The Persimmon tree is native to the Southeastern US but can be found across the eastern US thanks to breeding making this tree hardy to zone 5. The fruit is elongated and oval shaped. When ripe, the persimmon blushes bright orange with slight redness and is NOT to be eaten before it is ripe. It is horribly astringent before ripeness. Unusual to fruits and in a process called bletting, the fruits needs a touch of frost to push it over the ripe edge. Therefore, the fruit ripens in October. However, once allowed to ripen, the fruit is incredibly juicy and wonderfully sweet. Popular in desserts, the persimmon is also excellent for drying, canning, and eating right off the tree. For those who haven't eaten a persimmon- its sort of a cross between an apple and a tomato. Known to Native Americans in ancient times, the wood from the persimmon tree is incredibly hard. Its heartwood is considered ebony in color and is extraordinarily thick-grained. While it may take a century or more to grow this wood- there is one, more common use. Golf Woods are made from persimmon wood. There is evidence that suggests this tree can grow in Zone 4. USDA Zone: 5-9 Mature Height: 30'+ Sun: Full Sun Ripening Time: October Pollination: Both male and female trees are required for pollination. However- there is no way to tell which tree is which until they flower so we recommend 4-6 trees for the best chance of getting both male and female trees Scientific Name: Diospyros virginiana Note: No warranty will be accepted for trees planted in USDA Zone 4
