The fruits are edible once soft, with a flavor similar to prunes — and they’re a favorite among many birds and mammals.
Known locally as persimmon, Diospyros, from the Greek dios and pyros, translates literally to “Zues’s wheat,” but more commonly, “fruit of the gods.”
While there are hundreds of members in this genus across the world, there are two notable persimmon species in North America: Texas persimmon (Diospyros texana) and common or Eastern persimmon (Diospyros virginiana).
Both are dioecious, meaning they have separate male and female trees with the female trees bearing fruit. But that’s where the similarities end.
Around here, we’re more familiar with Texas persimmons, and with good reason. It’s well-suited for our arid climate and rough soil. Multi trunked or single trunked, and slow growing, the striking, smooth white bark makes it easy identify in the dry landscapes of Central, South and West Texas. It may grow to 35 feet but is usually around 10 feet.
The fruit looks nothing like the Asian varieties offered in the grocery store. They’re small (1-inch diameter) and black. Look for them along local trails to be ripe in late summer. They should be soft to the touch and not require much force to pluck from the tree.
Texas persimmon not only has many wildlife benefits, but it’s also a great choice for a landscape. That’s because they can be used as an understory specimen in the shade or a stand-alone tree capable of thriving in wide open sunny spaces. (I have even seen it used as a formal hedge shaped like boxwood.)
As for common persimmon (Diospyros virginiana), it’s abundant in the eastern half of north America and has a totally different character than its Texas cousin. It does best in rich, moist, deep soils and can grow as tall as 100 feet. In drier open fields it may have a shrubbier habit. They also sometimes sprout clones from the roots, especially when cut down.
Fruit of the common persimmon resembles the orange ones in the produce section, but they’re a little smaller (2-inch diameter). The fruit ripens after the first frost and is easy to spot after the tree starts to drop its leaves.
It’s easily one of the most delicious native foods to forage — if you’re lucky enough to find them. Existing in parts of east Texas and a few counties north of us, common persimmon may seem just out of reach. But I’ve heard rumors from older fellow tree nerds that San Antonio once had them in the riparian zones around Brackenridge park — and I’ve stumbled upon a handful of these elusive trees in San Antonio.
While remaining common persimmon in San Antonio are a reminder of the rich tapestry of plant communities woven through our marvelous city, Texas persimmon is the clear choice for South Central Texas.
