Common Name: Japanese persimmon
Scientific Name: Diospyros kaki
Origin: India, Myanmar, China and Korea
Bloom time: May to June, fruit ripens in November
There are two cultivars of Japanese persimmons in the Edible Garden: D. kaki ‘Fuyu’ and ‘Jiro’. These deciduous trees can grow to 30 feet tall, producing non-astringent fruits, which are delicious to eat without any preparation. Leaves can reach 6 inches long and provide season-long interest; they emerge chartreuse, mature to mid-green, and show red and yellow fall color. Fruits might stay on the tree past leaf drop and can be harvested once they turn a deep orange. Persimmon trees can be pruned into a hedge or espaliered for edible landscaping.