This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Candle persimmons can widely vary in shape and size depending on the fruit’s growing environment, and generally has an ovate, round, to elongated appearance, sometimes with a slightly tapered and narrowed non-stem end. The skin is waxy, firm, and shiny, showcasing a vibrant, dark orange-red hue, and on the top of the fruit, there are flat, papery green-brown leaves surrounding a thin and fibrous, dark brown stem. Underneath the skin, the flesh is soft, semi-mealy, aqueous, and pale yellow to orange-brown, encasing an oval brown seed. Candle persimmons, when ripe, have a very sweet flavor and a juicy, smooth texture.
Seasons/Availability
Candle persimmons are available in the fall through early spring in Central Asia.
Current Facts
Candle persimmons, botanically classified as Diospyros kaki, are sweet fruits belonging to the Ebenaceae family. Primarily grown in climate-controlled greenhouses in Uzbekistan, Candle persimmons are a small variety of kinglet persimmon that is valued for its juicy, soft flesh and sweet flavor. The cultivar is rumored to have been named after its narrow and tapered, candle-like shape, and the fruit lacks the astringency generally associated with persimmons. Candle persimmons are highly exported across Central Asia and into Russia and are primarily consumed fresh, out-of-hand, or are utilized as a sweet flavoring in both savory and sweet applications.
Nutritional Value
Candle persimmons are an excellent source of vitamins A and C, which are antioxidants that can protect against vision loss, increase collagen production, and boost the immune system. The fruits also contain magnesium, phosphorus, fiber, calcium, vitamin E, potassium, iodine, and manganese.
Applications
Candle persimmons are best suited for raw, cooked, and dried applications. When fresh, the fruit can be consumed straight out-of-hand, chopped into salsa, or it can be tossed into salads and fruit bowls. Candle persimmons can also be utilized in cooked applications and are popularly boiled with sugar into a sauce and poured over cooked meats, baked into bread, tarts, pies, and cakes, cubed and served in pasta, boiled into puddings, jams, and jellies, or mixed into casseroles. In addition to raw and cooked applications, Candle persimmons are popularly dried in Central Asia and are consumed as a sweet, sticky, snack during the winter season. Candle persimmons pair well with cinnamon, honey, vanilla, cheeses such as cottage, cheddar, goat, and parmesan, citrus juices, apples, cilantro, arugula, and cranberries. The fresh fruits will keep for a couple of weeks when stored in the refrigerator.
Ethnic/Cultural Info
In Kazakhstan and Uzbekistan, persimmons are valued for their iodine content. Within these countries, the majority of the population descends from nomadic tribes that largely have a meat-based diet, and a common condition associated with the landlocked region is an iodine deficiency, creating a hormonal imbalance. Persimmons such as the Candle variety offer a significant amount of iodine and other vitamins to help balance the thyroid. Providing a source of health-boosting ingredients, persimmons have a unique quality of retaining nutritional properties even when dried and are a favored snack during the cold winter months. The fruits are also popularly stewed in the winter. Outside of the winter, the fruits are baked with juices and spices, pureed, and spread over bread, blended into smoothies, or consumed fresh when in season.
Geography/History
Candle persimmons are descendants of original persimmon varieties that are native to mountainous regions of China and have been cultivated for over two thousand years. The fruits were then spread to neighboring countries such as Japan and Korea via trade routes, and over time, the fruits continued to spread across the continent of Asia where they arrived in Central Asia and into Russia approximately two hundred years ago. Since their introduction, the original persimmon varieties were highly cultivated, and new varieties were developed, such as Candle persimmons, to meet changing market demands. Today Candle persimmons are cultivated in greenhouses in Uzbekistan and are also grown in Azerbaijan and Turkmenistan for export into Kazakhstan, Russia, and other neighboring countries. The Candle persimmons featured in the photograph above were found at a local food fair in Almaty, Kazakhstan.
Galmart Supermarket
Samal microdistrict 111, Almaty, Kazakhstan
Candle persimmons of Uzbekistan…Candle persimmons have a waxy, firm, and shiny skin that displays a vibrant dark orange-red color. Their flesh is soft, semi-mealy, and juicy, ranging from pale yellow to orange-brown. Inside, they contain an oval brown seed. When ripe, these persimmons offer a sweet flavor paired with a smooth texture, making them a desirable fruit for enjoying fresh or in recipes.
