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This is an old revision of this page, as edited by 60.36.245.159 (talk) at 00:18, 2 February 2017 (→Peeled or not?). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

signs when are they rotten

the brown and dark stuffs inside astringent and non-astringent fuyus are they edible? i think most people who will come to read this article will ask themselves the same question. 

 Coffeecake persimmons, a (usually) non-astringent fuyu variety grown in California, have a very tasty edible, dark brown speckled flesh.  A more typical (non-astringent) fuyu has a light orange flesh when hard; when further ripened (at room temperature) after picking, the flesh darkens and softens but is still edible.  The flesh of certain astringent varieties such as the Chocolate persimmon is an edible dark brown jelly when ready to eat.  In general, dark brown to black spots on the skin surface are fine to eat.  Cut out and discard any moldy spots and on a gelatinous persimmon, any dark, relatively firm lumps extending below the skin's surface.  Also discard the astringent bit of core (if any) below the stem cap, the little black bit at the tip of the blossom end, the stem cap, and seeds (if any).Penelope Gordon (talk) 08:40, 28 November 2016 (UTC)[reply]

Etymology

I am not active in editing wikipedia at all, but I just noticed that this page sites the etymology of word as being "from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian language (related to Blackfoot, Cree and Mohican) of the eastern United States, meaning 'a dry fruit.'" The name also appears in the Talmud (codified approximately 1500 years ago) in multiple places. It is rendered there as "afares'mon," where the "f" and "p" sounds are frequently switched. —Preceding unsigned comment added by 71.235.239.36 (talk) 03:58, 15 September 2009 (UTC)[reply]

Persimmons were known in Europe before the Americas were discovered. What did the English call them before they encountered the Native Americans. —Preceding unsigned comment added by 98.211.229.25 (talk) 21:20, 20 November 2009 (UTC)[reply]

Review and Major Revision Seem Needed

According to Morton, Diospyros kaki is "[p]erhaps best known in America as the Japanese, or Oriental, persimmon." This seems inconsistent with the opening sentences here, and certainly inconsistent with relegating "Japanese Persimmon" to one "commercial form" (Fuyu). Ref: Japanese Persimmon, pps. 411-416. In: Fruits of warm climates, by Julia F. Morton, 1987-- http://www.hort.purdue.edu/newcrop/morton/japanese_persimmon.html. Similarly, from the California Rare Fruit Growers' page on Persimmon: "Common Names [are] Persimmon, Oriental Persimmon, Japanese Persimmon, Kaki."--http://www.crfg.org/pubs/ff/persimmon.html

Further, the latter source lists the following as "Related species: Black Sapote (Diospyros digyna), Mabolo, Velvet Apple (D. discolor), Date Plum (D. lotus), Texas Persimmon (D. texana), American Persimmon (D. virginiana)." This is inconsistent with the 2nd sentence, which equates all of these species ("also known as"). Also, in her chapter on Mabolo, Morton states that "the mabolo has appeared in literature for many years under the ilegitimate binomial Diospyros discolor Willd....D. blancoi A. DC....is now regarded as the corrent botanical designation for this species." (ibid., 1987, pps. 418-419--http://www.hort.purdue.edu/newcrop/morton/mabolo.html

I suggest that this article be reviewed and revised by experts in this field. Donald R. Davis 23:57, 17 August 2005 (UTC)[reply]

Additional comments: Donald R. Davis 00:46, 18 August 2005 (UTC)[reply]

  • I would say persimmons are low in protein, not "high," as the stated 0.58 g per 100 g is only about 3% of calories.
  • In the nutrient content section I added additional values from USDA and substituted the USDA's common name for D. kaki ("Persimmon, japanese," consistent with my point above)

Questions

What about Bush Persimmon (Diospyros brasiliensis)? — Preceding unsigned comment added by 184.1.144.37 (talk) 17:23, 28 May 2014 (UTC)[reply]

would like to have information on the vitamin content of this fruit. —The preceding unsigned comment was added by 211.130.253.108 (talk • contribs) 09:16, 4 November 2004 (UTC).[reply]

The cited USDA source lists values for all 13 known vitamins. However, the number of data points exceeds zero for only two--vitamin C and folate. The others are inferred or estimated and thus are currently poorly known. Donald R. Davis 22:54, 17 August 2005 (UTC)[reply]

When are persimmons in season? —The preceding unsigned comment was added by 138.74.149.241 (talk • contribs) 06:29, 13 December 2004 (UTC).[reply]

Merge with Diospyros?

