Persimmons - A Holiday Treat from the Garden

Fresh fruit from the tree in winter?!?! 

You foodies may have your doubts...

However, I am here to assure you that it is completely possible to grow an edible landscape and harvest your own food in the winter and so deliciously worth it!

A Magical Winter Fruit

So, what is one of these magical winter fruits?  A long-time holiday favorite - persimmons (Diospyros kaki). With their bright color and sweet flesh they are a delightful foodie experience both in the garden and on your plate. Persimmons are a great way to indulge your senses and be present in seasonal living. Here you will learn more about how to include persimmons in an edible landscape or garden, ways to use it to bring something new to your kitchen and foodie experiences and what benefits the plant has to your health.

Considerations for a Persimmon Tree

When considering a persimmon tree for your growing space, you will want to consider both size and the particular variety of persimmon you wish to grow. In edible landscapes, planting things together that have a mutually beneficial relationship is known as companion planting (Mischkultur in German). At the fruit tree level, it is often described as creating a guild - an intentionally grouped and layered planting that serves to feed, protect and stimulate the best growth for each plant and the plant community as a whole. This design method is key to creating low-maintenance and high-yield spaces. When things are planted intensively together in a beneficial way, you can produce a lot of food in very little space.

Categories of Persimmons

Diospyros virginiana, or American persimmon, native to the eastern USA, is considered astringent and the fruits are basically inedible until ripe and usually harvested after the first frost. Varieties that are considered astringent include: Hachiya, Cioccolatino, Maru and Ormond. While the high levels of soluble tannins are unpalatable before the fruit is completely softened, the sweet flavor of these astringent persimmons once fully ripe is - a delicacy. The fruits become very sweet and the trick is to catch them at ideal ripeness and know about neutralizing the tannins in the skin. 

Japanese persimmon (Diospyros kaki), known commonly as kaki or persimmon, is the most widely cultivated persimmon and among the oldest of cultivated fruits. The non-astringent persimmons appear more squat and round in their shape, resembling a tomato.They can be eaten fresh, dried or cooked. Most importantly, non-astringent varieties can be eaten while still very firm and remain edible once they become soft. Sharon fruit is the trade name for a Diospyros kaki that is especially non-astringent. Other non-astringent varieties include: Fuyu, Vainiglia, Izu and Hanagosho.

Other Benefits of Persimmon Trees

Besides offering a delicious winter fruit, persimmon trees provide a hardwood resource that can be used for crafting and woodworking. Originally golf clubs were fitted with “woods” made from the persimmon tree. Other species in this same family also provide us with the ornamental wood ebony. From the opulent orange fruits to the copper colored leaves in fall, the persimmon tree is a delight in all seasons.

The succulent fruit is the highlight of the winter season. When choosing these fruits you really want to allow them to ripen and not rush the process. Once fully ripe, cut them into thin sections and dry in a dehydrator so the skin loses its astringency. If you are eating fresh, you can choose to eat the peel or not. One fun way to eat the fruits straight off the tree is to remove the stem at the top and then simply scoop out the inside with a spoon. Persimmons can also be used in baked goods like spiced breads, steamed puddings or pies, sliced into winter salads or made into persimmon vinegar.

These cheerful little fruits boast health benefits that last well beyond the winter season too. High in vitamin C and A, manganese and antioxidants, persimmon fruit is helpful to the immune system, protects against heart disease and supports eye health. Persimmon is also high in soluble dietary fiber, which slows the digestion of carbohydrates and prevents spikes in blood sugar. The tannin-rich fiber has proven particularly effective in treating high cholesterol as well. Consider this a holiday food that is actually doing you good!

Cheers to Tasty Winter Harvests

Whether you wish to make a delicious, foodie treat or want to enjoy a simple moment marveling at nature’s winter wonders, you will love adding this fruit to your growing space and offering up this holiday delight to your foodie friends.

Cheers to tasty winter harvests and a healthy, happy new year for everyone!!

And, of course, we want to hear all about your edible growing adventures in the Foodies in Switzerland Facebook group… We’d love for you to share your pictures, recipes and stories with us there. Happy Growing!!