Thank you for making this video. I’m hoping to start a small persimmon farm, or actually just expand the small one that I already have sometime soon in Southeast Georgia. I just finished hanging up our very first batch of hoshigaki made with our Fuyu and giant Fuyu. It’s incredible how delectable the Fuyus are once they become deep red, soft and translucent. I just got out of my keto diet a few minutes ago to eat some, I couldn’t let my daughter eat them all without some help. I was dying with joy and making the same overwhelmingly happy sounds that you do over how they are the best tasting fruit in this world!
I have a 2 year old Saijo tree. Last year I had about 10 flowers which the tree dropped before growing anything out of them. This year I have 6 flowers and 1 starting to look like a baby persimmon. Very exciting.
Just wait until your Saijo tree is 6-7 yrs old. We planted a 5 yr old tree and just 3 years later it's producing 70+ persimmons per year. I know the Giombos are considered superior, however the Saijo persimmons are IMO a perfect size for snacking.
Mine had a dozen flowers last year, but I got two fruit. I'm more interested in tree growth right now, my hychiya is loaded as always. Just planted a Giombo, and a fuyu this past fall they are just waking up right now.
Thing is if you let the non astringent ones ripen they will sweeten up, a fuyu which is hard is closer to an apple tastwise, once it is soft, it is sweeter than honey so your non astringent ripened ones simply are in a different state of ripeness you can achive with non astringent ones as well! Love persimmons btw. have a tree (non astringent italian chioccolatino) in my Austrian garden.
Fuyu and Jiro are so similar that some growers believe they are the same tree. Both have only female flowers. They are unusual because they produce fruit without pollination. Unpollinated fruit will be seedless. If there is a different persimmon variety nearby that has male flowers, the Fuyu and Jiro will have seeds. Seeded or unseeded, the fruit will be the same size and taste. There is no advantage to having a male tree nearby, unless you want seeds.
Thank you Mr. T C, some people said saison is the best, Giembo more like hachiya. I have 2 Fuyu in my back yard, one of the I grafted to hachiya and round fuyu. Now they start to have fruits, I want and see. Chinese, Korean, Japanese and South East Asian like persimmon. I am from Cambodia.
I think he does he said he picked it a few minutes ago. I just ate a Hitachi and it was furry or made my mouth feel furry. Won't make that mistake again I thought it was like a guy my mistake.
@@nicolekiehl936 Giombo and Saijo will do the same if they're not fully soft-ripe, but like the guy in this video said, they probably taste the best once they're fully soft-ripe.
All my persimmons are growing in Houston’s intense heat and light. They seem to like the bright sun. If your tree is newly planted, you should not let the soil dry that first year. Keep the roots damp, but not wet.
@@TC-eb4wu we have similar weather. The leaves look cooked (wrinkled) and falling off and turning black. I just thought maybe it’s getting too much sun but apparently it’s another issue.
What Persimmon Varieties are best for me to plant in NY Queens (zone 7b), and which are the tastiest? I'm looking to plant 2 different varieties of persimmon trees near each other for cross pollination. Thank you
Fuyu is probably the best. It does not need pollination. If you get another variety to go with it, they will have seeds. It is best not to have another variety near your Fuyu.
@@TC-eb4wu I did not know that if you had a second persimmon tree it encourages it to develop seeds. The reason why II want to have 2 trees, it's because I read somewhere that if you cross pollinate 2 fruit trees of the same kind but different varieties, they produce a lot more fruits and they are much bigger and tastier. I don't know if this is true or not, and I don't know if you can do this with persimmon trees.
@@Figs4Life - I had a single Fuyu tree for five years. I enjoyed the delicious seedless fruit. After five years, I bought another type of Japanese persimmon tree. Then, my Fuyu tree started having seeds. The seeded fruit had the same taste and size as the non-seeded fruit. Interestingly, if an insect-pollinated a blossom, the tree would have seeded fruit only on the pollinated blossom. If an insect didn’t pollinate a blossom, that blossom would develop seedless fruit. I would have seeded fruit and seedless fruit on the same tree. If you want two persimmon trees, I recommend that you plant them far apart. Persimmons are an inexplicable fruit.
