Although persimmons have been cultivated in the U.S. since the 1850's, they previously were considered a niche market. Within the past 15 years or so the market for persimmons have gone from a little-known specialty fruit to being a mass-market star. Even though the demand is high for this remarkable fruit, they are not always easy to find. Guests often ask us why persimmons are so rare. The rarity may be attributed to the following facts: A persimmon tree takes 4-8 years to bloom and then another 3 years are needed for the tree to produce fruit. Persimmons have a very short season. Ripe persimmons do not ship well.

​

Persimmons are one of the hallmarks of fall. The fruit is sweet with a delicious honey taste. We have 72 American Persimmon trees and are thrilled to share the fruit with guests. 

​

Most American varieties need to be fully ripe before eating to avoid an astringent taste, similar to eating a green banana. The Japanese variety, Fuyu, is not astringent before ripening. We prefer the American varieties because they are sweeter and have a much longer shelf life. Ripened persimmons should be stored in the refrigerator (where they will last for a few weeks) until you are ready to enjoy them. You can eat them fresh or use them as an ingredient when baking. To eat a persimmon fresh, simply slice off the top, remove the white middle part and scoop out the flesh with a spoon. American Persimmons feel like a ripe tomato when ripe; the fruit inside will be jelly like.  Persimmons are excellent for tarts, cakes, cookies, bread, and pudding. They are also delicious in a salad. Persimmons make a really tasty jam. They are an easy fruit to freeze, simply remove seeds and peel prior to freezing. 

​

Persimmons are often referred to as "The Divine Fruit" and for a good reason; this fruit is incredibly healthy. Persimmons are an excellent source of vitamin A (1 persimmon contains 55 percent of your daily needs) and vitamin C. Persimmons contain healthy amounts of minerals like phosphorus, magnesium, manganese, copper, and calcium. If you are tired of bananas, yet want a healthy dose of potassium, reach for a persimmon fruit. The average persimmon provides about 78 mg of potassium. This amazing fruit is also high in fiber. A persimmon is a sweet treat and has only 32 calories, 0 grams of fat, and 0 mg. of sodium.

 

 

OUR PERSIMMON VARIETIES

​

Yates-Buttery soft fruit that is large, sweet and has little to no seeds. A sweet and tart taste with hints of honey and apricot. Early ripening. 

Valeene Beauty-Large sweet fruit. Low in fiber and high in pulp. Ripens October-November. 

Szukis-Sweet medium size fruit that is crisp and easy to slice. No bitter taste, even when not fully ripe. 

Osage-Large fruit with excellent flavor. Great persimmon to eat right off the tree.

Prok-Rated as one of the best tasting persimmons. Sweet, orange, juicy fruit. Large fruit and a rich flavor. Ripens early in the season. 

L4-

F-39M-

Morris Burton-Medium sized fruit with little to no seeds. Flavor is similar to a peach with hints of honey and apricot. Late harvest (typically late October). 

Burlington-

Evelyn-

Brittain Blue-Medium size fruit, blue in color, very good flavor. 

Nikita's Gift-Exceptionally sweet rich flavor. Succulent and smooth. Deep orange color. Late harvest (October-November)

John Rick-Sweet and very flavorful. Has a butterscotch-carmel flavor. Ripens mid season, early October. 

H-118

Miller-One of the largest persimmon fruits for Native American persimmons. Ripens in late September-October. 

Janet

Blue

Early Golden-The variety is the original grafted persimmon from the late 1800's and has set the standard for the past 100 years. Taste is similar to a date. Early harvest in September. 

Dollywood

Craggs

​

​

​