Chocolate Persimmon Tree

Chocolate persimmon (*Diospyros nigra*) is a tropical evergreen tree grown for its dark-skinned fruit and glossy green canopy. Fully ripe fruit has soft brown, sweet flesh, which gives rise to the names black sapote and chocolate pudding fruit. ## Landscape & Growing Conditions Give this warm-climate tree full sun and room to mature. The [Singapore Botanic Gardens profile](https://www.nparks.gov.sg/florafaunaweb/flora/7/0/7090) lists well-drained sandy or loamy soil and regular moisture. The species can reach about 25 m (82 ft), although garden size depends on climate and growing conditions. Tropical and subtropical settings suit it best: [UF/IFAS](https://ask.ifas.ufl.edu/publication/HS305) notes that young trees may be damaged around 30°F and mature trees around 28°F. ## Flowers & Fruit Small pale flowers precede the round fruit. Allow the fruit to soften fully before eating; unripe flesh is strongly astringent. Fruit production can vary because some trees are male and do not bear fruit, so confirm the tree's fruiting behavior before planning a harvest. The accepted name is *Diospyros nigra*; [PROSEA](https://prosea.prota4u.org/view.aspx?id=4164) treats *D. digyna* as a synonym and describes the fruit as edible when ripe. ## Maintenance Water through establishment and during prolonged dry spells; PROSEA describes the species as rather drought-sensitive. Choose a site with little frost exposure and protect young growth during cold snaps. If pruning is needed after frost injury, UF/IFAS recommends waiting until the danger of frost has passed. Keep the canopy open enough for access and harvest without removing healthy framework branches.