Persimmon Tree

Called the 'fruit of the gods' by the ancient Greeks, the Kaki Persimmon originally came from South-east Asia but has been grown in southern Europe for hundreds of years. A close relation, the date-plum or caucasian persimmon, was first grown in England in 1629. Nowadays, the Kaki Persimmon is favoured because of its larger fruits. The fruit of Rojo Brillante, a variety first discovered in the Spanish region of Valencia some 50 years ago, is bigger and longer than that of other varieties.

The leaves turn red-orange in autumn and provide a lovely show, and the fruit, if left on the tree is very decorative in its own right. Dormant plants are hardy in winter but young trees require winter protection. Trees require warmer summers to ripen the fruit.

The fruit of Rojo Brillante ripen fully only once they have been picked, and they need a period of resting (like medlars) before they are ready to eat. The rich, delicious taste is somewhere between a peach and a mango, with a unique texture. Persimmons are rich in Vitamin C and have twice as much fibre as apples. They also have a high glucose content. They can be eaten raw (cut off the top and scoop out the flesh with a spoon), used in salads (add shavings of ham, some pistachios and a drizzle of olive oil), or cooked in pies, cakes and puddings. They can also be dried or used in jams or jellies.

The fruit has a creamy/yellow/orange flesh that is spicy/tangy yet sweet.

They are thought to have mystical powers to aid headaches, back pains and foot ache.

• Will succeed in most soils in a sheltered position.
• Grow in full sun or light shade.
• Dislikes acid soil, wet or poorly drained soil.
• Self-fertile.
• Slow growing.
• Can reach 25 feet (7.5 metres).
• Once established will withstand temperatures of -15°C. Protect from frost for the first years if planted outside.
• Usually flowers May-June.