Q. I am interested in planting a persimmon tree in my yard. What are the different types and what do they need to grow well? I am in Riverside County, USDA zone 9b.
Persimmon (Diospyros) can be grown in USDA zones 7-11, so they are well-suited for inland Southern California. They provide nearly year-round interest and tend not to get too big. In the spring, their leaves are bright light green, delicate-looking, and fuzzy. As the season progresses, the leaves turn a gorgeous dark green and become thicker, shiny, and leathery. In the fall, they provide needed color as they turn brilliant yellow, orange, or red. Most varieties hold onto the red-orange fruit after the leaves have fallen. Their growth habit is relatively tidy and they can be maintained at a height of about 15 feet with consistent pruning.
Fuyu and Hachiya are the two most readily available varieties. Fuyu persimmons are about 3 inches across, round, squat, and firm when ripe. These are the persimmons you will find in the grocery store.
Hachiyas are larger, about 4 inches across, shaped like a top, and are very soft when ripe. They can be picked when still hard and left to ripen on the counter. When they reach a jelly-like consistency, they are ready to eat. Do not attempt to eat an unripe Hachiya – you will regret it! Some people describe them as “tart,” but “astringent” is more accurate. For those who are unfamiliar with astringency: Remember the Loony Tunes cartoon where one of the characters got a mouth full of alum and his face turns inside out? That’s what astringency feels like.
Chocolate persimmon is a lesser-known variety that is smaller than the Hachiya with a similar shape without the pointy end. If the flower is pollinated the fruit develops a chocolate brown color and contains a few seeds. If no pollination occurs, the fruit will be orange and seedless. When ripe they are soft, but not squishy like the Hachiyas.
Persimmons are ready to harvest in the late fall/early winter. We like growing them because they give us something to do between the last stone fruit of the summer and the winter citrus bounty. Fuyu can be sliced and dehydrated to make an addictive snack. The softer persimmons can be pulped and used in cookies or persimmon pudding. They can also be dehydrated whole. My husband calls them “shrunken heads” because that’s what they look like. The larger ones should be dried in an electric dehydrator or warm oven since they tend to ferment if left at room temperature. Both pulp and dried persimmons can be stored in the freezer until ready to eat.
Los Angeles County
mglosangeleshelpline@ucdavis.edu; 626-586-1988; http://celosangeles.ucanr.edu/UC_Master_Gardener_Program/
Orange County
ucceocmghotline@ucanr.edu; http://mgorange.ucanr.edu/
Riverside County
anrmgriverside@ucanr.edu; https://ucanr.edu/sites/RiversideMG/
San Bernardino County
mgsanbern@ucanr.edu; 909-387-2182; http://mgsb.ucanr.edu