I disagree that they should be merged; Diospyros and persimmon are not synonyms, in the sense that all persimmons are in genus Diospyros, but not all species of genus Diospyros are persimmons; similarly, several, but not all, members of the genus produce wood known as ebony, but not all of the species produce ebony. Diospyros deals with the whole genus, while persimmon deals with the few species that produce persimmon fruit. Tom Radulovich 05:40, 16 Apr 2005 (UTC)

I agree with him. — FoeNyx 14:42, 21 Apr 2005 (UTC)
I agree with him. — --Ricardo Carneiro Pires 19:11, 25 May 2005 (UTC)[reply]
I agree with him and add that the Persimmon page should be edited to reflect the comments made above. — ForteTwo 00:31, 10 Jun 2005 (UTC)

Persimmon

Persimmons grow wild in south central Indiana, US where a fondness has grown around them. The specialty is for Persimmon Pudding.

Mitchell, Indiana has an annual Persimmon festival (every September) that features a Persimmon Pudding contest. Persimmon Pudding is a baked pudding that has the consistency of pumpkin pie but resembles a brownie and is almost always served with a topping of whipped cream.

This link details the festival event. http://www.mitchell-indiana.org/persimmon.htm

This link lists the recent winning recipes. http://www.mitchell-indiana.org/pers_fes/2004/fest_ppud.htm

Home-brewed persimmon beer is a fairly common beverage in my neck of the woods.
-Firestorm

Fruit of the Gods?

"It was known to the ancient Greeks as "the fruit of the Gods", i.e. Dios pyros, hence the scientific name of the genus."

Pyros = fire in Ancient Greek. Where did you get this etymology from? Can you verify it? And was the fruit really known as Dios pyros in ancient times, or was this name given at the time it was classified?

I would like to know the Greek spelling of "Dios pyros."--Nipisiquit 14:11, 8 March 2007 (UTC)[reply]

Keeler's Our Native Trees says only "Diospyros, of Greek derivation, means the fruit of Jove. Persimmon is the Indian name.". That at least confirms the "fruit of" terminology if not the era of the reference beyond Keeler's 1900 publication date. Wandering to OR: I don't know Greek well enough to know if someone made a pun between fire and fruit, but I note the astringency of the fruit. Does the Greek plant also have astringent fruit? (SEWilco 04:40, 1 May 2007 (UTC))[reply]
EB 1st edition only has brief description and that there are two species, neither native to the British Isles; no mention of etymology. EB 1911 gives no etymology for Diospyros. Oxford English Dictionary has persimmon but not Diospyros (well, that's not English). (SEWilco 05:16, 1 May 2007 (UTC))[reply]

It is most likely Diospyros means "pear (or fruit) of Zeus. Fire of Zeus makes no sense. Dios=the genetive of Zeus. Pyros=a pear, a fruit. pyr or pyrh is fire, but it is a different word. just as juglans (=walnut) means ju=zeus or juppiter, glans=nut. — Preceding unsigned comment added by 96.32.29.7 (talk) 12:20, 4 March 2012 (UTC)[reply]

Sharon Fruit

Since 'Sharon Fruit' is a trade name, not all persimmons are Sharon Fruit. I have adjusted the first sentence accordingly. RomanSpa 23:02, 30 September 2006 (UTC)[reply]

