Diospyros lotus
Lotus persimmon scientifically known as Diospyros lotus is a tree species in the genus Diospyros which contains approximately 763 to 793 species and belongs to the family of the Ebenaceae (Ebony Family). The plant is considered to be one of the oldest plants cultivated by humans. The plant has an extensive native range, from subtropical areas of southwest Asia all the way to southeast Europe. It is very hard to establish today the actual native range of the species. The Latin name given to the entire genus comes from ancient Greece when it was known as God’s fruit. Date plum, Caucasian persimmon, lilac persimmon, Sugarplum, Possumwood, Lotus persimmon and Lotus tree are few of the popular common names of the plant.
There are two main varieties of fruits, which can be either purple or between yellow and orange in color. Both types are harvested after their skin softens and becomes darker. Ideally, the persimmon fruits will be golden orange or dark purple, almost brown. A very useful sign that the fruits are ripe and ready to be harvested is the sweet aroma that comes from the trees as the skin of the persimmon becomes mushy. The ripe fruit should be very sweet. If it is slightly sour, then it was picked too early.
Lotus persimmon is an attractive, slow growing, spreading, and deciduous tree that can reach a maximum height of 100 feet but typically is about 50 feet tall. The plant grows best in well-drained loamy soil. It will tolerate acid, alkaline, or neural soils but will not thrive in chalky, clay or very dry soils. It doesn’t like soils with poor drainage or too much moisture. Stem is erect with gray-green bark that breaks down as the trees become older.
Leaves are shiny, leathery, and elliptical to oblong, rounded to broadly cuneate at base, up to 6-12 cm long and 2.5-5 cm wide with pointed ends and pubescent underside. They do not become yellow in autumn, although they fall with the first cold days of this season.
Lotus persimmon is a dioecious plant with male and female flowers growing on different trees. Male flowers are produced on shoots in groups of up to three, while the female flowers are solitary and hang down in rows, both of which bloom from June to July. Calyx with 4 short, acute, ciliate lobes is villous within. Corolla is reddish or greenish-white, with recurved, rounded, ciliate lobes 1/2 as long as the tube. At least both a male and female plant will be required to get seeds. However, the female tree can produce seedless fruits in the absence of a pollinator.
Fertile flowers are followed by berries with juicy flesh, 1–2 cm in diameter. Fruits are initially green turning to yellow as they mature. Seeds with thin skin and a very hard endosperm are present.
Lotus persimmons date back to the time of civilization and also hold a lot of legendary references. For the matter of fact, it is also believed by Historians that Homer, who was a renowned author of the Greek epic poem The Odyssey. The Chapter 4 of II part of this poem talks about how the men of the land were in wonder of the honey sweet fruit (Lotus persimmon) and how the divine taste of the fruit made them forget their past and future and they were transported in trance to the land of the lotus. Apart from being mentioned by the legendary author Homer, this fruit was known as God of Fruits by the Greeks. This fruit was worshiped for its divinity and was often referred to as Wheat of Zeus, by the ancient Greeks. The word diospyros lotus literally translates to” Divine fruit”. With all praises to this fruit, one also needs to know from where it originated, how it’s cultivated and what are purposeful uses.
Ethnobotanical Information (Ethnobotany is the scientific study of the traditional knowledge and customs of a people concerning plants and their medical, religious, and other uses.)
Food or Forage Uses
- Fruit can be consumed raw or cooked.
- Fruit has a superbly rich flavor when it is fully ripe (almost at the point of going bad), but it is very harsh and astringent before then.
- Fruit can be dried when it acquires a date-like flavor.
- Lotus persimmon fruits are used in making breads and pastries.
- They are commonly prepared as a jam, mixed with sugar and a bit of lemon.
- These fruits are also well suited for bakery products, in particular pies and cakes.
- They are an excellent ingredient in breakfast combinations, combined with oats, granolas, or various cereals.
- They are also used in making of dried fruit leathers, jams and jellies, sweets, ice cream and sweet sauces.
- The fruit pulp freezes well and can be used to make a brandy.
