DESCRIPTION
Growth Habit: The persimmon could be a multitrunked or single-stemmed deciduous tree to twenty five foot. high and a minimum of as wide. it's a handsome decorative with drooping leaves and branches that provides it a languorous, rather tropical look. The branches ar somewhat brittle and might be broken in high winds.
Foliage: Persimmon leaves ar alternate, simple, ovate and up to seven inches long and four inches wide. they're typically pale, slightly chartreuse in youth, turning a dark, shiny inexperienced as they age. underneath delicate season conditions the leaves typically flip dramatic reminder yellow, orange and red. Tea may also be made up of contemporary or dried leaves.
Flowers: The unnoticeable flowers encircled by a inexperienced floral cup ar borne within the leaf axils of latest growth from annual recent wood. feminine flowers ar single and cream-colored whereas the pink-tinged male flowers ar generally borne in threes. Commonly, one to five flowers per twig emerge because the new growth extends (typically March). Persimmon trees ar typically either male or feminine, however some trees have each male and feminine flowers. On male plants, especially, occasional excellent (bisexual) flowers occur, manufacturing associate atypical fruit. A tree's sexual expression will vary from one year to the opposite. several cultivars ar parthenocarpic (setting stoneless fruit while not pollination), though some climates need fertilization for adequate production. once plants not needing fertilization ar pollinated, they're going to turn out fruits with seeds and will be larger and have a unique flavor and texture than do their stoneless counterparts.
Fruit: Persimmons will be classified into 2 general categories: people who bear astringent fruit till they're soft ripe and people that bear nonastringent fruits. among every of those classes, there ar cultivars whose fruits ar influenced by fertilization (pollination variant) and cultivars whose fruits ar unaffected by fertilization (pollination constant). Actually, it's the seeds, not fertilization in and of itself, that influences the fruit. associate astringent tracheophyte should be jelly soft before it's suited eat, and such cultivars ar best tailored to cooler regions wherever persimmons will be big. The flesh color of fertilization-constant astringent cultivars isn't influenced by pollination. Pollination-variant astringent cultivars have dark flesh round the seeds once pollinated. A nonastringent persimmon will be devoured once it's crisp as associate apple. These cultivars want hot summers, and also the fruit would possibly retain some astringency once big in cooler regions. Pollination-constant nonastringent (PCNA) persimmons ar perpetually edible once still firm; pollination-variant nonastringent (PVNA) fruit ar edible once firm provided that they need been pollinated.
The shape of the fruit varies by tracheophyte from spherical to fruit to planate or square. the colour of the fruit varies from light-weight yellow-orange to dark orange-red. the dimensions will be as very little as a couple of ounces to quite a pound. the whole fruit is edible aside from the seed and scroll. Alternate bearing is common. this may be part overcome by dilution the fruit or moderately pruning once a light-crop year. Astringency may also be removed by treating with greenhouse gas or alcohol. temperature reduction the fruit long then thawing softens the fruit and conjointly removes the astringency. Unharvested fruit remaining on the tree once leaf fall creates a awfully ornamental result. it's common for several immature fruit to drop from might to September
CULTURE
Location: Full sun with some air movement is suggested for persimmon trees in landlocked areas, though they're going to tolerate some partial shade. Persimmons big in cooler areas ought to have full sun with protection from cooling breezes. As a sexy decorative the tree fits well within the landscape. It doesn't vie well with eucalyptus.
Soil: Persimmons will stand up to a large rage of conditions as long because the soil isn't to a fault salty, however will best in deep, well drained dirt. A pH vary of half dozen.5 to 7.5 is most well-liked. The tree incorporates a sturdy faucet root which can mean dig a deeper hole than usual once planting (when on D. kaki stock).
Irrigation: Persimmon trees can stand up to short periods of drought, however the fruit are larger and of upper quality with regular watering. Extreme drought can cause the leaves and fruit to drop untimely. Any fruit left on the tree can in all probability sunburn. Some thirty six to forty eight inches of water ar required annually, applied step by step in spring and petering out within the fall. Hot landlocked areas might need two or three applications weekly, whereas coastal areas might have watering just the once each half dozen weeks, looking on the soil. If a drip system is is employed, the emitters ought to be moved removed from the trunk because the tree matures.
