'Early Golden' American Persimmon

Early Golden American Persimmon is a popular variety first described in the late 1800s and still considered one of the best. It ripens earlier than many other American persimmons, producing abundant crops of deep orange fruit from September into October. The flavour is very sweet, rich, and complex, making it highly prized for fresh eating, drying, baking, and traditional persimmon puddings.

Early Golden is an astringent persimmon, meaning the fruit must be fully soft before eating—once softened, the astringency disappears and the flesh becomes very sweet and richly flavoured, with a custard-like texture.

American persimmons (Diospyros virginiana) are generally larger and more vigorous trees than Asian persimmons (Diospyros kaki). 'Early Golden' can reach 30-50 feet tall with a broad crown. It is exceptionally cold hardy and, unlike many American persimmons, it is self-fertile, though planting additional trees can improve yields.

Common names: Early Golden Persimmon, Early Golden American Persimmon

Edible: Fruit
Harvest timing: September - October (earlier than most American persimmons)

Scientific name: Diospyros virginiana 'Early Golden'
Light requirements: Full sun 
Full-grown size: 30-50' tall x 20-30' wide
Hardiness: Zone 4
Pollination: Self-fertile
Wildlife: Fruit is highly attractive to birds, deer, raccoons, and other wildlife; blossoms provide nectar for pollinators.
Origin: Species native to eastern and central North America.
Noteworthy: Persimmon wood is prized for its hardness and is genetically related to ebony.