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Chamomile persimmons are squat to slightly flattened fruits, averaging 10 to 12 centimeters in diameter, and have a round, ovate shape with linear indentations forming multiple, curved sections. The skin is thin, smooth, and glossy, showcasing bright shades of orange and red, and on the top of the fruit, there is a prominent calyx comprised of a fibrous stalk and four papery and rough, green-brown leaves. Underneath the surface, the flesh is firm and dense when young, transitioning into a soft, viscous consistency when ripe. The orange flesh also develops brown tones when ripe, and depending on the individual fruit, the flesh may be seedless or encase several oblong to oval, dark brown seeds. Chamomile persimmons have a light and sweet, fig-like flavor, and the level of sweetness found in the flesh largely depends on the climate the fruit is grown in.
Seasons/Availability
Chamomile persimmons are available in the fall through early winter.
Current Facts
Chamomile persimmons, botanically classified as Diospyros kaki, are sweet fruits that grow on deciduous trees belonging to the Ebenaceae family. Also known as Fig persimmons, Chamomile persimmons are rumored to have received their name from their flower-like shape due to the linear indentations that resemble rounded petals on the surface of the fruit. Chamomile persimmons are an early-ripening cultivar and are somewhat astringent when young, developing a sweet, fleshy consistency when ripe. The unusually shaped fruits are challenging to find, primarily localized to fresh markets in central Asia, and are commonly consumed raw or incorporated into baked goods, jams, and desserts.
Nutritional Value
Chamomile persimmons are an excellent source of vitamin A, an antioxidant that contributes to eye health and can help boost the immune system. The fruits are also a good source of vitamin C to strengthen the immune system, manganese to maintain metabolism, and contain other nutrients, including calcium, potassium, vitamin E, fiber, and iron.
Applications
Chamomile persimmons are best suited for raw applications but can also be utilized in cooked preparations such as baking. When raw, the fruit can be sliced in half, scooped, and consumed fresh, out-of-hand, or the flesh can be blended into smoothies, drinks, and sauces. Chamomile persimmons can also be cooked into jams and jellies, pureed and blended into baked goods such as bread, pancakes, cakes, and pies, or dried for extended use. Chamomile persimmons pair well with nuts such as almonds, walnuts, and pistachios, honey, citrus, cheeses such as cottage, Manchego, mascarpone, and parmesan, ginger, and herbs such as basil and mint. Whole, unwashed fruits will keep for a couple of weeks when stored in the refrigerator.
Ethnic/Cultural Info
In Azerbaijan, persimmons have become one of the most cultivated and exported fruits, providing a significant source of sustainable income for the country. The fruits are exported mainly to Russia and other supplementary countries such as Kazakhstan, and local farmers and entrepreneurs created the Association of Persimmon Producers and Exporters in 2017 to help promote and streamline the persimmon production process. Marketing the fruits as “Made in Azerbaijan,” is beneficial as the country is known for its warm climate, which is prime persimmon growing conditions. Azerbaijan is also known for sweet-tasting fruits and is building new processing plants in order to dry and freeze persimmons for further exports. Of the total persimmon cultivation, only ten percent is sold locally within the country in both fresh and dried forms.
Geography/History
Chamomile persimmons are descendants of persimmon varieties native to the mountainous regions of China and have been cultivated for over two thousand years. The fruits were later spread to neighboring countries, including Japan and Korea via trade routes, and over time, persimmons arrived in the Black Sea region and into Russia approximately two hundred years ago. Since their introduction, persimmons have been widely cultivated, and new varieties were developed, such as Chamomile persimmons, to meet changing market demands. Today Chamomile persimmons are primarily grown through farms in central Asia, including Uzbekistan and Kazakhstan, and they are also cultivated in Azerbaijan and select regions in Russia.
