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American, Asian and Hybrid persimmon varieties.
Chocolate Asian - Bright red skinned fruit with chocolate brown flesh. Great flavor when soft. Late ripening, oblong, small to medium size. Celebrated in Japan, where it is known as Tsurunoko. Self fruitful and a good pollinator for Nishimura Wase ("Coffee Cake") persimmon. Zone 7-10.
Jiro Asian - When you buy Fuyu persimmons in a grocery store in the U.S. this is usually the variety sold. It is similar to the original Fuyu from Japan, but ripens a week earlier. Medium-sized orange fruit of excellent quality. Ripens in October/November.
Nishimura Wase Asian - Very early ripening, large round fruit ready about 1 month before Fuyu. A sweet and richly flavored variety also known as "Coffee Cake" persimmon due to its brown, mottled flesh and spicy flavor.
Saijo Asian - Japanese persimmon that translates as "the very best one." Small yellow fruit is astringent until ripe, then sweet with excellent flavor. This is a seedless persimmon. The oldest known persimmon tree is a grafted Saijo in Japan and is over 650 years old. Hardy to -10F.
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