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Persimmon Trees

Fire Crystal Persimmon Fruit on TreeA Beautiful Sight
Persimmon fruits look like translucent orange orbs, hanging amongst leathery green foliage. They are still something of a rarity in this country, but those in the know agree there is no more beautiful sight than a group of golden persimmons ripening to a sweet perfection on a sunny windowsill. The smooth, custard-textured flesh closely resembles sweet bananas and mangos. Enjoy persimmons fresh in fruit salads or sliced and served with cheese and wine, They are wonderful for cooking used as a sweetener in  sauces and marinades. Think of them like bananas when you bake them in breads, pies and puddings. We have found the astringents to be the best for drying, Dried, they taste like maple syrup.


The trees, very hardy and well adapted to our area, are known to live upwards of 75 years. They require little attention once established and often reward high nitrogen feeding by dropping their fruit.

Over 500 varieties have been developed throughout the Orient, with fruit ranging from small plum-sized to football-sized, with just as many flavors and textures. We’ve narrowed it down to what we feel are the very best varieties. All the persimmons we offer have been grown in university test orchards in Northern and Central Florida, and have proven to be solid, consistent bearers.

There are two basic types of persimmon fruit — astringent and non-astringent, or puckered versus non-puckered. You can be easily fooled into eating an astringent persimmon, because the astringent varieties turn orange and look ripe long before they really are. They should be eaten only when completely jelly soft to the touch. Non-astringent persimmons may be eaten while still firm and crisp. As a group, the astringent varieties are sweeter, richer, and juicier, while the non-astringent types are crispy, mellower and more sugarcane or cantaloupe-flavored.

Check out our new persimmon varieties. There are some new ones that have proven reliable further north than is normal for persimmons.

Persimmon Cultivation

Persimmons prefer well-drained soils and part to full sun. Our trees are grafted on American Persimmon D. virginiana. All are self-pollinating.

FRUIT DROP Fruit drop seems to be a common problem for persimmons in the South. It is brought on by high nitrogen fertilizer or uneven watering patterns. Some varieties are more prone to fruit drop when young, but they grow out of it with age.

FERTILIZER Use a balanced 10-10-10 fertilizer on the young trees in February, May and July. This will likely cause fruit drop, but growth is more important at this stage in their development. On the third year, switch to a low nitrogen fertilizer like 5-10-15. Apply once in February.

A Lovely Landscaping Tree

Persimmons are one of the loveliest trees to be found. They have smooth, gray to tan bark, and broad, leathery, jade-green leaves (2-3 inches wide and 4-6 inches long). The large varieties average 25 to 30 feet at maturity, a good size for lining driveways and paths, or as a specimen or accent tree.

The small ones are usually very heavy bearers, and are great in small groups in the shrubbery border, with low annuals or groundcover beneath them. All persimmons have spectacular fall colors — bright yellows to clear oranges, light pinks to fire-engine reds — and the whole show happens just as the fruit colors up!

Dried Persimmon Recipe

1. Don’t wait until your Astringent persimmons are ripe (mushy). For less mess in the dehydrator, choose persimmons that are slightly soft. You can also dehydrate Non-astringent persimmons with these same instructions.

2. Wash the persimmons and cut the “cap” off the top. Slice the persimmons 1/4″ – 3/8″ thick. You don’t have to peel them – the peel is yummy too!

3. Place your persimmon slices on your dehydrator trays. Fill the trays but don’t overlap the persimmon slices.

4. Stack the trays in the dehydrator. Turn it on and set the dehydrator to 155 F.

5. Check every 8-12 hours and turn the persimmons (flip them over) when you do.

It should take 24 hours to dehydrate a full batch of persimmons (5 trays full). Once completely cooled, place dried persimmons in a zipped freezer bag and put in the refrigerator or freezer for long term storage. Dried persimmons are best when eaten at room temperature. Enjoy!

«Not sure what to do with Persimmon Trees or how to grow them? Click here for Just the Facts on planting and care.

«Click here for the USDA Plant Hardiness Zone Map for your area.

Persimmon Trees - American Japanese Hybrid Varieties

Buying and Growing Tips… 

American Japanese Hybrid persimmons combine the best traits of both parents. They receive the disease resistance and cold tolerance of the American persimmons and the flavor and seed-less of the Japanese side. If you like dried persimmons be sure to grow Rosseyanka. 

Persimmon Trees - American Varieties (Diospyros virginiana)  

Buying and Growing Tips… American native persimmons are known for their wild life drawing ability’s. If you want reliable fruit within your life time buy a grafted tree. Seedling trees are often males and do not fruit and can take up to 20 years to fruit.  Large growers by nature they make great shade trees. 

Persimmon Trees - Astringent Varieties

Buying and Growing Tips…

 The Astringent group of persimmons are know for their intense sweetness. The fruit must be jelly soft before eating or it will pucker you up. Persimmon trees are tough and easy to grow, they are one of the best choices for  Permaculture or Food Forest and organic gardeners. Beautiful in fall leaf, or fruit and stunning edible landscaping tree. 

Persimmon Trees - Non-Astringent Varieties

Buying and Growing Tips… 

Non Astringent persimmons are like eating crunchy maple syrup flavored cantaloupe. The fruit is great in fruit salads or to just eat right off the tree. The trees are smaller growers than the astringent class, rarely growing over 15 foot. Good for small gardens and patios. 

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