Esentai gourmet
Al pharabi avenue 77, Almaty, Kazakhstan
Chamomile persimmons of Uzbekistan…Chamomile persimmons are known for their bright orange and red glossy skin and unique ovate shape with linear indentations forming curved sections. The texture of the flesh changes as the fruit ripens, transitioning from firm and dense to soft and viscous. Its flavor is delicately sweet and fig-like, influenced by the climate in which they are grown, with ripe flesh sometimes taking on brown tones and containing seeds.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Chamomile persimmons of Uzbekistan…Chamomile persimmons are versatile fruits that can be enjoyed raw or cooked. Raw, they can be eaten fresh, blended into smoothies, or used in sauces. Cooked, they are perfect for jams, jellies, and baked goods like cakes and pies. They pair wonderfully with nuts, honey, citrus, cheeses like Parmesan and mascarpone, and herbs like basil and mint. Unwashed Chamomile persimmons can last up to two weeks when stored in the refrigerator.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Delicious Chamomile persimmons of Uzbekistan…Chamomile persimmons are an early-ripening cultivar of Diospyros kaki with a unique flower-like shape created by linear indentations resembling rounded petals. Native to Central Asia, they are a rare find in fresh markets, prized for their sweet flesh when ripe. These fruits boast rich nutritional benefits, providing vitamin A, vitamin C, manganese, and other essential minerals, making them excellent for both taste and health.
Market Tausamal
Tausamal microdistrict, Almaty, Kazakhstan
Chamomile persimmons of Uzbekistan…Chamomile persimmons are a variety of persimmon that originated from ancient Chinese cultivars and have been grown for over two thousand years. Their cultivation spread through trade routes to countries like Japan and Korea, eventually reaching the Black Sea region and Russia around two centuries ago. Today, they are predominantly grown in Central Asia, with Uzbekistan and Kazakhstan being primary producers, alongside Azerbaijan and parts of Russia.
Galmart supermarket
пр-т. Сейфуллина 617, Алматы 050013, Казахстан
Chamomile persimmons of super size from Uzbekistan…Azerbaijani persimmons are widely cultivated and exported, with the country leveraging its warm climate to produce sweet-tasting fruits ideal for global markets. Exported mainly to Russia and Kazakhstan, only 10% of persimmons are sold locally. Azerbaijan has established the Association of Persimmon Producers and Exporters to enhance production and is building modern processing plants to dry and freeze persimmons for further international trade.
Reina vegetable store
Baganashyl microdistrict, Almaly, Kazakhstan
Delicious chamomile persimmons of Uzbekistan…Chamomile persimmons are known for their thin, smooth skin that displays vibrant orange and red hues, paired with a prominent green-brown calyx on top. Their dense flesh becomes soft and viscous as the fruit ripens. These persimmons offer a delicate fig-like sweetness, with the intensity of flavor influenced by the climate they are cultivated in. Some contain seeds, while others are entirely seedless.
NM Market
улица Масанчи 104, Алматы 050000, Казахстан
Chamomile persimmons of Uzbekistan…Chamomile persimmons pair deliciously with various ingredients, enhancing their flavor in creative dishes. Combine them with nuts like almonds, walnuts, or pistachios, or pair with citrus and honey for a sweet mix. They also complement cheeses such as Manchego, mascarpone, and parmesan, as well as fresh herbs like basil and mint. Store whole, unwashed fruits in the refrigerator to preserve their quality for a couple of weeks.
Fruits and vegetables store Reina
Baganashyl microdistrict, Almaty, Kazakhstan
Chamomile persimmons of Uzbekistan…Chamomile persimmons are botanically classified as Diospyros kaki and are also known as Fig persimmons. The name "Chamomile" is believed to come from the fruit's flower-like shape, featuring petal-like linear indentations. These early-ripening persimmons are somewhat astringent when young, but once ripe, they become sweet and fleshy. They are rare and primarily found in Central Asian fresh markets, enjoyed raw or in treats like baked goods, jams, and desserts.
Kazakhfilm food fair
Kazakhfilm microdistrict, 18, Almaty, Kazakhstan
Delicious Chamomile persimmons of Uzbekistan…Chamomile persimmons are descendants of ancient persimmon varieties originally cultivated in the mountainous regions of China over two thousand years ago. These fruits spread to neighboring countries like Japan and Korea through trade routes before arriving in the Black Sea region and Russia about two centuries ago. Today, they thrive in central Asia, primarily in Uzbekistan and Kazakhstan, as well as in Azerbaijan and parts of Russia.
Reina grocery store
Baganashyl microdistrict, Almaty art 1, Almaty, Kazakhstan
Chamomile persimmons of Uzbekistan…Azerbaijan is one of the leading exporters of persimmons, with the fruit marketed under the “Made in Azerbaijan” brand. Known for its warm climate, ideal for cultivation, the country exports persimmons mainly to Russia, Kazakhstan, and other markets. Local farmers established the Association of Persimmon Producers and Exporters in 2017 to streamline production, and efforts are underway to enhance exports by building facilities for drying and freezing the fruit. Only 10% of persimmons are sold locally.
