Persimmon ‘Native American’

Diospyros virginiana

A native tree that produces bright orange fruits. The persimmon fruit, which usually ripens in fall, is often used in jams and baked goods. The fruit pulp can be turned into molasses, and the seeds can be turned into a peanut-like oil or roasted and used as a coffee substitute. Dried leaves make an excellent tea high in vitamin C.

* Larva Plant for over 45 species of butterfly and moth.
* Fruit is not edible until exposed to frost or consistently low temperatures.

 

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Product Description

Sun Exposure:
Sun

Flower Color:
White to greenish-yellow
Male:
Tubular appear in clusters of 2 to 3 flowers
Female: Appear solitary and bell or urn-shaped.

Bloom Time:
Mid-Spring

Height:
30-80 Feet

Width:
20-35 Feet

Taste:
Astringent when unripe but sweet when ripe.

Pollination:
Requires Male & Female Tree For Fruit Set

Soil:
Moist, Well-Drained
Plant in a sheltered area

Zone:
5