Overview
American Persimmon (Diospyros virginiana) is native to the eastern United States and is very cold-hardy. Asian or Japanese Persimmon (Diospyros kaki) produces larger fruit and is widely grown commercially. Both offer attractive foliage, autumn color, and edible fruit.
Care Guide
Light
Full sun is best for flowering and fruit production.
Water
Water regularly while establishing. Mature trees are reasonably drought-tolerant.
Soil
Well-draining soil is preferred. They adapt to a range of soil types.
Climate
American persimmon is hardy to colder zones. Asian persimmon prefers milder winters.
Fruit
Astringent types must be fully soft and ripe before eating. Non-astringent types can be eaten while still firm.
Pruning
Prune lightly in winter to shape the tree and remove dead or crowded branches.
Propagation
Can be grown from seed, but named cultivars are usually grafted. American persimmon can also be propagated from root cuttings.
Common Problems
- Fruit astringency – Unripe astringent persimmons are extremely mouth-puckering; wait until fully soft.
- Fruit drop – Can occur with irregular watering or young trees.
- Pests – Generally relatively pest-free, though occasional issues with scale or fruit flies may occur.
Interesting Facts
- The name “Diospyros” means “fruit of the gods.”
- American persimmon fruit is smaller and usually eaten after soft-ripe or after frost.
- Asian persimmons include both astringent and non-astringent (Fuyu-type) varieties.
- The trees have attractive autumn foliage and interesting bark.
