Diospyros lotus - Date-plum

Diospyros lotus is a highly decorative fruit tree. From mid-November, female trees produce small fruits called persimmons, approximately 1.5 to 2.5cm (1in) in diameter, roughly the size of a cherry. They are ovoid and slightly flattened. The thin skin is covered with a whitish bloom. It gradually changes from green to orange when ripening, then to a violet-brown when over-ripe. At this stage of full ripeness, the skin is less astringent and the fruit becomes pleasant to eat. The orange pulp is soft, melting, slightly fibrous, and perfumed, and can contain 8 dark brown kidney-shaped seeds. The persimmon is a fruit with many benefits, enjoyable to eat raw in early winter or to cook in sweet or savoury recipes. It is a nectar-bearing fruit tree, providing valuable food for many insects. Only female trees produce fruits, so it is wise to grow several plants to promote fruiting. Its excellent cold resistance and adaptation to all types of soils make it suitable for most regions, including at high altitudes. It needs a sunny location. It is not prone to diseases and requires almost no maintenance.

Diospyros lotus is known by many common names: Caucasian persimmon, European persimmon, Italian persimmon, Levant persimmon, Date plum, or Chinese persimmon. It belongs to the Ebenaceae family, like ebony (Diospyros 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). The species lotus is native to southwest and west Asia (China, India), where it can be found up to 2500m (8202ft) above sea level. It is found in the Caucasus and Black Sea regions, Iran, Afghanistan, and Pakistan. Its introduction to Western Europe, particularly in Italy, where it adapts well to alpine regions, dates back to around 1597.

It forms a fairly vigorous tree, with a rather slow growth rate. It has an upright and spreading habit with a rounded crown, reaching approximately 6 to 10m (20 to 33ft) in height and 4 to 6m (13 to 20ft) in width at maturity. It can live for up to 100 years. Easily recognisable, its trunk is covered with grey bark that becomes striated with age, and the young branches are marked with numerous lenticels. The deciduous foliage is composed of large leaves, 6 to 12cm (2 to 5in) long and 3 to 6cm (1 to 2in) wide. The leaves are alternate, elliptical, and acuminate, with prominent veins. They are slightly leathery and shiny, pubescent on the underside, and dark green with orange-purple autumn hues. Flowering occurs around May-June, which protects it from late spring frosts. It is a dioecious tree, with male and female flowers borne on different plants. The tubular-shaped flowers are ivory-white to creamy-yellow, tinged with pink on the lobes, and about 1.5 to 2cm (1in) in diameter. They appear on the previous year's branches and are attached to them by a very short peduncle. The nectar-rich and honey-bearing flowers are popular with insects (bees, butterflies, bumblebees, hoverflies, etc.).

This fruit tree can reproduce dioeciously by fertilising the female flowers of a female tree with the male flowers of a male tree, or without pollination (parthenocarpy): the female flower is not fertilised, but the fruit develops anyway. It is then seedless. The presence of a male and a female plant, in close proximity to each other, increases fruit production through pollination by insects or wind. It is a hardy tree that can withstand temperatures around -20°C (-4°F). To ensure good fruit ripening, it is wise to provide it with good sunlight. In cooler regions, plant it near a south-facing wall to protect it from the wind. Diospyros lotus has a well-developed root system, which gives it strong adaptability to all types of soils, as well as good resistance to drought and cold. In Europe, it serves as a rootstock for many varieties of Diospyros kaki. It also has good qualities for bonsai formation.

The fruits are harvested as soon as they turn orange-purple, from mid-November. The harvest extends until the first frosts, as they ripen. It takes around 4 to 5 years to fruit, so the production of persimmons becomes optimal after 8 to 10 years. Persimmons are fragile so should be harvest by hand with care. 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.

The persimmon is a berry with a soft, creamy, and honey-like pulp that can be eaten raw. In cooking, the fruits reveal all their flavours when transformed into jam, compote, and jelly, or used to make cakes, ice cream, and sorbets, or as an accompaniment to savoury dishes. They can also be used to make sauces, wine, or vinegar. In Middle Eastern countries, they are more commonly consumed dried, like dates. In India, they are distilled to obtain alcohol. In China, the seeds are considered sedative.

Low in acidity and low in calories, the persimmon is rich in complex carbohydrates, fibre, and protein. It is also well-endowed with antioxidants, vitamin B, minerals (manganese and phosphorus), and iron. It has protective properties, widely used in traditional medicine. The fruits have recognised antiseptic properties in Chinese medicine. They have dyeing properties used in fabric colouring. The juice is rich in tannin. It is used by fishermen to give strength to fishing nets and ropes. The leaves have anti-inflammatory and antioxidant properties.

With its many advantages, it will easily find its place in the garden, planted on a lawn, in an orchard, or in a wild or ecological hedge. It is a remarkable subject that brings a lot of pleasure to those who own it. To expand the range of flavours, you can plant it with the Japanese persimmon (Diospyros kaki).