Introduction To Persimmons

Persimmon trees are a delightful addition to any garden or landscape. These beautiful trees are known for their vibrant foliage, stunning flowers, and, of course, their delicious fruit. Whether you're an experienced gardener or just starting out, growing persimmon trees can be a rewarding and enjoyable experience. In this guide, we'll explore everything you need to know about persimmon trees, from their origins and varieties to planting and care tips. So, let's dive in and discover the wonders of persimmon trees together!

Types of Persimmons

Persimmon trees are usually divided into American and Asian species.

Asian persimmons (Diospyros kaki) originated in China and have been cultivated for thousands of years. They are widely grown in countries like Japan, Korea, and China. They are typically larger in fruit size and have a range of shapes, including round, flattened, and elongated. They come in both astringent and non-astringent varieties. Non-astringent varieties can be eaten when firm, while astringent varieties need to be fully ripe and soft to be enjoyed. Asian persimmons have a sweet and often crisp or custard-like texture.  Asian persimmons are generally more cold-sensitive compared to American persimmons. They thrive in USDA hardiness zones 7-10, which means they can tolerate temperatures down to around 0°F (-18°C). Asian persimmon trees are typically smaller in size, reaching heights of around 15-30 feet (4.5-9 meters). They have a spreading growth habit and can be pruned to maintain a manageable size.. Asian persimmon trees are often grown for their tasty fruit, ornamental value, with their attractive foliage, bark, and fruit. They are commonly used in home gardens, landscapes, and orchards.

American persimmons (Diospyros virginiana) are native to North America and can be found in the wild across the eastern and central parts of the continent. They have smaller size fruit  and are round or oval in shape. They are astringent, meaning they need to be fully ripe and soft before they can be eaten. American persimmons have a unique flavor that is often described as rich, sweet, and slightly spicy. They're typically more cold-hardy and can withstand temperatures as low as -20°F (-29°C). They are well-suited for USDA hardiness zones 4-9. American persimmon trees are generally larger, growing up to 40-60 feet (12-18 meters) tall. They have a more upright growth habit and can develop a broad, rounded canopy. American persimmon trees are valued for their wildlife benefits, as their fruit serves as a food source for birds and other animals. They are also used in reforestation projects and as rootstock for grafting Asian persimmon varieties

Both Asian and American persimmon trees have their own unique qualities and are cherished for their delicious fruit. The choice between them depends on factors such as climate, desired fruit characteristics, and intended use.

Astringent vs Non-Astringent Persimmons

These terms describe different stages of ripeness and characteristics of the persimmon fruit.

Astringent Persimmons:

Astringent persimmons, such as the Hachiya variety, are typically consumed when fully ripe and soft. When unripe, these persimmons contain high levels of tannins, which give them a puckering, mouth-drying sensation. However, as they ripen, the tannins break down, and the fruit becomes sweet, juicy, and flavorful. Astringent persimmons are known for their custard-like texture and are often used in baking, desserts, and eaten fresh when fully ripe.

Non-Astringent Persimmons:

Non-astringent persimmons, such as the Fuyu variety, can be eaten when they are still firm and crisp, even before they fully ripen. These persimmons have lower levels of tannins, so they do not have the same mouth-drying effect as astringent persimmons. Non-astringent persimmons have a sweet and mildly tangy flavor, similar to a crisp apple or pear. They are often enjoyed fresh, sliced in salads, or used in various culinary applications.

It's important to note that astringent persimmons should not be consumed when they are unripe, as the high tannin content can make them unpleasantly astringent. However, once fully ripe, they become deliciously sweet and enjoyable to eat. Non-astringent persimmons, on the other hand, can be enjoyed at any stage of ripeness, from firm to fully soft.

When selecting persimmons, it's helpful to know the variety and its ripening characteristics to ensure you choose the right persimmon for your desired taste and culinary purposes.

Planting Location

Persimmon Fertilizing

For new plantings, use bonemeal or myke in the planting hole. You can also use a liquid transplant fertilizer when watering to improve root growth and development. For established trees, apply a fruit tree and berry fertilizer in early spring, before new growth begins.

