Hey there.
I would like to add 2 Japanese, astringent persimmons too my future collection of persimmons.
Hardiness to zone 7 is important.
At my area we hardly get to -16C or -18C (0F)
Fluctuating spring weather might be a problem.
What i actually would like to do with astringent persimmons is to make hoshigaki, fruit leather, persimmon butter etc…
Iam currently looking at Hao River and Honan Red but i cant decide yet.
Does anyone have a recommendation?
Kaki usually a little late to leaf out so it avoid some of the late frost. Giombo, Hachiya, and Hao River are the real good larger Kakis that can handle your Zone 7.
Tony
The only one I’ve tried that has not frozen to the ground is Great Wall.
Thanks.
What do you think about Honan Red?
I have read that it is a good substitute compared to hachyia.
How would you rank them all … regarding the taste?
I could order them from this french nursery, they have many varieties.
I am not sure about Hachiya. While it might be cold hardy in your area it’s quite late ripening so I doubt it can properly ripen in Austria. Tony (while in zone 5) has warmer summers and autumns so we cannot compare with him. I asked about it in a local nursery which is selling many persimmons and they did not know cause their Hachiyas are in greenhouse.
Yeah, an early ripening variety would be good.
Here is a video example about the “Steiermark” Kaki.
Similar types should work in my area.
You should try Cliff England’s “Korea Kaki”, because it is pretty cold hardy for a pure Asian persimmon. From what I can tell in pictures, I believe it is pretty similar to Steiermark. “Korea” hasn’t even flowered for me yet, so I cannot comment on flavor…
My local nursery also offers the variety “Sheng”.
This one appears to ripen earlier.
Does anyone have experience with that variety?
Isn’t Saijo typically the variety that is dried in Japan? I haven’t gotten any yet, but my tree is vigorous and growing well here in zone 7 central VA.
Yes, they also dry Hachiya for larger fruits.
Tony