A very attractive deciduous tree with spectacular dark-orange autumn foliage. The latin name Diospyros translates as " Food of the gods" which is very appropriate when describing the melting flesh of the persimmon fruit. The two fruiting types are made up of astringent and non astringent. The difference being astringent fruit must be left until they soften, astringency is the dry, mouth puckering sensation caused by the tannins in the unripe fruit. Non astringent persimmons do not have this effect, they can be eaten crunchy straight from the tree. Eaten fresh they are delicious, they can also be frozen, dried, made into beer ,wine or cider. They are very versatile in the kitchen and are used in pies, salads, ice cream, juices, and dressings. Dried fruit lose all their astringency, other methods are to freeze fruits for 24 hours or place them in a bag with a ripening banana as it releases ethylene which hastens the ripening process.
Persimmon - American (Seedling)
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Plant Information or Specifications
Max Height (when in the ground with good conditions)
Plants required to Pollinate
1 (Self Pollinating)
Learn about Pollination
Can it Handle Frosts?
Amount of leaves in Winter?
No Leaves (Deciduous)
March, April, May, June, July, August
Customer Comments on Persimmon
Food of the Gods : Diospyros is Greek for food of the gods.The best tasting fruit fit for more than a king . Astringents are the best for extreme flavour and sweetness. | Rolf - Bankstown Sydney, NSW 19-Jan-2006
Kiwifruit : The Persimmon is originally a native (indigenous) plant from the same country as the Kiwifruit.Yes that is right.From China! | Rolf - Bankstown, NSW 19-Mar-2006
Food of the gods indeed ! the fuyu (non-astringent) variety is great for juicing ... persimmon/ginger/carrot/beetroot ! YUMMMMMMYYY | Paul - Kyogle, NSW 05-May-2006
Grown at the bottom of the chook run, a few well placed rocks to protect the roots, any dropped fruit gets cleaned up so less fruit fly problems, protects the girls from strong westerly winds and shades them in summer. | Tay Brownlie - Milton, NSW 25-May-2006
Store astringents in a cool place (eg esky with air gap) and ripen by either a) Place some fruit in another sealed esky with some apples - they ripen pretty quickly. b) even quicker is to add some alcohol (spirits). A splash will do. What the Japanese do. | Steve Walkden-brown - Armidale, NSW 10-Jun-2007
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