Persimmon Fruit: A Exotic Fruit of Himachal Pradesh, India

I traveled Manali at Himachal Pradesh 2 times in my life. When I landed at Manali (in Himachal Pradesh, India) first time in my life (October 2012), I saw this strange fruit hanging some road side trees with even stranger name of "Japani". being sold at Manali Market place. I even asked why was it called Japani but the guy selling it just said that it was the name of the fruit. I suspected a Japanese connection but then forgot to explore more. Today I did a search and realized that it is actually called "Persimmon" and it is a native of Japan and China.

The outer skin is a little bit hard and bitter so I started to peel it off. The flesh is very sweet and tender and to me, at least, tastes like a "the seed part of the Palmyra Palm Tree Fruit which is the edible part in it’s immature form". Seller told me, when this fruit will be properly ripen the outer part also edible to us. The fruit looks like a tomato. I enquirer more about the same but no one could give me further details on it. In color, the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.59 to 3.54 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped.The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit has a high glucose content. 

Persimmon Fruits 

After coming back to home I studied thoroughly about these fruits and I found some informations:

Origin of Persimmons 

Persimmon fruit (Diospyros kaki) or the commonly known Japanese fruit (Japanese Persimmon or Japani fruit) is native to China. Worldwide the top 5 producers of this fruit in 2011 were China, Korea, Japan, Brazil and Azerbaijan followed by Italy, Israel and Pakistan. The Diospyros genus has approximately 400 species, all with various homes spread across Asia, Africa, South America and Central America.

Botanists are unsure as to which Diospyros strain produced centuries-old persimmons, but one theory is that it comes from Diospyros glandulosa. Civilizations in present-day Japan, Korea and China were cultivating the fruit since prehistoric times. Several ancient Chinese poems and books reference the fruit.

According to the UN’s Food and Agriculture Organization, these countries continue to be the world’s largest persimmon producers. China produces the vast majority of fruits per year, growing approximately 3.3 million tons in 2011. Korea is the second largest, producing only 390,000 tons by comparison. Japan is third, followed distantly by Brazil, Azerbaijan, Spain, Italy, and Israel.

The book, “Temperate Horticulture” cites that Europeans brought the persimmon to India’s soils in 1921. In 1941, farmers in the Shimla district planted the fruits alongside apples. Despite the fruit’s introduction to the country nearly a century ago, persimmons remain relegated to household gardens and a handful of orchards in the north. The Indian horticulture department estimates that in Himachal Pradesh, 10,000 farmers grow the fruits on roughly 397 hectares.

Availability of Hachiya Persimmons in India

The persimmon market in India is limited for a number of reasons, mostly because of low demand and paucity of supply. The relative newness of persimmons in India means that the country still lacks organization and technology necessary for broad cultivation.

However, several of India’s cooler regions grow persimmons: Examples include Jammu and Kashmir, Himachal Pradesh and the hills of Uttar Pradesh. The temperate regions of Kullu, Mandi, Solan, Chamba, and Shimla are best for persimmon growth. A few trees also grow in the chilly Coonoor hills of Tamil Nadu.

Persimmon cultivation has potential, though, as a single tree may bear 200 kilograms of the fruit per year. In Himachal Pradesh alone, 2009 figures reveal that the state grew 224 tons. Some of the fruits reach Delhi’s Azadpur Market, reputed to be the largest wholesale market for fruits and vegetables. Regrettably, persimmons tend to go overseas to China and Japan, rather than hit the stores of India.

Fruiting season begins in mid September and lasts until November, sometimes December.

Varieties and tastes of Persimmon fruits which are found in Himachal Pradesh

Commercially and in general, there are two types of persimmon fruit: astringent and non-astringent.

• The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before completely softened. However, the sweet, delicate flavor of fully ripened persimmons of varieties that are astringent when unripe is particularly relished. 

Heart Shaped Astringent type fruits

• The non-astringent persimmon is squat like a tomato and is most commonly sold as "fuyu" in Japan. Non-astringent persimmons are not actually free of tannins as the term suggests but rather are far less astringent before ripening and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm and remain edible when very soft.

Tomato Shaped non astringent type persimmon

•  Anther type of the Indian persimmon (Diospyros peregrina) is native to coastal West Bengal. It is relatively small and has an unremarkable flavor and better known for its medicinal uses. Probably this is why some had to import the Japanese version to eat as fruit.

Diospyros peregrina

Before ripening, persimmons usually have a "chalky" or bitter taste.

