The cultivating region has the optimal natural environment to cultivate sweet persimmon; the annual average temperate is 13℃ with moderate amount of rainfall. The sunshine duration is sufficient during the maturity (August to September), and the soil consists of loamy soil, sandy loam and zeom zil soil which have considerable organic substances and good drainage. The sweet persimmon has a beautiful color and tastes good.
History of persimmon
How to propagate and process persimmons was recorded in Chinese Book of Collective Agricultural Skills (AD405) and Botany (AD5 or 6). Especially, Miscellaneous Book of the Occident counted the seven features of persimmon trees: the persimmon tree has a long life span and provides expansive shade. Birds do not build nests on the trees and no bugs gather. Its beauty looks better even after its leaves are fallen due to frosts. Its fruits are beautiful and its fallen leaves rot and are good for next year's fertilization.
There is no certain record when the persimmon trees first started to be cultivated in Korea, but it is true that persimmon is a Korean native fruit. The first record of the persimmon was written by Yom Go in King Myeongjong's reign (AD1138), Koryeo. Yeop Lee recorded it in Collective Book of Agriculture and Sericulture in King Wonjong (1284 to 1351)'s reign, Koryeo. Heuimaeng Gang wrote that persimmon was used as offerings for sacrificial rites in National Five Rituals, in King Seongjong's reign (1474), Lee Dynasty. According to Sug-Wang Lee, the writer of an encyclopedia 'Jibong-Yuseol', recorded about the cultivation of Goyeom tree, syringa palibiniana and red-ripe persimmon. Also, the recipe of persimmon and how to make dried persimmons were introduced in 'Guhwangchwalyoshinshok' in King Hyeonjong's reign (1660); how to make persimmon vinegar and red-ripen persimmon were recorded by Myeong-Eung Seo (1715 to 1781).
For better taste
The crushed stalk of persimmon is does not provide the best taste; a good-looking stalk with its seed intact normally provides better taste. If cut at the sunken part on the top, the fruit can be divided without touching the seed. Peel the skin slightly so as not to lose its sweetness.
The opposite side of the stalk and the part around the seed are most sweet. It is better to cut vertically, dividing the sweetness evenly. Cut along with the four grooves so that the seed is not touched.
It is better to use well-ripened and puckery persimmon in order to make jam or source. The salad with persimmon and ham can provide specific taste combining the sweetness of persimmon with salty taste of ham. The dried persimmon can be used as materials for jam, jelly, cake and so on.
Persimmon is more nutritious than any other fruit; it has a high sugar content (14%) including dextrose, fructose and sucrose. Persimmon has 30 to 59mg of Vitamin C, which is 8 times as much as is found in an apple. The recommendation of Vitamin C for a Korean adult is 55mg per day; therefore, two persimmons per day provide enough. It has abundant Vitamin A (450IU per 100g). Carotin included in the pigment of persimmon is transformed into Vitamin A in the body.
SSince Vitamin A amount in persimmon leaves is much higher than other fruits, it is good for geriatric diseases such as diabetes and hypertension. According to the test result of blood of cancer patients, their Vitamin A amount is much lower than others; if taking the persimmon leaf tea continuously, it will be helpful to provide Vitamin A.
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