Content
Varieties and types of persimmon are presented today in huge quantities. About 200 edible varieties are known, although only a few are offered in stores. The culture has a unique sweetish-tart taste, so not everyone loves it. Not many people grow it either, although with the right selection of the species, plant cultivation is possible in almost every region of Russia.
Persimmon is a very healthy berry, rich in various microelements.
What kind of persimmon are there?
The crop is classified according to various characteristics and characteristics of the fruit. All varieties are divided into groups according to the method of pollination:
- self-pollinating;
- self-sterile;
- partially pollinated.
The types also differ in taste characteristics:
- tart;
- sweet.
The crop is also classified according to its ripening time:
- early;
- mid-season;
- late.
In addition, crop trees are divided according to the area where they originated. These varieties of persimmon with photos and descriptions are presented below.
Caucasian
Caucasian persimmon (Diospyros Lotus) is a plant with high decorative qualities. It has small fruits (berries), about 3 cm in diameter, with an excellent tart but sweetish taste and rich composition. Their color is yellow, the flesh is juicy. The variety ripens in October-November.
Caucasian persimmon comes from Central Asia and the Caucasus
Virginskaya
Virginia persimmon (Diospyros virginiana) was first recorded in the eastern United States. Its fruits are very nutritious and have juicy pulp. Their shape is spherical, the diameter is approximately 7 cm; when ripe, the variety acquires a waxy coating and a dark red or yellow-orange color.
Virginia persimmon bears fruit from September to November
Eastern
Eastern persimmon (Diospyros kaki) first appeared in Asia. It is a small tree about 8 m high with large fruits up to 0.5 kg, which ripen closer to November. The species is characterized by an orange color, fleshy pulp, with few seeds. The fruit tastes sweet, but slightly bitter, slightly astringent.
Oriental persimmon is used fresh and dried; jams, jellies, and drinks are prepared from it.
The best varieties of persimmon
Since all people have different tastes and preferences, the concept of the best berry variety is individual for each person. But, as you know, the most popular are those varieties of culture that have low astringency. However, according to experienced gardeners, most often they knit fruits not of individual varieties, but those that simply have not had time to ripen.
Varieties of elastic and sweet persimmons
On the territory of the Russian Federation, the most preferred varieties are small, elastic persimmon varieties. The following are in greatest demand:
- Kinglet. Externally, this variety is similar to chocolate persimmon, but differs from it in its larger size. The weight of individual berries can be 200 g or more. Their color ranges from orange to red. The taste of the fruits is sweet and tender even before full ripeness. The skin of the beetle is smooth, elastic, and remains intact during long transportation. The flesh is brown, becoming darker as it ripens.
The wren grows in the southern regions of Russia
- Honey (sometimes called Tangerine). The fruits grow medium in size, their flesh is orange in color, and after full ripening it acquires a jelly consistency. The taste is very sweet, somewhat cloying. Only unripe berries are suitable for transportation, since when ripe they lose their elasticity.
Externally, Honey persimmon looks like a tangerine
- Zenji Maru. A medium-sized variety with a sweet, juicy taste and a large number of seeds. The shape of the fruit is round, the color is rich. The variety has good frost resistance, but requires shelter for the winter.
Zenji Maru does not require pollination
- Sharon. A popular hybrid with an unusual sweet taste, which contains notes of quince, apple and apricot. The astringency of the fruit is completely absent, there are no seeds. The berries remain firm even when ripe and are easily transported and stored.
Sharon was the result of crossing an apple tree and a persimmon tree.
- Persimmon Tomato. The seedless variety has a bright orange color and a pleasant taste. Its pulp is juicy; the astringent effect is found only in unripe berries. The variety is late, the latest to appear on sale.
Persimmon tomato is sometimes called Ox's Heart
Persimmon varieties with tart taste
Some varieties of persimmon when unripe have a rather tart taste. They are no less popular due to the fact that their cost is much lower. Although, after lying for some time, the fruits ripen, and their astringency disappears or is greatly reduced.
The most famous tart varieties of berries include:
- Chamomile or Fuyu. It is a brown, flat-shaped fruit with or without seeds. When unripe, they are hard, with an astringent taste, and the flesh has a chocolate tint. The variety is early and quite popular.
Externally, Chamomile persimmon resembles figs
- Khachia. A berry with an elongated end and a dark spot at the top. Its size is quite large, weight can reach 250 g. The peel is dense, orange in color, and the taste is tart.
