In autumn, exotic fruits called persimmons appear on the market and on supermarket shelves. different types. They differ from each other in taste, the presence of seeds and other features. Let's try to figure it out, persimmon and kinglet - what is the difference between these two varieties?

Features of persimmon

The shape of persimmon depends on the variety and can be spherical or elongated, angular or flat. The color also varies - from yellow-orange to orange-red. The fruit can be eaten whole without seeds or tail. Unripe fruits taste viscous and tart. Persimmon originally appeared in China, but today it is grown in Spain, Israel, Italy and the Caucasus.

Ordinary persimmons lose their viscosity only after ripening, when the flesh becomes jelly-like. It can also be placed in the freezer, but it is partially lost when frozen.

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Advantages of the king variety

The wren is a specific variety. An ordinary persimmon arises from female blossoms, and the kinglet from male blossoms. The latter usually do not have astringency and are dark orange in color, but light yellow-greenish fruits are also found. With pollination and seed formation, a brown beetle ripens - sweet and tasty, and without pollination a bright orange viscous fruit develops. In the latter case, nothing will make the kinglet tasty and sweet. The astringency will remain even in late-ripening fruits.

The main differences between persimmon and king

Persimmon and kinglet have different differences. First of all, the king has fewer calories and many people buy it for its sweet taste. The king contains the same beneficial microelements and vitamins as regular persimmon.

Thus, all the differences between the king and the persimmon are limited to their taste and the color of the pulp. If you like sweeter and juicier fruits, give preference to the king with seeds - it is the most delicious and is especially liked by children.

The so-called chocolate king is considered especially tasty. This name was given to it because of the dark brownish pulp. To select a guaranteed ripe and sweet king, you need to pay attention to the transverse rings in the form of concentric stripes on the surface of the skin. Similar stripes are sure sign sweetness and ripeness of the fruit.

Autumn is coming to an end. You can see bright orange fruits on the shelves. Have you thought about tangerines? No, there will be another article about tangerines, but now let’s talk about persimmons. Bright and tasty fruits serve as a harbinger New Year's holidays. One can talk for hours about the usefulness and uniqueness of this berry (yes, persimmon is a berry). It is eaten raw, taken for weight loss, various dishes are prepared from it (sandwiches, salads and even desserts), used for treatment, improving immunity and in cosmetology. On gray, cold days you can’t live without persimmons!

Persimmon and kinglet: what's the difference?

Why are some fruits called persimmons, and others “kings”? How is one different from the other? Despite the fact that “Korolek” is one of the varieties of persimmon, it is often distinguished among many other varieties.

“Korolek” (or chocolate persimmon) is distinguished from all others by its darker and more saturated color, the flesh of the fruit is dark brown. The “king” fruits are harder than those of other persimmon varieties. When you eat this fruit, it does not make your mouth gag or take your breath away, for which it is highly valued by those with a sweet tooth.

Among the more common varieties of persimmon are Japanese and Caucasian. They are found quite often, their fruits are soft, have a rich orange color and a tart taste. When the fruit is unripe, it is viscous. If you don’t want to spoil your pleasure, choose the right persimmon.

How to choose the right persimmon?

If you want to enjoy the unique taste of this amazing plant, choose only ripe fruits. This is quite easy to do if you remember the little tricks. “Correct” persimmon round shape and rich orange color. Pay attention to the leaves and stem of the berry. They must be dry. Ripe persimmons are always soft, their peel should be smooth and shiny. Monitor the integrity of the peel. If you see dark spots or some stripes on it, this means that the fruit has begun to deteriorate. The ripeness of chocolate persimmon cannot be determined by the softness of the fruit. Therefore, when choosing a “King”, focus on the color of the peel. If it is dark orange in color, it means the fruit can be eaten, it is already ripe and will be sweet.

What to do if persimmon knits?

