Also known as
Sharon Fruit, Chinese Date Plum, Chinese Persimmon, Kaki, Oriental Persimmon, Kaki persimmon, Japanese persimmon
Photo by CandideUK (All rights reserved)
This plant has no fragrance
Persimmons are classified into two basic groups, those that are sweet and edible when hard and crisp (non-astringent) and those that must be allowed to soften to a jelly-like consistency before losing their astringency (astringent). The astringents, once fully ripe, are paradoxically often far sweeter and more luscious than the so-called sweet or non-astringents. Astringency can be removed by treating the fruit with carbon dioxide or alcohol. Persimmon trees are a lovely ornamental specimen fruit tree, often with a semi weeping form, which gives a beautiful display of deep orange autumn leaves, and retains many of its orange coloured fruit after leaf fall, making it the prettiest fruit tree in the garden.
Common problems with Persimmon
Persimmons are relatively problem-free, although mealybug and scale in association with ants can sometimes cause problems
How to harvest Persimmon
Astringent variety persimmon fruits are generally harvested while they are hard but fully matured. On the other hand, Non-astringent types can be ready for harvesting when they achieve full-colour, and slightly soft in consistency.
How to propagate Persimmon
Remove the seeds, but don't let the seeds dry out
Special features of Persimmon
All persimmons have spectacular fall colors — bright yellows to clear oranges, light pinks to bright reds.
Require water for a good crop
Can be made into a beautiful fruiting bonsai
Other uses of Persimmon
Producing ornamental fruits. Shade and south facing wall. The fruits are edible.
Persimmons are eaten fresh, dried, raw, or cooked. Hachiya persimmons are creamy and great for baking, while the Fuyu is good peeled and enjoyed raw. Tea can also be made from fresh or dried leaves.