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American Persimmon Seeds
Grow American persimmon for its delicious and rich-flavored fruit, its value as a highly productive and hardy native tree, its attractive ornamental qualities as a shade tree, and for the food and habitat it provides for wildlife. The wood is also dense and valuable for carving and fuel, and the roasted seeds can be used as a coffee substitute.
American persimmons offer a complex, sweet flavor with notes of caramel, tangerine, and rich custard, which is often preferred over the larger, more commercially available Asian persimmons. Ripe fruit can be eaten raw, cooked, dried, or made into pies, puddings, jams, and candy. Native Americans used the fruit in various forms, including beer and brandy, and its roasted seeds as a coffee substitute.
D2217 American Persimmon ( Diospyros
virginiana )
The persimmon is a slow-growing deciduous tree, rarely exceeding 50 feet in height. The leaves are generally elliptic, 4-6 inches long, dark green on top and pale green underneath.
The bark on older trunks is black and broken up into distinctive, regular square blocks. The female flowers develop into showy orange fruits, up to 2 inches in diameter, that are very astringent during maturation, but deliciously sweet when fully ripe.
Persimmon is native to eastern North America from New England, west to Kansas, and south to Texas and Florida. It is one of the most widely-adapted of trees, growing naturally in bottomland swamps, along stream banks, in upland forests, in fields, piney woods, and even dry scrub lands.
Prefers full sun, but also does well in partial sun. Highly adaptable, tolerates drought and even brief flooding. Hardiness: USDA Zones 6-10.
Wild persimmons and their seedlings vary greatly in fruit quality and size. Plant persimmon trees in the natural area of your landscape where their fruit will can be shared with wildlife as well as children.
When you gently shake a persimmon tree, the ripe fruits fall to the ground. If you have to pull the fruit off the tree, it will surely pucker your mouth inside out! Ripe persimmons are delicious out of hand, and can be made into puddings and cakes. Frozen, they satisfy like ice cream, while dried persimmons are like dates. Persimmon wood is prized for its beauty and extreme density, and used for golf club heads and pool cues.
The bark on older trunks is black and broken up into distinctive, regular square blocks. The female flowers develop into showy orange fruits, up to 2 inches in diameter, that are very astringent during maturation, but deliciously sweet when fully ripe.
Persimmon is native to eastern North America from New England, west to Kansas, and south to Texas and Florida. It is one of the most widely-adapted of trees, growing naturally in bottomland swamps, along stream banks, in upland forests, in fields, piney woods, and even dry scrub lands.
Prefers full sun, but also does well in partial sun. Highly adaptable, tolerates drought and even brief flooding. Hardiness: USDA Zones 6-10.
Wild persimmons and their seedlings vary greatly in fruit quality and size. Plant persimmon trees in the natural area of your landscape where their fruit will can be shared with wildlife as well as children.
When you gently shake a persimmon tree, the ripe fruits fall to the ground. If you have to pull the fruit off the tree, it will surely pucker your mouth inside out! Ripe persimmons are delicious out of hand, and can be made into puddings and cakes. Frozen, they satisfy like ice cream, while dried persimmons are like dates. Persimmon wood is prized for its beauty and extreme density, and used for golf club heads and pool cues.
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