If you are given an unripe fruit in a store, do not scold the unscrupulous seller. It can still be fixed. One way is to put the fruit in the freezer. Once thawed, it will become sweet and soft. Or you can immerse the persimmon in warm water for several hours (10-12). To ensure that persimmons ripen and do not become sticky, you can store them in a bag with other fruits (apples or bananas) or vegetables (tomatoes).

How to store persimmons at home?

What to do if you brought persimmon home and realize that you don’t want to eat it right now? The question is how long are you going to keep it in your home? The fruits can be frozen, canned or dried, but I do not recommend cooking it. This can return the astringent flavor to the persimmon.

Don't want to store the fruit for more than 3 days? Then just put the persimmons in the refrigerator with other foods. If you need to preserve the fruit for a longer period, then store persimmons at 0 degrees (or -1). Humidity should be 85-90%. If this condition is not met, the fruit will lose its presentation or deteriorate. This method allows you to store persimmons for up to 3 months.

If you want to preserve the fruit for a longer period, you need to freeze or dry it. Freezing will not only preserve the beneficial properties of persimmons for up to six months, but will also help rid the fruit of its viscous and tart taste. When you want to eat persimmons, defrost it at room temperature. Remember that after thawing the fruit becomes very soft, it is better to defrost it in a plate and eat it with a spoon.

With the onset of late autumn on the shelves Russian markets a winter berry appears - persimmon. Sweet fruits of a beautiful orange color instantly attract the attention of buyers who prefer this juicy and healthy delicacy, which contains a huge amount of vitamins, so necessary during the winter. However, when trying persimmon, many are faced with an astringent sensation in the mouth that can spoil the positive impression of the purchase, because not everyone knows how to choose the right fruits, which are distinguished by a variety of varieties.

What is persimmon and what are its beneficial properties?

The beautiful persimmon is often called the “heart apple tree”, “orange sun” and “food of the gods” for its stunning taste qualities and the benefits brought to the human body. These fruits can be safely classified as subtropical species that prefer to grow in warm climates. Currently, over three hundred varieties of this plant are known, with different shades of taste, ranging from richly tart to sickly sweet.

Persimmon is a tasty and healthy fruit

Maximum healing power plants appear in November - December. However, on store shelves you can most often find an unripe type that has fewer useful substances. It is for this reason that when purchasing, it is advisable to give preference to the ripest hearths, which have a sweeter taste and can give maximum benefit to your health.

Persimmon trees can reach a height of 30 meters

Unripe fruits are known for their tart taste, which is present due to the high tannin content, which disappears as the berries ripen. It is thanks to tannin that this plant manages to protect its “seeds” from premature consumption by birds, animals and microorganisms.

The benefits of persimmon have been known since ancient times, because this particular berry was famous for its amazing properties that could protect a person from colds. Due to the content of vitamins A, C, P in it, it was considered an excellent immune-strengthening agent, which also makes it possible to maintain youthful skin, reduce the likelihood of cancer, and also increase the body's resistance several times.

In addition, ripened fruits contain a lot of pectin, which helps cope with digestive disorders. The large amount of dietary fiber contained in this berry allows you to effectively restore intestinal function. In addition to calcium, magnesium, iron, tannins, iodine, phosphorus and potassium, it contains antioxidants that enable a person to prolong youth. And the high glucose content allows you to take care of the health of the cardiovascular system. By regularly consuming one fruit a day, you can overcome accumulated fatigue, improve performance and calm down nervous system. However, you should not overuse persimmons.

Persimmon contains many useful vitamins and elements

Video: beneficial properties of persimmon

What varieties can be found on store shelves?

Despite a large number of varieties of fruits on the shelves of Russian stores, you can find only a part of them, distinguished by the most attractive taste. One of the favorite varieties of this product is King persimmon, famous for its special sweetness. This group includes such well-known varieties as:

• Kinglet,
• Hyakume,
• Gately,
• Zenji Maru.

One of the most common varieties of persimmon of the Korolkov family is Hiakume, which is distinguished by its very large and beautiful, slightly oblong-shaped fruits, weighing 250 g, and the color intensity varies from light yellow to brown. The pulp of this variety is very tender and sweet in taste, and its color resembles chocolate, which is why this variety is often confused with the Zenji-Maru variety. The dense and smooth skin of this variety is the key to successful transportation and long storage. In addition, even when purchasing unripe fruits, you will not feel the tart taste.