'sharon fruit' is a trade name, but not for fruit grown in israel. 'sharon fruit' is chemically ripened. ...further 'adjustments' were made. --emerson7 | Talk 19:12, 3 December 2006 (UTC)[reply]
Are you sure about that? It's not just chemically, from what I've read, but can also be through exposure to direct sunlight. I've also been led to believe that there are varieties of persimmon that have been bred to lack astringency. In the UK, I've only heard of sharon fruits, never having heard of persimmons, so I did assume that they all were sharon fruit. The current citation doesn't really make it explicit that sharon fruits are only those chemically ripened, and from what I've read from just looking around the Internet, they are of Israel. --86.20.219.123 00:23, 21 February 2007 (UTC)[reply]
I decided to research this a little more. The linked web page gives no source for the claim that Sharon fruit are all chemically treated and the writers, the "Californian Rare Fruit Growers association" are a long way from Israel. Fruit and vegetables: harvesting, handling and storage By A. Keith Thompson states "Postharvest treatment with alcohol has been known for over 100 years in Japan to reduce their astringency." I think singling out Sharon fruit to say they are chemically treated can give an erroneous impression that other persimmons are not chemically treated when in fact chemical ripening and astringency removal is used in other countries too. Unless there are valid objections, in a couple of days I plan to remove from the "Select species" section the explict statment that sharon fruit are chemically treated, leaving the more general info about the various natural and artificial treatment methods in the fruit section.
Gb drbob (talk) 15:49, 28 January 2011 (UTC)[reply]
The section on Sharon Fruit seemed to me to jar when reading the article. I only started reading at the section "Fruit" but was then hooked! The section on Sharon Fruit didn't fit into the rest. Can anyone help integrate it a bit more? LookingGlass (talk) 14:30, 1 December 2012 (UTC)[reply]

Was it named after Ariel Sharon?

I read somewhere that the Sharon fruit was a variety of persimmon that was developed in Israel. Was it named after Ariel Sharon?

+ Sharon is a common name in Israel! 82.113.133.7 08:52, 13 August 2007 (UTC)[reply]

Fruit of the Gods?

A citation of some kind would be nice on the whole "Fruit of Gods"/ Odyssey reference... i'm not sure but it sounds like this is describing the mythical drug "Soma" which according to my research is widely believed to be the red toadstool amanita Muscaria. Check the wikipedia articles on Amanita Muscaria and Soma, or Amanitas on http://www.erowid.org for supporting evidence. I'm not a registered wikipedia member, nor do i know the procedures and policy, but I thought someone shouuld call attention to this.

What do they taste like?

Do astringent persimmons taste different from non-astringent ones? What about Sharon fruits (in Sweden, we seem to call all kinds of persimmons 'sharon fruit')? Do those taste different from "regular" persimmons? I think it should be mentioned in the article whether they taste alike or not.

Yes, astringent is a kind of taste. If you'd like to find what an astringent taste is like, lick a persimmon skin. To your other questions, it depends on what variety you're referring to. bibliomaniac15 19:24, 16 February 2007 (UTC)[reply]
To me persimon's skin tastes like a pear. I don't know what cultivar I tasted though (it was orange, with no seeds, sweet and soft flesh, not sour, not very aromatic, not very wet) —Preceding unsigned comment added by 78.131.137.50 (talk) 01:15, 24 October 2008 (UTC)[reply]

"An astringent (also spelled adstringent)-((I never heard of this spelling--my note))-substance is a chemical compound that tends to shrink or constrict body tissues, usually locally after topical application"....citation from WIKIPEDIA under ASTRINGENT. My own comment is that Persimmons have a strange and delicate flavor that is both sweet and sour when ripe. However if they are not ripe the flaver will both curl and dry your tongue - in sensation - at once. Sunshine is the best ripening agent. They are a very delicate fruit and are usually unripe at the store. Do not refrigerate or you will lose the subtle balancing sweet flaver and after refrigerating they will never ripen.Pdos123 (talk) 01:55, 27 April 2011 (UTC) — Preceding unsigned comment added by Pdos123 (talk • contribs) 01:46, 27 April 2011 (UTC)[reply]

Origin not clear or unique

The origin of the plant is not clear or unique. At least four versions of the same article, namely the English, the Italian, the Spanish and the Portuguese versions of this article, state different origins for the plant.

