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PERSIMMON

Diospyros kaki

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Persimmons are classified into two basic groups, those that are sweet and edible when hard and crisp (non-astringent) and those that must be allowed to soften to a jelly-like consistency before losing their astringency (astringent). The astringents, once fully ripe, are paradoxically often far sweeter and more luscious than the so-called sweet or non-astringents. Astringency can be removed by treating the fruit with carbon dioxide or alcohol. Persimmon trees are a lovely ornamental specimen fruit tree, often with a semi weeping form, which gives a beautiful display of deep orange autumn leaves, and retains many of its orange coloured fruit after leaf fall, making it the prettiest fruit tree in the garden.

Planning

Difficulty
Easy
Fruiting time
Spring

Harvesting

Astringent variety persimmon fruits are generally harvested while they are hard but fully matured. On the other hand, Non-astringent types can be ready for harvesting when they achieve full-colour, and slightly soft in consistency.

Propagation

Seed
Remove the seeds, but don't let the seeds dry out

Special features

Autumn colour
All persimmons have spectacular fall colors — bright yellows to clear oranges, light pinks to bright reds.
Drought resistant
Require water for a good crop
Pot plant
Can be made into a beautiful fruiting bonsai

Geography

Origin
East Asia. China and Japan

Environment

Light
Full Sun
Soil moisture
Moist
Soil type
Loam
Soil PH preference
Acid, Neutral
Frost hardiness
Half-Hardy

Uses

Edible
Persimmons are eaten fresh, dried, raw, or cooked. Hachiya persimmons are creamy and great for baking, while the Fuyu is good peeled and enjoyed raw. Tea can also be made from fresh or dried leaves.

Personality

Family
Ebenaceae
Flower colour
Cream, pink-tinged
Scent
None

Problems

Persimmons are relatively problem-free, although mealybug and scale in association with ants can sometimes cause problems

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