Persimmons

Persimmons (Diospyros kaki) are autumn fruits with a unique flavour which deserves to be better known. Even though awareness is growing in Australia, there is still a lot of misunderstanding about this exceptional fruit. Diospyros (fruit of the gods) kaki is also a very ornamental medium size tree and offers vibrant autumn colours making it a great addition to the landscape. Most varieties will grow from 3 m to 6 m high. If not picked, the bright orange fruits will remain on the tree over winter.

Persimmon Varieties

Several varieties exist and can be separated in 2 main types:
Astringent varieties: More traditional types, the fruits have to be soft to be edible: Dai Dai Maru, Nightingale, etc…

Non-astringent varieties, a.k.a. Sweet persimmons: More modern types, the fruits can be eaten when still hard (a bit like an apple): Fuyu, Jiro, etc…

Non Astringent:

Fuyu

The Fuyu persimmon is the most popular non-astringent tree in Australia. The large, round, flattened fruit can weight up to 250g. Fuyu trees bear fruits at a young age and produce heavy crops. Good for eating fresh or cooking.PCNA

Ichikikey Jiro

Ichikikey Jiro is a bud sport from Jiro. The tree is smaller than most other cultivars, which makes it more suitable for small spaces or even for pots. The Ichikikey Jiro persimmon is a non-astringent type that is more truncated and squarish than the Fuyu. Maturity of the fruits is usually 1 to 2 weeks earlier than Fuyu which makes it an attractive addition in order to extend the harvesting season. Ichikikey Jiro persimmon leaves appear chlorotic (yellowish green) in their early stage.PCNA

Meakawa Jiro

Meakawa Jiro : A bud sport of the Jiro, has rounder, less indented fruit and a beautiful flavour

Izu

Early maturing fruits. Compact productive tree.

Suruga/Saruga

Suruga/Saruga : Suruga produces incredibly sweet medium-to-large fruits.

Astringent:

Nightingale

Persimmon trees bear large conical fruits with a pale orange skin. The flesh is firm and sweet with an excellent flavour. One of Australia’s favourite astringent varieties and the most planted in California. The fruits must be soft to be edible. They can be picked when orange but still hard and left inside for a few weeks before consumption. One of the best varieties for drying. PCA.

Hatchiya

See Nightingale.

Dai Dai Maru

Dai Dai Maru is also a very popular astringent variety. Its fruits are flattened round, the orange flesh is juicy and sweet. The fruits should be eaten when completely soft. PCA

Tanenashi

A prolific producer. This cone-shape variety boasts yellow to red-orange skin. Astringent when first picked.

Haykumo

Large round orange skinned fruit, juicy and sweet when fully ripe and softened.

Pomelo

Pomelo Persimmon is a prolific bearer of large to extra large, deep orange fruit, which are very sweet when fully ripe. This variety is a strong, hardy tree with good vigour.

Macari

Rojo Brillante

Late variety. Produces large red fruits which are well adapted for drying when sliced. A heavy producer, this variety contributes to over 90% of the production in Spain.