Astringent vs non astringent taste when soft

General Fruit Growing
1

Hello guys, I was wondering which variety taste better if consumed when fully soft? An astringent asian persimmon or a non astringent asian persimmon? So, for example, between a soft Jiro and a soft Saijo, which tastes better? And I mean home grown, not bought from the stores.

Thanks!

2

Personally I think the astringent varieties (Saijo) are far better.

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3

Be couse PCA varity has wider gene pool and more varity
While PCNA are very uniformed and inbreed.

You can fund all kind of quality u like in PCA
While PCNA has much narrowed range to chose from.

So rom the perspectives of choices.
PCA the astringent will be better
Because there will be one variety u will like.

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