Persimmons
Persimmons
Persimmons (/pərˈsɪmənz/) are a type of fruit that originates from East Asia. The term "persimmon" is derived from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian language of the eastern United States, meaning "a dry fruit".
Description
Persimmons are typically orange or red-brown, and can vary in size. The flesh is sweet and, when ripe, has a custard-like consistency. There are generally two types of commercially grown persimmons: the astringent Hachiya and the non-astringent Fuyu.
Cultivation
Persimmons are grown in several countries including China, Korea, Japan, and the United States. They are typically harvested in late fall and early winter. The trees from which they grow, Diospyros, are deciduous and can reach heights of up to 25 feet.
Nutritional Value
Persimmons are rich in vitamins A and C, and are a good source of dietary fiber. They also contain several important minerals, including manganese, potassium, and copper.
Culinary Uses
Persimmons can be eaten fresh, dried, or cooked. In cooking, they are often used in desserts, such as persimmon pudding or persimmon cake. In East Asia, dried persimmons are a common winter treat.
Related Terms
- Diospyros: The genus of trees that produce persimmons.
- Hachiya: A type of astringent persimmon.
- Fuyu: A type of non-astringent persimmon.
- Astringent: A term describing a flavor that causes the mouth to pucker.
- Non-astringent: A term describing a flavor that does not cause the mouth to pucker.
External links
- Medical encyclopedia article on Persimmons
- Wikipedia's article - Persimmons
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