Japanese Persimmon Taxonomy
Japanese Persimmon taxonomy refers to the botanical classification of this fruit. The botanical name of Japanese Persimmon fruit (Diospyros kaki) holds great importance in Scientific Classification of Japanese Persimmon as it is a combination of genus (Diospyros) and species (D. kaki). The class and subclass of this fruit is Magnoliopsida and Dillenhidae. Family is a major taxonomic rank in classification of a fruit and is classified between order and genus. Family of Japanese Persimmon is Ebenaceae. Fruits with similar family possess similar characteristics.
Interesting facts about Japanese Persimmon
Fruits have been a prominent part of human diet since ages! We eat fruits in raw, stored, canned form and even use them in various recipes. All of us have a basic idea about the characteristics of this fruit but there are some interesting facts about Japanese Persimmon that are still unknown to many of us. Some of the intriguing Japanese Persimmon Facts are:
- Unripe persimmons contain lots of tannin which is used to brew sake & to preserve wood in Japan.
- A small non-edible fruit of persimmon tree is crushed with water, the solution is painted on paper & used to repel mosquitoes.
Nowadays, hybridization of fruits has given rise to different varieties of fruits. The varieties of this fruit are Fuyu, Jiro, Gosho, Suruga, Hiratanenashi, Hachiya, Aizumishirazu, Yotsumizo, Yokono, Costata, Ormond and Tamopan. It is not available in seedless variety.