Pucker Up for Persimmons

Drive around town and you may have noticed these trees barren of leaves with dozens of bright orange-red fruit hanging from the branches. Welcome to the world of persimmons -- one of the most under-utilized fruit trees around.

Unlike their more popular counterparts like apples, pears, cherries and plums -- to name a few types of fruit trees -- not too many home gardeners know about persimmons. And yet, persimmons are probably the easiest to grow of all fruit trees because they stand drought, don't require spraying or pruning and have few serious pest and disease problems. Anyone who has spent the day pruning fruit trees already knows how much work this yearly task involves.

Of course, the biggest prize with persimmons is the fruit. Persimmons can be eaten whole like an apple or used in cooking or baking; fresh in salads and puddings or even dried.

For the most part, home gardeners have two basic types of persimmons to choose from. Asian persimmons (or kaki), which have been widely popular in Asia for centuries, are usually what are called "nonastringent," meaning they can be eaten while they are still hard like an apple, or after they soften. "Fuyu" or "Giant Fuyu" are the most popular of these types. Kakis were introduced into France and the Mediterranean in the 19th century and brought to California soon after. The brightly colored fruits, which may be yellow, orange or red, look a lot like shiny tomatoes.

American persimmons, on the other hand, are quite a bit smaller and more subdued in color -- they are an earthy maroon. These varieties are "astringent," meaning they contain alum, which makes your mouth pucker when fruits are eaten before they're fully ripe. They should usually be eaten only after they turn soft and mushy. Popular American persimmons include "Hachiya" and "Hira-Tanenashi."

There is no pucker so downright unpleasant as the one caused by an unripe persimmon. It feels as if your mouth has been vacuumed out and filled with a wad of fiberglass. But a fully-ripe persimmon is deliciously rich and sweet, almost chocolatey.

While persimmon trees can be planted year-round in California, the best selection and cheapest prices can be found during bare-root season. This runs from January to March in most of California. Plant bare-root specimens as soon as you buy them. Like most fruit trees, persimmons do best in full sun and well-drained soil. Since trees get quite large, they should be spaced 20 to 25 feet apart, and at least 12 feet from any structure.

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