  • English: original from China
  • Italian: original from Japan and original from China (restated)
  • Spanish: original from Japan and China
  • Portuguese: original from China and popular in Japan (irrelevant)

This is something that needs to be clarified.

ICE77 -- 84.223.229.174 17:02, 20 November 2007 (UTC)[reply]

Peeled or not?

It is pretty obscure whether you should peel the skin (thus removing lycopene; which in flesh is found (if found) in miniscule quantities) because of the fertilizers or should you consume it with its skin on? —Preceding unsigned comment added by 213.250.13.1 (talk) 19:21, 12 January 2008 (UTC)[reply]

Just wash them. 89.240.1.20 (talk) 19:40, 14 January 2009 (UTC)[reply]
Wash or peel depends on the type your are eating and whether or not you like the taste of the skin. The standard practice in Japan is to peel them (as with most fruit in Japan), but when fully ripe or when eating tastier varieties it often adds flavor to eat the skin.

the figure of Vitamin C is worng

Vitamin C 7.5 mg 13% http://en.wikipedia.org/wiki/Vitamin_C Persimmon 60 —Preceding unsigned comment added by Neoper (talk • contribs) 11:48, 22 January 2008 (UTC)[reply]

Persimmon tree wood has limited use in the manufacture of objects requiring hard wood.

"Though persimmon trees belong to the same genus as ebony trees, persimmon tree wood has a limited use in the manufacture of objects requiring hard wood."

Why? Please elaborate on this, some one who knows. - BalthCat (talk) 19:49, 25 June 2008 (UTC)[reply]
Translated and copied the text about this from the JP article. Also, as far as I can recall, persimmon tree are generally small, which means that it will be difficult to find a good sized wood to use. In addition, they are rather slow growing, so despite its fruit being rather popular, its wood is not available in a useful quantity.--Revth (talk) 08:52, 22 April 2009 (UTC)[reply]

The persiommon fruit can be used as a reliable forcast for the winter, anyawy;this year it looks to be a spoon. 9\19\08. —Preceding unsigned comment added by 70.164.229.95 (talk) 22:34, 19 September 2008 (UTC)[reply]

when does the fruit come out?

The article doesn't address when the fruit appears and when it can be harvested? Does anybody know? --Brian Fenton (talk) 12:00, 13 June 2009 (UTC)[reply]

Fruit or Tree

Is this article just about the fruit or does it also include the tree? It seems that most of this article is about the fruit, but it also includes a section on wood, so it is also about tree. If it is to be about the tree, then perhaps some of the opening paragraphs need some modification. This is an issue because the closest article in Japanese is about the tree, so an editor there says it shouldn't have an interlanguage link to this article. Tweisbach (talk) 17:48, 29 August 2009 (UTC)[reply]

Ah, it looks like Japanese persimmon is the article for that. Tweisbach (talk) 02:30, 5 October 2009 (UTC)[reply]

I added a link to the "Main article" Diospyros kaki LookingGlass (talk) 14:40, 1 December 2012 (UTC)[reply]

Ooops! I was working on an incorrect assumption. I have deleted the link. Please see my comments below Wood and Trees LookingGlass (talk) 15:45, 1 December 2012 (UTC)[reply]

link #16 is broken —Preceding unsigned comment added by 80.202.218.187 (talk) 18:43, 12 November 2009 (UTC)[reply]

SAVING FRUITS

Anyone who can advise me hoe to protect my persimmon tree fruits from squirrels. My trees produce lots of buds or small fuits but overtime they slowly disappear, i am blaming the squirrels in my backyard. Any solution to this one? i appreciate it. —Preceding unsigned comment added by 206.219.255.152 (talk) 18:46, 18 January 2010 (UTC)[reply]

