Persimmon

Diospyros kaki
Family: Ebenaceae

Diospyros kaki has its origins in China but is known to have been cultivated in japan since the eighth century. It is a small, deciduous ornamental tree, with a spreading habit, which grows to about 10 m (33 ft). It is renowned for its brilliant display of fall color. The mature fruits may be rounded or flattish and either red or yellow-orange. They have a high vitamin C content and are usually eaten fresh, though they can be cooked. Some fruits are very astringent, but there are several non-astringent varieties as well. The major commercial producers of persimmons are China, Brazil, Japan and Korea.

Varieties

There are numerous cultivars of persimmon available including 'Chocolate' which is very sweet; 'Fuyu' with very firm flesh; the similar 'Goshu' (also known as 'Giant Fuyu'); the popular 'Hachiya' with very large fruits which are astringent until fully ripe; and 'Tamopan' which is also astringent until completely ripe. Cultivars are grown as grafted trees.

Cultivation

To fruit well, the persimmon needs a long, hot summer, hence it may not crop well in cooler regions, where it could be grown in a cool greenhouse to improve its chances of fruiting. This tree prefers a well-drained loam, but any well-drained soil will do. It is important to water well, particularly during dry periods in the growing season. Fertilize with a complete plant food, starting with about 450 g (1 lb) per tree per year until five years old, then using around 2 kg (4½ lb) per tree per year. The fruit ripens from midsummer to early fall. It can be picked in the firm, yellow-orange stage and placed in a sunny position to ripen. This helps to avoid the fruit fly to which it is susceptible. If persimmons are frozen, any astringency disappears on thawing. Named varieties are avail-able from both general and specialist nurseries.

Climate

Zones 8 to 9.