Early Golden American Persimmon Tree

A Delicious Early-ripening Persimmon Tree!

It is among the largest American persimmons, bearing in September and one of the most delicious. A selection from Illinois, from the Claypool varieties, this persimmon tree bears large, sweet flavored fruit with yellow flesh, thin skin and few seeds.

Persimmons look and taste like the fall season. American Persimmons tend to be astringent until fully ripe and falling off the tree. Once ripe, they are sweeet and ready to be eaten immediately after harvesting. They can be roasted, dried, canned, and baked. Pairing well with warm spices, persimmon fruits are a staple for Fall baking. This unique fruit is a terrific addition to a healthy diet, full of vitamins A & C, nutrients, antioxidants, and fiber.

Growing American Persimmons

The American persimmon (Diospyros virginiana), also known as the common persimmon, is native from Florida to Connecticut, west to Iowa and south to Texas.

Persimmons are easy-to-grow and adapt to a wide range of soil types. They are cold-hardy, tolerating winter temperatures to minus 25 degrees F. Once established, they can withstand considerable drought. Can tolerate some shade but requires sun for ripening fruit.

Almost all American persimmon trees require a pollinator to bear fruit. See pollinator recommendations and other characteristics below.

Early Golden American Persimmons ripen in September. Come harvest in the fall, you’ll easily spot the bright orange fruit. The fruit softens and sweetens once they experience frost.