Fertilization: Most trees had best with a minimum of fertilizing. Excess N will cause fruit drop. If mature leaves aren't deep inexperienced and shoot growth is a smaller amount than a foot per annum, apply a balanced chemical like a 10-10-10 at a rate of l pound per in. of trunk diameter at ground level. unfold the chemical equally underneath the cover in late winter or early spring.
Pruning: Prune persimmon trees to develop a powerful framework of main branches whereas the tree is young. Otherwise the fruit, that is borne at the ideas of the branches, is also too significant and cause breakage. an everyday program of removal of some new growth and heading others every year can improve structure and cut back alternate bearing. associate open jar system is maybe best. despite the fact that the trees grow well on their own, persimmons will be cropped heavily as a hedge, as a screen, or to regulate size. They even build a pleasant treillage. Cut young trees back to 1/2 high (or regarding three feet) at the time of planting.
Propagation: Stratification is suggested for all persimmon seeds. The common rootstock in American state is D. lotus, though it's not compatible with some cultivars, as well as fuyu. alternative rootstock like D. kaki seedlings ar temperamental and have long faucet roots. D. virginiana is inconsistent and suckers badly. Whip and cleft grafts ar those unremarkably used. The trunks of young trees ought to be shielded from sunburn and eutherian mammal harm.
Pests and Diseases: Persimmons ar comparatively problem-free, though coccid insect and scale in association with ants will generally cause issues. hymenopteron management can typically pay attention of those pests. alternative occasional pests embrace white flies, thrips which might cause skin blemishes and a mite that's darned for the "brown lace collar" close to the scroll. Waterlogging may also cause plant disease. Vertebrate pests like squirrels, deer, coyotes, rats, opossums and birds ar keen on the fruit and gophers can attack the roots. alternative issues embrace blossom and young fruit shedding, particularly on young trees. this is often not typically a significant downside, however if the drop is excessive, it's going to be helpful to do girdling a couple of branches. Over watering or over fertilization may additionally be accountable. giant quantities of little fruit on associate otherwise healthy tree will be remedied by removing just about one or 2 fruit per twig in might or June.
Harvest: Harvest astringent varieties once they ar arduous however totally coloured. they're going to soften on the tree and improve in quality, however you'll in all probability lose several fruit to the birds. Astringent persimmons can ripen off the tree if hold on at temperature. nonastringent persimmons ar able to harvest once they ar totally coloured, except for best flavor, permit them to melt slightly once harvest. each sorts of persimmons ought to be cut from the tree with hand-held shears, going away the scroll intact Unless the fruit is to be used for drying whole, the stems ought to be cut as getting ready to the fruit as potential. despite the fact that the fruit is comparatively arduous once harvested, it'll bruise simply, therefore handle with care.
Mature, arduous astringent persimmons will be hold on within the white goods for a minimum of a month. they will even be frozen for six to eight months. nonastringent persimmons will be hold on for a brief amount at temperature. they're going to soften if unbroken with alternative fruit within the white goods. Persimmons conjointly build a wonderful edible fruit. they will either be in the altogether and dried whole or withdraw slices (peeled or unpeeled) and dried that means. once firm astringent persimmons ar in the altogether and dried whole they lose all their astringency and develop a sweet, datelike consistency.
Commercial Potential: Persimmons ar found in most supermarkets throughout the season, however there's not an oversized demand outside ethnic markets. it'd seem that there's a possible as a significant crop if and once the market is developed.
CULTIVARS
There has been a good deal of confusion and misidentification among persimmon cultivars. the subsequent list is subject to revision as higher analysis techniques become out there.
Astringent Varieties
Eureka
Medium to giant oblate fruit, wrinkled at the scroll. Skin bright orange-red. smart quality. Ripens late. Tree small, vigorous,drought and frost resistant, precocious and heavy-bearing. one among the foremost satisfactory cultivars for Florida and TX
Hachiya
Large, oblong-conical fruit Skin shiny, deep orange. Flesh dark yellow. Sweet and made. smart for drying. Ripens midseason to late. Tree vigorous, upright-spreading. Prolific in American state.
Honan Red
Small, round oblate fruit with skinny skin. Skin and flesh ripen to a definite orange-red. terribly sweet and made. glorious for contemporary intake and drying. Ripens midseason to late. Tall, upright, moderately vigorous tree. Bears smart crop.
