Persimmon, American (Diospyros virginiana)

American Persimmon is a slender, deciduous tree native to the Eastern US. Yellow green is usual fall color. It is one of the easiest trees to identify in winter because of its distinctive thick, dark gray bark that is broken into rectangular blocks. Plants are usually dioecious (separate male and female trees), but some trees have perfect flowers, making them self-fertile. Fragrant, white to greenish-yellow flowers bloom in late spring, with the male flowers appearing in clusters and the female flowers appearing solitary. Edible yellow to orange fruit ripens in September through October, persisting through winter. Persimmons are best when the whole fruit is soft and the skin is wrinkled. They can be eaten fresh and are often used in desserts. Ripe fruits are too soft for shipping, and are almost never seen for sale. Persimmon leaves can be used to make a delicious tea, making it truly one of the most giving plants in the edible landscape. The persimmon found in grocery stores comes from another species, Diospyros kaki (Oriental Persimmon), which is native to China.