The persimmon tree is a deciduous plant prized globally for its sweet, edible fruit that ripens in autumn and winter. Belonging to the genus Diospyros, this tree is a member of the Ebenaceae family, which also includes ebony. The name Diospyros itself is of Greek origin, translating roughly to “fruit of the gods.” While the tree has been cultivated for thousands of years in Asia, it is now grown worldwide across various temperate and subtropical regions.
Identifying Characteristics of the Tree
The persimmon tree typically grows to a moderate size, often reaching heights between 15 and 60 feet at maturity, forming a rounded or irregularly shaped crown. Its leaves are simple, alternate, and oval or oblong, featuring a smooth, dark green, and somewhat leathery surface that is glossy on top. These leaves provide a visually appealing display in the fall, turning vibrant shades of yellow, orange, and deep red before dropping.
One of the most distinctive features of a mature persimmon, particularly the American species, is its bark. The bark is dark gray to black and develops deep furrows that break it into thick, blocky, squared plates. The wood itself is known for being extremely hard and fine-grained, historically used for items like golf club heads and textile shuttles.
Major Types and Species
The persimmon genus comprises hundreds of species, but commercial cultivation primarily focuses on two major types. The Asian or Japanese Persimmon, Diospyros kaki, is the most widely cultivated species globally and originated in China. This species is generally less cold-tolerant than its American counterpart, thriving best in USDA hardiness zones 7 through 10.
The American Persimmon, Diospyros virginiana, is native to the eastern and central United States, and is significantly more cold-hardy, capable of surviving in zones as low as 4. The American species often grows taller and larger than the Asian varieties. Asian persimmon varieties are commonly categorized into specific cultivars, such as ‘Fuyu’ and ‘Hachiya’, which represent the two main approaches to consuming the fruit.
Understanding the Fruit
The persimmon fruit is botanically classified as a berry, ranging in color from light yellow-orange to deep reddish-orange when ripe. Fruit size and shape vary significantly between cultivars, from small, round fruit on the American species to the larger, acorn-shaped or squat, tomato-shaped fruit of the Asian varieties. The fruit’s most defining feature is the presence of tannins, which determines whether the fruit is classified as astringent or non-astringent.
Astringent persimmons, such as the ‘Hachiya’ cultivar, contain high levels of soluble tannins when firm, which bind with proteins in the mouth to cause an intense, dry, puckering sensation. This fruit must be allowed to ripen fully until the flesh is soft and gelatinous, at which point the soluble tannins become insoluble and the fruit’s rich sweetness emerges. Non-astringent persimmons, like the ‘Fuyu’ cultivar, have much lower soluble tannin levels, allowing them to be eaten while still firm and crisp, similar to an apple. The distinction is crucial, as biting into an unripe astringent persimmon is an unpleasant experience.
Basic Growing Requirements
Persimmon trees are quite adaptable but grow best when planted in a location that receives full sun exposure for at least six to eight hours daily. Adequate sunlight is necessary to promote optimal fruit production and proper ripening of the crop. While they tolerate a range of soil types, including heavy clay, the trees require a well-drained medium to prevent root issues.
The ideal soil pH for persimmons is slightly acidic to neutral, typically ranging from 6.0 to 7.0. Newly planted trees require consistent, deep watering to establish their extensive taproot system. Mature trees are more forgiving and can handle short periods of drought, but they still benefit from regular watering, especially during the summer and when the fruit is actively developing.