Persimmon
Fruit Information for Persimmon
PERSIMMON
| Plant | Leaf | Bloom | Young Fruit | Mature Fruit |
|---|---|---|---|---|
 |  |  |  |  |
| Common Name: Persimmon | Scientific Name: Diospyros kaki | |||
| Other Names: Japanese Persimmon, Kaki, Oriental Persimmon | ||||
| PH Range: 5.0 to 6.0 (slight acidic) | Salt Tolerance: Salt Intolerant | |||
| Cold Tolerance: High, Damaged at 0 F, Killed at -5 F | Soil Type: Moist but well drained | |||
| Size: 25 Ft. High | Varieties: Non-Astringent: Fuyu, Gosho, Imoto, Izu, Jiro, Maekawajiro, Okugosho, Suruga. Astringent: Eureka, Hachiya, Honan Red, Saijo, Tamopan, Tanenashi, and Triumph. Pollination Variant Varieties (astringent when seedless): Chocolate, Gailey, Hyakume, Maru, Nishimura Wase. | |||
| Comments: Does not fruit well in extreme South Florida. Propagation by graft. They come in two basic types, astringent and non astringent. Astringent persimmons must be fully ripe (and soft) for the astringency not to be a problem. The non-astringent needs to be jelly soft before being eaten. Freezing the fruit overnight and then thawing it softens the fruit and removes astringency | ||||