Plant FAQs: Persimmon

Persimmons belong to the genus Diospyros, a term derived from Greek meaning “divine fruit.” These trees are part of the Ebenaceae family, known for their hard, ebony wood and luscious fruit. While hundreds of species exist globally, only a handful are widely cultivated for their edible fruit.
The two most commonly known persimmons are the Asian persimmon (Diospyros kaki) and the American persimmon (Diospyros virginiana). Both have distinct characteristics that set them apart, and I’ve had the privilege of growing and tasting both in different settings.

I find that leaving persimmons at room temperature on a kitchen counter for a few days usually does the trick; they soften up nicely and develop that sweet, honey-like flavor I enjoy.

Growing persimmons from seed is a fun project; I soak the seeds in water for 24 hours before planting them in a well-draining potting mix and keep them warm and moist to encourage sprouting.

In my garden, persimmon trees are quite striking with their glossy, green leaves that turn a vibrant yellow or red in fall, and they have a distinctive, somewhat ornamental shape.

I’ve read that persimmons aren’t the best treat for dogs due to their high sugar content and potential to cause digestive issues, so I avoid sharing them with my pets.

Yes, I’ve noticed that persimmons do ripen off the tree; they just need a little time to soften up after being picked, making them perfect for a delayed harvest.

I enjoy roasting persimmons at a low temperature with a sprinkle of cinnamon and honey; it brings out their natural sweetness and makes for a delicious, warm treat.

To keep persimmons fresh, I store them in the fridge if they’re ripe and at room temperature if they’re still hard; this helps extend their shelf life and maintain their flavor.

The color of persimmons is a bright, vibrant orange that can range from a soft apricot hue to a deep, almost reddish orange when fully ripe.

Chickens seem to enjoy persimmons as a treat; I’ve given them small pieces and they peck at them enthusiastically, but I keep it in moderation due to the fruit’s sugar content.

I personally eat persimmon skin when it’s thin and tender; it adds a nice texture and flavor, but I make sure to wash the fruit thoroughly first.

Yes, I’ve successfully frozen persimmons by slicing them and placing them in freezer bags; they’re great for smoothies or desserts later on.

Deer love persimmons; I’ve had to protect my trees with fencing because the deer seem to find the fruit irresistible and will devour them if given the chance.

Persimmon trees in my garden have reached about 15 to 30 feet tall, with a broad canopy that provides nice shade and plenty of fruit.

I dry persimmons by slicing them thinly and using a food dehydrator or my oven at a low temperature; it’s a great way to preserve them and intensify their sweetness.

I’ve found that eating a ripe persimmon feels like biting into a honeyed fruit with a custard-like texture, whereas tomatoes have a more refreshing juiciness but lack that creamy sweetness, which is why I usually reach for persimmons when I’m craving something indulgent.

To me, the persimmon and Sharon fruit are quite similar, but I prefer the Sharon fruit for its crisp texture and milder sweetness, while persimmons can sometimes be a bit too rich and soft for my taste.

Oranges are my go-to for a zesty, juicy burst, but when I’m in the mood for something smoother and less acidic, a ripe persimmon is my choice, as it delivers a velvety texture that oranges simply can’t match.

Kumquats offer a tangy and zesty punch that I enjoy, but when I want something less tart and more soothing, I’ll opt for persimmons, which have a mellow, sweet flavor that’s perfect for relaxing snacking.

While apricots have their own delightful tartness and juiciness, I prefer persimmons for their smooth texture and deep sweetness, which makes them a more luxurious treat in my opinion.

Fuyu persimmons are my favorite because they are crisp and sweet, offering a texture that’s perfect for snacking, whereas other types of persimmons can sometimes be too soft or a bit more astringent for my liking.

Loquats have a pleasant tartness and a tropical twist that I enjoy, but for a smoother, more honeyed flavor, I’ll choose persimmons, which offer a comforting sweetness that loquats don’t quite provide.

Lulo’s tangy, citrusy flavor is a fun change from the sweeter persimmons, but when I want something with a more mellow, sweet richness, persimmons are definitely my fruit of choice.

Passion fruit’s intense tanginess is refreshing, but when I’m craving a sweeter, creamier treat, I go for persimmons, which give me that smooth, rich flavor that passion fruit lacks.

Paw paws have a custardy, tropical taste that’s interesting, but I find persimmons to be more consistently sweet and smooth, making them a more reliable choice for my taste preferences.

Peaches are wonderful for their juicy sweetness and slight tartness, but when I’m in the mood for something with a smoother texture and deeper sweetness, persimmons are my go-to fruit.

Pomegranates offer a burst of tart juiciness that I enjoy, but for a more mellow, sweet, and creamy experience, persimmons take the lead as my preferred choice.