Saijo
Small, elongated fruit. Skin dull-yellow once mature. Flavor sweet, excellent, stratified among the most effective by gourmets. Mature fruits ar engaging once dried. Tree medium tall, bears systematically. Cold hardy to -10° F.
Tamopan
Large, somewhat quadrilateral fruit, broad-oblate and indented round the middle. Skin thick, orange-red. Flesh light-weight orange, sweet and made once totally ripe. Ripens midseason in American state
Tanenashi
Medium-sized round-conical fruits. Skin light-weight yellow or orange, turning orange-red, thick. Flesh yellow, sweet. Ripens early. Tree vigorous, rounded, prolific. In American state tends connected in alternate years.
Triumph
sold-out as Sharon Fruit once astringency has been with chemicals removed. Medium-sized, oblate fruits. Ripens in Oct.
Nonastringent Varieties
Fuyu (Fuyugaki)
Medium-large oblate fruit, faintly quadrilateral. Skin deep orange. Flesh light-weight orange, sweet and delicate. Ripens late. Keeps well and is a wonderful packer and shipper. Tree vigorous, spreading, productive. hottest nonastringent tracheophyte in Japan.
Gosho/Giant Fuyu/O'Gosho
Large, roundish-oblate fruit. Skin orangeness, attractive. once totally ripe has one among the deepest red colours of any persimmon. Flesh quality smart, sweeter than Fuyu. Ripens in late Oct. Tree somewhat dwarf. Bears often however sets a light-weight crop in some seasons and is susceptible to premature shedding of fruit.
Imoto
just like Jiro. burnt sienna skin. Occasional male flowers and seeds. in all probability a bud mutation of Jiro. Ripens late Oct and early November
Izu
Medium-sized fruit. Skin burnt orange. Flesh soft, with a decent quantity of sweetener, of fine texture. Flavor excellent. Not faithfully nonastringent. Ripens early, from the top of September to period. Tree somewhat dwarf. Bears solely feminine flowers. Sets smart crop.
Jiro
Fruit giant. Resembles Fuyu, however a lot of truncated and square in cross-sectional. Skin orange-red. Flavor and quality glorious. Ripens late Oct and early November, ships well. typically sold-out as Fuyu. Tree slightly upright. hottest nonastringent selection in American state.
Maekawajiro
Medium-sized, rounded fruit, electric sander and fewer indented than Jiro. made orange in color. Sweet and of excellent quality. Ripens in mid-season. Tree slightly upright. should be planted with an appropriate insect to confirm smart fruit yield. Bud mutation of Jiro.
Okugosho
Medium-sized, spherical fruit. Skin orange to crimson. Flesh sweet, of excellent texture, flavor smart. Not faithfully nonastringent. Ripens in early November. Tree medium-sized, vigorous, spreading. Differentiates male flowers, creating it an appropriate insect.
Suruga
giant fruit. Skin orange-red. Flesh dense, very sweet, glorious quality. tough to melt on tree (fruit becomes spongy instead of soft). Ripens in November, keeps well Tree nearly free from alternate bearing. suggested for hotter climates.
Pollination Variant Varieties (astringent once seedless)
Chocolate
little to medium-sized, oblong-conical fruit. Skin orangeness. Flesh brown-streaked once pollinated, should be soft-ripe before intake. Ripens late Oct to early November. Tree large, vigorous, manufacturing several male blossoms. suggested as a insect for fertilization variant cultivars like Hyakuma and Zenji Maru.
Gailey
Fruit little, round to round shape with a rounded apex. Skin uninteresting red, pebbled. Flesh dark, firm, juicy, of honest flavor. Tree little to medium. Bears several male flowers often and is a wonderful tracheophyte to plant for cross-pollination. Has engaging season foliage and decorative price.
Hyakume
Fruit giant, round rectangular to round oblate. Skin buff-yellow to light-weight orange, marked with rings and veins close to the apex. Flesh dark cinnamon once seeded, juicy, of firm texture, nonmelting. Flavor spicy, very good. nonastringent even whereas the fruit continues to be arduous. Ripens in midseason, stores and ships well.
I love in-season preparation with regionally out there contemporary turn out. Pickings ar a small amount slimmer here in American state throughout the colder fall and winter months, however there's perpetually one thing contemporary and seasonal to get pleasure from. I particularly like persimmons, that mature late within the fall and might continue the tree till winter. Persimmon season generally lasts from September through December.