@@Figs4Life You'll only get pollination (and seeds, etc.) if your second tree has male flowers, but most selected/named persimmon varieties produce only all female flowers. (Persimmons are generally what's called dioecious, meaning trees are basically either male or female, unlike apples and lots of other fruits which will have male and female flower parts on the same tree and be able to pollinate each other AND make fruit.) So if you plant 2 or 20 different persimmons, as long as they're all true female varieties like Fuyu, you still won't get cross-pollination and seeds.
Austrian here, I have a tree in Austria in zone 7a comparable climate, Fuyu should be ok, or a variant which is similar. I have a Chioccolatino in my garden and it thrives in our climate. First year it maybe need some protection second year no protection at all it is quite cold tolerant!
I think Saijo is a little better tasting. Giombo is larger and prettier. Giombo is easier to sell. Both Saijo and Giombo are my favorite treat, but for daily eating, Fuyu is my choice.
i found your video through www.quora.com/Why-does-eating-a-persimmon-make-the-inside-of-my-mouth-feel-all-weird only because I ate a persimon which I normally know tastes out of this world, and when I ate it i felt like I was eating dry flour... my tongue went like fur and it was horrible. The fruit looked like persimon but its texture was the worst thing ever. Now watching this video made me understand that there are more than one variety. I enjoyed watching you eat them... yes they are the most amazing fruit to eat. Thanks from New Zealand.
Hachiya retains its flavor when cooked. I prefer Giombo for eating off the tree, but not when cooking. If I am going to eat more than one, I prefer Fuyu. I like the crispness.
Does your Chocolate have leaves that are similar to Fuju? I have a old Fuju with big leaves and great fruit. Years ago I bought another Fuju and a chocolate from a local nursery and the leaves on both are small and look exactly like my wild American persimmons on my farm. The twigs are thin like a American also. The Fuju I know isn’t grafted and I think the chocolate isn’t grafted either. They both look identical. They’re about 6 years old and have never made fruit or bloom. I think I got screwed. My good Fuju produced in its 4th year.
@@TC-eb4wu 2 trees are wrong then. I knew the newest fuju was wrong when compared to my old fuju. They probably don't graft any trees and sell them as Asians. Sure is odd both aren't grafted. I also had a new bare root Saijo I bought and the graft died. The rootstock tree has a 6" diameter trunk now. I've been trying to graft a fuju to that tree for 6 years now. The 6" long grafts will all get about 3' long and healthy and then die every summer. I graft all kinds of stuff and raise and sell pecans and never seen anything like it. That tree rejects Asians. I've tried other Asians on it also. I had a wild thicket I grafted into Asians until my neighbor had his pasture sprayed with herbicide and killed them all.
@@jamesbarron1202 I have grafted many Fuyu buds onto our native American persimmons. I would have to graft year after year until the bud took (T budding). I have learned that the easiest graft is the simple wedge graft done just before the tree leafs out in spring.
@@TC-eb4wu I inlay graft them when the buds just start opening. I’ve had good luck grafting my wild thicket on the farm. I’ve done at least 50 that took and very few fail. Only this one tree in my yard won’t accept grafts. It rejected the original pencil sized Saijo scion when I purchased it. I need to find a good named American variety to try on it. I think it would accept that. I’ve heard the really good American persimmons taste better than Asian varieties. That’s hard to imagine. To my taste, Asian Persimmons rank #1, peaches #2 and figs #3 out of all the fruit I’ve ever eaten. That’s homegrown fruit. Not tasteless grocery store fruit.
Fuyu and Saijo, especially Fuyu, are a stretch for zone 6B. If you have a colder than average (and possibly even an average) 6B winter, it's likely you'll lose your trees.
@@CampingforCool41 Well here in Austria they were not that common either until a few years ago, now we have them every winter in the stores in loads, apparently most of them from spain where they mass produce exactly one variety the Rojo brilliante. Which basically gave me the incentive to plant a tree myself to break out of this variety monopoly in stores. Love persimmons btw.!
