Persimmon Varities in The World

By Allah Dad Khan

Persimmon

• The tree is native to Japan,China Burmaand northernIndia It is deciduouswith broad, stiff leaves and is known as the shizi ( 柿子 in Chinese), and also as the Japanese Persimmonor kaki ( 柿 ) in Japanese. It is the most widely cultivated specie

Tamopan • Tamopan Persimmon is golden

red, tender, juicy persimmon with a distinctive acorn shape. Fruit is very large with a distinctive acorn shape and thick skin; can be eaten with a spoon from the half shell like an avocado. Tamopan flesh is very sweet and of the astringent type (should be eaten when jelly soft to the touch) and is excellent for cooking and baking. Self-fertile.

Eureka.

• A vigorous producer; bright orange fruit, as large as tea cups; astringent until ripe; starts bearing around the third year; begins to ripen in October and continues late in December; semi-dwarf tree

Fuyu.

• Orange with light orange flesh; large, sweet tasting, flat shaped fruit; practically pest free; very hardy, attractive tree; firm, non-astringent; thin to develop good size fruit; 200 chill hours.

Hachiya• The custardy flesh of a Hachiya, soft and

squishy as jelly when it is ripe, makes a sweet, candy-like dessert. Those lucky enough to have a bountiful tree in their yard might even have enough to be able to save the flesh and freeze it for use throughout the year. We must patiently wait until it is ripe, and then dig into the gelatinous goo. But woe is you if you try to eat a Hachiya before its time. This is known as an astringent variety, which means it will be bitter, unpleasant and maybe even painful unless it is perfectly, squishy-ripe. It will suck the spit right out of your mouth with its soluble tannins. You have been warned. But when it IS ripe, you have also been warned that you might become addicted; that’s how good it is.

Cinnamon

• Cinnamon Persimmons are a sub variety of Hachiya, except this kind isn’t astringent, so you can eat it when firm or slightly soft. The outside tends towards pale yellow, and the inside is speckled with cinnamon-colored flecks. This is a favorite variety of many people in the produce industry. Heed them.

• The Organic Sweet Pumpkin Persimmon is even sweeter than a Fuyu, a bit smaller, and eaten firm and crisp, like an apple. No need to peel the skin, unless you want to. These are gorgeous and delicious

Giombo.

• Large fruit; very productive; excellent taste; custard type, eat with a spoon; the most cold hardy; self-fruitful; astringent.

Hiratanenashi.

• Flat, seedless and very sweet; top quality; vigorous spreading tree; astringent.

Ichikikijiro.

• Flat, orange fruit with very good flavor, somewhat smaller than the Fuyu; fairly small tree; great for small yards; good quality; non-astringent.

Matsomotowasefuyu.

• Flat, orange fruit, fairly large; very good quality; very good production on a vigorous spreading tree; non-astringent.

Saijo.

• Small bell-pepper-shaped fruit; sweet and juicy; medium size tree; fruit stores well; a good producer; astringent.

Suruga

• . Red, semi-flat fruit, somewhat smaller than the Fuyu; very sweet, excellent taste; vigorous, slightly upright tree; non-astringent.