As far as the nutritional values go, 100gms of persimmon fruit contains 70 calories or little more as against 52 calories in the same quantity of apple. Probably this is why the porters were carrying this fruit instead of apple. I have taken the example of apple as it is the most common fruit and both grows hand in hand in the kullu valleys. Nutrition summary- persimmon vs apple (per 100gms) – carb 18.59g against 13.81g, fat 0.19g against 0.17g, protein 0.58g against 0.26g in apple. The fruit also contain higher level of dietary fiber, sodium, potassium, magnesium, iron as well as calcium in comparison to apple. In many articles I have found people referring this fruit to mango in terms of taste. But to me, this fruit has its own flavor and cannot be compared to any other fruit.

Nutritional Value 

According to the USDA nutrient database, 100g of edible persimmon contains the following values:

70kcal

19.6g Carb (6% RDI)

3.6g Fiber (14% RDI)

12.5g Sugars

.2g Fat (negligible)

.6g Protein (negligible)

1627iu Vitamin A (33% RDI)

7.5% Vitamin C (13% RDI)

.7mg Vitamin E (4% RDI)

2.6mcg Vitamin K (3% RDI)

.1mg B6 (5% RDI)

161mg Potassium (5% RDI)

.1mg Copper (6% RDI)

.4mg Manganese (18% RDI)

Health Benefits of Persimmons

• Persimmons are a good source of vitamin C, carotenoids, exceptionally high in vitamin A, and high in manganese.
• Studies illustrate several health benefits of persimmons:

--A 2013 edition of Food Chemistry published a study indicating that persimmons have antifungal agents, and may be a possible replacement for chemical fungicides.

--A study published in a 2010 edition of Oncology Reports shows that persimmon leaves may be useful in acute promyelocytic leukemia therapy.

--A 2007 study published in the Journal of Chinese Medicinal Materials found that persimmon leaf’s flavones induce tumor necrosis in cancerous smooth muscle cells. 

--A study published in a 2010 edition of Phytotherapy Research reveals that persimmon fruit has bile acid-binding activity, and thus has a hypolipidemic effect. 

--As per a study published in the 2009 edition of the Journal of Ethnopharmacology, compounds found in persimmon leaves have a neuroprotective effect beneficial in the treatment of several neurodegenerative disorders.

--A study published in Phytotherapy Research found that the peel extract also shows promise as an antitumor agent.

Pharmacology of Indian Persimmon as per Ayurveda

It is kapha and pitta suppressant. It is anti inflammatory and has the cohesive action that helps in binding the tissues together. It acts as vasodilator and vasoconstrictor. It is very effective in resolving any infections happening in the body. It is also helpful in urine related problems. It is good remedy in poisoning especially in snake bite. According to ayurveda it contains Gunna (properties) – ruksh (rough) and laghu (light) Rasa (taste) – kashaya (astringent) Virya (potency) – sheet (cold)

Hachiya Persimmon Recipe Ideas and Uses

--Heating persimmons does not adversely affect the taste, and the pulp may thus be added to the batter of sweet breads, muffins, bars, cakes and cookies. In fact, heat removes Hachiya’s astringency. 

--Mix persimmon pulp into pumpkin pie batter. 

--Stir into soy or coconut milk ice cream and add other warm, seasonal fall flavors like cinnamon, honey, and cardamom. 

--Use persimmons in smoothies. Add bananas, vanilla extract, hazelnut extract, almond pulp, and chai tea concentration. 

--Make “yoghurt” by pureeing persimmon pulp with sugar, lemon juice, vanilla extract, silken tofu, a pinch of salt, and maple syrup (optional). Sample the mixture and add more or less of these ingredients as desired. If adding more silken tofu and maple syrup, the concoction may also be used as a vegan cheesecake filling. 

--Substitute persimmon in many recipes calling for peach puree

--Use the pulp as a substitute for jam. Smear on pancakes, cinnamon toast and other sweet breads.

--Make two slits at the fruit’s tip into an “X.” Peel back these incisions and fill the flower-like fruit with liqueur, sweetened coconut cream, and sprinkle with chopped nuts. Eat as a dessert.

--Make a flan with the pulp

--Blend the pulp into soup recipes, particularly autumnal carrot or pumpkin-based soups. 

I visited Himachal 2nd time in last Month (October 2016) and I purchased 4 Kgs Persimmon fruits for my home from Manali. Now I am  eating it, its loveeelyyy.....   ....Hope you will also visit Himachal and taste it and you been experienced or will experience by a similar. Do share your experiences with me.