One more note is about the Gora Roman Kosh Hybrid Persimmon. This is a young tree that has fruited for the first time. The fruit ripened over a long period of time and had different characteristics. Some turned soft and gooey, like an American persimmon or Hachiya, while others stayed hard and crisp. The latter type lost all astringency while still being crisp, like a true non-astringent kaki. I liked the soft ones more for great sweetness and caramel-like flavor, but the hard ones were also quite sweet and flavorful (better than a typical Fuyu, Jiro or Izu, in my opinion). I don’t know how hardy this variety is (since I’m in zone 9), but it should be hardier than a pure kaki, so probably a good choice for people up north who prefer crisp Fuyu type persimmons.
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