Hiakume persimmon variety

The Zenji-Maru persimmon variety is practically indistinguishable in most characteristics from the Hiakume variety, with the exception of the presence of a darker chocolate-colored pulp. The taste of this fruit is even sweeter, and the number of seeds is also very large, which indicates a more high level taste qualities of this product. This persimmon grows in areas where the air temperature does not fall below +15 degrees Celsius.

As a result of crossing persimmons with apple trees, it was possible to obtain apple varieties that are no less interesting and loved by many Russians, the most famous of which is Sharon. Its subtle aroma, containing notes characteristic of quince and apricot fruits, is combined with extraordinary juiciness and amazing taste. The pulp of this hybrid variety, even when fully ripe, remains firm and bright orange. In addition, you will not find seeds in these fruits.

The Sharon persimmon variety is famous for its lack of seeds.

The most large sizes fruits, varieties of Eastern or Japanese persimmon are famous. One tree can give its owners 500 kg of harvest, while having a height of no more than 10 meters.

Japanese persimmon is famous for its very large fruits.

In addition to heat-loving varieties, there are also frost-resistant varieties that enjoy special esteem among Russian gardeners. These include:

• Virgin or American
• Russian,
• Mount Goverla,
• Mount Roman-Kosh.

Virginia persimmon, that's enough a big tree, about 25 m high, able to withstand sub-zero temperatures without the need for shelter within -35 C. The fruits of this variety are different small in size, from 2 to 6 cm in diameter and tasty pulp.

Variety Virginia persimmon

The Rossianka variety, first bred in Crimea, also has very small fruits. A luxurious tree about 4–5 meters high produces beautiful, slightly flattened berries with a waxy coating. The weight of each of them can be equal to 70 g. This type ripens by the end of October, and in November its fruits become completely soft. Unripe specimens have an astringent effect, and when ripe, this persimmon becomes cloying, and its pulp reaches the consistency of jelly.

Russian persimmon variety

The Gora Goverla variety has large fruits, weighing 270 g, and its pulp has a burgundy color and excellent taste. The harvest ripening period occurs at the end of October, and the trees themselves are able to withstand frosts down to -24 o C.

Persimmon variety Gora Goverla

Persimmon Mountain Roman-Kosh gives its admirers yellow fruits, ready for consumption in early November. The advantage of these berries is their long shelf life, allowing you to enjoy their wonderful taste until January.

Persimmon variety Mountain Roman-Kosh

How to choose the right persimmon

When choosing persimmons, most buyers strive to purchase sweet, non-astringent fruits of sufficient ripeness. It should be remembered that sweetness depends not only on its ripening, but also on the variety. The representative of the Korolkov family has the sweetest taste, while maintaining the firmness of the pulp.
However, if it is not ripe, there is always a chance of encountering an astringent effect when consuming it.
If you want to purchase a ripe and tasty delicacy, it is enough to pay attention to several factors that indicate its full readiness for use.

When choosing the Korolek persimmon variety, it is worth remembering that it has a higher density compared to other varieties.

To indicate sufficiently ripened persimmon fruits, its amniotic leaves, which should have dark color and be dried out. If you lift them up and see them in this area brown tint, you can be sure that you have a completely ripe fruit in your hand. You will notice a bright orange color under the leaves of the unripe fruit.

Persimmon amniotic leaves should be dry

By looking at the stalk, you can determine in what state of ripeness the persimmon fruit was picked from the tree. A dried stalk indicates that the persimmon was picked in a completely ready-to-eat state, and fruits with a not completely dried stalk were picked in advance and ripened during transportation and storage. Such persimmons will be less aromatic, however, their taste will still be excellent.

