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Fuyu Persimmons

The Fuyu Persimmon is by far our best-selling persimmon tree.
Are persimmons citrus? No, persimmon trees are considered fruit trees and will start its dormant period in the fall.
Persimmons are Japan's national fruit and widely grown and cultivated for over a millennium in Asian countries.
Japanese ripe persimmons make delicious bread, bagels, and muffins, along with stuffing, jams, jellies, curry, pies, dark brown sugar, cinnamon, and raisin cookies along with other baked goods. They can also be served in salads with watercress, tomatoes, basil, red pepper, onion, and almonds along with homemade salsa and marinades or roasted even added to breakfast cereal.

Japanese Persimmons
We offer 4 varieties of persimmons Fuyu, Hachiya, Suruga, and Tanenashi.
We offer two types of trees, the Hachiya and Tanenashi which will produce astringent persimmons (not as sweet), and the sweeter non-astringent persimmons of Fuyu and Suruga.
Persimmons are a tree fruit related to the date plum.

The Fuyu Persimmon is a non-astringent like an apple and squat shape variety, the fruit is eaten fresh off the tree. The Fuyu is the most popular compared to other varieties and has no seeds and is great for cooking and eating. The fruits tend to ripen in November and are as sweet taste and crisp like apples making them a favorite and special treat. The Fuyu persimmon is sometimes called the Sharon fruit, and they make for a perfect food to be eaten raw.

The Hachiya Persimmon is an astringent variety, the fruit is picked when firm and bright orange and stored until soft. The Hachiya is often used in baking and is also a favorite for eating as fresh fruit. The Hachiya Persimmons' ripe fruit is wonderfully sweet that can be added to your favorite recipes.

The Suruga Persimmon is a non-astringent variety, the fruit is a small round, deep orange with a sweet maple syrup flavor, vibrant, and delicious fruit.

The Tanenashi Persimmon is an astringent variety, a seedless prolific producer of medium-sized round to cone-shaped orange-red fruits.

The Fuyu Persimmon is by far our best-selling persimmon tree.
Persimmons are Japan's national fruit and widely grown and cultivated for over a millennium in Asian countries.
Japanese ripe persimmons make delicious bread, bagels, and muffins, along with stuffing, jams, jellies, curry, pies, dark brown sugar, cinnamon, and raisin cookies along with other baked goods. They can also be served in salads with watercress, tomatoes, basil, red pepper, onion, and almonds along with homemade salsa and marinades or roasted even added to breakfast cereal.

Japanese Persimmons
We offer 4 varieties of persimmons Fuyu, Hachiya, Suruga, and Tanenashi.
We offer two types of trees, the Hachiya and Tanenashi which will produce astringent persimmons (not as sweet), and the sweeter non-astringent persimmons of Fuyu and Suruga.
Persimmons are a tree fruit related to the date plum.

The Fuyu Persimmon is a non-astringent like an apple and squat shape variety, the fruit is eaten fresh off the tree. The Fuyu is the most popular compared to other varieties and has no seeds and is great for cooking and eating. The fruits tend to ripen in November and are as sweet taste and crisp like apples making them a favorite and special treat. The Fuyu persimmon is sometimes called the Sharon fruit, and they make for a perfect food to be eaten raw.

The Hachiya Persimmon is an astringent variety, the fruit is picked when firm and bright orange and stored until soft. The Hachiya is often used in baking and is also a favorite for eating as fresh fruit. The Hachiya Persimmons' ripe fruit is wonderfully sweet that can be added to your favorite recipes.

The Suruga Persimmon is a non-astringent variety, the fruit is a small round, deep orange with a sweet maple syrup flavor, vibrant, and delicious fruit.

The Tanenashi Persimmon is an astringent variety, a seedless prolific producer of medium-sized round to cone-shaped orange-red fruits.

Whatever your preferred persimmon types astringent varieties or non-astringent varieties Fuyu and Hachiya or, Suruga or Tanenashi, all the trees can produce fruit for many years and can be container grown in colder zones.

The astringent persimmons are a variety that is inedible when firm. To consume them, the flesh needs to become extremely ripe, like an over-ripe tomato. The persimmon's nutritional value is like a tomato with a slippery texture and produces softer skin during the ripening process. The fruit is ready to eat when fully ripe and you can store persimmons at room temperature to ripen and they will keep in the refrigerator for several weeks. The fruit is picked in the fall and can be taken to the persimmon market or the fruit can be dried, frozen, or use the fruit for jams and jellies.

The astringent persimmons are a variety that is inedible when firm. To consume them, the flesh needs to become extremely ripe, like an over-ripe tomato. The persimmon's nutritional value is like a tomato with a slippery texture and produces softer skin during the ripening process. The fruit is ready to eat when fully ripe and you can store persimmons at room temperature to ripen and they will keep in the refrigerator for several weeks. The fruit is picked in the fall and can be taken to the persimmon market or the fruit can be dried, frozen, or use the fruit for jams and jellies.

Dormant trees still need to be protected (winterized) to remain healthy and free from diseases and insects. Prune dead branches in the later part of the fall. Foliage and branches that are in contact with soil invite undesirable pests. Therefore it is best to keep the winterized potted dormant tree clean of debris. Set it in an unheated garage or basement and allow it to go dormant for the winter months. Water the tree as you would typically through dormancy. It helps to have a moisture meter because in colder climates (even indoors) the tree will not need to be watered as often.
Water the dormant tree when the meter reads 40%. Fertilize dormant trees in February with a 5-5-5 fertilizer.

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