Persimmon History: Japanese & American Varieties

Japanese Persimmon Introduction

Admiral Perry discovered Diospyros kaki on southern Japan coast (1851). Early 1828 DC seed plantings failed from cold winters. USDA introduced grafted cultivars to California/Georgia (1870), later trialed in Florida (early 1900s). Of 1,000 Japanese cultivars, few suit home gardeners: Fuyu, Fuyugaki, Giant Fuyu, Chocolate, Eureka, Hachiya, Jiro, Tam-o-pan, Tanenashi.

Florida Success & Terminology Confusion

Professor Hume's early 1900s plantings sensationally produced prolific early-bearing, large colorful crops in late fall when few fresh fruits exist. 22,000+ commercial trees in Florida alone.

Classification confuses gardeners: "non-astringent" (edible firm) vs "astringent" (must soften). "Non" sounds negative but indicates desirable trait. Both types peak when fully soft. Unlike plums (not categorized sour/sweet despite similar ripening), this terminology discourages astringent cultivar planting.

Origins & Storage

Some argue Chinese origin—geologically meaningless as Japan was once connected to Asia. California orchardists supply Thanksgiving markets. South American production enables year-round availability. Stores 2 months at 30°F.

Tree & Fruit Characteristics

Seedlings reach 40 feet; grafted cultivars stay shorter. Wild fruit shapes: plum, tomato, heart, square, oval, teardrop, lobed. Small yellow wax-like flowers, sweet aroma. Variable pollination needs. Fruit up to 1 lb, yellow to dark reddish-orange. Extremely hard wood prized by Japanese carvers. Deep green waxy leaves turn brilliant fall colors—landscape specimen resembling lit Christmas tree.

American Persimmon

Diospyros virginiana found by Captain John Smith (1609, Virginia)—tasted like apricot. William Bartram documented (1773). Noted by Washington and Jefferson. Few seeds, pinkish-orange flesh, ripens September. Must be plump, soft, fully ripe. Grows in nearly all US forests. Hard wood valued by mountain carvers and for golf clubs (durability, bounce).