Ebenaceae · Diospyros kaki
Original names: kaki (柿)
Native to: China
This variety was first cultivated in Japan.
Also known as: Oriental persimmon, Chinese persimmon, Japanese persimmon, kaki persimmon
Self-fertile. Astrigent variety. Huge, heart-shaped attractive fruit with golden orange skin, making this a very decorative tree.
Fruit is seedless and flavour is sweet, however texture can be dry and grainy, meaning this is better regarded as a fruit for drying, or for its marvellous ornamental value.
Mid-season maturity of fruit. Vigorous, heavy bearing tree, which begins producing at an early age, and features rusty orange autumn foliage. Prolific producer.
The name translates to “seedless”. Astringent when first picked, the cone-shaped variety boasts attractive yellow to red-orange skin and nearly seedless, yellow-orange flesh. Once fully ripened on or off the tree, the pucker factor is subdued and the soft pulp-like flesh has a sweet, rich flavor – a culinary delight! The top variety for drying in its country of origin, Japan. Heat-tolerant.
Kaki typically suffers very important fruit drop. The first flush of fruit drop happens shortly after flowering, when +/- 50% of the fruit will drop. The second flush happens in August when again many fruits will drop. After this, the rest of the fruit will usually stay on the tree and mature. Fruit drop depends on climatic conditions and water availability.
Train to a pyramid (central leader) shape when starting off your young persimmon. The new growth that forms on the tips of last years wood, is where fruit will be produced, meaning DON’T prune this tree allover as you would an apple! Instead, in late winter, take out alternating branches each year (and any dead, broken, crossing or diseased wood), so that you leave room for new branches to go through the two years of growth without cutting that is required for them to produce fruit. Leave the remaining branches un-shortened, as it is the growth from from the tips of this wood that will flower and fruit this year.
Persimmon wood is brittle and branches can crack if the tree is overloaded with fruit. If this is a problem (young trees are especially vulnerable), thin out the fruit.
When to harvest: September, October
Astringent varieties can only be eaten when fruit is very soft. It should, however, be picked when full colour depth is reached but the fruit is still firm. Then leave the fruit to ripen at room temperature.
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