Although persimmons ar a lesser famous fruit and not wide devoured within the U.S., they're sweet and delicious — and packed with nutrients, like vitamins, minerals, and antioxidants. Incorporating them into your winter diet rotation could be a nice plan.
persimmons
What ar the Health edges of Persimmons?
Persimmons ar made in dietary fiber and plenty of nutrients like metallic element, carotenoid, vitamin C, and iron. They conjointly contain many alternative health-promoting phytonutrients, like catechin (a natural phenol and antioxidant), gallocatechin (also associate antioxidant) and betulinic acid. Betulinic acid has been shown to possess antiretroviral, antimalarial drug, and anti inflammatory properties, in addition as potential as associate antitumour agent.
With such a big amount of health edges, it's no marvel that persimmons ar one among the oldest fruits cultivated in Asia. Records show that they need been big in China for quite two,000 years. Persimmons ar native to Japan, China, Korea, Burma, and Nepal. persimmon tree, conjointly called Oriental or persimmon, is that the most generally big tracheophyte. it's 2 well-liked varieties: Hachiya (an astringent variety) and Fuyu (a non-astringent variety). Right now, as winter approaches, each Fuyu and Hachiya persimmons ar ripening nicely here in American state, associated supply USA a chance to get pleasure from an exotic tropical flavor despite the nippiness within the air.
Bonus fun fact: just like the tomato, persimmons aren't generally thought of as berries, however in terms of biology morphology, they're in truth a berry.
persimmons
What Do Persimmons style Like?
If you’ve ne'er devoured a persimmon, there ar a couple of things to stay in mind in order that you don’t get associate unpleasant surprise after you take that 1st bite. All persimmons, whether or not of the astringent or non-astringent selection, have high levels of soluble tannins. Tannins provide foods a bitter style and chalky mouth-feel. however if you eat persimmons once totally softened, their high aldohexose content can reward you with a sweet and delicate flavor.
The Hachiya persimmon is associate acorn-shaped fruit that's vibrantly orange once ripe. it's one among the foremost well-liked astringent varieties with a awfully high phenol content, that makes it uneatable before totally mature. make certain to perpetually let a Hachiya persimmon totally soften before intake. The maturing method dramatically reduces the phenol levels. When ripe, the persimmon can feel just like a awfully ripe tomato or a [*fr1] full water balloon, and have some provide to its waxy skin. Inside, you'll realize thick juicy pulp and smaller jelly-like items that ar firm and fully pleasant to eat.
By distinction, the Fuyu persimmon is taken into account to be non-astringent. Fuyu is smaller than Hachiya and squat sort of a tomato. it's not really fully freed from tannins because the term suggests, however it's way less astringent than Hachiya before it's totally mature. Its tannins conjointly disappear sooner within the maturation method, therefore you'll be able to eat Fuyus whereas still on the firm facet though they're conjointly nice once terribly soft.
persimmons
How does one Ripen Persimmons?
To speed up the ripening method, and take away the astringency of persimmons, you'll be able to merely allow them to sit at temperature (about 68°F) in natural light-weight for many days to a couple of weeks. you'll be able to conjointly place them in a very sack at the side of alternative items of ripening fruit that provide off giant quantities of alkene gas, like apples, pears, and bananas. this can speed up the ripening method.
After ripening, store persimmons within the white goods, removed from alternative ripening fruit, and eat or use among 3 days.
How does one Use Persimmons?
You can eat persimmons raw, dried or dehydrated, and cooked. Eat a non-astringent persimmon out of hand like associate apple, or cut it into smaller bite-size items or skinny slices. you'll be able to add contemporary persimmon to salads and use as a topping for breakfast cereal, parfaits, and then far more.
Astringent persimmons that require to be devoured once extraordinarily soft will be cut in [*fr1] associated scooped out with a spoon identical means you’d eat a kiwi or an avocado. they're conjointly nice for pureeing. Persimmon puree will be utilized in a range of desserts, particularly in pies. they will even be utilized in cookies, cakes, puddings, breads, and curries. Here ar a number of our favourite persimmon recipes for you to enjoy:
If you wish to predict associate approaching winter's weather, all you wish could be a persimmon seed. consistent with lore, slicing open a persimmon seed and examining the form within can tell you if you are certain icy, cutting winds (a knife-shape); {a mild|a light-weight|a gentle} winter with light, powdery snow (a fork shape); or many significant, wet snow requiring many shoveling (a spoon shape). Of course, you'll be wanting to use a persimmon that is as regionally big as possible!