Reina vegetable store
Baganashyl microdistrict, Almaly, Kazakhstan
Candle persimmons of Uzbekistan imported to Almaty, Kazakhstan…Candle persimmons are versatile in cooking, transforming into sauces, jams, baked goods like pies and bread, or enhancing casseroles and pasta dishes. They can be chopped fresh for salads or fruit bowls, or dried for a sticky winter snack in Central Asia. Fresh Candle persimmons pair splendidly with vanilla, citrus juices, cranberries, and cheeses like cheddar and goat, remaining fresh in the refrigerator for weeks.
Almaty agricultural food fair
ул. имени Валиханова 170, Алматы 050000, Казахстан
Candle persimmons of Uzbekistan…Candle persimmons are botanically classified as Diospyros kaki and belong to the Ebenaceae family. Grown in climate-controlled greenhouses in Uzbekistan, this small variety of kinglet persimmon is prized for its juicy, soft flesh and sweet, non-astringent flavor. Their narrow, tapered shape inspired their name, and they are enjoyed fresh or as a flavoring in savory and sweet dishes. Candle persimmons are heavily exported across Central Asia and Russia.
Market Orbita
Orbita microdistrict, Almaty, Kazakhstan
Candle persimmons of sunny Uzbekistan…Candle persimmons have their origins in ancient China, where wild persimmons were cultivated over two thousand years ago. Trade routes helped these fruits spread to countries like Japan and Korea, eventually reaching Central Asia about two hundred years ago. Today, Candle persimmons are grown in greenhouses in Uzbekistan, as well as in Azerbaijan and Turkmenistan, and are exported to neighboring countries like Kazakhstan and Russia.
Esik Central Market
9F35+MHF, Belinski street, Esik, Kazakhstan
Candle persimmons of sunny Uzbekistan imported to Kazakhstan…Candle persimmons are highly valued in Kazakhstan and Uzbekistan for their health benefits, particularly their iodine content, which is important for addressing iodine deficiency common in the region. This deficiency can cause hormonal imbalances, making persimmons a useful dietary addition. These fruits retain their nutritional properties even when dried, making them a favored snack in winter. They are also enjoyed stewed, baked with spices, pureed as spreads, or blended into smoothies.
SMall supermarket
Алматы микрорайон Казахфильм 13, Алматы 050057
Candle persimmons of Uzbekistan…Candle persimmons are known for their vibrant, dark orange-red waxy skin and can take on varied shapes such as ovate, round, or elongated forms. Inside, their flesh is soft, semi-mealy, and ranges from pale yellow to orange-brown. These fruits are exceptionally sweet when ripe, with a juicy, smooth texture, and house oval brown seeds. The fruit's crown features flat, papery leaves around a fibrous dark brown stem.
Kazakhfilm weekend food fair
Isinaliyeva 38, Almaty, Kazakhstan
Candle persimmons of Uzbekistan are still available in mid November…Candle persimmons pair wonderfully with cinnamon, honey, vanilla, and cheeses like cottage or parmesan, offering a versatile flavor profile. They can be enjoyed fresh, dried, or cooked into dishes such as pies, cakes, or jams. When dried, they're a sticky, sweet snack popular in Central Asia during winter. These fruits can stay fresh for up to two weeks when refrigerated, making them a convenient seasonal treat.
Ecofreshmarket
Kazakhfilm microdistrict, Almaty, Kazakhstan
Candle persimmons of sunny Uzbekistan…Candle persimmons are a variety of kinglet persimmon known for their sweet, juicy flesh and lack of astringency. Native to Uzbekistan, they are typically grown in climate-controlled greenhouses. Their name comes from their slim, tapered, candle-like shape. Rich in vitamins A and C, along with fiber, potassium, and other nutrients, these fruits are enjoyed fresh or as a sweet addition to savory and dessert recipes across Central Asia and Russia.
Ecofreshmarket
Kazakhfilm microdistrict, Almaty, Kazakhstan
Candle persimmons are derived from ancient persimmon varieties that originated in China's mountainous regions and have been cultivated for over two millennia. These fruits spread to Japan, Korea, Central Asia, and eventually Russia around 200 years ago. Currently, Candle persimmons are grown in greenhouses in Uzbekistan and cultivated in Azerbaijan and Turkmenistan for export to neighboring countries like Kazakhstan and Russia.
Supermarket Magnum
ул. Жандосова 83, Алматы, Казахстан
Seasonal candle persimmons of Uzbekistan…Candle persimmons are highly valued in Uzbekistan for their iodine content, which supports thyroid health and counters iodine deficiency, a condition tied to the region's historically meat-centered nomadic diets. These fruits retain their nutritional qualities even when dried, making them a popular winter snack. Beyond winter, they are consumed fresh, baked, pureed, or blended into smoothies, showcasing their versatility.