Persimmons are sweet, vivid, orange-colored fruit that are a nutritional powerhouse, rich in fiber, vitamins A, C, and E, antioxidants, and phytonutrients. Taste is similar to a pumpkin crossed with an apple with texture ranging from a crisp apple to a soft peach (image courtesy: www.plantmegreen.com).
By John Green, Certified Texas Expert Gardener, Orange County, TX
Fall is harvesttime for persimmons! Persimmons are an underrated fruit which grows well in SETX. These beautiful, orange-colored fruits are packed with nutrients, fiber, and are a good source of vitamins A, C and E, potassium, manganese, thiamin (vitamin B1), riboflavin (vitamin B2), folate, magnesium and phosphorus. They are rich in antioxidants and phytonutrients, including carotenoids (beta-carotene, lycopene, & lutein), tannins, flavonoids, and polyphenols. Each of these compounds contribute to the fruit’s antioxidant and anti-inflammatory properties which support overall health. The bright color of persimmons is indicative of carotenoids, which our bodies convert to Vitamin A. Phytonutrients assist in protecting cells from free-radical damage, contribute to eye health, support immune systems, and reduce risk of chronic diseases.
There are three main kinds of persimmons: native, astringent and non-astringent. Astringent types are bitter (guaranteed to make you pucker) caused by tannins in the fruit. As the fruit ripens (October to November), the fruits color intensifies, becoming vivid orange or red, and the tannins mature, producing a honey-like taste.
Native persimmons (Diospyros virginiana) have small inedible fruit until the first frost, where they will ripen into sweet (ready to eat) treats. Two other kinds (both Oriental) are astringent or non-astringent.
Each type of persimmon can be grown in SETX, but many gardeners prefer the Oriental types since they produce much larger fruit than the native variety that has seeds, while the Oriental varieties do not. Persimmons enjoy our SETX climate, grow incredibly well, and are easily cared for fruit trees with very few pests…though birds do love the fruit.
Growing in USDA hardiness zones 7 to 10, trees can grow 15 to 30 feet tall, with the same spread and bloom from May to June. Female flowers are creamy white, and male flowers are a pink, both are discreet and if you blink, you are certain to miss them as I often do! Trees are deciduous yet provide attractive fall foliage changing to yellow gold. Once their leaves have fallen, the remaining vivid orange fruits make for a fascinating focal point in any landscape.
There are several varieties of persimmon trees which perform well in our region. Most Oriental persimmons will produce seedless fruit.
Varieties
- American Persimmon (Diospyros virginiana)- is native to Texas, this variety is exceptionally hardy and resistant to root rot which is a significant advantage due to our clay soil in most areas. This is a good choice if your preference is a native plant. Note the fruit is astringent until it becomes soft when fully ripe and the fruit has seeds.
- ‘Eureka’– produces a medium sized, flat-shaped, red persimmon of high quality fruit. The tree is moderately small and self-fruitful. Fruit typically contains seeds.
- ‘Hachiya’– yields large, cone shaped, seedless persimmons with vivid orange skin. The tree is vigorous, and an outstanding Texas variety for both fruit production and an ornamental specimen.
- ‘Tane nashi’– a modestly productive, cone-shaped, orange persimmon. The tree is vigorous, fruit stores well on the tree, and is seedless. This is an excellent landscape ornamental.
- ‘Fuyu’- a non-astringent variety which can be eaten while firm with a texture like an apple. It is self-pollinating and has both vibrant fall foliage and sweet, seedless fruit. Fuyu is the most popular non-astringent variety from Japan. Japanese persimmon varieties that are astringent are Tane nashi and Eureka. The non-astringent varieties include Fuyu, Fuyu Imoto (my preference and a wonderful variety), Hana Fuyu and Suruga.
Hardiness
- persimmon trees are for the most part free of serious insect and disease issues, making them easy to maintain.
- prefer full sun for the best fruit production but will tolerate some shade, especially during afternoon hours.
- Plant trees in well-drained, moist, slightly acidic, sandy-loam soil (amendments required). Trees are slightly drought tolerant, so adding a layer of mulch (1to 2-inch layer) will retain moisture.
- Remove root suckers as they appear.
- Fertilize in late winter or early spring using a slow-release granular formulation that is complete, such as 10-10-10.
- There are a few pests which might affect trees such as scale, mealybugs, and a few caterpillar types but natural parasites typically keep them in check.
- Crown gall disease can occur if the bark is damaged, so be mindful when mowing and weed trimming around the tree.
Ripening
- Falling fruit presents a litter problem. Good sanitation is necessary and it’s always a good idea to remove and compost excess or rotten fruit and leaves from around the tree.
- Fruit can be ripened (astringent varieties) by placing them into a paper bag and adding a with an apple or banana, since both produce ethylene gas. Another option is to freeze and thaw the fruit, which will also remove the astringency.
Preparation
- Once fruit is ripe, the flesh becomes sweet and soft and is excellent for baking. There are numerous recipes which use persimmons in breads, puddings, pies, muffins, and more.
- For non-astringent varieties like ‘Fuyu,’ can be eaten while the fruit is firm, and can be sliced and added to salads
- Further ripened fruit is often used in jams, chutneys, spreads, jellies, marmalade, and syrups.
So long for now fellow gardeners! Let’s go out and grow ourselves a greener, more sustainable world, one ‘persimmon tree’ at a time! Gardening questions answered: jongreene57@gmail.com.
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