Non-astringent Persimmon
Chocolate Persimmon is a non-astringent cultivar of Diospyros kaki that produces fruit with a distinctive dark, almost black skin when fully ripe, earning its evocative name. Hardy in zones 8 through 11, this tree reaches about 15 feet at maturity and blooms in October and November, setting fruit that develops its signature appearance as temperatures drop. The non-astringent nature means you can eat the fruit while it's still firm, making it more forgiving than many persimmon varieties and far more convenient for fresh eating straight from the tree.
Full Sun
—
7-10
180in H x ?in W
Perennial
High
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The dark coloring that gives this persimmon its name develops as the fruit reaches peak ripeness, creating a striking visual that's hard to miss in the garden. Grown for its edible fruit in warm climates from zone 8 southward, it combines ornamental appeal with genuine productivity. The non-astringent quality is the real advantage here; you don't have to wait for the fruit to soften completely before enjoying it, which sets it apart from traditional persimmon varieties that demand patience.
Chocolate Persimmons are grown primarily for fresh eating. The non-astringent nature of the fruit means you can enjoy it at firm ripeness, straight from the tree or sliced fresh. Some growers preserve them through drying, which concentrates their natural sugars and creates a chewy treat.
Harvest Chocolate Persimmons when the fruit develops its distinctive dark, nearly black coloring, which signals peak ripeness and peak sweetness. Since this is a non-astringent variety, you can pick the fruit while still fairly firm and enjoy it immediately; there's no need to wait for it to become soft. Cut the fruit from the branch or gently twist it free, being careful not to damage the tree's branches. Harvesting typically occurs in the late fall, after the blooming period in October and November has given way to fruit maturation.
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