Persimmons ar a wonderful supply of fiber. they are made in B complex vitamins and vitamins A and C. They conjointly contain phytochemicals and healthy amounts of atomic number 19, manganese, copper and phosphorus.
There ar many types of persimmons. The Diospyros virginiana (Diospyros virginiana) is native to the southeastern us, wherever it grows wild. This persimmon is plum-shaped, orange and waxy. the flavour is nice and mellow once totally ripe, however it's pungent and astringent before then. sorts of the common Diospyros virginiana embrace Even Golden, John Rick, Woolbright and Ennis.
When buying persimmons, though, you are a lot of possible to come back across one among 2 sorts of Asian persimmons (Diospyros kaki). one among these classes is termed "sweet" or "non-astringent" persimmon, and also the alternative is termed "astringent" persimmon—a little bit of a name, as a result of once totally ripe, it, too, is deliciously sweet.
A slice of ripe Fuyu persimmon.
Sweet-from-the-start persimmons embrace Fuyu, Jiro, Izu and Suruga varieties. Originally from China, this persimmon was {grown|adult|big|full-grown|fully big|grownup|mature} in Asia for hundreds of years and now's conjointly grown in American state. light-weight orange/yellow and squat, the sweet persimmon is formed a small amount sort of a tomato. this sort of persimmon is nice enough to be devoured whereas it's still a bit firm. With its crisp associated firm texture at this point—something between associate apple and an apricot—it's typically devoured out of hand. The skin will be devoured or in the altogether.
Varieties of persimmons that ar sweet once ripe— however astringent (as in nearly inedible) before they ripen—include Hachiya, Eureka, Honan Red and Saijo. These persimmons ar longer than the sweet varieties. the foremost well-liked of the cluster, Hachiya, is cordate and involves a degree at rock bottom. they are conjointly darker orange and thought of a lot of saporous than the sweet varieties, however they are solely delicious after you eat them at the proper time—when terribly, very soft.
Serve sweet, non-astringent persimmon varieties that ar firm enough to slice aboard cheeses like goat, feta, queso whiten and paneer—and a favourite wine. Toss chunks of them with alternative fall fruits, like apples and pears, to form a seasonal salad, or feature them in jams, marmalades, chutneys, compotes and salsas. Or prime some hardy bitter greens with persimmons, pomegranates and hazelnuts. For a shocking Caprese dish, try these persimmons with cheese. Drop some contemporary slices atop your morning cereal for an additional delicious begin to your day, and broil and drizzle slices with honey for serving over frozen dessert or yoghourt. For a formidable course, serve persimmon slices with prosciutto or bresaola.
A ripe Hachiya persimmon.
The persimmon varieties that has to be totally ripe—and extraordinarily soft— before you get pleasure from them will be devoured raw, with a spoon. To do this, build associate X within the prime, and peel back the skin a small amount (the flesh is analogous in texture to bananas and mangos). prime with cinnamon topping and dig in.
You can conjointly scoop out the sweet flesh of ripe, astringent persimmons and use it in smoothies or in cooking; as a result of their pulp is usually further to food, these persimmons ar stated as "baking" persimmons. embrace the flesh in breads, pies, cookies, cakes and pudding. Use it to form sauce (like applesauce) and frappe. For savory enjoyment, add the sweet, mashed flesh to marinades. Or mix it with a bit oil and juice and seasonings and use as a topping for bruschetta.
Persimmon pudding could be a tradition within the yank south. there is even associate annual pageant in its honor in Mitchell, Indiana, that options a persimmon pudding contest. Any form of persimmon is also accustomed concoct the pudding, tho' aficionados can discussion that is best. Here's a Persimmon Pudding instruction from a five-time winner of the competition.
Persimmons ar a fall fruit, typically out there late September through December. Some varieties might show up in January, though, and even Feb.