For ground pests, I make an aluminum foil, or cardboard, skirt around the trees about 1.5-2 feet up. Only 5-6" out from tree. Or, I get plastic pvc tubing wide enough for the tree, cut about a foot to two sections, cut down the side & wrap around bottom of tree. Good luck! Beatriceblue (talk) 09:42, 20 December 2010 (UTC)[reply]

Thank you

This article is a pleasure to read - thank you to all who have contributed. — Preceding unsigned comment added by Paultramarine (talk • contribs) 06:57, 14 December 2010 (UTC)[reply]

American fruit inedible unless ripe?

"American persimmons are completely inedible until they are fully ripe." Huh? Basis? We have the Fuyu variety too, which I'm eating right now fully hard. My fruit was grown down the street here in Southern California. That line seems odd (opinion?), especially with no link to backup. Beatriceblue (talk) 09:50, 20 December 2010 (UTC)[reply]

American persimmons (i.e. Diospyros virginiana) are astringent - as opposed to fuyū and other non-astringent varieties grown in California.Penelope Gordon (talk) 08:13, 28 November 2016 (UTC)[reply]

typo or not?

In philosophy, the painting of persimmons by Mu Qi (13th Century) exemplifies the progression from youth to age as a symbol of the progression from bitterness to sweetness. The persimmon when young is better and inedible, but as it ages it becomes sweet and beneficial to humankind. Thus, as we age, we overcome rigidity and prejudice and attain compassion and sweetness. Mu Qi's painting of six persimmons (http://en.wikipedia.org/wiki/Six_Persimmons) is considered a masterpiece.

Should "better" be replaced with "bitter?" or does "better" refer to its appearance?

Why not his great grandmother???

In the medical effects section there are some really remarkable statements, some of which leave one wondering about material lost in translation. I am stopping short of WP:BRD, but my mental digestive processes strain at the likes of claims such as that "...51-year old patient who had eaten a kilogram (2.2 pounds) of unpeeled persimmons each day for 40 years..." He started out by going great guns didn't he? That 11-year-old must have had an impressive capacity for his age!

To cap that, another case report in the refs speaks of an 82-year-old patient treated with coca cola for a bezoar (welll OK, I guess...) I read through till I then came to: "Consent: Written informed consent was obtained from the patient's mother for publication of this case report and accompanying images. A copy of the written consent is available for review by the Editor-in-Chief of this journal." I want to know why a few previous generations of parents were not called in to OK his mother's OK. As I said, I am not doing anything about this; I suspect it was just a thoughtlessly and inappropriately included standard disclaimer appended to an interesting case report and discussion, but I am wondering whether such slips redound to our plausibility, and what, if anything, to do about it. JonRichfield (talk) 09:34, 28 October 2012 (UTC)[reply]

Great article, thanks!

I started reading the article properly at the "Fruit" section, but was well and truly hooked after that. It's a great article imo so thanks to all involved. I really had absolutely no idea when I came here (in order to figure "how" to eat my purchase!) that Persimmons are so incredible. LookingGlass (talk) 14:33, 1 December 2012 (UTC)[reply]

Wood and Trees (and Fruit too) - linking and mergeing

The section on Trees here surfaced a confusion I had while reading the article: the assumption that persimmons came from one tree. To avoid this for others (I note from some comments above that I may not be the only one) I have subdivided the section on Select Species.

However, doing this highlights, for me anyway, a need to co-ordinate articles on the trees with this article. For instance:

  • the sections here on Wood and Trees might be better placed into sections in the main articles for various species
  • the main article on the tree: Diospyros, has little in the section Use by humans on the "persimmon bearing" trees and could be expanded by information here
  • the article on Diospyros kaki duplicates information on the fruit here but is generally less informative and erudite on the subject in my opinion.

