Watch Video NEW A very attractive deciduous tree with spectacular dark-orange autumn foliage. The latin name Diospyros translates as " Food of the gods" which is very apropiate when describing the melting flesh of the persimmon fruit. The two fruiting types are made up of astringent and non astringent. The difference being astringent fruit must be left until they soften, astringency is the dry, mouth puckering sensation caused by the tannins in the unripe fruit. Non astringent persimmons do not have this effect, they can be eaten crunchy straight from the tree. Eaten fresh they are delicious, they can also be frozen, dried, made into beer ,wine or cider. They are very versatile in the kitchen and are used in pies, salads, ice cream, juices, and dressings. Dried fruit lose all their astringency, other methods are to freeze fruits for 24 hours or place them in a bag with a ripening banana as it releases ethylene which hastens the ripening process.
A smooth textured, juicy fruit of excellent quality. Fruit is large flat shaped. One of the best Astringent varieties, has to be fully ripe to eat. Vigorous grower.
A large conical fruit, deep orange / red in colour. Requires hot summers to ripen the fruit. Quite astringent until soft, very flavourful sweet fruit when fully ripe. Heavy producer and very attractive. Ripens late in the season. Self fertile. Requires approximately 200 chill hours. Astringent. Watch Video NEW
175mm | $29.00 AU | In Production | 
The earliest maturing of the non-astringent varieties. The medium-sized fruit has a burnt orange skin and soft flesh with a good amount of syrup. The flavour is very good. The tree has slightly dwarfing characteristics. Set a good crop.180-200 gms.
175mm | $34.00 AU | In Production |
Large flat fruit of excellent quality. Being a dwarf variety it is well suited to backyards but is also a good commercial variety. Mostly seedless fruit, Non astringent.
175mm | $34.00 AU | In Production |
The fruit is large and flat, orange-red in colour with a sweet, mild flavour. Semi-dwarf variety. Besides there delicious fruit Persimmons are highly ornamental with the beautiful autumn foliage. Non astringent, so can be eaten when still hard.
175mm | $29.00 AU | In Production |
An astringent persimmon with medium sized fruits. Excellent back yard tree, it is precocious and is delicious eaten fresh when fully ripe. The tree has particularly beautiful autumn colours in its foliage before the leaves drop for winter.
175mm | $29.00 AU | In Production |
A deep-orange flesh that is very sweet and juicy when ripe. A conical large shape. Very high quality flesh that is most often seedless. Compact growing. Astringent
6 L Bag | $29.00 AU | In Production |
The rounded fruit is of medium sized, orange-red, glossy, with a slight bloom; has dark flesh, is not edible until fully ripe and soft; seedless unless cross-pollinated; bears good crops regularly. The tree is of semi-erect habit.
6 L Bag | $39.00 AU | In Production |
Native persimmon species to America, hardy and attractive ornamental tree producing edible small fruit. Timber is highly valued.
175mm | $14.90 AU | Seeking Propagation Material |
| Height | Frost tol. | Pollination req'd | Evergreen/Deciduous | Harvest period |
| 6 | High | No | Deciduous | February - July |
We welcome your Tips on Persimmon. Share Your Tip.
Food of the Gods : Diospyros is Greek for food of the gods.The best tasting fruit fit for more than a king . Astringents are the best for extreme flavour and sweetness. | Rolf - Bankstown Sydney, NSW 19-Jan-2006
Kiwifruit : The Persimmon is originally a native (indigenous) plant from the same country as the Kiwifruit.Yes that is right.From China! | Rolf - Bankstown, NSW 19-Mar-2006
The astringent avraieties live up to the name "Dios pyros" (as above) but the NA (non astringent) are not nearly as good. Nightingale is excellent. Also try Mexican persimmon (Diospyros dignya) and the german medlar which also reward the same patience | Reville Saw - Tabulam, NSW 03-May-2006
Food of the gods indeed ! the fuyu (non-astringent) variety is great for juicing ... persimmon/ginger/carrot/beetroot ! YUMMMMMMYYY | Paul - Kyogle, NSW 05-May-2006
Grown at the bottom of the chook run, a few well placed rocks to protect the roots, any dropped fruit gets cleaned up so less fruit fly problems, protects the girls from strong westerly winds and shades them in summer. | Tay Brownlie - Milton, NSW 25-May-2006
Kids love fruit leathers made in a food dryer, made out of pureed persimmon mixed with yoghurt and they also love persimmon blended into a pancake mixture. | Joyce - Pennant Hills, NSW 25-May-2006
Hachiya : No.1 of the above persimmons.Hachiya are incredibly tasty and sweet when very ripe and jelly soft and almost falling apart and cracking up. | R O L F - Bankstown, N S W 25-May-2006
Hard to establish bare rooted in Armidale, best planted out late spring after rooting in pots. Fuyu fruit are excellent, the equal of astringent Dai Dai Maru with the advantage of being able to be eaten while firm. Very heavy crops from both. | Steve Walkden-brown - Armidale, NSW 10-Jun-2007
Store astringents in a cool place (eg esky with air gap) and ripen by either a) Place some fruit in another sealed esky with some apples - they ripen pretty quickly. b) even quicker is to add some alcohol (spirits). A splash will do. What the Japanese do. | Steve Walkden-brown - Armidale, NSW 10-Jun-2007
NSW DPI Ag Fact Sheet - Persimmon Growing in NSW
http://www.agric.nsw.gov.au/reader/hort-crops-other/persimmon-growing.
http://www.hort.purdue.edu/newcrop/morton/japanese_persimmon.html
http://www.crfg.org/pubs/ff/persimmon.html
Updated: 6th of February, 2008 at 1:38pm © Disclaimer/Privacy/Copyright