Diospyros is genus of over 800 species, found primarily in the tropics, though several important species are temperate in distribution. The genus has a long history of use in many cultures, but is not as well known as one might expect in horticulture. Species with large, edible fruits are known as persimmons, but several tropical species, used primarily for their beautiful, dark wood, are known as ebony.
D. kaki, the Japanese persimmon, is by far the most common species in California, brought over by Japanese migrants over 100 years ago, but popular enough to be appreciated by anyone with at least a mildly adventurous palette. Persimmons fill a unique niche in the sequence of California fruits, ripening after apples and other fall fruits, but before the many varieties of winter citrus. Unfortunately, they are typically picked before they fully ripen, when they are edible but quite bland. Although most common varieties are edible when hard, their best flavor develops when they are softer, close to the texture of a stonefruit. Aside from their edible fruit, D. kaki also makes a nice smaller shade tree, tolerating most typical growing conditions with some irrigation. They have good fall color for a tree adapted to warm climates, and the fruit are quite attractive on the tree after the leaves drop.
A sharp-eyed botanist may also notice other species locally, including D. virginiana and D. lotus, both of which have a long history of cultivation in warm, temperate regions. Both are considered inferior for eating, but D. virginiana in particular has a nice size and stature for a shade tree. Perhaps with some breeding effort they could become more popular. Other species could be worthy of trial as well--the many tropical and subtropical species would need to be tested for frost tolerance, but many are beautiful trees and some also have palatable fruit.
D. kaki, the Japanese persimmon, is by far the most common species in California, brought over by Japanese migrants over 100 years ago, but popular enough to be appreciated by anyone with at least a mildly adventurous palette. Persimmons fill a unique niche in the sequence of California fruits, ripening after apples and other fall fruits, but before the many varieties of winter citrus. Unfortunately, they are typically picked before they fully ripen, when they are edible but quite bland. Although most common varieties are edible when hard, their best flavor develops when they are softer, close to the texture of a stonefruit. Aside from their edible fruit, D. kaki also makes a nice smaller shade tree, tolerating most typical growing conditions with some irrigation. They have good fall color for a tree adapted to warm climates, and the fruit are quite attractive on the tree after the leaves drop.
A sharp-eyed botanist may also notice other species locally, including D. virginiana and D. lotus, both of which have a long history of cultivation in warm, temperate regions. Both are considered inferior for eating, but D. virginiana in particular has a nice size and stature for a shade tree. Perhaps with some breeding effort they could become more popular. Other species could be worthy of trial as well--the many tropical and subtropical species would need to be tested for frost tolerance, but many are beautiful trees and some also have palatable fruit.