diospyros

Grafted Black Sapote, Chocolate Pudding Fruit, Black/Chocolate Persimmon. One of the most exotic tropical fruit, sweet black pulp tastes like chocolate pudding. Cold tolerant to light freeze, flood tolerant. Fast growing tree, heavy producer. Grafted trees will start fruiting this year or next year.

Matts Giant Grafted Black Sapote, Chocolate Pudding Fruit, Black/Chocolate Persimmon.
The cultivar Matt's Giant is prized for its exceptionally large fruit, often weighing 1.5 to 2 lb (16-32 oz), with some reaching up to 2.5 lb (40 oz). The fruit is globe-shaped, light green, and stays attractive even when ripe. When fully mature, the flesh turns dark brown with a creamy, custard-like texture and a mild, sweet flavor reminiscent of chocolate pudding. It is usually seedless or contains very few seeds.
Matt's Giant is self-fertile, reliably setting fruit without the need for a pollinator. Its relatively low moisture content makes it excellent for baking, especially for black sapote bread, or as a substitute in banana-based recipes. In Florida, the tree grows into a medium-sized specimen about 25-30 ft tall with an oblong canopy. It is highly productive, bearing fruit every year.
This exotic tropical fruit tree produces sweet black pulp that tastes like chocolate pudding, is cold-tolerant to light frost, and can withstand flooding. It is a fast-growing, heavy producer, and grafted trees often begin fruiting within the first or second year.

Black Sapote, Chocolate Pudding Fruit, Black/Chocolate Persimmon. One of the most exotic tropical fruit, sweet black pulp tastes like chocolate pudding. Cold tolerant to light freeze, flood tolerant. Fast growing tree, heavy producer. Seedlings will fruit within 2-3 years.

Native American Persimmon. Smaller, 2-3" fruit, astringent, doesn't need cold to bloom, eaten soft.
A plum-like berry that is green before ripening, turning orange to black when ripe, 3/4 to 2 inches in diameter. Cold hardy.
Astringent cultivars have water-soluble tannins in the flesh of the fruit at maturity (harvest) and do not normally lose their astringency until soft and ripe.
Learn more: Growing Persimmon trees.