Features of choosing persimmon variety Korolek

If you have to choose a persimmon belonging to the Korolkov family, you need to pay attention to additional signs, characteristic of these varieties. Looking at the section of the fruit shown by the seller, make sure that it contains formed seeds, which are a sign of pollination. It is these fruits, distinguished by a brownish tint to the pulp, that will have the sweetest taste. Unpollinated Kinglet, despite its excellent properties, may have excessive astringency.

Persimmon Korolek in section

Traditionally, the skin of the ripened fruits of this variety has a reddish-dark hue and a unique aroma. The pulp has a large number of dark brown veins and is distinguished by its elasticity.

One of the signs of overripe fruit is excessive softness of the fruit. Such persimmons literally fall apart in your hands, revealing pulp that resembles jam in consistency. Overripe fruits cannot be stored for a long time, and they must be eaten with great caution.

Overripe persimmons are too soft

How to choose the right tasty and sweet fruit that doesn’t stick: video

Which persimmons should you not buy?

When choosing fruit in markets and on store shelves, carefully evaluate appearance product and refuse to purchase one whose fruits are damaged. Under proper transportation conditions, the shelf life of this product ranges from 1.5 to 4 months. However, improper storage can provoke the appearance of black and gray rot on the fruits, which can affect even unripe fruits. The problem is that this disease cannot be detected during harvesting. The first signs of rot become noticeable only at the stage of storage and ripening.

Persimmon affected by rot is not suitable for consumption

One of the main signs of rot is the appearance of black dots with a pronounced border. Over time, they become more and more numerous, and their diameter increases noticeably. Typically, fruits with various mechanical damage are susceptible to gray rot.
Also, one of the defects of persimmons, upon discovering which it is advisable to refuse to purchase, is its freezing. Such fruits are distinguished by the presence of a dark brown color, their calyx is easily separated, and the pulp becomes more watery.

Frostbitten persimmon

Overripe persimmons are also not suitable for consumption, suffering from diseases such as anthracnose, penicillosis, cladospriosis and rhizoctonia, caused by violation of storage conditions.

Dried persimmon. How to choose correctly

Dried persimmon has a magnificent and refined taste, reminiscent of figs. For its preparation, elastic, seedless fruits are usually used. The preparation process includes peeling and cutting the fruit into small pieces, which are dried at a temperature of 45 C.

Dried persimmon has a great taste

Dried persimmon is perfectly stored and has no astringent effect. When choosing this product, pay attention to one significant nuance. Dried persimmon fruits must have a uniform white coating. If, when running your finger over a dried persimmon, you notice that the coating is erased, do not buy such a product under any circumstances, they are trying to deceive you by sprinkling the fruit with flour or starch.
The real plaque is the sugar that appears on the fruit during the drying process, which is almost impossible to erase. When purchasing, you should give preference to soft dry fruits that resemble rubber.

How to properly store after purchase

• After purchasing persimmons, it is necessary to ensure the correct conditions for its storage. Freshly purchased ripe and tender fruits can be placed in the refrigerator with other products, however, it is advisable to consume what you purchased within three days.
• By placing persimmons at a lower temperature of 0 degrees Celsius and ensuring humidity levels of 90%, you can store persimmons for 2-3 months. At a lower humidity level, the fruit will begin to shrivel, while a higher humidity percentage will lead to the formation of rot.
• You can also use quick freezing using the freezer. This storage method will remove the astringency from the fruits and allow them to be preserved for 6 months. However, the pulp of thawed persimmons is excessively soft. And the defrosting process itself is preferably carried out at room temperature, placing them in cold water.
• When storing in pantries, loggias or cellars, care must be taken to ensure regular ventilation. To do this, it is convenient to use boxes in which the fruits are placed in two layers, using shavings as a softening agent. packaging material. The bottom layer of fruit should be placed with the cup down, and the top layer with the cup up.
• In addition to the methods described, persimmons can also be stored dried and dried. However, it is not recommended to cook it, as under the influence high temperatures its pulp can acquire a tart taste.

