13 American Persimmon Tree Facts: Identification, Appearance And More

American persimmon trees, also known as common persimmon trees, are small to moderate-sized trees of the ebony family which are very easy to grow and are 20 ft (6 m maximum height) in the wild in the Gulf states.

Persimmon trees may be cultivated in various climates and are hardy to USDA plant hardiness zone five. American persimmons are used as decorative trees because of their bright fruit and vividly green and leathery leaves that turn violet or reddish-purple in the fall.

However, the majority of persimmon farming in the United States is for the fruit. Persimmons found in supermarkets are mainly Asian persimmons. This tree is fit to be grown in moist soil. The fruit from the indigenous tree is smaller than Asian persimmons, measuring just 2 in (5.08 cm.)

in diameter. The branches are ashy gray to brown is the color of this tree. Before it ripens, the fruit, also known as persimmon, has a harsh, astringent flavor.

It could take up to 10 years for trees to reach full production. Ripe fruit is crimson or golden orange and delicious. This tree produces either male or female flowers, and there are separate trees needed for seed production.

The tree can produce fruit which is a globular berry, but it will be fruitless. The unripe fruit (persimmon fruit) and the dark gray and black bark of this tree helps in curing fevers. Ripe persimmons taste like date plum if eaten raw.

There is a myth associated with it. If this tree is shaped like a fork, it means mild winter is approaching. This tree has another name called 'sugar plum.'

This name, in itself, displays the qualities of this tree. The fruit of this tree is unexpectedly sweet, is almost the size of a plum. Eating this fruit raw can trigger the sugar rush in the body and is a good treat for someone with a sweet tooth.

Fruit From The American Persimmon Tree

There are two types of American Persimmon tree fruits: astringent and non-astringent. Persimmon fruit is just like any other fruit of a tree; it has a flower, seed, dark green leaf.

• Often, many birds can be seen sitting on such trees in late spring. This light brown deciduous tree needs well-drained soil to grow.
• You can also spot this tree in golf clubs, their fruit at grocery stores, and persimmon bread used by native Americans. Even the wood of these trees is used to make billiard cues.
• Hachiya is a heart-shaped fruit and is the most popular variety of astringent persimmon.
• These kinds of persimmon have very high levels of tannins (soluble). They are unpalatable if they get eaten before getting completely softened.
• The sweet, delicate flavor of fully matured persimmons of astringent kinds while immature is especially appreciated.
• Tannin astringency is eliminated in a variety of methods.
• Two examples are ripening by exposing the fruit to light for many days and covering the fruit in the paper.
• By introducing ethylene gas to the environment where the fruit is stored, ethylene ripening may be boosted in dependability and evenness, and the process can be substantially hastened.
• For household use, the most practical and successful method is to keep maturing persimmons in a neat, dry container alongside other fruits that emit high amounts of ethylene when ripening; apples and similar fruits including such pears, as well as bananas and a variety of different fruits, are all useful.
• Commercially, other chemicals ripen persimmons or postpone their ripening artificially. Alcohol and carbon dioxide, for example, both convert tannin to an insoluble form.
• The process of bletting can be accelerated by subjecting the fruit to cold or frost.
• As a result of the cell injury, ethylene is released, promoting cellular wall collapse.
• The Fuyu persimmon is a non-astringent persimmon that is squat like just a tomato.
• Non-astringent persimmons are not tannin-free, as the name implies, but are significantly less astringent before ripening and shed more of their tannic flavor sooner.
• Non-astringent persimmons can be consumed when they are still tough and are still palatable when they are very mushy.
• Male trees are distinguished from female trees by their smaller male flowers, which appear in small clusters, whereas the larger female flower appears alone.
• Watering should be done regularly to ensure good growth and quality fruit. Water your persimmon tree for 10 minutes once or twice a week in the spring and summer.
• Your climate will determine whether you need to water more or less.

Edible uses of American Persimmon trees

Talking about color, the ripped-up fruit ranges from yellow to orange and dark orange. This depends on the species and the variety of fruit. During the civil war, persimmon seeds from edible fruit were used by soldiers as a coffee substitute.

• Their size varies from 1⁄2-3 1⁄2 in (1.5-9 cm) in diameter. It has the shape of a pumpkin. Until entirely mature, the flesh is astringent and yellow, orange, or dark brown. After harvesting, the calyx usually remains connected to the fruit, although it is easy to detach once the fruit has matured.
• The ripe fruit is heavy in sucrose, mainly in the form of glucose and fructose, and has a sweet flavor.
• The persimmon fruit ripens in the fall and is widely used in baked goods and jams. The pulp of this fruit can get turned into molasses, and seeds of this plant can be crushed into peanut oil-like liquid or can also be roasted to use as a coffee substitute.
• Dried leaves of Persimmon is beneficial in making good tea as it is high in Vitamin C. Diospyros virginiana is an edible and versatile tree overall.

Nutrients In American Persimmon Trees

The tree can grow wild after being cultivated for its fruits. The fruit is a spherical berry that ripens in late fall and grows to the greatest height. It is used to make persimmon puddings, cakes, cookies, custards, sherbets, ice creams, and preserves. It is around 1-2 in (2.54-5.08 cm) in diameter.

Energy - 531 kJ (127 kcal), Carbohydrates - 33.5 g, Sugars - n/a, Dietary fiber - n/a, Fat - 0.014 oz (0.4 g), Protein - 0.028 oz (0.8 g), Vitamin C - 531 kJ (127 kcal), Calcium - (3%), Iron - (19%), Phosphorus - (4%), Potassium - (7%), Sodium - (0%).

Medical Usage Of American Persimmon Trees

Medicinal uses of this plant have a wide range, from healing throat diseases to bloody bowels. It can be used to treat indigestion, mouth problems, thrush, and many others.

• The bark of this plant is dark grey and black and is used to chew for heartburn. A bark mixture of alder, persimmon, wild cherry, and white walnut is used to treat toothache.
• Coldwater with the bark of this tree helps in the production and regulation of bile in the body, and the tea is also used to better the live health.
• The Cherokee, Rappahannock, Comanche, and Seminole used the fruits of Diospyros virginiana for food and drinks. The Rappahannock wrapped fruits in maize meal, brewed them in water, drained them, baked them, then blended them with hot water to produce beer. To store the fruits, they were dried like prunes.