Persimmon

Cultural Information
Persimmons are divided into two groups: astringent or sour
fruit until they ripe, and non-astringent fruit which lacks the
sourness in the immature fruit.

Plant persimmons in a sunny location: they'll tolerate some
shade inland. The trees don't cast a dense shadow and
are ideal for general landscape use. While trees are hardy
and can withstand some cold temperatures, they're not
recommended for higher elevations where late frosts can
kill new growth and flowers.

Planting
1. Dig a hole twice the size of the root ball.
2. Using E.B. Stone Planting Compost combine one part soil and one part planting
compost.
3. Place a small handful of E.B. Stone Sure Start in the bottom of the hole.
4. Make sure the top of the original root ball is one inch above surrounding soil.
5. Firmly tap soil to remove any air pockets.
6. Water in with Liquinox B1.

Fertilizing
For optimum growth, feed regularly.
1. Feed monthly with E.B. Stone Citrus and Fruit Tree Food.
2. Prevent leaf chlorosis or yellowing by applying Iron Supplement in mid-spring and again in fall.

Water
Test the soil by touch. If moist, don't water.

Care
Persimmons require little or no pruning. Only prune to:
1. Remove damaged, diseased or dead branches.
2. Shape the tree.
3. Control the height.

Harvesting
Harvest astringent persimmons when they're fully colored but hard. Astringent
persimmons will ripen at room temperature.

Non-astringent persimmons are ready to harvest when they're fully colored, but for best
flavor, allow them to soften slightly after picking before eating.

Both kinds are best picked by cutting from the tree with pruning shears, leaving the
calyx intact. Cut the stem as close to the fruit as possible. Handle fruit carefully since
they bruise easily.