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.
Varieties
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?
www.daleysfruit.com.au
A sweet treat for dessert.