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Persimmon Fruit trees, also known as Kakis, are fairly common worldwide, but are native to China. They produce a small fruit, which is in fact a berry, orange or red in color and very tasty. The tree itself is also grown as a popular ornamental tree, since its leaves vary in color, from light to dark green in summer, to yellow, orange and red in the fall months.
The Persimmon fruit tree requires mild climate, with no extreme temperatures. Although extreme cold or heat is unlikely to prove fatal, they will certainly cause lots of damage. The Persimmon is a rather small tree, usually growing up to 25 feet in height. It sheds its leaves in the winter, and produces small, white or slightly pink flowers. If the flowers are pollinated, fruit develops. The Persimmon or Kaki is a small, orange to red fruit. The size and shape of the fruit varies according to the species chosen.
Persimmons can be grown in a variety of different soils, but produce more fruit when planted in a deep, well-drained location. Although they withstand poor soil, make sure to amend the soil at the time when you plant them with some good, nutrient-rich organic fertilizer. It also likes to be in the full sun, but can stand partial shade. The Persimmon fruit tree can survive a short period of drought, but the fruit it bears will be of better quality if it is watered regularly, especially during the spring when it is producing the fruit. Lack of water may cause fruit to fall off before being fully developed.
The Persimmon fruit treedoesn’t need much fertilizing; incorporating into the soil a general fertilizer once a year will do the trick. It requires pruning so that its branches do not get too long. If this is the case, the heavy weight of the fruit which develops at the end of the branches can cause them to break off.
There are basically two types of Persimmon tree, classified according to the type of fruit they bear: those which produce astringent fruit, and those whose fruit is non-astringent. In the first case, it is next to impossible to eat the fruit that hasn’t ripened, because of its high level of tannin, which is why this variety must be eaten when absolutely ripe. Non-astringent varieties or Persimmon can be eaten when they are still firm. The astringent kind can be kept for longer periods of time, while the non-astringent kind will last in top shape for about a week, and can’t be stored next to other fruit in the fridge.
The Persimmon also makes a good plant to grow in containers, whether indoors or outdoors. It can yield an amazing amount of fruit if given the proper care and attention, even if planted in a container. The trick is to keep it nicely watered and to fertilize it when necessary. The fruit can be eaten raw, directly from the plant in the non-astringent kinds, or cooked and incorporated to many traditional Asian or American recipes. Give the Persimmon a chance. You won’t be disappointed.
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Author Bio Box: Patricia Wainwright
Get all the facts about fruit trees and organic gardening at GreenThumbArticles.com!
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