Sugar Cream American Persimmon

Super Smooth Texture-Very Sweet-Large Fruit-Low Seed Number-Early Ripening-Long Even Ripening

Sugar Cream has very soft, sweet fruit that ripens fully in Michigan over a month period starting in late September.  Fruits are naturally low seeded with only 2-3 seeds per fruit compared to an ordinary persimmon with 8 seeds. The sweet fruit melts in your mouth as it drops from the tree. It is very mushy when fully ripened with a rich aroma with a pure bright orange jelly color.  The fruit is best eaten fresh and can only be ripened on the tree. 

Ripening starts in late September and continues through October. It is much earlier overal than Early Golden. The fruits drop slowly at first with the majority falling in mid-October. 

Sugar Cream has large leaves. As a seed source, it produces similar large leaf plants. It is a good cross for developing further high quality fruiting plants especially in terms of the low seed numbers and creamy texture. Scionwood will be available in winter of 2025-26 and will be put under this product for separate ordering later once more information becomes available on pruning scionwood in winter. 

To Germinate the Seeds: Fall plant 1 inch deep. Seeds are rarely bothered by rodents and are easy to direct seed. Anyone can grow this tree from seed. For growing using the refrigerator method to overcome dormancy. Add lightly moist Canadian peat moss to the seeds and store from 33F to 38F for 90-120 days. After cold seeds will sprout from 7-21 days. Normally all will sprout the first year. This is a good tree crop to grow from seed because it rarely rots in cold dormancy and is easy to germinate. Sugar Cream has slightly lower than average germination rate. I think some seeds are not fully formed and I try my best to sort those out as I package your seeds. The seeds are not dried and do not need to be soaked. But I would add the slightly damp peat moss to the seeds and keep them at room temperature for one full day prior to refrigeration.