Fruit Japanese Persimmon 'Chocolate'

Grower's Comments: Self fertile

Spring

To 15 feet; trim to maintain desired size

100 - 200; PV-NA; (##)

USDA Zone 7 to USDA Zone 10

Full sun


FUN FACTS

Nicknamed "non-pucker" persimmons, non-astringent persimmons taste sweet and tangy, firm or soft. These varieties do not contain ethanol, which lends a bitter taste to firm fruits of astringent, or "pucker" varieties. Persimmon trees are native to China.


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SizePrice
7g$46.95
10g$52.50
15g$58.50
20g$65.00

Small to medium size oblong fruit with bright red skin. Sweet, spicy, firm brown flesh with a few seeds when grown with a pollinator, orange flesh and seedless without a pollinator. Superb flavor - the choice of connoisseurs - astringent until ripe (see below ripening dates). Diospyros in ancient Greek meant 'Fruit of the Gods" and was as well loved those thousands of years ago as it is today. Persimmon gets it name of Chocolate for its color, not it's taste. Japanese Persimmons ripen in late October into early November. Large tomato-shaped fruit with a cinnamon sweet flavor. There are two basic types of persimmon fruit -- astringent and non-astringent, or puckered versus non-puckered. You can be easily fooled into eating an astringent persimmon, because the astringent varieties turn orange and look ripe long before they really are. They should be eaten only when completely jelly soft to the touch. Non-astringent persimmons may be eaten while still firm and crisp. As a group, the astringent varieties are sweeter, richer, and juicier, while the non-astringent types are crispy, mellower and more sugarcane or cantaloupe-flavored. If you've never had the pleasure of tasting a fully ripened Japanese Persimmon, you have missed out on a lot!
Ripens in late October to early November.