Russian Beauty persimmon trees

(Rosseyanka)

Diospyros kaki x Diospyros virginiana

Growing and Training

Russian Beauty is cold-hardy to USDA zone 6, but in order to ripen the fruits it still requires warm summer weather.

History

Russian Beauty was developed at Nikitsky Botanical Garden in the Crimea in the 1950s and is thought to be a 50/50 hybrid of the American and Asian persimmon species.

Russian Beauty characteristics

• Self-fertilitySelf-fertile
• Picking seasonEarly
• Food usesEating freshCulinaryDrying
• AstringencyAstringent
• Cold hardiness (USDA)Zone 6 (-23C)
• Country of originUkraine
• Period of origin1950 - 1999
• Flesh colourOrange
• Fruit colourOrange

More about persimmon trees

Persimmons bring an interesting dimension to the temperate fruit orchard with their bright colours and mango-like tropical flavours.

The pretty fruits ripen in October (early season) to December (late season).  Persimmon trees have an attractive stately appearance, with glossy dark green leaves which sometimes turn yellow / orange in the autumn and interesting bark. 

Most fruiting persimmons belong to two main species - Diospyros kaki the Asian persimmon, or Diospyros virginiana the American persimmon - or are hybrids of these two species.

Persimmons are divided into astringent and non-astringent varieties. Astringent varieties are the most popular but contain tannins which make them initially unpalatable. Two methods are used to deal with the tannins. Usually the fruits are harvested when fully coloured but still firm, and then ripened off the tree for 1-2 weeks, during which time the flesh softens to a pulp and sweetens - a process sometimes known as 'bletting'. This will happen more quickly if the persimmon fruits are stored alongside ripening apples or bananas. The second method - if you are in an area with warm autumn weather - is to leave the fruits hanging on the tree into late autumn, waiting until they become soft. Non-astringent persimmons have lower levels of tannins and can be eaten fresh off the tree.

Ripe persimmons can be kept in a fridge for a week or so, and can also be frozen.

Persimmons grow best in a wam climate, and are sensitive to early spring frosts, which may damage the fruit buds. Persimmons are grown commercially around the Mediterranean regions of Europe, particularly in Spain. Persimmon trees are hardy and will grow readily in cooler climates, but the challenge if you live in northern Europe is to ripen the fruits. Some newer varieties are more better adapted to shorter growing seasons.

Persimmon trees typically reach 5m-6m in height after 5-10 years, and are planted 7m-10m apart (like a traditional standard apple or pear orchard).  Fruiting usually starts after 3-4 years. The trees are often long-lived, over 50 years is common. Commercial orchards use regular pruning to maintain the height at around 3m, and plant the trees 3m-4m apart. 

There are many different persimmon cultivars and species, some with complicated polliination requirements - however all the persimmon varieties we sell are self-fertile, and you do not need another persimmon tree to get fruit.

Rootstocks for persimmon trees

We graft our persimmon trees on rootstocks to ensure consistency. We mainly use Diospyros lotus rootstocks. This rootstock is the best choice for most situations, especially if you have good soil and irrigation, as it grows quickly to maturity and fruit production is early and heavy, and the mature height is not too big. This rootstock is not compatible with the non-astringent persimmon varieties.

We also use Diospyros virginiana rootstocks. This American species is a better choice for dry hot climates, as it resists drought, and produces a large tree. It is also very cold-hardy. However it is more difficult to use in the nursery and produces a tree which  is initially slower-growing. Fruit bud germination is typically two weeks later than the same variety grafted on the Asian species, which is useful in areas with late spring frosts. However persimmons grafted on this rootstock also tend to ripen later.