Persimmon has appeared on our markets not so long ago. But I liked it right away. The unusual texture and amazing, incomparable taste of this fruit is gaining more and more fans. It contains vitamins A, C, D and P, a lot of trace elements, especially potassium, magnesium, iodine and iron, and is very useful for hearts, with varicose veins, with anemia.
Like many orange fruits, persimmon is a strong antioxidant and also inhibits the effects of E. coli and Staphylococcus aureus. This wonderful fruit has a number of other useful properties. The inhabitants of the middle zone know that they bring these fruits to our markets and shops from somewhere in the south, either from the Caucasus, or from Turkey. But few people have seen where and how persimmon actually grows.
The birthplace of this tree is Indochina. There it is found in the wild in the mountains, at altitudes up to 2.5 kilometers. It prefers light clay soils and grows best in areas where winters are not too cold (the tree tolerates frosts down to -18°C) and summers are not too hot. Persimmon was introduced into culture on the territory of Manchuria, and already as a cultivated plant quickly spread throughout the South-EasternAsia all the way to Indonesia and the Philippines. At the end of the 19th century, it came to North America and Australia, and at the beginning of the 20th century - to the Mediterranean region, the Caucasus, Europe, South and Central America. In general, to see how persimmon grows, you need to go to the Caucasus or to Turkey and Israel.
The persimmon tree is quite tall, reaching 10 meters. Its large glossy leaves immediately give out a southern origin. Trees, as a rule, are heterosexual, male and female, but bisexual are also found. Among them there are those that do not require pollination. On such trees, the fruits grow without seeds. Persimmon blooms late, also late, starting in October, its fruits ripen. Fruits profusely. To ripen completely, for example, in the conditions of the Caucasus, it does not have time and ripens when stored at room conditions. Its well-known bright fruits reach impressive sizes, up to 500 g, and are very sweet in taste. But in order for them to find their true texture and sweetness, the fruits must be allowed to ripen. When ripe, they become brighter, unripe fruits have a duller shade and a strongly astringent taste. Although the well-known variety, colloquially called Korolek, is completely devoid of this astringent taste. In fact, this variety of Japanese origin is called Hyakume.
Almost every amateur gardener in our middle lane could not resist planting a bone of such yummy at home in winter in a pot in order to try at least at home to see how persimmon actually grows, and even, maybe, get fruits. First yearthe tree grows very fast, and the pots will have to be changed very often, because if the roots do not get a place to develop, the tree will simply die.
But those who make every effort and knowledge of agricultural technology, persimmon, which is very problematic to grow indoors, will surely give juicy and tasty fruits in five years.
But science does not stand still. New varieties have been developed that, having good taste, can withstand frosts down to -20 ° C. And already in the Kuban and in the Rostov region, these varieties are successfully grown. And some daredevils are trying to raise this southerner in the suburbs. So, in order to see how persimmons grow, soon, you may not have to go south, but just go to a neighbor's garden plot.