@@TC-eb4wu I’ve never found a variety rated to zone 4. I’m gonna try a zone 5 American persimmon but there’s a good chance it won’t survive. Winters get down to -30 F although this last year was extremely mild from El Niño
And they wouldn't come true to seed even if you did have a seed. You'd be as likely to get a male tree that didn't produce any fruit at all as a female, and if you did get a female, it would be different from Giombo, much like human children are different from their mothers.
Climate affects the taste of the fruit. Taste will probably be significantly better in areas with longer, hotter summers as opposed to milder climates like England, the Pacific NW... Variety also makes a big difference. Ripe astringent-until-ripe varieties like the Giombo he recommended are much more flavorful than firm non-astringent persimmons.
Actually you probably never have tasted a good persimmon, they are a blend between apple, honey, melon and pumpkin , depending on the stage of ripening one more or the other. Really nice fruits, love them. The best thing is, they ripen end of November beginning of December when the frost hits and the snow starts to fall, so you walk out in the cold and pick fresh fruits from an otherwise by then barren tree literally loaded with golden or orange fruits!
Definitely one of the best persimmon videos ever. This braddah is too funny. 🤙🏾
Thank you for making this video. I’m hoping to start a small persimmon farm, or actually just expand the small one that I already have sometime soon in Southeast Georgia. I just finished hanging up our very first batch of hoshigaki made with our Fuyu and giant Fuyu. It’s incredible how delectable the Fuyus are once they become deep red, soft and translucent. I just got out of my keto diet a few minutes ago to eat some, I couldn’t let my daughter eat them all without some help. I was dying with joy and making the same overwhelmingly happy sounds that you do over how they are the best tasting fruit in this world!
I have a 2 year old Saijo tree. Last year I had about 10 flowers which the tree dropped before growing anything out of them. This year I have 6 flowers and 1 starting to look like a baby persimmon. Very exciting.
Just wait until your Saijo tree is 6-7 yrs old. We planted a 5 yr old tree and just 3 years later it's producing 70+ persimmons per year. I know the Giombos are considered superior, however the Saijo persimmons are IMO a perfect size for snacking.
@@dallashayden6530 Hopefully it produces fruits before I move out of New York :)
Mine had a dozen flowers last year, but I got two fruit. I'm more interested in tree growth right now, my hychiya is loaded as always. Just planted a Giombo, and a fuyu this past fall they are just waking up right now.
Thanks for making this, I enjoyed it!
I love this! My trees are just going in the ground this fall, but I’m looking forward to the day I can enjoy mine like you are!
Thing is if you let the non astringent ones ripen they will sweeten up, a fuyu which is hard is closer to an apple tastwise, once it is soft, it is sweeter than honey so your non astringent ripened ones simply are in a different state of ripeness you can achive with non astringent ones as well!
Love persimmons btw. have a tree (non astringent italian chioccolatino) in my Austrian garden.
Thank You, now I know which tree to buy my mom. She grew up eating persimmons and its her favorite fruit.
Great video! Thank you!
You made me go to kitchen, it’s almost midnight and eat persimmon!
You are one of the reasons I now have 10 vareties of persimmons now
Can you make a video about the difference between Jiro persimmons and giant Fuyo giant persimmons ( size wise, and taste differences) please
Thanks for the video ! My dad and I based this video off to see which persimmon tree we should get :)
Can anyone elaborate (he touched on it) on the comparison of the Fuyu and the Jiro? Are both seedless?
Fuyu and Jiro are so similar that some growers believe they are the same tree. Both have only female flowers. They are unusual because they produce fruit without pollination. Unpollinated fruit will be seedless. If there is a different persimmon variety nearby that has male flowers, the Fuyu and Jiro will have seeds. Seeded or unseeded, the fruit will be the same size and taste. There is no advantage to having a male tree nearby, unless you want seeds.
I'm so glad you said the giant isn't as tasty bc it's double the price & I wasn't going buy it anyway. I hv 2 fuyus & 1 suruga.
Thank you for this review
Nice thanks for making this video.
every year my neighbor is asking me....you have persimons already? LOL
I like this alot.thankyou
I enjoyed it .Respect from India.🙏
I planted a prok American persimmon this spring. Can't wait to try it.
