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__NOTOC__{{Plantbox
| name = ''Diospyros''
| common_names = Persimmon
| growth_habit = tree
| high = <!--- 1m (3 ft) -->
| wide = <!--- 65cm (25 inches) -->
| origin = <!--- Mexico, S America, S Europe, garden, etc -->
| poisonous = <!--- indicate parts of plants which are known/thought to be poisonous -->
| lifespan = <!--- perennial, annual, etc -->
| exposure = <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
| water = <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
| features = fruit
| hardiness = <!--- frost sensitive, hardy, 5°C (40°F), etc -->
| bloom = <!--- seasons which the plant blooms, if it is grown for its flowers -->
| usda_zones = <!--- eg. 8-11 -->
| sunset_zones = <!--- eg. 8, 9, 12-24, not available -->
| color = IndianRed
| image = Persimmons yamagata 2005-10.JPG
| image_width = 240px <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
| image_caption = Persimmon tree
| regnum = Plantae
| divisio = Magnoliophyta
| classis = Magnoliopsida
| ordo = Ericales
| familia = Ebenaceae
| genus = Diospyros
| species =
| subspecies =
| cultivar =
}}
A '''Persimmon''' is any of a number of species of trees of the genus ''[[Diospyros]]'', and the edible [[fruit]] borne by them.{{wp}} The most widely grown is the Kaki Persimmon ([[Diospyros kaki]]), followed by the American Persimmon ([[Diospyros virginiana]]). There are less common species as well.
{{Inc|
{{Inc|
Persimmon. Interesting and valuable edible fruits.
Persimmon. Interesting and valuable edible fruits.
Of edible persimmons, two distinct types are grown in this country,—Diospyros virginiana, the native species, and D. Kaki, the Chinese-Japanese species, known as the kaki. The latter is much the more improved, and is the source of the commercial persimmons. See Diospyros. Other species have been introduced, but are yet under experiment (cf. "Yearbook, United States Department of Agriculture," 1911, page 416).
Of edible persimmons, two distinct types are grown in this country,—Diospyros virginiana, the native species, and D. Kaki, the Chinese-Japanese species, known as the kaki. The latter is much the more improved, and is the source of the commercial persimmons. See Diospyros. Other species have been introduced, but are yet under experiment (cf. "Yearbook, United States Department of Agriculture," 1911, page 416).
The native persimmon.
The American persimmon.
The American persimmon (Diospyros virginiana) is found wild in most of the southern states and as far north as 38° latitude. It will thrive and ripen its fruit, however, as far north as Rhode Island and the Great Lakes. The fruit is little known except to those who live in localities in which it grows wild, and even there
The American persimmon (Diospyros virginiana) is found wild in most of the southern states and as far north as 38° latitude. It will thrive and ripen its fruit, however, as far north as Rhode Island and the Great Lakes. The fruit is little known except to those who live in localities in which it grows wild, and even there
Zengi.—The smallest of all; round or roundish oblate; diameter 1 1/4 inches longitudinally and 2 1/4 inches transversely; skin yellowish red; flesh very dark, quality good; seedy; edible when still hard; one of the earliest to ripen. Vigorous, prolific.
Zengi.—The smallest of all; round or roundish oblate; diameter 1 1/4 inches longitudinally and 2 1/4 inches transversely; skin yellowish red; flesh very dark, quality good; seedy; edible when still hard; one of the earliest to ripen. Vigorous, prolific.
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==Cultivation==
==Cultivation==
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{{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->