Persimmon seeds are typically found in the subtropical regions of China, Japan and Korea. They are also grown in Florida and California as well. The fruit of the God is also known to have been used for medicinal purposes by ancient Egyptians as well as by numerous Native Americans who used them for food, medicine, and dyes.
Persimmon seeds are one of the most important foods from a nutritional point of view. They are rich in vitamin C, protein and dietary fiber. Their high percentage of polyunsaturated fats make them an excellent source for heart health. They also help to maintain good cholesterol levels, protect against free radicals and keep brain functions sharp. They contain large amounts of manganese, calcium, phosphorus and other important minerals. The seeds also contain iron and zinc.
How to Grow Persimmon Seed?
Persimmon trees can be grown from cuttings, air-layers and seeds. Cuttings are not preferred because they take a long time to root whereas air-layering is an excellent way to propagate persimmon. Seeds are the easiest method of all to grow your own plants.
Plant Persimmon Seeds in Permafrost
The best medium for persimmon seed is organic potting mix with a pH of 3.2 – 4.2. Create a healthy soil mix by mixing one part of organic potting mix and two parts of peat moss in equal proportions. Follow the tutorial on growing strawberries, raspberries and persimmons for detailed instructions. This tutorial will show you how to grow persimmon seeds in permafrost.
Persimmon Seed Drying
Drying off is another important step that allows seeds to be stored for long periods. When dehydrating seeds, make sure that the dehydration is gradual. Drying does not mean cooking them; instead it means removing moisture from them. The seeds do not have to be completely dried before storing. If the seed coat is cracked, you can air-dry it for a short time until it seals itself again.
How to Eat Persimmon Seed?
The fruit of the persimmon tree is very attractive: an oval shape, red with a thin green skin, about one inch long and about one ounce in weight. When ripe, the fruit’s flesh is yellow and pulpy. When the fruit is unpicked, the seed inside is a bright orange color and still hard.
Persimmon seeds are delicious to eat; just chew them up and swallow them. Some people like to make persimmon seed candy with them. The seeds taste a bit nutty when fresh, but they also make excellent flour which can be used in baking or in other recipes as a substitute for wheat flour.
The US and Canada have a $0.25 per pound tax on perishable food items including persimmons that are unfit for human consumption. Turkey provides a subsidy to farmers who plant new fruit orchards and trees to replace their billion dollar persimmon crop that has been wiped out by an invasive bug that was brought in with imports from China.
Persimmon Seed Processing:
There are two ways to process the seed; either by peeling the outer skin off, or by removing it with a knife. Some people prefer to leave the skin intact and then dry them, because the high moisture content of the fruit makes them very susceptible to mold. When dried, they have a strong smell and must be kept in an airy location for long-term storage. Do not store in plastic bags as this will cause them to rot very quickly.
Unlike apple seeds, it is not necessary to wash persimmon seed before eating; if you want to, however, it is a good idea to wash them anyway as they are often covered with germs.
Persimmons are one of the most nutritious fruits in the world, containing vitamins A, C, B1, B2 and B6 as well as dietary fiber and protein. Persimmon seeds are found to be a great source of dietary fiber and protein. They also contain important minerals such as calcium, iron and zinc which must be taken into account when choosing a good diet.
Persimmon seeds are delicious when consumed raw; you can also make them into flour for baking or candy out of them.