Asian persimmons are close relatives to our native species, but they grow into smaller trees and have better fruit characteristics than their American cousins, making them good additions to an edible landscape. The fruit of the best Asian persimmon varieties has few, if any, seeds and it’s non-astringent, meaning you can eat it crisp—like an apple— something you should never try with a native persimmon!
Asian persimmon trees, sometimes called Kaki persimmons, typically mature to less than 20 feet tall. They have very nice ornamental qualities including bold, dark-green foliage in summer, followed by an orange-red fall color. Their tomato sized fruit ripens to a bright orange in October and gives the plant the appearance of a “pumpkin tree,” appropriate for the fall holidays.
Variety selection is very important with Asian persimmons. Fuyu, Jiro and Ichikikei are all smart choices, as they produce the most-edible fruit and do not require pollination from a male tree. These varieties are also resistant to pests and disease, but they do require maintenance in the form of pruning and fruit thinning.
Kaki persimmon wood is brittle and the fruit is heavy, so it is important to establish a strong tree structure through early and careful pruning. Branches should be spaced 8 to 12 inches from each other along the trunk, and in years of heavy fruit set, small fruit should be removed with pruners. Leave only one fruit for every 4 to 6 inches of stem. Persimmons respond well to annual fertilization, but don’t overdo it. Excessive fertilizer will cause fruit drop and may cause the trees to become more susceptible to winter cold damage.
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FRUITY TIPS
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