By Dud Eddy
Perimonia persimmon trees are native to Thailand but have now been brought over to Hawaii where they grow well. The tree is a berry tree that has long-blooming flowers. The flowers average four inches across and are in a trumpet shape. The flowers open in a trumpet shape and end with petals that drop off to the side.
The tree is known as “palm” or “wild persimmon” in Hawaiian. Its flowers open with a trumpet shape and then fade to a green color when the blooms are fully open. There are a few varieties of persimmon trees, but the most commonly grown and sold are the ‘Maui’ variety which is typically taller than the other types. They do require more regular watering because they are very drought-friendly trees.
Some people also refer to Texas persimmon trees as “Smithyman” or “shire tree”. In the United States, it is most commonly sold as tea. However, many buyers like to add it to smoothies, ice cream, and also to potpourris. The tree’s flowers and foliage are used in sauces, salsas, and also in some candies such as the raspberry patch. Many Korean food makers will use persimmon wood to make candies.
The leaves of the persimmon trees, especially the Mima type (which is half sweet) have a distinctive flavor that some find quite pleasant. In Hawaii, the kimono tree produces long stalks of sweet kumquat. In addition, it is the most important tree for the production of Japanese rice wine. The tree is famous as the source of sweet liquor called sake. Sake is considered an important component of Japanese cuisine.
The fun of Hawaii is the sweetest of all persimmon trees. It is often called “Fuyu gold”. The Fuyu refers to the large stalks of the full tree. Fuyu is eaten as an herbal tonic or drank like an alcoholic beverage. Like all other tissues (tuberculosis and diabetes) the fuyu can cause intestinal complications if not treated quickly.
There are two varieties of persimmon trees: the euro and the mima. The kurro is much smaller than the mima. In addition, there are three other varieties: black (Seneca), red (honyokaku), and white (omamori). These varieties are recognized by their color, shape, and the way they are wrapped.
Some important uses of persimmon fruits have evolved. Today, it is used for culinary and medicinal purposes. It is used in a wide variety of Asian cuisines, and it remains a favorite of chefs worldwide. Some of the more common uses of persimmon fruits are in Asian desserts such as berry salads and ice creams.
