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Diospyros kaki, the Oriental persimmon, [2] Chinese persimmon, Japanese persimmon or kaki persimmon, [3] is the most widely cultivated species of the genus Diospyros.Although its first botanical description was not published until 1780, [4] [3] D. kaki cultivation in China dates back more than 2000 years.
The Japanese cultivar 'Hachiya' is widely grown. The fruit has a high tannin content, which makes the unripe fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like 'Hachiya' must be completely ripened before consumption. When ripe, this fruit consists of thick, pulpy jelly encased in a waxy thin-skinned ...
Dried persimmon is a type of traditional dried fruit snack in East Asia with origins in China. They dried them to use them in other seasons. [1] Known as shìbǐng (柿餅) in Chinese, hoshigaki (干し柿) in Japanese, gotgam (곶감) in Korean, and hồng khô in Vietnamese, it is traditionally made in the winter, by air drying Oriental persimmon.
Most Fuyu persimmons have no seeds or very small seeds. • Hachiya persimmons, an astringent variety, are longer than Fuyus and have a tapered shape that is somewhat reminiscent of a Roma tomato ...
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Diospyros texana Scheele – Texas persimmon, Mexican persimmon, "black persimmon" Diospyros thwaitesii (Hiern) Bedd. Diospyros tuberculata Bakh. Diospyros ulo Merr. Diospyros venosa Wall. ex A.DC. var. olivacea (King & Gamble) Ng; Diospyros virginiana L. – American persimmon, eastern persimmon, common persimmon, possumwood, "simmon", "sugar ...
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