It seems to me that the articles on individual trees should contain links regarding their fruits back to here (and also perhaps be re-edited so that their main thrust concerns the trees as a whole rather than their fruits). This article should do the opposite.
LookingGlass (talk) 15:40, 1 December 2012 (UTC)[reply]

line 34

Edit from 29 dec 2012: line 34, permission, hope? Completely unintelligible. Can anyone have a look?!Super48paul (talk) 16:23, 29 December 2012 (UTC) OK, resolved!Super48paul (talk) 16:36, 29 December 2012 (UTC)[reply]

File:Fuyu Persimmon (Diospyros Kaki).jpg to appear as POTD soon

Hello! This is a note to let the editors of this article know that File:Fuyu Persimmon (Diospyros Kaki).jpg will be appearing as picture of the day on July 31, 2013. You can view and edit the POTD blurb at Template:POTD/2013-07-31. If this article needs any attention or maintenance, it would be preferable if that could be done before its appearance on the Main Page. Thanks! — Crisco 1492 (talk) 01:22, 16 July 2013 (UTC)[reply]

Persimmon
Persimmons are the edible fruit of a number of species of trees in the genus Diospyros. Though not popularly considered to be berries, in terms of botanical morphology the fruit is, in fact, a berry. Pictured here is a Jiro persimmon.Photograph: Joe Ravi
Archive – More featured pictures...

Pronunciation

The IPA for the UK pronunciation is being wrongly rendered. UK standard accents being r-less except before a vowel, the IPA in the source is correct: 

  IPAc-en|UK|p|ɜː|ˈ|s|ɪ|m|ə|n

But this is rendered as: 

  UK /pɜrˈsɪmən/

and the html page source makes it explicit: 

  span title="/ɜr/ 'ir' in 'bird'" style="border-bottom:1px dotted">ɜr /span>

which is wrong.

This should probably be passed up the the programmers responsible for the html generation, but I don't know how to do that.

Cwrwgar (talk) 07:58, 21 October 2014 (UTC)[reply]

Right now there is no Chinese link for Persimmon, and if I add a link for "zh" and "柿", it will say error as "柿" already belongs to "Diospyros"... so how can I add a link from Persimmon to "柿" or "柿子"? — Preceding unsigned comment added by Winterheat (talk • contribs) 19:52, 19 January 2015 (UTC)[reply]

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Map

The map of "Persimmon production in 2006" needs attention. The legend claims to show production in 2011 not 2006. Also it claims to show production as a percentage of that of China. China is shown as "1000" i.e. China produces 10 times more persimmons than China produces. Somehow I don't think that's correct ... Newburyjohn (talk) 11:34, 2 March 2016 (UTC)[reply]

I agree with the confusion of the previous description, table and map. I have replaced all that old information with a new abbreviated table from 2013 FAOSTAT data (most recent available) and brief text description for a more simplified presentation. --Zefr (talk) 15:46, 2 March 2016 (UTC)[reply]

Persimmons in Textiles and Finishes

In Japan, persimmon juice (presumably due to its high tannin content) is used to preserve and dye textiles (including paper) as well as a lacquer. The Wikipedia article on Ise-katagami talks about the use of kakishibu, a glue (lacquer) extracted from persimmon juice, in a traditional Japanese technique for creating paper stencils. The following is a quote from a Tozando advertisement for traditional persimmon-dyed clothing: "Persimmon-Dye is commonly known as "Kakishibu" in Japan and this "persimmon juice" has been said to be good for the insecticide and antiseptic lacquering (especially on wood) and the persimmon-dyed fabric garment was worn among the Samurai warrior in the Heian period according to the historical record.

Like the natural herb-dye, it works great for chemical dye allergy, Atopic dermatitis and mental relaxation, being so easy on your skin as the same time." The following is from a Hiromi Paper advertisement for kakishibu: "Kakishibu is the fermented tannin juice from an unripe persimmon and is used to waterproof, insect proof, strengthen and dye paper."