Choose persimmons with deep coloring, and avoid those with bruises. Streaks of black aren't a retardant, though; they will even indicate sweetness. Unless the fruit is ripe—which most aren't once still within the turn out aisle—the excellent persimmon can have clear, smooth, taut skin. The skin can begin to wrinkle because the persimmon ripens and also the flesh within softens. The Hachiya and alternative astringent varieties are terribly soft to the bit and wrinkled before they are able to eat.
Persimmons ar best hold on at temperature, tho' they will be cold for each day or 2 once ripening. Sweet, non-astringent varieties can keep firm for one or two of weeks. To ripen astringent varieties a lot of quickly, place them {in a|during a|in associate exceedingly|in a very} brown sack with an apple.
Once you get to grasp persimmons and the way to use them, you are guaranteed to realize a minimum of one favorite thanks to indulge—whether it's biting into a Fuyu out of hand or scooping the flesh of a worth-the-wait Hachiya into a smoothie or pudding.
Each fall, the workers here at Farmers’ Almanac checks in with Melissa Bunker of North geographic region, a.k.a. “The Persimmon woman,” to ascertain what she finds within the center of her persimmon seeds. The seeds tell a story regarding what we will expect for the approaching winter.
According to lore, if you split open a persimmon seed and also the form within (called a cotyledon) seems like a:
fork = winter are mild;
spoon = there'll be a great deal of snow;
knife = winter are piercingly cold and “cut sort of a knife.”
The inside of a persimmon seed (generic image). consistent with lore, the form of the cataphyll within predicts the winter weather to come back. the form higher than would be thought of a “spoon.”
But the persimmon is far quite a weather predictor.* It’s a soft, garden truck (provided you bite into one that's lush and ripe, otherwise, you’re certain associate unpleasant surprise) which will be devoured contemporary, cooked, or dried. Persimmons build delicious jams, pies, steamed puddings, bread and muffins, stuffing, curry, and cookies. they're conjointly delicious once sliced and served contemporary in inexperienced salads with watercress and buggy.
What Is A Persimmon?
A persimmon is truly a berry that comes from the garden truck trees within the genus, genus Diospyros that has been lovingly stated because the “Divine Fruit.” Native to China, the persimmon has been cultivated for thousands of years. Japan has been cultivating persimmons for regarding 1300 years. Japanese and Chinese cultivars were 1st introduced to the U.S. from 1870 to 1920.
Persimmon seed forecast - a bowl of persimmons
Today varied cultivars of persimmons ar big in a very dozen alternative countries. The Diospyros virginiana, persimmon, conjointly called the Common Persimmon, is big from Florida to Connecticut, west to Iowa and south to TX. consistent with University of California/Davis, most domestic industrial production of persimmons is focused in California; in 2012, the 2,898 acres harvested made sixteen,898 a lot of fruit.
There ar 2 well-liked sorts of persimmons: Hachiya is associate astringent selection that's pale, heart or acorn-shaped. Fuyu could be a non-astringent selection (pictured) that's orange, tomato-shaped, and a sweet selection which will be devoured whereas firm, though it ought to have a bit “give” within the flesh once ironed. learn the way to pick out the foremost saporous persimmon fruit!
What Do Persimmons style Like?
Some say the fruits style just like apricots, with a pudding-like texture once ripe.
Try this delicious, straightforward instruction that uses ripe Fuyu persimmon fruit:
Broiled Persimmons with Ginger cream cheese instruction
Ingredients:
4 ripe persimmons
Raw honey
1 contemporary lime, quartered (reserve one tablespoon juice for cheese topping)
9 ounces cream cheese cheese
1/8 teaspoon ground ginger
1 teaspoon flavoring
Coconut palm sugar
Directions:
Slice persimmons in [*fr1], crosswise. Place halves flesh-side up in a very baking receptacle. Drizzle raw honey on prime of every [*fr1]. Place baking receptacle of persimmons underneath a broiler and broil till super ar caramelized and golden brown, for about seven minutes.
While the fruit is cookery, whisk the cream cheese, one tablespoon freshly squeezed juice, ginger powder, and flavoring along in a very mini kitchen appliance or in a very bowl victimization an electrical mixer.
Remove hot receptacle from kitchen appliance and squeeze contemporary juice over every persimmon [*fr1]. Place hot, cooked persimmons on a serving platter. prime every [*fr1] with a small indefinite amount of the Ginger cream cheese cheese. Sprinkle palm tree sugar on the cheese topping and serve forthwith.