If you grew up in East Texas, you probably learned one thing about persimmons the hard way: bite into the wrong one, and your mouth locks up tighter than a rusty gate. That was your introduction to the native persimmon — and probably the last time you even thought about the fruit.

But here’s the truth: persimmons are one of the easiest, most reliable fruit trees we can grow in East Texas. They’re tougher than peaches, require far less spraying, and once you understand the two types — native and Asian — the whole “puckered mouth” trauma disappears.

Let’s straighten this out. Native Persimmons are the wild ones. Our native Diospyros virginiana trees are about as tough as anything that grows in East Texas. They’ll tolerate drought, lousy soil, hard winters, and occasional neglect. Wildlife absolutely love them — deer, raccoons, coyotes, foxes, and every bird in the neighborhood show up when these ripen.

The fruit is small and wildly astringent until it’s truly ripe. And by ripe, I don’t mean “soft like a peach.” I mean mushy, wrinkled, and about to fall off the tree. Anything firmer than that, and you’ll be puckered up.

If you want a tree that feeds wildlife or reminds you of childhood, natives are great. Yet if you want a dependable, people-friendly fruit crop, keep reading.

Asian Persimmons are the ones that you actually want to grow for fruit production. Asian persimmons (Diospyros kaki) come in two flavors, and understanding the difference is the whole game.

First are the non-astringent types such as Fuyu and Izu. These are the ones that won’t pucker you up and are preferred by those who want a fruit to consume. You can eat them firm, like an apple. Sweet, mild, and crisp. Zero risk of astringency. They’re the best recommendation for beginners and the best bet for consistent harvest.

The other Oriental types are astringent varieties such as Eureka, Hachiya, and Tamopan. Like our native persimmons, these still need to soften completely before eating, but when they do, the flavor is rich and honey-sweet. These are your baking, pudding, spoon-eating persimmons. If you want knockout flavor and don’t mind waiting for that perfect softness, these are worth growing.

Why gardeners should love Oriental persimmons? Quite a few reasons honestly. They have large, showy fruit. They’ll also have beautiful fall color. They require simple care in that they have fewer disease and pest problems than peaches, plums, or apples. Lastly, most varieties will bear fruit reliably once established. 

For most home landscapes, Fuyu or Jiro are the best choice. For the flavor-chasers, Saijo or Hachiya win.

Persimmons are a fall-harvested crop. While simple, folks mess it up all the time. For your Oriental Fuyu/Izu (non-astringent) types, harvest when fully orange but still firm. Now for the Eureka/Hachiya/Tamopan (astringent) types, wait until the fruit is soft, jelly-like, and almost feels too soft to pick. That’s when the sugars are fully developed.

For the native persimmons, many experienced folks suggest you don’t even bother picking. Wait until the fruit practically falls off the tree or drops naturally.

If you decide to add a persimmon to your property, follow the wise advice of other trees and shrubs and plant now through February. 

They will do best in full sun with well-drained soil. They are not fans of wet feet so avoid those areas that hold water. 

Give them a little water the first summer, then they’re tough as nails. If you’ve struggled with peaches or other typical European fruits, this is your redemption tree.

Native or Oriental, there’s a persimmon that fits your place — and if the only thing stopping you is a childhood run-in with an unripe one, well… you’ve avoided the good ones for too long.

Persimmons are one of the rare fruit trees that almost anyone in East Texas can grow successfully. They don’t require constant spraying or pruning, they don’t get hammered by insects, and they don’t collapse after a late freeze.

This fall or winter, plant one. By the time it’s fruiting, you’ll wonder why you didn’t do it sooner.