My Persimmon tree is fruiting this year. First came the bell shape flowers then out popped the fruit. I’ll take a picture of them this weekend.
While researching different persimmons to grow here I found out Saijo was the “best” in terms of taste but its a astringent type so it has to be extremely ripe before eating. I’m not sure if I’m into that. The other super tasty one that isn’t super astringent and can be eaten fresh is Fuyu.
Theres an old Japanese method called hoshi gaki, sort of a loop hole to the astringent factor, you clip the fruit of with the branch, peel the skins leaving a bit of the bottom, massage and dry them, this way it will also be preserve and you can eat these guys throughout winter.
Another cool thing about persimmon trees is that after all the leaves have fallen the orange fruit hang on till they get ripe into November. For some reason I could see this pissing my neighbors off.
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