Persimmon (Diospyros kaki)

Family: Ebenaceae | Edibility: Choice Edible (4/5)

Bloom Color: White. Main Bloom Time: Early spring, Late spring, Mid spring. Form: Rounded, Upright or erect.

Edible Parts & Harvest Seasons

Edible Parts: Fruit, Berries

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

rich flavour when it is very soft and fully ripe (almost at the point of going bad), but the fruit of many cultivars is very harsh and astringent before then. — Fruit - raw or cooked.; The fruit has an exquisitely rich flavour when it is very soft and fully ripe (almost at the point of going bad), but the fruit of many cultivars is very harsh and astringent before then.; In Britain, the fruit needs to be harvested whilst it is still very hard.; This is done very late in the season (in December or even January if possible), it is then stored in a cool but frost-free place until very soft and fully ripe.

Habitat & North American Range

Not known in a truly wild situation, it is found in broad leafed woodland but probably as an escape from cultivation. (Zone 7, Zone 8, Zone 9, Zone 10)