Garretson American Persimmon

An early-ripening, cold-hardy persimmon!

Hardy all the way up to zone 4! The Garretson American Persimmon is a seedling of Early Golden, making it a relatively early ripener and it has been noted to ripen as far north as Geneva NY, and Grant MI. The small to medium-sized fruit is a rich orange color, soft with good flavor and small seeds. The Garretson American Persimmon is known for its high yields.

Persimmons look and taste like the Fall season. These American Persimmons are non-astringent, meaning they are sweeter and ripe, ready to be eaten immediately after picking. 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. Expect almost no pest and disease problems!

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

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