AMERICAN PERSIMMONS: Luscious Native "Wild" Fruits of the Fall (New Video Lesson)

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AMERICAN PERSIMMONS: LUSCIOUS NATIVE “WILD” FRUITS OF THE FALL (New Video Lesson)

American persimmon, scientifically called Diospyros virginiana of the Ebenaceae family is a jewel to behold in this darkening time of the year. It is Native to the USA, ranging from New England to Florida, and west to Texas and Kansas. Grows best in USDA hardiness zones 4-9.

Look for American persimmons in moist fields, woodland and forest openings, upper plateaus of rivers, and permaculture gardens. They prefer moist but well drained sandy soil, although tolerate many.

Harvest
Fruit ripens in early fall through late fall.
Make sure the persimmons are completely ripe, detected by a fragile, almost translucent skin that surrounds super-soft flesh. Fully ripe fruit appears almost rotten but tastes divine like gooey caramel meets Barhi date in the house of apricot. Eat flesh and skin, raw or cooked.
Caution: if not completely ripe, the fruit is extremely astringent and leaves an unpleasant dry and tight sensation in the mouth (Yuck!!).

Cultivation
Tree height up to 70 feet (more often 40 ft).
Hardiness zones (4)5-9. Soil PH 6–8.
Needs at least 6 hours of light to produce fruit.
Needs female and male trees for fruit production, unless you plant a self fertile cultivar like Meader.
Space tree center’s 30 ft apart for successful pollination.
Propagation by seed, grafting or root cuttings

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