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Bare Root Persimmons The persimmons we offer are all grown on the same rootstock, Diospyros lotus, commonly called the Chinese date plum. Our persimmons are oriental varieties, the type usually sold in markets. Persimmons need little chill and they are cold hardy to USDA Zones 7 to 10. The trees are a great addition to the landscape. They have lovely fall color and, after the leaves drop, the bright orange fruits remain on the tree. The prime difference in varieties involves whether or not the fruit is astringent – if so, it must ripen to the soft stage to be edible. For ideas on using and preserving persimmons, Elizabeth Schneider’s book Uncommon Fruits & Vegetables is very informative. Persimmons are used in puddings, cakes, cookies and salads. They taste like candy when dried and, for an unusual breakfast, add some sliced Fuyu persimmons and a handful of pomegranate seeds to your bowl of cereal! |
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Coffeecake (Nishimura Wase) Persimmon $38.95 New variety from Japan. Earliest known variety to ripen in Calif. Ripens a month before Fuyu; mid Sept. to mid Oct. Medium to large persimmon, almost round, non-astringent fruit is eaten while still firm. Has unique, spicy-sweet complex flavor that contrasts with the delicate, sweet flavor of Fuyu. Each fruit has four or more seeds, developing a sweet, juicy, chocolate brown flesh. 100 hrs. Pollinated by Chocolate or Saijo. |
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Hachiya Persimmon $38.95 Large, deep orange red, acorn shaped persimmon. Hot summer required to ripen fruit. Sweet, flavorful, astringent until soft-ripe. Productive, ornamental. Late harvest, mid Nov. to early Dec. 200 hrs. Self-fruitful. |
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Saijo Persimmon $40.95 Old Japanese variety known as 'The Very Best One.' Medium, elongated, yellow fruit. Gourmets claim it to be the sweetest of the persimmons. Cold hardy to Zone 6. Astringent. Can be dried while firm; this process removes the astringency. 200 hrs. Self-fruitful. |
Last Updated: Thursday, 23 February 2012 00:29