There are some fruit trees that is well worthwhile, since in addition to produce some luscious fruit have ornamental value high. One of them is the Diospyros kaki. But I’m not going to tell you about the plant in general (even if you don’t have to worry because I’ll leave a link below if you want to know how to care), if not its fruit.
The fruit of the rosewood, which is one of the common names that it receives other than persimmon or kaki, is delicious. It has a sweet taste but nice. And, in addition, has very interesting properties.
What are its characteristics?
The fruit of the rosewood or persimmon is a berry with the calyx (the flakes, previously belonging to the base of the flower) persistent. The size similar to that of the apples, its skin is very thin and their pulp -the fleshy part – soft or hard depending on if it is of a variety of astringent, that is, which fully matures on the tree, or not. In this latter case will ripen after harvest, pouring it into a pot with a glass of cognac, brandy or cazalla for a couple of days.
When do you harvest?
To many of us -myself included – we’d love to be able to taste them throughout the year, but unfortunately that is not possible (not if what we want is to try a persimmon or rosewood care the natural way, that is to say, respecting their cycles). And it is that, its fruits will be ready for harvest during the fall and through the winter/early spring.
What uses does it have?
It is an exquisite dessert. In addition, with it you make jams, sorbets, custards, cakes, puddings, or soft drinks. It has a high content in vitamins A and C, as well as in potassium, sugar and glucose.
It is recommended its consumption to decrease the risk of cancer, cataracts, cardiovascular problems, and also to treat diarrhea and colitis.
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The article How it is and what uses it has the fruit of the rosewood? has been originally published in Gardening On.