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Varieties and types of persimmons are presented today in large numbers. About 200 edible varieties are known, although only a few of them are offered in stores. The culture has a peculiar sweetish-tart taste, so not everyone loves it. Not many grow up either, although with the right choice of species, plant cultivation is possible in almost every region of Our Country.
Persimmon is a very healthy berry, rich in various trace elements.
What is persimmon
Culture is classified according to various characteristics and features of the fruit. All varieties are divided into groups according to the method of pollination:
- self-pollinated;
- self-infertile;
- partially pollinated.
Also, the types differ in taste characteristics:
- tart;
- sweet.
Another culture is classified by ripening time:
- early;
- mid-season;
- late.
In addition, the trees of culture are divided according to the area where they originated. These varieties of persimmons with photos and descriptions are presented below.
Caucasian
Caucasian persimmon (Diospyros Lotus) is a plant with high decorative qualities. It has small, about 3 cm in diameter, fruits (berries) with excellent tart, but sweetish taste and rich composition. Their color is yellow, the flesh is juicy. The ripening of the variety occurs in October-November.
Originally Caucasian persimmon from Central Asia and the Caucasus
virginskaya
Virgin persimmon (Diospyros virginiana) was first recorded in the eastern United States. Its fruits are very nutritious, have juicy pulp. Their shape is spherical, the diameter is about 7 cm, when ripe, the variety acquires a wax coating and a dark red or yellow-orange color.
Virginia persimmon bears fruit from September to November
East
Oriental 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 bones. The fruits are sweet in taste, but slightly bitter, slightly knit.
Oriental persimmon is used fresh and dried, jams, jellies, drinks are prepared from it.
The best varieties of persimmon
Since the tastes and preferences of all people are different, the concept of the best variety of berries for each person is individual. But, as you know, those varieties of culture that have a weak astringency are most popular. However, according to experienced gardeners, most often they do not knit fruits of individual varieties, but those that simply did not have time to ripen.
Varieties of elastic and sweet persimmon
On the territory of the Federation, varieties of small elastic persimmon are most preferred. The following are in high demand:
- Wren. Outwardly, this variety is similar to chocolate persimmon, but differs from it in a larger size. The weight of individual berries can be 200 g or more. Their color ranges from orange to red. The taste of the fruit is sweet and tender even before full maturity. The skin of the kinglet is smooth, elastic, remains intact during long transportation. The flesh is brown, becoming darker as it ripens.
Kinglet grows in the southern regions of Our Country
- Honey (sometimes the species is called Mandarin). The fruits grow to medium size, their flesh is orange, after full ripening it acquires a jelly consistency. The taste is very sweet, somewhat cloying. Only unripe berries are suitable for transportation, as they lose their elasticity when ripe.
Outwardly, Honey persimmon looks like a tangerine
- Zenji Maru. Medium-sized variety with a sweet, juicy taste and a large number of seeds. The shape of the fruit is round, the color is saturated. The variety has good frost resistance, but requires shelter for the winter.
Zenji Maru does not need 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. Berries remain firm even in a ripe condition, are perfectly transported and stored.
Sharon is the result of crossing an apple tree and a persimmon.
- Persimmon Tomato. The seedless variety has a bright orange color and a pleasant taste. Its pulp is juicy, the astringent effect is present only in unripe berries. A late variety, the last to appear on sale.
Tomato persimmon is sometimes called Bull’s Heart
Varieties of persimmon with a tart taste
Some varieties of persimmons in an unripe state have a rather tart taste. They are no less popular due to the fact that their cost is much lower. Although, after lying down for a while, 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 fruit of a flat shape with or without stones. When unripe, they are firm, with an astringent taste, the flesh has a chocolate hue. The variety is early and quite popular.
Outwardly, persimmon Chamomile resembles figs
- Khachia. Berry with an elongated end and a dark spot in the upper part. Its size is quite large, the weight can reach 250 g. The peel is dense, orange in color, the taste is tart.
Dried or chilled, Hachia becomes sweet
- Costa. The fruits of the variety are very tart and strongly astringent, but after ripening they acquire a sweetish aftertaste. They are not very large, rich orange color.
