Chocolate fruit for South Florida

BY NORIS LEDESMA FAIRCHILD TROPICAL BOTANIC GARDEN

For people who have chocolate cravings, here’s a surprising source of satisfaction: the chocolate persimmon — sweet and creamy with subtle notes of chocolate flavour.

The smooth-textured chocolate persimmon (Diospyros dignya) originates in the dry forests of central Mexico. This is a different fruit than cacao, which is what chocolate comes from. Growing cacao in South Florida can be a challenge but the chocolate persimmon is an easy tree to grow in your backyard.

The chocolate persimmon is also called black sapote due to the unusual black colour of the flesh. The chocolate persimmon has a green skin and the shape resembles a tomato. People have the idea that fruit comes in bright colours, like red, orange, yellow and green, but persimmons can even be brown. Just remember that there are other colours and flavours in the flora kingdom!

The chocolate persimmon can be a favourite fruit for kids because of its sweet flavour. The ripe fruit has a rich cocoa coloured flesh with the creamy texture of chocolate pudding (without the fat).

It is delicious when eaten as a dessert with cream and a touch of rum or vanilla. The fruit is a natural dessert by itself when eaten fresh, but it can also be used as a chocolate substitute in recipes and milkshakes, or simply mixed with yogurt and lemon juice for a refreshing treat. Another way to enjoy the chocolate persimmon is by cutting it in half and covering it with passion fruit. In Mexico, the pulp is mashed with orange juice or brandy and served with cream. It is also delicious mixed with wine, cinnamon and sugar.

This legendary fruit has been cultivated since the days of the Mayans in Yucatan, Mexico, where it originated. It was introduced to South Florida in the early 1900s by the Bureau of Plant Industry of the U.S. Department of Agriculture. Numerous seedlings have been grown in Miami-Dade County since then, and a few selections have been propagated and are available some local nurseries. Because there are both male and female trees when grown from seed, it is preferable to use grafted trees, which can bear fruit within three years.

Most of the chocolate persimmons in South Florida ripen from October through March, a time when we have few tropical fruits to enjoy.
Chocolate persimmon is a handsome tree with shiny, dark green leaves useful as an ornamental specimen for your backyard. The tree grows well in a variety of soils as long as it is well drained. It is especially well adapted to the rocky soils of South Florida. Young trees can be injured by low temperatures below freezing (32° F).

Mature chocolate persimmon trees do not need frequent watering. Mulching is a great practice; as it helps to retain soil moisture, reduces weed problems and improves the soil. Mulch with a two to six inch layer of bark, wood chips, or similar material and keep mulch eight to twelve inches from the trunk.

The chocolate persimmon tree is not demanding in its fertilizer requirements. After planting, when new growth begins, apply a half to full handful of 8-3-9, or similar fruit tree fertilizer mix. The fertilizer should be sprinkled lightly below the drip line of the canopy three times per year. Take care not to apply the fertilizer to the trunk.

Chocolate persimmon is grown on a small commercial scale in Florida. Knowing when to pick the fruit can be tricky because of the green colour of the skin that lightly changes when mature. The fruits are picked when full size but unripe (olive-green colour), and allowed to ripen about 10 days at room temperature. The fruit is soft when fully ripe. The fruit can be used fresh or frozen, and ripe fruit will store for three or four days under refrigeration. For longer pulp storage (six months), seeds and skin should be removed and the pulp frozen.

Chocolate persimmon fruit is rich in Vitamin A and Vitamin C, and has a relatively high amount of potassium.

This tropical fruit is a distinctive element of South Florida cuisine, due to the mild fruit, and its brilliant gel texture. It develops a caramel flavour when cooked, making it a great base and desirable filling for pies.

If you have the room to plant a fruit tree that produces a delicious treat and adds to your South Florida backyard, chocolate persimmon is the perfect option.
Noris Ledesma is curator of Tropical Fruit at Fairchild Tropical Botanic Garden.
Chocolate with Bill & Sheila
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