American Persimmon

The Persimmon tree is native to the Southeastern US but can be found across the eastern US thanks to breeding making this tree hardy to zone 4. The fruit is elongated and oval shaped. When ripe, the persimmon blushes bright orange with slight redness and is NOT to be eaten before it is ripe.

It is horribly astringent before ripeness. Unusual to fruits and in a process called bletting, the fruits needs a touch of frost to push it over the ripe edge. Therefore, the fruit ripens in October. However, once allowed to ripen, the fruit is incredibly juicy and wonderfully sweet. Popular in desserts, the persimmon is also excellent for drying, canning, and eating right off the tree. For those who haven't eaten a persimmon- its sort of a cross between an apple and a tomato.

Known to Native Americans in ancient times, the wood from the persimmon tree is incredibly hard. Its heartwood is considered ebony in color and is extraordinarily thick-grained. While it may take a century or more to grow this wood- there is one, more common use. Woods in gold clubs are made from persimmon wood. Ships Spring 2025.

USDA Zone: 4-9

Mature Height: 30'+

Sun: Full Sun

Ripening Time: October

Pollination: Both male and female trees are required for pollination. However- there is no way to tell which tree is which until they flower so we recommend 4-6 trees for the best chance of getting both male and female trees

Scientific Name: Diospyros virginiana