Persimmon

The Japanese persimmons are the only ones grown commercially in the U.S., although the native or American is often gathered in the wild; some superior varieties have been named, and they are planted sparingly in home gardens. The Japanese varieties are semi-hardy, enduring temperatures to 15°F., and are roughly adapted to the "cotton belt." Trees attain medium size, up to 25 feet unless pruned and have large, shiny leaves which are shed in winter. Fruit roughly resembles tomatoes in size and shape, with a similar smooth skin. They are 2 to 4 inches in diameter, oblate to conic in shape, yellow to deep red in color, seedless in some varieties, 8 to 10 large seeds in others.

Production in U.S.: About 3,000 tons.

Use: Mainly fresh eating.

Part of fruit consumed: Inner pulp only.