Persimmons grow well in Florida, which is home to both a native species and commercially cultivated varieties. This fruit, recognized for its vibrant color and sweet flesh, is a fixture in Florida’s landscape and agriculture, particularly in the central and northern regions. Understanding the specific types and their growing requirements is important for successful cultivation. The growing season generally runs from late summer through the fall.
Native vs. Cultivated Species
Florida hosts two main species of persimmon: the native American persimmon (Diospyros virginiana) and the introduced Japanese or Oriental persimmon (Diospyros kaki). The American persimmon is a cold-hardy tree, with a natural range extending from Connecticut down to South Florida, thriving in diverse conditions. This native tree typically reaches heights of 30 to 60 feet and produces a smaller, round fruit that is highly astringent until fully ripe.
The cultivated Japanese persimmon, often called Kaki, originated in China and was introduced to the United States in the mid-1800s. These trees are generally smaller than their native counterparts, typically maintained at 10 to 25 feet, making them suitable for commercial orchards and home gardens. The Kaki fruit is significantly larger, ranging from 1.5 to 4 inches in diameter, and is the type most commonly found in grocery stores. In Florida, Japanese persimmon varieties are almost exclusively grafted onto the rootstock of the native Diospyros virginiana to benefit from its tolerance to varied soil types and hardiness.
Regional Suitability and Chilling Requirements
Persimmon cultivation is strongly influenced by regional climate differences, particularly the requirement for winter cold, known as chilling hours. Most Japanese persimmon varieties perform best in North and Central Florida (USDA Hardiness Zones 8 and 9). These areas reliably provide the necessary period of lower temperatures for the trees to break dormancy and set fruit.
The Japanese persimmon generally has a low chilling requirement, with many successful varieties needing only 100 to 200 hours below 45°F (7°C) to thrive. This range is easily met in the northern half of the state, which is why counties like Alachua, Levy, and Marion account for a large portion of commercial acreage. The lack of adequate winter cold in South Florida (Zone 10) often limits the success of many popular Kaki cultivars. While some varieties can be grown in the southern region, fruit quality and yields are lower than those achieved in the central and northern parts of Florida.
Distinguishing Astringent and Non-Astringent Varieties
Persimmons are categorized as either astringent or non-astringent, based on the amount of soluble tannins in the fruit flesh. Astringent varieties contain high levels of tannins when firm, which create an unpleasant puckering or drying sensation in the mouth. The native American persimmon is an example of an astringent type, along with Japanese cultivars like ‘Hachiya’ and ‘Tanenashi’.
Astringent persimmons must ripen fully until they are completely soft and almost jelly-like to be edible. At this stage, the tannins become insoluble and the fruit’s sweetness is revealed. Non-astringent varieties, such as ‘Fuyu’ and ‘Jiro’, have much lower levels of soluble tannins and can be eaten while the fruit is still firm and crisp, similar to an apple.
If an astringent fruit is picked before it reaches the soft stage, artificial ripening can be accelerated. This is done by placing the fruit in a paper bag with an ethylene-producing fruit like a banana or apple. Non-astringent types are prized for their versatility and can be sliced and eaten raw while maintaining their firm texture. While non-astringent types are generally more in demand commercially, local conditions in South Florida sometimes favor the fruit quality of the astringent types.