Diospyros virginiana
Wild persimmon also known as Virginia persimmon or common persimmon is native to the US. It is found from southern Connecticut and Long Island to southern Florida; westward through central Pennsylvania, southern Ohio, southern Indiana, and central Illinois to southeast Iowa; and south through eastern Kansas and Oklahoma to the Valley of the Colorado River in Texas. It does not grow, however, in the main range of the Appalachian Mountains, nor in much of the oak-hickory forest type on the Allegheny Plateau. Its best development is in the rich bottom lands of the Mississippi River and its tributaries and in coastal river valleys. It is exceedingly common in the South Atlantic and Gulf States, often covering abandoned fields with a shrubby growth, and springing up by the sides of roads and fences. It is often the first tree species to start growth on abandoned and denuded cropland. It is well adapted to an environment of high insolation and low water supply.
Virginia persimmon grows in a humid climate throughout its range. Its best commercial development is in areas that receive an average of 1220 mm (48 in) of precipitation annually, about 460 mm (18 in) of which normally occurs duping the growing season. Over the range of persimmon, the average maximum temperatures are 35° C (95° F) in the summer and -12° C (10° F) in the winter. Virginia persimmon grows in a tremendous range of conditions from very dry, sterile, sandy woodlands to river bottoms to rocky hillsides and moist or very dry locations.
The tree grows from 30 to 80 ft. (9-25m) in height with a trunk diameter of 2 ft. (0.6m). Its nearly black bark is characteristically fissured into small rectangular plates, while its zig-zagging branches create an irregularly shaped crown.
Flower and fruit: Male and female flowers are produced on separate trees between May and June. Male flowers are small and tubular, while the larger solitary female flowers are urn-shaped with 4 recurved petals. Both are fragrant and range in color from yellow-green to ivory. The round, fleshy fruits are 1-2.5 inches (2.5-6cm) across and bear 6-8 flattened seeds. Appearing from September to December, fruits mature to shades of bright orange, red and purple. The optimum fruit-bearing age is 25 to 50 years, but 10-year-old trees sometimes bear fruit. Good crops are borne about every 2 years under normal conditions. The seed is disseminated by birds and animals that feed on the fruits, and, to some extent, by overflow water in low bottom lands. The seeds remain dormant during winter and germinate in April or May, after about a month of soil temperatures above 15° C (60° F).
Persimmon is easily raised from seed, and if planting is to be done with seeds, they should be cleaned and spread out for drying for a day or two and then stratified under moist conditions for 2 to 3 months at 1° to 4° C (33° to 40° F). They should be soaked 2 to 3 days before planting. Seeds lose their viability through extremes of heat, cold, or drying. They should be planted in spring or fall in shallow drills in light soils with plenty of humus and covered to a depth of about 13 min (0.5 in).
No insects or animals are known to damage flowers or fruit seriously. Late freeze can damage the flowers and cause premature fruit drop.
Leaf: Dark green leaves are simple, alternate and 2-6 inches (5-15cm) long, with lustrous upper surfaces and pale undersides. Their shape is elliptic, usually with smooth edges.
How to Plant
Choose a site with ample sun and well-drained soil. Virginia persimmons can grow very tall (up to 50 feet!), so make sure they have plenty of room to spread. These trees have a strong taproot that can go quite deep, so this needs to be taken into consideration—this is why persimmons won’t grow well in containers.
As with most fruit trees, full sun is best for growing persimmons. Some afternoon shade is all right. Be aware of shifting light patterns through the seasons, bearing in mind that persimmons ripen in late autumn.
Persimmons like slightly acidic and loamy soils but are adaptable to a wide range of conditions. They do not do well in salty soils. As with any fruit tree, choose a site with good drainage to prevent root rot and fungus problems.
Once established, persimmon trees should not need extra watering, except during an exceptionally dry season. During a drought, water once weekly, deeply at the roots. They do need regular watering after being planted or transplanted.
USDA Hardiness Zones are 4 to 9.
Persimmons like loamy soil but are generally happy without extra fertilizer. If your soil is not very rich, add some good soil amendments when planting your persimmon tree to give it a healthy start.
Virginia persimmon trees should be well-pruned in the early years to give them a strong main branch structure. The fruits can grow heavy at the tips of branches when the fruit clusters mature and may break branches. Regular pruning helps keep the tree strong and healthy. In maturity, prune any dead branches.
Persimmons are generally free from pests and diseases, but mealybugs or other pests associated with ants may become a problem. Treat with organic methods to protect the fruit.
Ethnobotanical Information (Ethnobotany is the scientific study of the traditional knowledge and customs of a people concerning plants and their medical, religious, and other uses.)
Food or Forage Uses
EDIBLE PARTS: fruit, leaves
Persimmon is sometimes planted for its edible fruit. Dried fruit is added to baked goods and occasionally is fermented with hops, cornmeal, or wheat bran into a sort of beer. The dried, roasted, ground seeds have been used as a substitute for coffee. Fresh persimmons are delectably sweet with flavor notes of dates and vanilla. While astringent and mealy when under-ripe, they become tender and honey-like after the first frost. You can dry them like prunes, boil them into molasses, or use them in baking. For a robust tea rich in vitamin C, steep dried persimmon leaves in hot water.
Recipes
Persimmon Jam
4 cups persimmons, ripe
3 cups sugar
1 ½ teaspoons pectin powder
2 TBSP lemon juice
1 lemon peel cut into strips using a vegetable peeler
Peel persimmons and remove the seeds. Put the processed persimmon flesh, sugar, and pectin into a non-reactive pot, stir well and bring slowly to a simmer. Simmer on a low flame for 15 minutes before adding the lemon juice and rind. Simmer for a further 10 minutes. Remove from heat and cool a little before preserving in jars. Serve with toast, scones, cakes, and slices of toasted persimmon bread.
Persimmon Bread
2 eggs
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
½ cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
½ cup chopped walnuts
1 teaspoon baking soda
½ cup raisins
Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan. Bake for 75 minutes, or until tester inserted in the center comes out clean.
PERSIMMON PUDDING:
Ingredients:
6 ripe persimmons,
½ cup whipping cream,
½ tsp. salt,
4 tsp. honey,
½ tsp. vanilla extract,
1 tsp. ground cardamom.
Remove seeds from persimmons. In a bowl, mash fruits into a paste. Blend in cream, salt, honey, vanilla, and cardamom.
Medical Uses
The highly astringent inner bark has been taken for sore throats, heartburn, diarrhea, and thrush. The inner bark and unripe fruit are sometimes used in treatment of fevers, diarrhea, and hemorrhage.
Other Uses
The wood is heavy, hard, strong, and very close grained. The average number of rings is 5.5 per cm (14 per in) (12). Specific gravity of light-brown sapwood is 0.79; a 0.028 m³ (1.0 ft³) block weighs about 22 kg (49 lb.). Because of its hardness, smoothness, and even texture, it is particularly desirable for turnery, plane stocks, shoe lasts, shuttles, and golf club heads.
The fruit is eaten by many species of song birds, also by the skunk, raccoon, opossum, gray and fox squirrels, white-tailed deer, wild turkeys, bobwhite, crows, rabbits, hogs, and cattle (5). It may, however, cause sickness in livestock. Deer browse readily on persimmon sprouts, but cattle graze them only lightly.
Indelible ink is made from fruit.
The tree is suitable for erosion control on deeper soils because of its deep root system, but this same characteristic makes it difficult to plant.
Persimmon flowers are useful in the production of honey.