Although persimmons are great cooked, I simply like to eat them with a spoon when they are soft, and the flavor and texture is like pudding.
The botanical name for persimmons is Diospyros which, literally translates as "food of the Gods." Anyone who has tasted a ripe persimmon fruit knows exactly what these early horticulturists meant. Creamy, yellow-orange flesh has a sweet, spicy flavor and succulent texture.
Even if you aren't into the delicious fruits, the persimmon tree has many outstanding ornamental characteristics that still make it the perfect choice as an edible landscape plant. The slow growing, medium-sized persimmon tree has dark green, magnolia-like leaves that turn a brilliant orange-red in fall. The bright orange or red globes of persimmon fruits hang on the tree long after the leaves have dropped, giving the tree a ghostly appearance. The fruits are loaded with iron and vitamin C.
Here's how to grow a persimmon tree in your yard.
Persimmon trees are hardy in USDA zones 5 to 11. However, you'll have to select the right type for your area. There are two types of persimmon trees. The Asian persimmon (Diospyros kaki) grows in USDA hardiness zones 7 to 11, and is known for its large fruits on smaller trees. It's the type often sold in grocery stores.
The American persimmon (D. virginiana) is a faster growing, larger tree that's hardy to USDA zone 5. It produces smaller fruits, which some consider richer in flavor than its Asian cousins.
Persimmon trees can grow in many regions of the country from New England to California.
Persimmon fruits are grouped as astringent and non-astringent. The astringency is due to tannins that dissipate as the fruits soften. Astringent fruits make your mouth pucker when eaten while still hard, but have a rich, sweet, full flavor when allowed to ripen to a jelly-like consistency. Non-astringent fruits can be eaten when hard or soft. Asian persimmons can be astringent or non-astringent depending on the variety. American persimmons are all astringent.
While some persimmon varieties, such as 'Meader,' are self-fruitful, persimmons tend to produce best with a pollinator variety. Asian types will not pollinate American types so grow at least two varieties of each to produce the best quality and quantity crop.
Here are some varieties to try in your yard.
Nonastringent Persimmons (Edible when either hard- or soft-ripe)
Fuyu- Reddish-orange fruits have a sweet, crisp, mild-tasting flesh. The fruits ripen in midseason and can hold on the tree for up to two months. The trees are hardy to USDA zone 8.
Jiro- These midseason, orange fruits are similar to 'Fuyu,' but are larger with a flattened shape. The trees are hardy to USDA zone 7.
Izo- These early ripening, orange fruits have a sweet, pale orange flesh and are hardy to USDA zone 7. It's well adapted to the Southeast coast.
Astringent Persimmons (Edible when soft-ripe)
Hachiya - These early maturing, large, acorn-shaped, orange-red fruits have a sweet taste and smooth texture. It's a standard variety grown in California and is hardy to USDA zone 8.
Tanenashi - Large, heart-shaped reddish-orange fruits with yellow flesh are produced mid- to late in the season. This variety is good for drying and hardy to USDA zone 7.
Early Golden - Yellowish orange, sweet fruits are early, and grow on a large tree. This is the most widely planted American persimmon, and is hardy to USDA zone 5.
Meader - This early maturing fruit is the hardiest of all American persimmons, it can withstand temperatures to -30° F. Fruits are round, orange, and seedless.
Rosseyanka - This Russian hybrid is a cross between an American and Asian persimmon. It has the leaf and fruit shape of the American type with the fall leaf color and fruit size of the Asian persimmon. It's self-fruitful and hardy to zone 5.
Colorful orange, red, and yellow persimmon leaves in fall make this tree a beautiful addition to any yard.
Persimmon trees grow best in full sun on well-drained soil. The mature trees can range from 15 feet up to 40 feet tall depending on the variety, so find a location that will be appropriate for your tree size. The American persimmons can tolerate a wider variety of soil types and part shade better than the Asian types.
In spring or fall dig a hole three times wider than the root ball and as deep. Plant the bare root, or containerized persimmon tree, and water.
Keep trees well watered and mulched. Apply a complete organic fertilizer annually so the trees are producing one foot of new growth each year. Don't over fertilize with nitrogen or the fruits will be more likely to drop prematurely.
Prune in late winter removing suckers and opening the tree to have six- to eight-scaffold branches evenly distributed around the tree. Mature trees require little additional pruning. Thin fruits so there are one or two per shoot. Persimmons have few insect and disease problems. Raccoons, birds, and opossums sometime help themselves to ripe fruit. To prevent this, harvest the fruits of even astringent-types when fully colored but still hard, and allow to ripen indoors in a paper bag with a ripe banana.
Harvest non-astringent varieties when fully colored and still hard. Astringent Asian varieties can be harvested when the fruit turns translucent and easily separates from the branch. Leave astringent or non-astringent Asian types on the tree to ripen as long as temperatures stay above 25° F. American persimmons drop from the tree when ripe.