Sometimes called possum wood, persimmon (Diospyros virginiana) is a native plant in the Eastern United States. Growing wild since prehistoric times, Native Americans cultivated persimmons as a healthy addition to their diet.
Persimmons are high in vitamins A and C. Growing from southern Connecticut along the Eastern U.S. to Florida and west to Texas, Oklahoma and Iowa, the persimmon is an often-overlooked garden plant. In western Pennsylvania, cultivars such as Meader and Early Golden will produce well. Hybrids of American and Oriental mixes are becoming very popular.
The shriveled, orange, ping-pong ball size fruit, which is edible, is actually a berry.
It is loved by wildlife and is treasured for its intense flavor. The berries of American persimmons are delicious when ripe and soft. If picked too early, they are astringent. The Oriental persimmons, like Fuyu, with a slightly red-colored fruit, are fine to eat while still hard. This makes it a good choice for commercial growing, since it can be shipped without damage.
Persimmons are harvested in fall. Persimmons are nice to eat out of hand; no peeling necessary. They are delicious sliced, dried, or tossed fresh into salads. Their pulp can be used in baking or making puddings. Connoisseurs compare the taste to dates and sweet tomatoes. Some say its orange, seedless fruit reminds them of honey with a hint of citrus.
The hardwood of the persimmon is also called White or American Ebony. It is of value to craftsmen, and especially good for turning. The heartwood is thin and dark brown to black in color. The wide sapwood ranges from white to a pale yellow-brown, which darkens with age. The heavy wood has a straight grain, which makes it work well as a veneer.
Growing 30 to 80 feet tall, persimmons like well-drained soil. You have to be patient as it takes three to six years before you get fruit. Persimmons are dioescious, so you need both male and females plants for successful pollination. Both insects and the wind pollinate its fragrant, white flowers. The flower clusters are shaped like those on a sumac tree.
Growing in central and west Texas and southwest Oklahoma is the persimmon (Diospyros texana) with dark purple fruit that turns black on the outside when it ripens. This tree has peeling bark and grows 10 to 40 feet tall.
The most widely planted commercial persimmon is the Oriental-cultivated Diospyros kaki, which has nice-sized berries and ships well. California is the biggest domestic producer of persimmons. There are smaller orchards, often family owned in many states. If you arent lucky enough to have your own tree, in the fall look for persimmons at local farm markets. Their color reflects the colors of autumn and their flavor is a treat.
Martha Murdock is a Master Gardener with Penn State Extension Beaver County.
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Persimmon a healthy addition to diet - Timesonline.com
