favorite asian persimmons

[lnb]

I'm looking to plant a couple asian persimmons. But how to choose? Does anyone have favorites, and if so, what do you like about them?
Thanks,
-- Larry
Zone 7, NC

[derek]

My favorite astringant persimmons are 'smiths best' (giboshi) and 'korean' (kyungsun ban si). I like these mainly because of their great flavor and they ripen relatively early before freezes occur. I like these much better compared with 'sheng', 'saijo', 'great wall' and 'nishimura wase' (coffeecake). In my opinion 'great wall' is not worth planting unless you plan on drying or possibly freezing the fruit. I have a couple other astringant types planted but they have not fruited yet. So far 'ichi ki kei jiro' is my favorite nonastringant type. It is cold hardy, dwarf, and VERY productive with large beautiful fruit. I also have a couple other nonastringant types planted but they have not fruited yet, except for 'izu' which is color ripe in Sept but I dont know how cold hardy it will turn out to be. So far it has come through 2 winters ok. I am also in zone 7 (NC).

[persimmonbob]

Thanks derek! I've got a Great Wall but not a Smith's Best. Got to do something about that.
I do have a Korean. Sounds like I guessed right on that one.

I've got so many persimmon trees at the south end of my yard that it might look a little monotonous to folks that aren't persimmon lovers. Rosseyanka gives some much needed landscape variety "espalliered" on redwood stakes along the side of the main path. It is so easy to train!

[lnb]

Hey Derek and Bob, Thanks for you input! Derek: Why do you like giboshi and korean better than shijo & great wall? A lot of people on the Garden Web fruit forum liked both of the latter. Just wondering ... Thanks!

[derek]

I do not like great wall because it contains some asringency even when mushy ripe. It also has the smallest fruit of any I have tried. It does have a couple good points, it is very cold hardy and the tree has excellent fall color. It is also very productive and its fruit may be very good dried. I never tried drying any myself so I am not sure. I do like saijo better this year than I have in the past. In fact I like it very much! One of the reasons is that I have let them FULLY ripen on the tree this year and they are very rich and sweet tasting. I think this one has the best flavor if allowed to become almost transluscent on the tree. I did not even start harvesting any of these until mid Nov into the first week of December. I still have a few left in my kitchen. These fruits endured 24 degrees twice without any ill effect. I really like giboshi and korean mainly because of their early ripening but I certainly would recommend saijo for a later fruit.

[lnb]

Thanks Derek -- that's very very helpful. Think I'll try giboshi and saijo. Sounds like you're in the same zone (I'm near Durham) so these should do well in my area too.
THanks again, -- Larry

[aggie]

I'll second the vote for Ichi Ki Kei Jiro for a non-astringent type, and defintely Giboshi for an astringent one. These are wonderful. The Ichi produces really large fruit that can be eaten hard right off the tree like an apple, I like them much better than Fuyu. The Giboshi fruit are the size of a large plum and though they must be soft to be eaten, are really flavorful and the tree is *very* prolific. They are so good when there are too many to eat (which is always) I've frozen the pulp to use later. I'm also in zone 7.

[chills]

What color does Ichi get in the fall? I think this is my persimmon.

~Chills

[www.ediblelandscaping.com]

leaf color or fruit. If it is leaf they usually get that red like most trees in the fall. Michael

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