Persimmon: a Touch of the Orient14 May 2020 Sandra Ross
This small, upright, deciduous tree makes a fine autumn accent in any garden.
Its spreading canopy, glossy green foliage, brilliant autumn colour, and a bounty of sweet, flavourful, bright orange-red fruit make it very desirable. Sadly the persimmon has gone out of fashion and needs to make a come-back.
A fine autumn accent. Photo - Graham Ross
Widely grown in Japan and loved for its plump glowing fruit that remain on bare branches for a stunning winter accent.
Persimmons can be classified into two major groups: non-astringent and astringent. Astringent varieties need to be very soft before eating and the non-astringent that can be eaten when still firm; exquisite sweet tasting.
Persimmon - Dai Dai Maru
The rounded fruit is of medium sized, orange-red, glossy, with a slight bloom; has dark flesh, is not edible until fully ripe and soft; seedless unless cross-pollinated; bears good crops regularly. The tree is of semi-erect habit.
Persimmon - Nightingale
A deep-orange flesh that is very sweet and juicy when ripe. A conical large shape. Very high quality flesh that is most often seedless. Compact growing. Astringent
Dwarf Persimmon - Ichikikijiro
Large flat fruit of excellent quality. Being a dwarf variety, it is well suited to backyards but is also grown commercially. Mostly seedless fruit and non-astringent.
Persimmon - Flat Seedless
A smooth textured, juicy fruit of excellent quality. Fruit is large and flat, one of the best astringent varieties, has to be fully ripe to eat. Vigorous grower.
Where to buy?
A sweet treat for dessert.