Having learned to choose the right persimmon, focusing on the characteristics of its varieties, you will never be disappointed in your purchase. This beautiful, juicy and healthy fruit will become a real decoration for the table, generously giving you many vitamins and microelements, especially necessary in the winter. By providing the required storage conditions for persimmons, you will be able to enjoy its unique taste for several months.

- Don’t buy persimmons, buy kinglets - they’re sweeter! This phrase can often be heard at counters with bright orange autumn fruits. In fact, the kinglet is just a variety of persimmon, and when buying a kinglet, we are, in fact, buying a persimmon.

China is considered the birthplace of persimmon, where it has been grown for a long time. Persimmon came to Europe only in the middle of the 18th century. Gradually it took root there and spread. Now persimmons are grown in Egypt, Italy and Spain, Turkey, the USA and Israel, in Central Asia and on the Black Sea coast.

Where did the name persimmon come from?

In ancient Greek, persimmon is called Diospyros, which means “food of the gods.” Russian name“persimmon” is a derivative of the Latin “hormalu” - date plum, since dried persimmons are very reminiscent of dried dates.

Persimmon varieties

Now we come to the most interesting part. There are about 2000 varieties of persimmon in the world, 200 of them are cultivated. The most famous are the following:
- Persimmon “Ordinary” (Tamopan variety). These are large, orange-colored fruits that are tart even when fully ripe. To get rid of the astringency, these persimmons need to be frozen and then eaten.
- Persimmon “Korolek” (Khiakume variety). This is the sweetest persimmon. The chocolate king is dark brown in color, and its flesh is chocolate-colored, contains 4-12 seeds, is very sweet, and does not knit even when unripe.
- “Fig” persimmon (Fuyu variety). It is also called “Chamomile”, because if you look from above, you can see that the fruit is divided into several segments, reminiscent of the petals of a chamomile flower, only, of course, not so elongated. The peel is orange, the inside resembles a chocolate king. Sweet, with moderate astringency when unripe.
- Persimmon “Tangerine” (Jiro variety). The second name is honey. The honey kinglet is bright orange in color outside and inside, very sweet, without any tart notes even in the unripe version. The shape resembles a tangerine.
- Persimmon “Tomato”. The second name is "Bull's Heart". This is a very large persimmon that looks like tomatoes of the same name. One fruit can weigh 500 grams. It is very sweet, orange in color, with transverse rings on a delicate peel. When ripe, it is difficult to transport even within the same locality - it immediately loses its presentation: it wrinkles and spreads.
- Persimmon "Sharon". Very sweet, tender, orange. Does not tolerate transportation well. You can distinguish it by its pointed tip. If there is one, it is an Azerbaijani Sharon, and if there is a depressed “cross” instead, it is Spanish.
- “Chinese” persimmon. Yellow color, not large, resembles an acorn in shape, as it has a characteristic transverse stripe, as if dividing the persimmon into two parts: the cap and the body. Less sweet compared to other varieties, but without astringency. Length is twice as wide. The color is orange, typical of persimmons, but the taste is less sweet.
- Egyptian persimmon. You can recognize it by its shape - it is elongated:
- Persimmon “Russian”. Bred by Russian breeders. Grows on the Black Sea coast. It is smaller than its imported counterparts, but very sweet. It tolerates transportation quite well. The astringency is very moderate and only in unripe fruits.

The benefits of persimmon

Regardless of the variety, persimmon is very useful, as it contains a lot of vitamins, microelements and other substances necessary for the human body. Persimmons are especially rich in vitamin C, carotene and potassium. Persimmon increases immunity, improves vision, and heals the heart and blood vessels. Persimmons are rich in carbohydrates, and therefore quickly fill you up.

Harm of persimmon

Persimmon is dangerous for people who are obese or diabetes mellitus. They should not consume more than a quarter of the fruit per day.
- Tart persimmon can cause spasms of the esophagus or intestines, so you should use it carefully and not drink it with milk or cold water.
- Persimmon should not be given to children under 3 years of age, due to the danger allergic reaction(to our children, for whom persimmon is an exotic fruit).