tropicaltrees A Passion for Persimmons by Beth Davis P


rized in many parts of the world and


considered Japan’s national fruit, persimmons be- long to the genus diospyros—Greek for “divine fruit” or “fruit of the gods.” They are also a deceptive fruit.


Persimmons classified as non-astringent can be eaten when they are as crisp as an apple. But anyone biting into a crisp as- tringent persimmon will find the moisture immediately wicked from their mouth. Astringent varieties should be allowed to ripen to complete softness; only then can their addictively sweet, spicy flavor be comfortably enjoyed.


Two species of persimmons are grown in the United States: the American and the Oriental. The native American produces a very small, seedy, astringent fruit. Although the fruit is not often marketed commercially, many Southwest Floridians remember this variety when they think of persim- mon trees. However, it’s the Oriental persimmon that typically grows and thrives in our subtropical climate. The species originated in China and was first cultivated in Florida during the late


1800s. Local master gardener and nursery owner Frank DeNardis says the Oriental is an excellent choice for homeowners that want to add fruit trees to their landscape. Charles R.


Boning, author of Florida’s Best Fruiting Plants, notes that persimmon trees de- mand little attention and are relatively free of problems. They will grow in many different types of soil, but do best when planted in moderately to well- drained earth that receives full sun. For ideal growth, allow room for the tree to spread 15 to 20 feet. Persimmons are deciduous trees that lose their leaves each winter and enter a dormant state. New leaves are then fol- lowed by flowers in the spring. Many cultivars are found in Florida (DeNardis grows about 10 types


at his nursery in North Naples), but the


most popular is the Fuyu, according to the University of Florida Cooperative Extension Service. The fruit of this non- astringent variety looks like a tomato, is as crisp as an apple and tastes some- what like cantaloupe. Fruit thinning is usually necessary to ensure large fruit, prevent clustering and regulate crop loads.


A high-quality astringent variety that is well-suited to the area is the Triumph, bearing fruit with a mild, sweet and pleasant flavor. It’s easy to be fooled into sampling an astringent persimmon before it is ripe, because the fruit turns orange and looks ready to eat long before it becomes completely soft to the touch. Although the mellow flavor of non-astringent varieties can be enjoyed when the fruit is still crisp, some people prefer astringent persim- mons, which are said to be sweeter, richer and juicier. No matter which variety is favored, DeNardis says they are all superb eating.


Persimmon fruits vary in weight from a few ounces to nearly a pound, and range in size from an inch to four inches in diameter. Their shape varies, too, depending upon the cultivar, and their color may be yellow, orange or bright red. DeNardis notes that not all varieties reli- ably produce fruit, so it’s important to check with a local nursery or garden center before purchasing a tree. Enjoy this “fruit


of the gods” often—the golden-orange orbs are high in fiber, vitamins A and C and also contain the antioxidants lyco- pene and lutein. Most people eat per- simmons fresh, but they can be dried for a tasty treat. Persimmon slices add flavor and nutrition to salads, smoothies or yogurt, and ripe astringent varieties can even be frozen whole and savored like frozen custard.


For more information or to make an appointment to visit Frank DeNardis’ nursery, located at 108 Viking Way, in Palm River Estates, in Naples, call 239- 597-8359. See ad, page 53.


44 Collier/Lee Counties swfl.naturalawakeningsmag.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64