Diospyros kaki Ragno - Persimmon

Diospyros kaki 'Ragno' is distinguished by its small size that does not exceed 3m (10ft) in height. It is an excellent variety of astringent persimmon that is best consumed fully ripe when the flesh is soft. At this stage, it reveals a pleasant aroma of apricot and pear. Its fruits, called persimmons, are of medium size, approximately 6 to 8cm (2 to 3in) in diameter, and can weigh 90 to 130 grams. They are roughly the size and shape of a tomato, and are slightly elongated and somewhat conical. The thin skin transitions from green to orange as it ripens, and then turns red when over-ripe. At this stage of ripeness, the skin is less astringent and the fruit becomes enjoyable to eat. The orange-red pulp is tender, melting, juicy, sweet, slightly fibrous, and highly aromatic. It is not acidic. It may contain small reddish seeds. Persimmons are pleasant to eat raw in early winter, or can be transformed into jams, compotes, and jellies, etc. They can also be used in savoury recipes. It is not necessary to plant another persimmon nearby to obtain fruits. It is disease-resistant and requires minimal maintenance.

Diospyros kaki belongs to the Ebenaceae family, like ebony (D. ebenum), with which it shares a common feature: very hard wood. Its name comes from the combination of the Greek words "Dios" (God) and "Pyros" (wheat). It originates from the Far East, particularly from southern China, where it has been cultivated for over 2000 years. In Europe, D. kaki is said to have been introduced by the botanist Joseph Banks, who brought it back during Captain Cook's first voyage, around 1768. The persimmon proves to be the favourite fruit of many Asian countries, especially China, Korea, and Japan. It is grown in southern France, Israel, and Spain (Valencia region).

'Ragno' originates from a town in Italy with the same name. This persimmon tree forms a fairly vigorous and slow-growing tree with a rounded shape, and compact and spreading habit. It reaches approximately 2 to 3m (7 to 10ft) in height and 1.5 to 2m (5 to 7ft) in width at maturity. It has a long lifespan and can live up to 100 years. Its bark becomes highly decorative, ranging from pale grey to brown and peeling as it ages. Its habit is ideal for free-form shapes on tall or low stems. The deciduous foliage consists of large, ovate, acuminate leaves with prominent veins. They are slightly leathery, shiny, and pubescent on the underside. The dark green foliage develops autumnal shades ranging from yellow to red. Flowering occurs around May-June, protecting it from spring frosts. It is a monoecious tree that produces male and female flowers. The nectar-rich single flowers are cream to pale-yellow in colour, and approximately 1.5 to 2cm (1in) in diameter. They appear on the young shoots of the current year and are attached to the branch by a very short peduncle. The larger female flowers are solitary on stronger branches, while the smaller male flowers are grouped in clusters of 2 or 3 on thinner branches. Fruits can form without pollination, through parthenocarpy: the female flower is not fertilised, but the fruit develops nonetheless. It is then seedless. It is a hardy tree that can withstand temperatures around -20°C (-4°F). To ensure proper ripening of the fruits, it is wise to provide them with good sunlight. In cooler regions, plant them near a south-facing wall to protect them from the wind

The fruits are harvested as soon as they turn reddish, usually from mid-October onwards. The harvest extends until the first frosts, as they ripen. It takes around 4 to 5 years to fruit. Optimal fruit production is achieved after 7 to 9 years. An adult persimmon tree (between 10 and 20 years) produces an average of 30 to 60 kilograms of fruits per year. As persimmons are fragile, they should be carefully harvested with a picking pole or manually using a ladder. They are harvested when they are slightly soft to the touch and should be consumed quickly. Their flavour is significantly better and their astringency is reduced when they are harvested over-ripe, after experiencing a light frost. They can also be harvested while still firm and allowed to ripen indoors, wrapped in newspaper, with the stem facing downwards. Place them near apples to aid ripening. For longer storage, storing at low temperatures (-1 to +1°C (30.2 to 33.8°F) allows the fruits to be preserved for 2 to 4 months.

Persimmons have melting, smooth, and honey-like flesh that can be consumed naturally, cut in half and eaten with a spoon. They blend well in fruit salads. In cooking, they reveal all their flavours when transformed into jams, compotes, and jellies, or used to make crumbles and cakes. They can also accompany savoury dishes. The leaves can be used to make persimmon leaf tea, a commonly served infusion in China, Korea, and Japan. This tea is known for its benefits to the body. Low in acidity and low in calories, persimmons are particularly rich in carbohydrates, fibre, and carotenoids. They are also rich in antioxidants, provitamin A, and minerals (copper and potassium, calcium, phosphorus).

With its advantages, the persimmon tree finds its place in the garden, planted on a lawn, in an orchard, or in an edible hedge. It is highly ornamental, and its spreading habit will provide shade in summer. It brings great pleasure to those who own it. You can easily find the variety that suits you among a wide range of persimmons.