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Japanese Persimmon - Diospyros kaki Seeds - very high beta-carotene content - Grown For Its 3 Inch Edible Orange Fruit In Late Fall - Zone 7+

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Price:
$2.50
Weight:
0.25 LBS
Shipping:
Calculated at checkout
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Product Description

Choose from:

Pkt. Size     –           5      Seeds

1oz     –                  60      Seeds  

4oz     –                240+    Seeds   

½ LB  –                480+    Seeds 

1 LB   –                960+    Seeds   

 

 

Japanese Persimmon Diospyros kaki
 
* Grown for its 3" edible orange fruit in late fall. 
* The fruit has an exquisitely rich flavour when it is very soft and fully ripe.
* Dark green shiny leaves turn red, orange, and yellow in the fall.
* The kaki is among the oldest plants in cultivation, known for its use in China for more than 2000 years. 
* It is similar in shape to an apple tree. 
* The very high proportion of beta-carotene (provitamin A) makes the kaki fruit nutritionally valuable.
 
Botanical Name: Diospyros kaki
Family: Ebenaceae
Genus: Diospyros
Species: kaki
Common Name: Japanese Persimmon
Minimum Hardiness Zone: 7
 
Characteristics
Specimen Tree
Bonsai
Flowering Tree
Edible Fruit/Nuts
Crop Plant
Fall Color
 
 
Diospyros kaki , better known as the Japanese Persimmon , Kaki Persimmon ( kaki [柿] or shizi [柿子] in Chinese) or Asian Persimmon in North America, is the most widely cultivated species of the Diospyros genus. Although its first published botanical decription was not until 1780,  the kaki is also among the oldest plants in cultivation, known for its use in China for more than 2000 years.  Grown for its 3" edible orange fruit in late fall; dark green shiny leaves turn red, orange, and yellow in the fall; tends to branch low and spread wide; needs full sun; much grown in Japan, which has produced many cultivars
 
EDIBILITY: Fruit - raw or cooked. The fruit has an exquisitely rich flavour when it is very soft and fully ripe (almost at the point of going bad), but the fruit of many cultivars is very harsh and astringent before then. In Britain, the fruit needs to be harvested whilst it is still very hard. This is done very late in the season (in December or even January if possible), it is then stored in a cool but frost-free place until very soft and fully ripe. The fruit can also be used in pies, cakes, bread, desserts etc. It contains 25% sugars. A fuller nutritional analysis is available. The fruit can also be dried for later use. The fruit is about 7.5cm in diameter. The peel of the fruit can be powdered and used as a sweetener. The leaves are used to improve the flavour of pickled radishes. The roasted seeds are a coffee substitute.
 
 
 
Growing Info:
Scarification: Soak in water, let stand in water for 24 hours.
Stratification: cold stratify for 90 days.
Germination: sow seed 3/8" deep, tamp the soil, mulch the seed bed.

 


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