Native Persimmon in the Garden and the Kitchen
Persimmon In the Garden
If you love the flavor of persimmon, consider growing the American species in your home garden. The most common cultivated variety in grocery stores is the Japanese or Asian persimmon (Diospyros kaki). These varieties bear bright orange fruit and grow in the warmer climates of California, Florida, and Texas.
American persimmons (Diospyros virginiana) have smaller fruit and are native to the eastern and central United States. While not widely cultivated, they are hardy to zone 4 and will tolerate winter temperatures to minus 25°F.
Native persimmons grow best in full sun but will tolerate light shade. Site trees in slightly acidic, well-drained soil and provide ample space as they can grow 30 to 50 feet tall with a spread of 20 to 30 feet.
The trees have a deep taproot making them difficult to transplant or grow in containers. Keep newly planted trees well-watered; however, once established, they do not require supplemental watering except during drought conditions.
American persimmons are slow-growing, and seedling trees may take four to nine years before bearing fruit. Grafted trees may produce fruit sooner, in two to four years. Most persimmons are dioecious, meaning that the male and female flowers are borne on separate trees. The creamy white flowers are bell-shaped and less than one inch long. The rounded fruit generally ripens in late fall and has thick, leathery skin with a distinctive calyx that remains attached to the fruit even after harvest. Depending on the variety, the fruit color varies from yellow to orange.
This deciduous tree has dark green leaves that turn brilliant yellow and orange in autumn. The distinctive blocky gray bark is an outstanding winter feature. Persimmon trees are an excellent addition to the landscape but site them where the ripening fruit will not be an issue. Prune young trees to develop a strong branching structure that will enable them to support the weight of fruit in later years. Persimmons respond well to pruning and may be espaliered or trained into hedges.
Recommended varieties
Prok is a grafted, self-pollinating variety. This variety bears huge crops of sweet, juicy fruit. Fruit ripens in mid-September to late fall.
Yates is a grafted, self-pollinating variety that is fast-growing and relatively pest- and disease-free. The ripened fruit has a sweet, apricot-like flavor and ripens in early September. Trees are cold-hardy and heat-tolerant.
Elmo ripens from October to November. It is a reliable heavy bearer and relatively pest and disease-free.
Persimmon in the Kitchen
Native persimmons are actually 1½- to 2-inch berries. Due to tannins, they are so astringent that they are inedible until they become fully ripe, very soft (mushy, in fact), and very sweet. Persimmons require a long ripening period, usually becoming ripe near or after the first frost. The fruit will ripen on or off the tree. As they ripen, they turn color to yellow, orange, red, and even blue. The colorful fruit can hang on the tree into winter, not affected by freezing temperatures, but be aware that this fruit is enjoyed by songbirds, squirrels, deer, opossums, foxes, skunks, and racoons. Be gentle when harvesting so as to not bruise the soft fruit.
Persimmons are very nutritious, high in fiber, rich in vitamin A, and full of antioxidants, including anthocyanin, beta carotene, flavonoids, tannic acid, and vitamin C. They are also high in pectin, which is useful to know when making pudding.
Unripe persimmons can be stored at room temperature to ripen. Once ripe, store them in a plastic bag in a cold refrigerator for up to three days. Enjoy eating a persimmon fresh and on its own. The seeds and skin can be consumed. Persimmons can be treated in the kitchen as you would bananas or pumpkins. Make cookies, crumbles, muffins, cakes, ice cream, sorbet, or pudding. Persimmons mingle well with other fall flavors and spices like cinnamon, cloves, cranberries, raisins, and walnuts.
Separate the pulp from the skin and seeds by using a food mill or pressing through a fine colander. The pulp can be used immediately or frozen for later use. To freeze, measure pulp in amounts that match your favorite recipes. Place the measured pulp in a freezer quality bag, labeled with the amount of pulp and the date. Native persimmons do not require added sugar. Remove as much air as possible from the bag. Use frozen persimmons within one year. When ready to use, remove the bag with the amount needed for the recipe and thaw in the refrigerator.
There are no research-based recipes for canning persimmons. You can make freezer jam by following the instructions on the box of powdered pectin, substituting persimmon for a mashed fruit, such as berries or mangos. Once the jam is set, store it in the refrigerator for up to three weeks or in the freezer for up to twelve months. Once the jar is opened, store it in the refrigerator and use this uncooked jam within a few days.
Persimmons can also be dried by making fruit leather or as slices. Dried persimmon is a traditional East Asian fruit snack. See directions for making fruit leather from The National Center for Home Food Preservation. See specifics of drying fruits (including persimmons) and vegetables in this University of Georgia document.
Native persimmons are rarely available at grocery stores, but you may find them at farmer’s markets. Make a point to try the fruit or purchase a tree for your landscape. Persimmon provides interest as a native tree in your landscape and as a delightful fruit in the kitchen. With all recipes, always start with clean counters and utensils. Wash hands for 20 seconds and dry with a single-use paper towel.
