Fruits - Persimmons : Introduction Storage

Persimmons may be kept at room temperature (20°C); they will soften more rapidly if they are refrigerated.


Nutritional Information

Values here are per 100 g for "Persimmons, Japanese, raw" (Diospyros kaki); they may differ for other species.
Energy           293 kJ = 70 kcal
PROTEIN           0.58 g
FAT - Total           0.19 g
- Saturated           0.02 g
CARBOHYDRATE           18.59 g
- Sugars           12.53 g (fructose 5.56 g, glucose 5.44 g, sucrose 1.54 g)
DIETARY FIBER           3.6 g
Sodium           1 mg
Calcium           8 mg
Iron           0.15 mg
Copper           0.11 mg
Manganese           0.36 mg
Vitamin C           7.5 mg
Folate           8 mcg

source: USDA Nutrient Database


Culinary use

Persimmon fruits are eaten both fresh and dried. In Korean culture, a punch called sujeonggwa is made from dried persimmons. In some Chinese cultures, dried persimmon leaves are used for tea (柿子葉茶).


Wood

A persimmon plantation in the winter, next to the Petah Tikva-Sgula railway station, Israel

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. Most notably D. virginiana, the lightly coloured, fine-grained wood of which is used for some of the best golfclub heads and billiard cues and historically for the shuttles used in the textile industry.

Like other plants of the genus Diospyros, older persimmon heartwood is black or dark brown in color, which is in stark contrast with the sapwood and younger heartwood, which is pale in color.

The wood is used for paneling in traditional Korean and Japanese furniture.


Events

An annual Persimmon Festival is held every September in Mitchell, Indiana, 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.


 
Cite: Wikipedia.org

source : hydroponicsearch