My wife bought for me 4 bags of Kingsburg treated astringent Hachiya type of Asian Persimmon at Walmart yesterday. That was the best sweet tasting, firm texture without a trace of Astringency. This was like eating a very good Hachiya and don’t have to wait for soft jelly ripened. Awesome. You can get some at Walmart.
Tony
Is “Kingsburg treated” a particular method of removing astringency? Or are they simply treated persimmons (with unspecified method) from Kingsburg (if you know)?
Those look incredible Tony!
CF,
I think the Kingsburg co, probably use the CO2 gas method to treat them on a mass scale. The article below shows some method.
http://hortsci.ashspublications.org/content/25/2/205.full.pdf
Tony
I’ll have to look if we have those here in WA. Was it obvious from the packaging that they were edible firm?
Just had a thought, I roast coffee at home starting with raw beans. After roasting, I put them in a valve bag because they outgas CO2 like crazy for the first couple of days. Wonder what would happen if I put a Hachiya in a sealed bag with them 
jafar,
Yep, the bag said ready to eat and the Persimmons are delicious. You can experiment your Co2 and let Us know.
Tony
If these units were left for a while and got softer, would they get riper/sweeter even after the treatment?
They probable will get sweeter soft ripened. Some people like to eat this like a firm Fuyu but eating a Hachiya type firm instead of mushy is 5 time better than Fuyu.
Tony
I don’t see these locally (WalMart) but a friend brought a sack of Fuyu types yesterday (from the big city, Asian market) and we sampled soft and firm…there was a difference to be sure. My first persimmon experience was just about ten days ago; which involved ripe, and almost ripe Hachiya types…yum! The Fuyus were nice, too.
Tony,
Thanks for sharing. I went to our local Walmart today, and to my surprise, they had them. Less than $1.70/lb I guess I won’t be doing my experiments. They are cheaper than conventional Hachiya around here.
Even though I went there specifically for these, I wouldn’t have found them without asking. They weren’t very conspicuous. I’m not a regular shopper there though, so I’m not too familiar with their layout.
I bought 2 bags, but may buy some more.
I am glad you got some. Plz let me know how you like them?
Tony
I like them a lot, especially compared to what else is available. I’m looking forward to trying some after they’ve allowed to soften. My last normal Hachiya hadn’t quite lost all astringency, the part near the core/stem was the worst. I ate most of it and had no lasting ill effect, but having let it wait longer would not have been a better texture.
There were only a few bags left and the cashier said she was going to snag one after first noticing them when I bought them.
Thanks for the heads up. I am going to check if our local Walmart has it.
I did pick up several Hachiya and Hyakume from our local Asian store (Uwajimaya). Both were absolutely amazing!
When anybody sees these this year, please let me know so I can go check our
Walmart. I looked a couple of weeks ago, but all they had were some sad looking Fuyus. Which I bought 
I’m looking forward to these this year. Maybe in a couple of weeks.
I bought several lbs of Hachiya already. But I still prefer my home grown Saijo
I would love to try the CO2 ripened Rojo Brillante and see how they compare.
ramv,
I have bought a Saijo tree for the 2nd time, having never tasted a fruit, which I am dying to.
First tree turned out to not even be Khaki, I’ve grafted it to a selected American cultivar.
2nd tree I transplanted this spring after it was leafed out and it put on zero growth. Hopefully it is established and will take off next spring.
Are the Hachiya you bought regular ones, or the treated ones from Walmart? I’ve bought a regular Hachiya this month, but by the time I was certain it had lost its astringency, it was drippy and stringy. I like them more gelatin consistency but I’m gun-shy for fear of eating it before the astringency is gone, which I’ve done before.
OGW sells very large (10-20 gallon) Saijo trees. That’s who I bought from. They’ve put on a ton of size in 2 seasons. Saves a lot of time waiting for graft to take and then grow etc. They were on sale last year for $49!
My Hachiya are the regular ones from the Asian market. I put them in a ziploc bag with a banana and they ripen to perfection in around 4-5 days.
IME Hachiya seems to maintain astringency a bit longer than Saijo, maybe because the fruit is larger.
They need to have the consistency of a very ripe tomato, they dont need to be falling apart necessarily. The ethylene from the banana ripens them beautifully.
Yeah, I don’t think OGW had big ones when I wanted. I also missed the timing on their big Yuzu.
No Percinnamon yet, but I was at Walmart this morning to buy some chlorine to shock my well and ran into these below. Extremely sweet, a little softer than crisp, but I like much better than the bland Fuyu types they had in the same bin.
There were some isolated brown areas inside, but mostly orange. No seeds.
The shape looks a little like Chocolate. Maybe unpollinated but treated to remove astringency?