When dried or cooled, Hachiya becomes sweet
- Costata. The fruits of the variety are very tart and highly astringent, but after ripening they acquire a sweetish taste. They are not very large, rich orange in color.
The shape of the Costata species is oval with edges forming a quadrangle
Persimmon varieties of different ripening periods
Another important characteristic of persimmon varieties is their ripening time. As a rule, the earliest species ripen by the beginning of autumn, the middle ones in October, and the later ones closer to winter.
Early varieties of persimmon
The most popular varieties of early-fruiting persimmons are:
- Gosho Gaki is a variety developed in Japan.Its fruits are round in shape, have a dark orange color, thick skin, and weigh about 0.2 kg. Their pulp is juicy and has a pleasant taste. The variety is easily transported and can be stored for a long time.
To pollinate Gosho Gaki, other varieties of the crop must be planted nearby.
- Weber is the most frost-resistant berry variety, able to withstand temperatures down to -32 °C. Its fruits are small, weighing up to 50 g, their shape is round, and the taste is sweet. The harvest period for this variety is mid-September. The variety does not store well, so it requires quick processing.
Weber can be grown in almost all regions of Russia
- Ukrainian - persimmon with medium-sized fruits, up to 120 g. Their hue is orange, the flesh is sweet and very juicy, the taste is without astringency. The variety's harvest begins to ripen from the first days of autumn, can be stored for about a month, and is suitable for transportation over long distances.
Ukrainian woman is vulnerable to infectious diseases
- Mider is a variety of Virginia selection that does not require nearby pollinators. Its fruits are medium-sized, spherical, slightly flattened, weighing up to 80 g. The taste of the berries is tart-sweet, the pulp is dense, the shelf life is about a month and a half.
Mider has a pleasant rum aroma
Mid-ripening persimmon
Mid-season types of crops ripen closer to November. But the final date for their harvesting is determined by the weather conditions of the growing area. The varieties most recognized by gardeners are:
- Sidlis is a tree with large fruits, their color is closer to red, the flesh is aromatic and tastes sweet. The culture can withstand temperatures down to -25 °C.
Sidlis - a variety of Japanese selection
- Hiakume are fruits weighing from 60 to 400 g. They taste like jelly, are sweet and aromatic. The variety is well transported.
The Hiakume variety needs pollinators
- Satellite. Medium-sized fruits, sweet in taste. The harvest can be stored for up to three months. Excellent transportability.
Sputnik is a crop variety bred in Crimea
- Chocolate. A widespread variety that is often confused with the kinglet. The weight of the berries is within 80 g, the taste is sweet, but with noticeable astringency when unripe.
Chocolate variety persimmons are easily transported and stored
Late persimmon varieties
Late-ripening types of persimmon include those that ripen in winter. The harvest time for these varieties depends on the temperature of the area where they grow, and most often falls in December.
The most famous later types of culture include:
- Chinebuli. Persimmon with excellent taste. It does not knit at all, does not need pollinators, and brings a bountiful harvest. Has a long shelf life.
Chinebuli can be grown as a house plant in a large pot
- Tamopan. The variety is large, up to 300 g, dark orange fruit. Their pulp has an astringent taste, which disappears after exposure to negative temperatures.
The shelf life of Tamopan persimmon is about three months.
- Khachia. It has a pronounced tart taste and ripens in December. The berries are not large, transport well, and are stored for about a month.
Khachia persimmon is often called budenovka or ox heart
Self-pollinating persimmon varieties
To get a rich harvest of berries, a tree in most cases requires a pollinator, but some varieties can bear fruit without one. These include: Sidlis, Gosho, Tamopan, Costata, Tanenashi, Virginskaya.There is also an intermediate group that produces fruits without the presence of a pollinator, but with it the harvest becomes much larger. These varieties include: Khachia, Soyo, Rossiyanka, Giro, Nikitskaya Burgundy and others.
Winter-hardy persimmon varieties
A winter-hardy persimmon is one that can normally tolerate significant drops in temperature. Virginsky is considered one of the most frost-resistant varieties, since it is not afraid of even 35-degree frost.
Also considered cold-resistant are species that can withstand temperatures down to -25 °C - these are Ukrainka and Mount Roman Kosh. The varieties Rossianka, John Rick, Nikitskaya Bordovaya, and Mider also have good resistance.
Conclusion
Varieties and types of persimmons may differ in different parameters: taste, shape, color. Its fruits have great benefits and are cultivated in many countries around the world. Entire persimmon farms are created in Europe, Australia, and America. These trees also grow well in Russia; the main thing is to choose the right variety for the climatic conditions of the growing region.
