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The American persimmon (Diospyros virginiana) is a deciduous tree native to the Eastern United States. It’s a resilient species that thrives in various soil conditions, growing from the Midwest to the Southeastern U.S. and often found in forests and along streambanks. This tree can reach heights of 30 to 60 feet and produces small, round, bright orange fruits that ripen in the fall.
Known for its distinctive flavor, the persimmon is a cherished fruit among wildlife and humans alike. I don’t know of a mammal in the forest that will pass over persimmons on the ground.
However, unlike the non-astringent Asian varieties, the American persimmon requires patience: the fruit must be fully ripe (and usually fallen off the tree) before consumption, as unripe persimmons can be highly astringent or as it is lovingly called in my neck of the woods “puckery”.
Diospyros Virginiana
Storytime: My Persimmon Journey
Persimmons quickly became one of my favorite native fruits, right behind the pawpaw. However, my initial experience with them was a bit underwhelming. The fruit I tried was mealy and a bit astringent, but despite that, the taste lingered—a decadent sweet citrus marmalade flavor that I couldn't easily forget.
Now, my favorite use for persimmons might raise some eyebrows: I make venison summer sausage with them! What? Yes, you read that right. Whitetail deer are attracted to persimmons dropping from trees, and I’ve had the good fortune to see deer grazing around my friend’s property during persimmon season.
I plant American persimmons to nourish wildlife and lure deer during whitetail hunting season, which will ultimately fill my freezer with delicious summer sausage, deer roast, and backstrap to enjoy for the year ahead.
But a word of advice: never eat a persimmon that hasn’t fallen from the tree and become fully bletted (soft and overripe). Trust me, it only takes one experience with an underripe fruit to deter you forever.
Persimmon Season & The Cliff England Tasting Event
This past persimmon season, I had the privilege of attending the second annual persimmon tasting at Cliff England’s property in McKee, Kentucky. For just $15, I was able to experience what I consider to be a world-renowned tree crops property right here in my home state. Not only did I get to sample ripe persimmons fresh from the trees, but it was also an excellent opportunity to connect with local tree enthusiasts.
I’m looking forward to future events at Cliff’s property—they are a treasure trove of knowledge, plant propagation material, and a wonderful, generous family. Their nursery has been an incredible resource for premium tree crop genetics as I work on getting my nursery up and running. If you ever get the chance to visit, I can’t recommend it enough.
Plant Propagation & Notes
There are varying opinions on how to store persimmon seeds. Some suggest that dried seeds are no good, but I’ve personally had success with dried seeds. Here’s how I handle them: I store the seeds in the fridge over winter in moist peat and then sow them into air prune beds in mid-to-late March. It seems to work well for me, though it’s always a good idea to experiment and see what works best for you.
The Economics of Persimmons
The American persimmon’s commercial potential is gaining attention (especially as people work on hybridizing the American and Asian persimmons), though it remains somewhat niche. The Asian persimmon, which is not always winter-hardy in Kentucky, dominates commercial production in the U.S., primarily in California. However, interest in the American variety is growing, with efforts underway to commercialize it.
In Kentucky, persimmons are sold by nurseries specializing in less common fruits and nuts. Hybrids, like the ‘Kassandra’ variety, are being developed to offer more hardiness, and demand for native fruits has increased due to the “slow food” movement and local, sustainable eating. Persimmons are sold fresh at farmer’s markets, but value-added products such as persimmon pulp, preserves, pies, and even dried fruit are increasing in popularity. It’s important to educate consumers on proper storage and ripening, as many are unfamiliar with this unique fruit.
Here’s a glimpse into the economics of persimmon production:
The U.S. imports and exports substantial amounts of Asian persimmons, with countries like Spain, Israel, Chile, and South Africa contributing to imports.
U.S. consumption of fresh persimmons is on the rise, driven by local food movements and the push for healthier, native options.
I love experimenting with different ways to use persimmons. Here are a few of my favorite recipes:
Wild Persimmon Fruit Leather: A fantastic way to preserve the fruit for long-term storage. Perfect for foraging and making use of seasonal abundance. Watch the process here!
Persimmon Pudding: This classic Hoosier dessert is perfect for fall. It’s a dense, sweet pudding that really showcases the rich flavor of the fruit. Check it out here!
Persimmon Scotch Bonnet BBQ: A spicy, fruity BBQ sauce that’s perfect for grilling. Try using American persimmon pulp instead of Asian persimmons for a unique twist. Check it out here!
Persimmon Crème Brûlée: For a decadent dessert, swap in American persimmon pulp for a rich, fall-inspired crème brûlée. Recipe here!
A great read full of interesting recipes (if you can find it):
Wood Uses: Beyond the Fruit
The wood of the American persimmon is a true gem, often referred to as "American ebony." It is highly prized for its hardness, density, and resistance to wear. The heartwood is a rich, dark brown to black color, often with beautiful variegated patterns. This wood is used in a variety of applications, including:
Golf Clubs: Persimmon is flexible enough to be used for golf club heads.
Tool Handles: Its durability makes it perfect for high-use items.
Furniture & Flooring: Persimmon wood is a great option for high-quality furniture or flooring.
Turnery & Musical Instruments: The wood’s density makes it ideal for crafting precision items like drumsticks and wooden musical instruments.
For more on persimmon wood uses, check out these resources:
As I continue to build the Backyard Berry Nursery and develop this newsletter, your input is invaluable!
We want to hear from you! Cast your vote for the next weeks crop profiles. Do you want to read about peach, pear, or pawpaw? Your vote helps decide which plant we'll feature next, so make your voice heard today!
Crop Profile Directory
If you’re enjoying this newsletter and want to dive deeper into the plants I will be growing and how to incorporate them, you’re in luck! Below is a directory of all our past crop profiles. Feel free to browse and explore—happy reading! 👋
I would love an article on peaches, especially if you can dig up any info on the crop being taken up by indigenous tribes long before settlers arrived in some parts. I heard they planted huge orchards, dried the fruit of the new arrival just like native species, but a native insect adapted to the new peach groves and ruined them before long.
I love this! Sign me up for persimmon scotch bonnet barbecue!! And the crème brûlée for dessert. 🤤 This got me to thinking how lovely persimmon wood floors would be in a room. Also, ‘puckery’ is a fun word haha.
I would love an article on peaches, especially if you can dig up any info on the crop being taken up by indigenous tribes long before settlers arrived in some parts. I heard they planted huge orchards, dried the fruit of the new arrival just like native species, but a native insect adapted to the new peach groves and ruined them before long.
I love this! Sign me up for persimmon scotch bonnet barbecue!! And the crème brûlée for dessert. 🤤 This got me to thinking how lovely persimmon wood floors would be in a room. Also, ‘puckery’ is a fun word haha.
I’d like to hear about peaches soon. 🍑😁