The shape of the Costata view is oval with faces forming a quadrilateral
Varieties of persimmons of different ripening periods
Another important characteristic of persimmon varieties is their ripening period. 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 persimmon varieties
The most popular varieties of early persimmons are:
- Gosho Gaki is a variety bred in Japan. Its fruits are round in shape, have a dark orange color, dense skin, weighing about 0,2 kg. Their flesh is juicy and has a pleasant taste. The variety is well transported and stored for a long time.
For pollination of Gosho Gaki, planting of other crop varieties is required nearby.
- Weber is the most frost-resistant berry variety that can withstand temperatures as low as -32 ° C. Its fruits are small, weighing up to 50 g, their shape is round, the taste is sweet. The harvest period of the variety is in mid-September. The variety does not store well, therefore it requires fast processing.
Weber can be grown in almost all regions of Our Country
- Ukrainian – persimmon with medium-sized fruits, up to 120 g. Their shade is orange, the pulp is sweet and very juicy, the taste is without astringency. The harvest of the variety begins to sing from the first days of autumn, it can be stored for about a month, it is suitable for transportation over long distances.
Ukrainian woman is vulnerable to infectious diseases
- Mider is a variety of Virginian selection that does not require pollinators nearby. Its fruits are medium in size, spherical, slightly flattened, weighing up to 80 g. The taste of the berries is tart-sweet, the flesh is dense, the shelf life is about a month and a half.
Mider has a pleasant aroma of rum
Persimmon of medium maturity
Mid-season types of culture ripen closer to November. But the final term of their harvesting is determined by the weather characteristics of the growing area. Gardeners most recognized varieties such as:
- Sidlis is a tree with large fruits, their color is closer to red, the pulp is fragrant, sweet in taste. The culture is able to withstand temperatures down to -25 ° C.
Sidlis – a variety of Japanese breeding
- Hyakume – fruits weighing from 60 to 400 g. They taste like jelly, sweet, fragrant. The variety is well transported.
Hyakume variety needs pollinators
- Satellite. Medium-sized fruits, sweet in taste. Harvest can be stored for up to three months. Perfectly transported.
Sputnik – a variety of culture bred in the Crimea
- Chocolate. A widespread variety that is often confused with the beetle. The weight of the berries is within 80 g, the taste is sweet, but with a noticeable astringency in the unripe state.
Chocolate persimmon is perfectly transported and stored
Late persimmon varieties
Late-ripening types of persimmons include those that ripen in winter. Harvest dates for these varieties depend on the temperature of the area where they grow, and most often fall in December.
Of the most famous late types of culture, there are:
- Chinebuli. Persimmon with excellent taste. She does not knit at all, does not need pollinators, brings a bountiful harvest. Has a long shelf life.
Chinebuli can be grown as a houseplant in a large pot
- Tamopan. The variety is large, up to 300 g, fruits of a dark orange color. Their pulp has an astringent taste, which disappears after exposure to negative temperatures.
Shelf life of persimmon Tamopan is about three months
- Khachia. It has a pronounced tart taste, ripens in December. The berries are not large, well transported, stored for about a month.
Persimmon Khachia is often called Budyonovka or bull’s heart.
Self-pollinated varieties of persimmons
To get a rich harvest of berries, a tree in most cases requires a pollinator, but some varieties can bear fruit without it. 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 yield becomes much larger. These varieties include: Khachia, Soyo, Rossiyanka, Jiro, Nikitskaya burgundy and others.
Winter-hardy persimmon varieties
A winter-hardy persimmon is one that can normally tolerate significant temperature drops. Virginsky is considered one of the most frost-resistant varieties, since it is not afraid of even 35-degree frost.
Also, species that can withstand temperatures down to -25 ° C are considered cold-resistant – these are Ukrainka and Mount Roman Kosh. The Rossiyanka, John Rick, Nikitskaya burgundy, Mider varieties also have good resistance.
Conclusion
Varieties and types of persimmons may differ in different parameters: taste, shape, color. Its fruits are of great benefit and are cultivated in many countries of the world. Entire persimmon farms are created in Europe, Australia, and America. On the territory of Our Country, these trees also grow well, the main thing is to choose the right variety for the climatic conditions of the growing region.
