That’s what I’ve experienced so far. I think American’s are far better. Then again, I’ve only gotten kaki from Asian grocery stores twice or three times and from walmart twice or three times. The Fuyu I got from walmart was much better than the Rojo Brilliante but still almost flavorless. So far the only kaki with any flavor was I believe a hachiya I had to wait to turn jelly-like.
It’s not easy living in the mid-west and knowing what kaki’s are all about. I’m hoping the hardiest hybrids I get to live in zone 5b taste good to excellent. The American persimmons are fricking great. Cultivated…
I’ve had mushy seedling American persimmons you’d think were going to be excellent be 100% astringent. Definitely go grafted.
Dax