• Originally published November 9, 2009 at midnight, updated November 11, 2009 at 5:10 p.m.

If you have never grown oriental persimmons before, you might want to consider adding a couple of these trees to your landscape.

Oriental persimmon trees have dark green foliage that turns a beautiful reddish orange and yellowish color in the fall. They actually make a pretty ornamental tree.

Besides the colorful foliage, persimmons also have a tasty fruit that ripens in the fall when few other fruit trees are bearing.

Medium-sized trees, persimmons will grow in a wide range of soils and climates with full sun and a well-drained soil.

Most oriental-type persimmons will become 20 to 25 feet tall, with some varieties only reaching 10 feet. This means you will need to give them as much space as you would most other fruit and nut trees.

Persimmon trees tend to grow slower than other fruit trees, but they can begin bearing fruit at an earlier age.

They have few disease problems and are not usually bothered by insects. This makes them a good organic crop. As the fruit ripens, raccoons and birds can become a problem.

Most people are familiar with the native persimmons that are commonly found in abandoned pasture areas. Fruit from native trees is different from that of the oriental varieties. Native persimmons will not cross-pollinate with oriental varieties.

Many of the oriental varieties are self-fruiting, which means that a tree will bear fruit without another tree to pollinate it. However, heavier and more consistent crops usually result from more than one tree.

There are two types of oriental persimmons: astringent and non-astringent. The fruit from the astringent variety must be ripe before eating. Astringent varieties have a very high tannin content that makes the immature fruit taste very astringent and unpalatable. The tannins will usually disappear as the fruit ripens.

Astringent varieties are harvested when the fruit has totally turned orange. Handle carefully to avoid bruising the fruit. Allow the fruit to sit and ripen. A fully-ripened astringent persimmon is like a thin-skinned fruit full of thick jelly.

Fruit from non-astringent persimmons may be eaten while it is still firm. Harvest the fruit when it has totally turned orange. It is best to allow the picked fruit to sit and soften slightly for a couple of days. Because the skin can be tough, it is usually peeled before eating.

When harvesting the fruit, it is best to cut the fruit from the tree, along with part of the stem. You can put the fruit in a paper bag to hasten the ripening process.

Eating fresh persimmons is not for everyone. It can be an acquired taste. If you don't like the taste of the fresh fruit you might prefer it dried or in baked items.

Oriental persimmons make wonderful cookies, cakes, pies, breads and puddings. Oriental persimmons would be great for holiday baking. Try persimmon pie for something different this Thanksgiving.

Right now, my persimmon trees are loaded with fruit. They are getting lots of attention from people. Whether grown for the fruit or just for an ornamental tree, persimmons make great trees for our area.

Until next time, lets try to garden with nature, not against it, and maybe all our weeds will become wildflowers.

Laurie Garretson is a Victoria gardener and nursery owner. Send your gardening questions to laurie@vicad.com or in care of the Advocate, P.O. Box 1518, Victoria, TX 77902.

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