The trees thrive in a warm, humid climate - about 250 kg of fruit can be harvested from one. But persimmons are accustomed to cold weather and can withstand slight frosts.

The following varieties are particularly revered in Azerbaijan:

- “Sharon” is an early-ripening fruit that does not contain seeds and does not stick to the mouth;
- "Korolek" - fruits with dark pulp with a honey taste;
- "Bull's heart" - got its name due to its size and shape. The pulp is soft and not very sweet, since it is not quite ripe when it reaches the shelves, it often knits;
— “Fig.” It also grows in China, however, the Azerbaijani variety is super-sweet, unlike its insipid counterpart.

I think I'll eat another one. And then again... When it comes to Azerbaijani persimmon, it’s hard to stop. Juicy, fleshy, sweet - it just begs to be eaten.

If you get to Azerbaijan during the harvesting period of these orange fruits, that is, starting in September, you will not believe your eyes. From afar, the persimmon gardens resemble a dense autumn forest. But if you get closer, the bright leaves turn into large berries. Your hand just reaches out to pick a couple.

Ripe persimmons are sold in local markets, and those that are sent for export are picked unripe so that they survive transportation and end up on the shelves in their juice.

By the way, did you know why the berry is called that way? Because the “name” was invented for her back in ancient Media – “khormalyu”. Over time, this word was transformed into persimmon. The name is translated from Latin as “divine fire”, and from Greek as “food of the gods”. And we 100% agree with that!

Persimmon has the following beneficial effects on the human body:

Increases performance.
Strengthens the immune system.
Fights swelling.
Improves appetite.
Reduces risk of heart disease.
Soothes the nervous system, etc.

"Sharon" is a hybrid of an apple and a persimmon. The fruits of this variety contain no seeds. Thanks to the low tannin content, there is no astringency. The Azerbaijani Sharon has pointed tips, while the Spanish one has cross-shaped tips. The taste is excellent, with fruity notes. The early variety is one of the first to go on sale and pleases its fans throughout the season.

Chocolate Kinglet – the flesh is dark and sweet, but this is only in the case of pollination, otherwise the flesh is light, without much sweetness. The taste is distinct, reminiscent of nuts. This is the most delicious variety, which is never sticky. Tangerine (honey) - its shape resembles a tangerine, and the taste is honey, has very juicy pulp.

The fruits of non-astringent persimmon varieties usually have a round or slightly flattened shape. For example, this group includes the popular “korolek” in Azerbaijan - this is the traditional variety “hiakume”. When ripened, persimmons of these varieties usually remain dense and crisp.

Any variety is very beneficial for health. Persimmons are consumed fresh and added to baked goods, puddings, made into marmalade, jelly, and jam. It helps maintain liver health, activates metabolism, strengthens immunity, restores the nervous system and lowers blood pressure. In Japan, where this fruit also grows, they say: “When the persimmon ripens, doctors are left without work.”

I wonder how many persimmon lovers there are among us? Which varieties do you prefer and in what form do you like to savor them?

We really love to eat it fresh, enjoy the juicy pulp and stock up on vitamins for the year ahead.

Come to Azerbaijan to taste persimmons straight from the branch. We promise that you will be satisfied!

Fruits grown in different parts of the world differ greatly in their taste. The taste of fruit is greatly influenced by factors such as: air temperature, soil type, humidity level, etc. The weight of a ripe fruit varies from 10 to 100 grams, size from 2 to 12 centimeters, the shape can be ovoid, flattened, or spherical ...

Tomato persimmon (bull's heart) - the variety is distinguished by its large size, hence the name. The flesh is soft, not viscous, but less sweet than tangerine. A tasty variety without seeds. Rossiyanka is a cold-resistant variety, created as a result of crossing American and Asian varieties, has a very sweet taste, reminiscent of sherbet in taste, small fruits.