Diospyros kaki Budapest - Persimmon

Diospyros kaki or 'Budapest' persimmon is incredibly decorative, with its autumn foliage and its colourful fruits that will remain on the branches until the first snowfall. It is a tree that produces fruits called persimmons. From late October, it produces a large persimmon, approximately 7 to 9cm (3 to 4in) in diameter, weighing 100 to 150 grams, roughly the size and shape of a tomato, slightly flattened and ribbed. The skin, quite thin, covered with a whitish bloom, gradually changes from green to orange when ripening, and then to red when over-ripe. At this stage of full ripeness, the skin is less astringent and the fruit becomes pleasant to eat. The orange-red pulp is tender, melting, juicy, sweet, slightly fibrous, highly aromatic and not acidic, and may contain numerous small reddish seeds. Persimmons are enjoyable to eat raw in early winter or to use in bold sweet or savoury recipes. It is not necessary to plant another persimmon nearby to obtain fruits. It is not very susceptible to diseases and requires little maintenance.

Diospyros kaki is also known as Persimmon or Kaki, or sometimes called Figuier caque or Chinese Persimmon. It belongs to the Ebony family, like Ebony (Diospyros ebenum), with which it has one thing in common: very hard wood. Its name comes from the combination of the Greek words « Dios » (god) and « Pyros » (wheat). It is native to the Far East, particularly Southern China, where it has been cultivated for over 2000 years. In Europe, the Diospyros kaki is said to have been introduced by Joseph Banks, a botanist, who brought it back on Captain Cook's first voyage, around 1768. It was not until the mid-19th century that cultivation began in France. Persimmons are a preferred fruit in many Asian countries, especially China, Korea, and Japan. They are grown in the south of France, Israel, and Spain (Valencia region).

The 'Budapest' variety was developed in the botanical gardens of Budapest, Hungary. This persimmon forms a fairly vigorous tree, with a relatively slow growth, a rounded silhouette, and a spreading habit, reaching approximately 5 to 6 metres (16 to 20 feet) in height and 3 to 5 metres (10 to 16 feet) in width when fully grown. It has a long lifespan, reaching up to 100 years, and its wood becomes highly decorative with pale grey to brown bark that peels off as it ages. Its habit is well suited for free forms on high or low stems. The deciduous foliage consists of large leaves, 12 to 15cm (5 to 6in) long, ovate, acuminate with prominent veins, slightly leathery, shiny, pubescent on the underside, dark green with autumnal shades ranging from yellow to red. Flowering occurs around May-June, which protects it from spring frosts. It is a monoecious tree that produces male and female flowers. They are cross-pollinated by insects (bees, butterflies, bumblebees, hoverflies, etc.). The very nectar-rich flowers are cream-white to pale yellow, simple, and measure between 1.5 and 2cm (1in) in diameter. They appear on the current year's shoots and are attached to the branch by a very short peduncle. The larger female flowers are solitary and born on stronger branches. The smaller male flowers are clustered in groups of 2 or 3 on thinner branches. On the same tree, fruits will form through conventional fertilization of female flowers by male flowers, or without pollination, through parthenocarpy: the female flower is not fertilized, but the fruit develops nonetheless. It is then seedless. To ensure proper fruit ripening, it is preferable to provide it with good sunlight and, north of the Loire, to plant it near a south-facing wall to protect it from the wind.

The fruits of the 'Budapest' Persimmon can be harvested as soon as they turn reddish, from mid-October, and the harvest continues until the first frost, as they ripen. With a relatively slow fruiting, after 4 to 5 years of cultivation, the production of persimmons becomes optimal after 7 to 9 years. An adult persimmon tree (between 10 and 20 years old) produces an average of 30 to 60 kilograms of fruits per year. Since persimmons are delicate, they are harvested with a picking pole or manually with care. They should be consumed quickly when ripe, slightly soft to the touch. Their flavour is significantly enhanced and their astringency is reduced when they are harvested over-ripe, after a light frost, so that the skin is no longer astringent. It is also possible to harvest them when still firm and let them ripen indoors, wrapped in newspaper, with the stem pointing downwards, near apples. For longer storage, storing them at low temperatures (- 1 to + 1 °C) allows the fruits to be preserved for 2 to 4 months.

Persimmons, with their soft, smooth, and honeyed flesh, can be enjoyed fresh, cut in half and eaten with a spoon. They can be a delightful addition to fruit salads. In cooking, they reveal their flavours when transformed into jam, compote, jelly, or used to make crumbles, cakes, or to accompany savoury dishes. The leaves can be used to make persimmon leaf tea, a commonly served infusion, sometimes mixed with camellia tea, in China, Korea, and Japan. This tea is known for its health benefits.

Low in acidity and low in calories, persimmons are particularly rich in carbohydrates, fibre, and carotenoids. They are also well supplied with antioxidants, provitamin A, and minerals (copper and potassium, calcium, phosphorus), as well as smaller amounts of magnesium, sodium, and trace elements. Their vitamin C content increases as the fruit ripens: the riper it is, the higher the content. 

With its many advantages, the persimmon tree finds its rightful place in the garden, planted on a lawn, in an orchard, or in an edible hedge. It brings great pleasure to those who own it. You can easily find the variety that suits you among a wide range of persimmons.