Per a Japanese (NHK World) video (translated into English), in the section starting at 12:20, kakishibu is useful as a waterproofing and preservative coating for wooden building exteriors, cloth, and paper; and as a cloth and paper strengthener and dye. Depending on the dye fixing substance used, colors from dark brown through light orange and even blue can be produced. At the Persimmon Museum (in segment starting at 7:26) they crush green persimmons, ferment the liquid for a couple of weeks, and then let it sit for three years. The section starting at 25:00 talks about the use of a kakishibu solution to coat metal (iron) parts with a rust-resistant film.

The Wikipedia article on Garot talks about the Korean tradition of textiles dyed by the juice of unripe persimmons. A Jeju (minimally English subtitled) video shows the technique of garot.Penelope Gordon (talk) 08:04, 28 November 2016 (UTC)[reply]

Additions to the 'Culinary uses' section

Per a Japanese (NHK World) video (translated into English) on persimmons, in a section starting at 5:04, astringent orange persimmon peels (skins) are used in pickling to increase flavor and sweetness as well as a natural anti-bacterial. The section starting at 5:35 describes how persimmon leaves are used to make persimmon leaf sushi: the tannin in the leaves preserves the fish. Persimmon leaves are also used to make a healthful tea. Ampogaki is a premium Japanese dried persimmon; dojohachiyagaki, produced in Hachiya since the 11th century, is another (segment starting at 16:00) premium version. The same production method is used for producing hoshigaki in California. The segment starting at 21:50 talks about preserved Fall persimmon leaves (brilliant scarlet) for use in ornamenting food dishes; the color lasts for a year. The Wikipedia artile Ark of Taste references Dojo Hachiyagaki as Japanese, Hoshigaki as Californian, and American persimmon as American.Penelope Gordon (talk) 08:49, 28 November 2016 (UTC)[reply]

Addition to 'Nutrient and phytochemical content' section

Per a Japanese (NHK World) video (translated into English) on persimmons, in a section starting at 12:20, the Persimmon Museum is investigating powdered kakishibu as a treatment for diabetes and high blood pressure. The section starting at 26:00 discusses investigations in using kakishibu to kill viruses that cause infectious diseases.

Per a WebMD article persimmon fruit and leaves are used for high blood pressure, fluid retention, constipation, hiccough, and stroke. It is also used for improving blood flow and reducing body temperature.

"According to multiple sources the Chinese Academy of the Sciences found that this particular tea contains a large variety of Vitamin C, tannins, flavonoids, rutin, choline carotenoids, amino acids. In addition, the tea were found to contain 10 elements: Magnesium (Mg), Manganese (Mn), titanium (Ti), calcium (Ca), phosphorous (P), and more. These elements are found to aid to healthy bodily functions. Compared to other teas, persimmon leaf tea contains a higher level of health and nutritional benefits. Analysis has shown persimmon leaf tea contains up to 10 times the amount of Vitamin C, tannins, flavonoids, rutin, choline and essential amino acid(Study conducted 1980. CAS). A Korean Study concluded that persimmon tea contains 3.5~20.8 times more vitamin C than green tea!"[1]

"These results show that persimmon leaf tea could be considered as a natural antioxidant source."[2]

And there are many other sites and studies on the health benefits of persimmon leaf tea.Penelope Gordon (talk) 10:04, 28 November 2016 (UTC)[reply]

These are traditional medicine uses or are unverifiable measurements on nutrient contents not acceptable to state anything in the article about nutritional value or anti-disease effects. Such claims would need to meet scientific WP:V with sources compliant per WP:MEDRS. As none of the above meets these requirements, this section of the article should remain unchanged. --Zefr (talk) 16:04, 28 November 2016 (UTC)[reply]

Addition to the introduction?

Per a Japanese (NHK World) video (translated into English) on persimmons, Kakio, Japan is the birthplace of the persimmon and there are around 1,000 varieties of Japanese persimmons, only 20 of which are "sweet" (non-astringent when hard).Penelope Gordon (talk) 10:09, 28 November 2016 (UTC)[reply]

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