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 autumn colour. 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 autumn. 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 available from both general and specialist nurseries.

Climate

Zones 8 to 9.