years. The section starting at 25:00 talks about the use of a kakishibu solution to coat metal (iron) parts with a rust-resistant film.
The Wikipedia article on Garot talks about the Korean tradition of textiles dyed by the juice of unripe persimmons. A Jeju (minimally English subtitled) video shows the technique of garot. Penelope Gordon ( talk) 08:04, 28 November 2016 (UTC)
Per a Japanese (NHK World) video (translated into English) on persimmons, in a section starting at 5:04, astringent orange persimmon peels (skins) are used in pickling to increase flavor and sweetness as well as a natural anti-bacterial. The section starting at 5:35 describes how persimmon leaves are used to make persimmon leaf sushi: the tannin in the leaves preserves the fish. Persimmon leaves are also used to make a healthful tea. Ampogaki is a premium Japanese dried persimmon; dojohachiyagaki, produced in Hachiya since the 11th century, is another (segment starting at 16:00) premium version. The same production method is used for producing hoshigaki in California. The segment starting at 21:50 talks about preserved Fall persimmon leaves (brilliant scarlet) for use in ornamenting food dishes; the color lasts for a year. The Wikipedia artile Ark of Taste references Dojo Hachiyagaki as Japanese, Hoshigaki as Californian, and American persimmon as American. Penelope Gordon ( talk) 08:49, 28 November 2016 (UTC)
Per a Japanese (NHK World) video (translated into English) on persimmons, in a section starting at 12:20, the Persimmon Museum is investigating powdered kakishibu as a treatment for diabetes and high blood pressure. The section starting at 26:00 discusses investigations in using kakishibu to kill viruses that cause infectious diseases.
Per a WebMD article persimmon fruit and leaves are used for high blood pressure, fluid retention, constipation, hiccough, and stroke. It is also used for improving blood flow and reducing body temperature.
"According to multiple sources the Chinese Academy of the Sciences found that this particular tea contains a large variety of Vitamin C, tannins, flavonoids, rutin, choline carotenoids, amino acids. In addition, the tea were found to contain 10 elements: Magnesium (Mg), Manganese (Mn), titanium (Ti), calcium (Ca), phosphorous (P), and more. These elements are found to aid to healthy bodily functions. Compared to other teas, persimmon leaf tea contains a higher level of health and nutritional benefits. Analysis has shown persimmon leaf tea contains up to 10 times the amount of Vitamin C, tannins, flavonoids, rutin, choline and essential amino acid(Study conducted 1980. CAS). A Korean Study concluded that persimmon tea contains 3.5~20.8 times more vitamin C than green tea!" [1]
"These results show that persimmon leaf tea could be considered as a natural antioxidant source." [2]
And there are many other sites and studies on the health benefits of persimmon leaf tea. Penelope Gordon ( talk) 10:04, 28 November 2016 (UTC)
Per a Japanese (NHK World) video (translated into English) on persimmons, Kakio, Japan is the birthplace of the persimmon and there are around 1,000 varieties of Japanese persimmons, only 20 of which are "sweet" (non-astringent when hard). Penelope Gordon ( talk) 10:09, 28 November 2016 (UTC)
Per Louisiana tradition and history
[3] Persimmons were apparently also in the America, likely spread across the Gulf in a wild variety which can be found in the woods. I have seen wild persimmon in Alabama. See below, we have a city and a whole parish/county named for persimmons.
“The name, Plaquemines, comes from an Indian word, piakimin, meaning persimmon. It was first used by Iberville and Bienville to name an old military post on the banks of the Mississippi which was surrounded by a large number of persimmon trees. Eventually the name was applied to the entire parish.“ The emphasis on the Japanese version, Chinese market, and the Asian experience seems out of balance.
I have a couple of persimmon trees in my backyard, and I notice something very peculiar. When I see dead branches, or twigs, I pick them up, and they detach very, very easily from the rest of the tree. That's a characteristic that I have never seem from any other tree, where dead branches are usually very well attached to the tree. I haven't found anything on that subject on the internet, so I don't know it it is a characteristic of only this particular species of persimmon, or all persimmons. Does anyone know something about that? Dhrm77 ( talk) 17:14, 13 June 2019 (UTC)
I noticed a disparity of almost 2x when comparing FAOSTATS for chinese persimmon production in 2018 in this article and the portuguese wikipedia equivalent, which showed only 3,16 millions of tonnes. Checking the source directly, it seems the portuguese wikipedia is right, as i haven't found the 6.3 M figure anywhere in the FAO website - but i think it comes from someone making the mistake of adding together the numbers for all of china and "china, mainland" which is just china's numbers repeated, minus Taiwan. Am i missing something or can i go ahead and change the tables? I might also take the opportunity to add production throughout the last years, instead of just the most recent figures. YuriNikolai ( talk) 00:24, 2 September 2020 (UTC)
the current title image does not reflect a typical persimmon. below there is better, more typical image. ~~~~ aruz ( talk) 14:20, 11 November 2022 (UTC)