Bountiful Gardens

The American Persimmon (Diospyros virginiana)

The American Persimmon is a stunning ornamental tree. It features distinctive "alligator skin" bark and glossy green leaves that turn a spectacular fiery orange to purple in the autumn. The fruit looks like small, glowing orange lanterns hanging from bare branches long after the leaves have fallen.

The "Pucker" Factor: A Warning

The most important thing to know about the American Persimmon is that it is astringent until fully, perfectly, "mushy" ripe.

• The Mistake: If you eat a firm American Persimmon, the tannins will make your mouth feel like it’s turned inside out.

• The Solution: Wait until the fruit is so soft it feels like a "water balloon" and the skin looks slightly wrinkled. This is when the tannins vanish and the fruit turns into pure honey-custard.

Setting the Stage for Success

Soil & Fertilizer

• The Soil: Use a standard, well-draining potting mix. These trees are surprisingly unfussy and can handle clay or sandy soils, but in a pot, they appreciate a mix that doesn't stay waterlogged.

• Feeding: Use a balanced organic fertilizer in early spring. They are slow-to-moderate growers and don't require heavy feeding.

Pollination: The "Buddy" System

Most wild American Persimmons are dioecious, meaning you need a male tree and a female tree to get fruit.

• Our Stock: We primarily carry "Self-Fertile" cultivars or grafted female trees. If you buy a grafted variety like 'Prok' or 'Meader', you can get fruit with just one tree!

Maintenance & Troubleshooting

• Taproot Care: Because of their deep taproot, if you plan to move your Persimmon from its pot to the ground, do it while the tree is still young. In a container, choose a tall, deep pot rather than a wide, shallow one.

• Pruning: They naturally grow in a beautiful, upright "pyramidal" shape and require very little pruning. Just remove any dead or crossing branches in late winter.

• Pests: They are remarkably pest-resistant. Deer generally leave the foliage alone, though they will certainly come for the fallen fruit in the autumn!

Flavor & Culinary Delight

The flavor is often described as a mix of dates, honey, and caramel.

• The Scoop: Once the fruit is soft and wrinkled, pull the stem off and scoop the "jam" out of the skin.

• Baking: Persimmon pulp is the star of the "Persimmon Pudding," a classic dense, moist dessert. It also makes incredible breads and muffins.

• Drying: You can dry them whole (Hoshigaki style) to create a chewy, candy-like treat that lasts all winter.

Pro-Tip: The "Countertop Ripen"

If the birds or squirrels are getting to your fruit before they are fully soft, you can harvest them when they are fully orange but still slightly firm. Place them in a paper bag with a ripe apple or banana. The ethylene gas will speed up the softening process, turning them into sweet jam within a few days!