This last year I picked several “Early Jewel” persimmons. They were excellent tasting but had a trace of astringency even when completely ripe.
I spoke to a friend who grows them in California and he had the same problem of slight astringency even when fully ripe. While I don’t find it a big issue, my wife doesn’t care for it.
I have a spot in the yard open up for an American persimmon. (Or hybrid). I have many young trees— H63A, JT02, Kasandra, Prok, Chuchupaka, Barbara’s Blush, etc. What would your advice be regarding variety to plant. The fruit must be fully non astringent when ripe.
BTW We don’t get a lot of heat in our area.