Kinglet Persimmons
Estimated Inventory, lb : 0
Description/Taste
Kinglet persimmons are small fruits with a rounded, oblate shape similar to that of a tomato. They can measure between 8 and 12 centimeters in diameter and weigh 500 to 900 grams each. These fruits have a deep red-orange hue that becomes more brown as they ripen. Their skin is firm, waxy, and lightly wrinkled, with a faint white residue dusted over the surface, much like a plum. On top of the fruits, there are flat, papery green-brown leaves surrounding a thin and fibrous dark brown stem. Kinglet persimmon flesh is soft, semi-mealy, and aqueous. It has a chocolate brown speckled pattern that encases ten or more brown oval-shaped seeds. When these persimmons are ripe, the pulp of their flesh becomes powdery and creamy. This variety has a distinctly sweet and juicy taste.
Seasons/Availability
Kinglet persimmons are available from mid to late fall.
Current Facts
Kinglet persimmons are botanically classified as Diospyros kaki and belong to the Ebenaceae family, which also includes azaleas, mountain laurels, rhododendrons, and blueberries. They are also known as Kololek, Korolyok, and Black Apple persimmons and are a variety of Hyakume, which is a Japanese persimmon known for its sweet, succulent flesh. Kinglet persimmons lack the astringency generally associated with persimmons and are one of the most popular varieties sold at fresh markets in Central Asia. This variety grows on what looks like a cherry tree that reaches heights of 9 to 12 meters. These trees are cultivated for both the culinary qualities of their persimmons and for their ornamental appeal, showcasing vibrant green and yellow blooms in the spring.
Nutritional Value
Kinglet persimmons have a high vitamin A and C content, contributing to vision and skin health, protecting cells from damage, and supporting immune defense. Their vitamin E further enhances antioxidant protection, benefiting skin health and cellular repair. This variety also contains vitamin K, which is essential for proper blood clotting and bone health, and vitamin B6, supporting brain health and aiding in the metabolism of amino acids. Kinglet persimmons are a source of thiamine, which helps convert carbohydrates into energy and supports nerve function. These fruits provide the body with potassium to aid in fluid balance, muscle contractions, and nerve signaling, as well as copper and manganese, minerals involved in energy production, connective tissue formation, and the neutralization of free radicals in the body. Kinglet persimmon peels have been used in folk medicine for allergies and their pulp for burns and bites. Decoctions of the fruits's leaves have been effective in wound cleansing while their juice has been used as a treatment for scurvy. In East Asia, this variety serves as an ingredient in creams, shampoos, and masks, which are aimed at reducing wrinkles and alleviating acne. Popular cosmetics sometimes use persimmon pulp for its skin-firming and moisturizing effects.
Applications
Kinglet persimmons are best suited for raw, cooked, and dried applications. When fresh, these fruits can be consumed straight out of hand, tossed into salads and fruit bowls, or placed onto charcuterie boards with cheeses and dried fruits. This variety can also be baked into breads, tarts, and cakes, roasted with meats such as poultry or beef, or preserved in puddings, jams, and jellies. They may be selected as a flavoring for wine and cider. Kinglet persimmons are popularly dried in Central Asia and are consumed as a sweet, sticky snack during the winter. They pair well with mixed greens, spinach, kale, goat cheese, parmesan, cilantro, cranberries, pomegranate seeds, pears, walnuts, almonds, pecans, oatmeal, and flavors like vanilla, cinnamon, and citrus. The fruits will keep for 2 to 3 days at room temperature or for a couple of weeks when stored in the refrigerator.
Ethnic/Cultural Info
In southeastern Armenia, persimmons are a significant source of income for rural families, and the fruit is viewed as one of the integral components of traditional dishes, typically dried in the fall for use over the holiday season. On small farms, persimmons such as the Kinglet variety are customarily peeled and hung on long strings with hooks to create rows of vibrant orange and red vertical garlands. These brightly colored peeled fruits are left to sway in the fresh air and dry for at least one month. Once dried, the persimmons develop a sticky, sweet, and chewy flesh, similar in consistency to dates, and are sold in local markets as a snack, dessert, or appetizer. Dried persimmons are traditionally consumed over New Year’s in Armenia as a sweet element to add to a multi-course meal. When presented, the dried persimmons are delicately stacked with other dried fruits and nuts in a small tower on decorative plates and are eaten throughout the meal.
Geography/History
Kinglet persimmons are an oriental variety that likely originated from China, where they have been growing for about 2,000 years. They thrive in mild climates but can tolerate temperatures as low as negative 18 degrees Celcius. Kinglet persimmons rose in popularity when they were introduced into Japan in the 19th century. They were then brought to the rest of East and Central Asia, the Mediterranean, South Africa, Ukraine, and the Caucasus. These fruits are particularly acclaimed in Russia within the Stavropol, Krasnodar, Crimea, and Volgograd regions. In many of these countries and territories, Kinglets are one of the most common persimmon varieties and are frequently sold in fresh markets and grocery stores. They may also be purchased from specialty stores that focus on Asian produce, or as seeds for growing trees in home orchards and gardens.