Persimmon Pollination

Persimmon trees are unique when it comes to pollination. They can be categorized into two main types: astringent and non-astringent. The pollination requirements differ for each type.

Astringent persimmon trees, such as the popular Hachiya variety, require cross-pollination to produce fruit. This means that you need to have at least two different varieties of astringent persimmon trees planted nearby for successful pollination. Be sure to choose varieties that bloom at the same time to ensure proper cross-pollination. Insects, such as bees, play a crucial role in transferring pollen between the flowers.

On the other hand, non-astringent persimmon trees, like the Fuyu variety, are self-fertile. This means that they can produce fruit without the need for cross-pollination. However, having multiple trees can still increase the yield and improve fruit quality.

It's important to note that persimmon trees are dioecious, which means they have separate male and female flowers on different trees. The male flowers produce pollen, while the female flowers contain the ovules that develop into fruit. Bees and other pollinators are essential for transferring pollen from the male flowers to the female flowers.

To ensure successful pollination, it's beneficial to attract pollinators to your garden by planting flowers that provide nectar and pollen. Additionally, avoid using pesticides that may harm bees and other beneficial insects.

Persimmon Pruning

The best time to prune a persimmon tree is during late winter or early spring, while the tree is still dormant. Pruning during this time allows the tree to heal quickly and minimizes the risk of disease or pest infestation

When pruning persimmons, there are typically three goals:

• Remove Dead or Diseased Wood: Start by removing any dead, damaged, or diseased branches. These can be identified by their lack of foliage, discoloration, or signs of decay.
• Thin Out Overcrowded Branches: Remove any branches that are crossing, rubbing against each other, or growing too closely together. Thinning out the canopy allows for better air circulation and sunlight penetration.
• Shape the Tree: Prune to maintain a balanced and open structure. Remove any branches that are growing vertically or towards the center of the tree. Aim for a vase-like shape with an open center, which promotes better fruit production and easier harvesting.

Persimmon trees have a naturally attractive form, so minimal pruning is often sufficient. Always step back and assess the tree's overall structure before making any cuts. If you're unsure about pruning or have specific concerns about your persimmon tree, it's a good idea to consult with a local arborist or horticulture expert for guidance.

Persimmon Care & Maintenance

Persimmons are very late to leaf out in the season. Many novice gardeners feel that their persimmons didn.t survive the winter, when in fact we just need to be more patient. Similarly, Persimmons are also very late to ripen and harvest. Expect persimmon fruit to be ready for consumption as late as November or December in the Pacific North West.

Apply a yearly spray of dormant oil and lime sulphur in late winter to early spring, before new growth begins. This will help remove over wintering insects and prevent disease.

Common Persimmon Varieties

Here are a few of the most popular types of persimmon trees:

Fuyu:

The Fuyu persimmon is a non-astringent variety that is widely loved for its sweet and crisp fruit. It has a flattened shape and can be eaten when firm or slightly soft.

Hachiya:

Hachiya is a popular astringent persimmon variety known for its large, heart-shaped fruit. It is best enjoyed when fully ripe and soft, as the astringency disappears, leaving behind a sweet and custard-like flavor.

Chocolate:

As the name suggests, the Chocolate persimmon has a dark brown flesh that resembles chocolate pudding. It is a non-astringent variety with a sweet and rich flavor. The fruit is medium-sized and has a flattened shape.

Jiro:

Jiro is another non-astringent persimmon variety that is known for its sweet and juicy fruit. It has a round shape and is medium to large in size. Jiro persimmons are often eaten fresh or used in salads and desserts.

Izu:

Izu is a non-astringent persimmon variety that is prized for its large and flavorful fruit. It has a round shape and a vibrant orange color. The flesh is sweet, juicy, and has a hint of spice.

These are just a few of the many wonderful persimmon varieties available. Each has its own unique characteristics and flavor profiles.