Click here for Persimmon Care Guide Diospyros kaki ‘Chocolate’ (Chocolate Persimmon)Rootstock: Diospyros lotus Due to import restrictions, we are unable to ship Persimmon to California. ‘Chocolate’ persimmon is a pollination-variant Asian persimmon prized for its distinctive brown, cinnamon-colored flesh and rich, sweet flavor. When pollinated, the interior turns dark and develops a complex taste with hints of spice and brown sugar—hence the name “Chocolate.” The fruit is medium to large with bright orange skin and is typically eaten while still firm, like an apple. Flavor deepens as the fruit softens slightly. Ripening occurs in mid to late fall. The tree is vigorous, upright, and productive, offering attractive glossy foliage during the growing season and colorful fall leaves. An excellent choice for fresh eating and specialty markets. Spacing: 12' circle Hardiness Zones: 7–10 Fruit Type: Pollination-variant (brown flesh when pollinated) Ripening: Mid to late fall Flavor: Sweet, rich, slightly spicy Plant Habit: Upright, moderate to vigorous growth Plant Characteristics Pest Resistance: Excellent Disease Resistance: Very Good Drought Tolerance: Very Good Heat Tolerance: Excellent Humidity Tolerance: Excellent Sun Tolerance: Excellent Wet Soil Tolerance: Fair Shade Tolerance: Fair No Spray: Very Good Salt Tolerance: Fair Fresh for Kids: Excellent Deer Resistance: Fair Thorns: None Plant Type: Tree Soil Type: Adaptable Edible Type: Fruit Self Fertile: Partially (improved with pollinator) This information is accurate to the best of our knowledge. Comments and opinions are always welcome.
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