Recipes
Steamed Persimmon Pudding
4 1/2 tablespoons unsalted butter, softened, plus more for mold
2 cups all-purpose flour
2 1/4 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 cup Calvados or other brandy
1/4 cup sultanas (golden raisins)
4 to 6 very soft lotus persimmons
1 cup whole milk
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
1 1/2 teaspoons baking soda, dissolved in 1 1/2 tablespoons hot water
1 cup pecans, toasted and coarsely chopped
1/4 cup finely chopped candied ginger
Oven-Dried Persimmon Slices, for garnish
Calvados Cream, for serving
Butter a 12-cup pudding mold. Fill a large pot fitted with a steamer insert with enough water to come halfway up mold (test this with an empty mold); set aside. Sift flour, spices, and salt in a bowl; set aside. Put Calvados and sultanas into a small saucepan. Bring to a simmer. Remove from heat; let stand 15 minutes. Drain, discard liquid. Set raisins aside.
Meanwhile, slice tops off persimmons. Scoop out flesh, and press through a sieve into a bowl, discarding skins (you should have 1 1/2 cups persimmon puree). Whisk in milk; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in eggs, vanilla, and lemon juice. Add persimmon mixture in 2 batches, scraping down sides of bowl after each addition. Mix in baking soda mixture. Add flour mixture; mix until just combined. Stir in pecans, sultanas, and ginger. Pour into prepared mold, cover with buttered parchment and lid.
Bring water in prepared pot to a boil; reduce heat to a simmer. Carefully lower mold into steamer. Cover pot, and steam until a cake tester inserted in center comes out clean, 3 to 3 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
Transfer mold to a wire rack; remove lid and parchment. Let cool 15 minutes. Unmold pudding onto a plate, and cut into slices. Serve with persimmon slices and Calvados cream.
Steam pudding in an antique metal pudding mold with a fitted lid. A ceramic pudding basin or mixing bowl, covered tightly with buttered parchment paper then with foil, will also work.
Pork with Persimmons and Mustard Greens
2 pounds pork loin, tied
Coarse salt and freshly ground pepper
1 pound persimmons, tops trimmed, cut into 1 1/2-inch wedges
6 garlic cloves, peeled
1 tablespoon extra-virgin olive oil
1 bunch (14 ounces) mustard greens, large stems removed
1/2 cup Marsala wine
Preheat oven to 425 degrees. Season pork with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place pork in a 12-inch cast-iron or other heavy ovenproof skillet.
Toss persimmons and garlic with oil, season with salt and pepper. Scatter around pork. Roast 15 minutes. Turn over persimmons, and continue to roast until pork reaches an internal temperature of 125 degrees, 20 to 25 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes (pork will continue to cook as it cools). Meanwhile, if persimmons are still firm, roast until fork-tender.
Transfer persimmons to a serving platter. Add mustard greens to pan. Season with salt, and sauté over medium heat until tender, about 2 minutes. Transfer greens to platter. Add wine to pan, and cook until reduced by two-thirds. Thinly slice pork, and arrange on top of the persimmons and greens. Spoon sauce over top, and serve.
Fruit Leather
1 cup chopped fresh pineapple (about 1/2 pineapple) and 1 cup chopped fresh mango or 3 ripe Lotus persimmons, stemmed and chopped.
Honey
Heat oven to 175 degrees. Puree pineapple and mango with 1 tablespoon honey or persimmons with 2 Tbsp honey in a food processor until smooth.
Spread puree on a Silpat or parchment-lined baking sheet in a thin, even layer about 1/8-inch thick. Tap baking sheet on the counter a few times to release air.
Bake until set in the middle and barely tacky, 2 1/2 to 4 hours. Let cool completely, then use a pizza cutter to slice into 2-inch-wide strips. Halve each strip crosswise and roll in parchment strips of equal size.
Can also be dried in a food dehydrator.
Medical Uses
- Fruit is used to reduce fevers and is also used to promote secretions.
- Seed is regarded in China as being sedative.
- The anti-cancerous substance present in the plant helps the body fight against brain cancer, tumors in head and neck.
- Apart from the entire major healing properties it also aids in fighting asthma and lung infections.
- Lotus persimmons, owing to its medicinal properties are largely used in treating fever, anxiety, stress and also diarrhea.
- Consuming lotus persimmons is said to help against digestive issues like constipation and dysentery, as well as hemorrhoids.
- It is also useful in cases of hiccups, diarrhea, and asthma or lung infections, due to some astringent compounds in its composition.
- Immature lotus persimmon fruits have a cooling effect and can treat constipation.
- Since ancient times, date plums were known as a cure for lung infections, asthma, and other respiratory problems.
Other Uses
Wood is durable, pliable, resists rot and is used for construction, general carpentry etc.