Thank you Mr. T C, some people said saison is the best, Giembo more like hachiya. I have 2 Fuyu in my back yard, one of the I grafted to hachiya and round fuyu. Now they start to have fruits, I want and see. Chinese, Korean, Japanese and South East Asian like persimmon. I am from Cambodia.
Oh my God I’m jealous! Having a hard time finding Giombo. Dying to try it. Do you have a Giombo tree?
I think he does he said he picked it a few minutes ago. I just ate a Hitachi and it was furry or made my mouth feel furry. Won't make that mistake again I thought it was like a guy my mistake.
@@nicolekiehl936 Giombo and Saijo will do the same if they're not fully soft-ripe, but like the guy in this video said, they probably taste the best once they're fully soft-ripe.
Try plantmegreen nursery I just bought one from them this past fall.
Great video...
They’re missing out on these great persimmons
Did you plant your giombo in full sun? I did and it’s not looking good. I put mine where the shade only comes at 7pm
All my persimmons are growing in Houston’s intense heat and light. They seem to like the bright sun. If your tree is newly planted, you should not let the soil dry that first year. Keep the roots damp, but not wet.
@@TC-eb4wu we have similar weather. The leaves look cooked (wrinkled) and falling off and turning black. I just thought maybe it’s getting too much sun but apparently it’s another issue.
What Persimmon Varieties are best for me to plant in NY Queens (zone 7b), and which are the tastiest?
I'm looking to plant 2 different varieties of persimmon trees near each other for cross pollination.
Thank you
Fuyu is probably the best. It does not need pollination. If you get another variety to go with it, they will have seeds. It is best not to have another variety near your Fuyu.
@@TC-eb4wu I did not know that if you had a second persimmon tree it encourages it to develop seeds.
The reason why II want to have 2 trees, it's because I read somewhere that if you cross pollinate 2 fruit trees of the same kind but different varieties, they produce a lot more fruits and they are much bigger and tastier.
I don't know if this is true or not, and I don't know if you can do this with persimmon trees.
@@Figs4Life - I had a single Fuyu tree for five years. I enjoyed the delicious seedless fruit. After five years, I bought another type of Japanese persimmon tree. Then, my Fuyu tree started having seeds. The seeded fruit had the same taste and size as the non-seeded fruit.
Interestingly, if an insect-pollinated a blossom, the tree would have seeded fruit only on the pollinated blossom. If an insect didn’t pollinate a blossom, that blossom would develop seedless fruit. I would have seeded fruit and seedless fruit on the same tree.
If you want two persimmon trees, I recommend that you plant them far apart. Persimmons are an inexplicable fruit.
@@Figs4Life You'll only get pollination (and seeds, etc.) if your second tree has male flowers, but most selected/named persimmon varieties produce only all female flowers. (Persimmons are generally what's called dioecious, meaning trees are basically either male or female, unlike apples and lots of other fruits which will have male and female flower parts on the same tree and be able to pollinate each other AND make fruit.) So if you plant 2 or 20 different persimmons, as long as they're all true female varieties like Fuyu, you still won't get cross-pollination and seeds.
Austrian here, I have a tree in Austria in zone 7a comparable climate, Fuyu should be ok, or a variant which is similar. I have a Chioccolatino in my garden and it thrives in our climate. First year it maybe need some protection second year no protection at all it is quite cold tolerant!
Hi- Can we see your trees?
Do you still favor giombo over saijo nowadays? I only have room for one. Cant decide whixh one to get.
I think Saijo is a little better tasting. Giombo is larger and prettier. Giombo is easier to sell. Both Saijo and Giombo are my favorite treat, but for daily eating, Fuyu is my choice.
Man i never tried that fruit😂😂 looks so good
What’s the difference between the giambo and the hachiya?
I read that Giombo is slightly larger than Haychia and even sweeter
Sand mi seed please
i found your video through www.quora.com/Why-does-eating-a-persimmon-make-the-inside-of-my-mouth-feel-all-weird only because I ate a persimon which I normally know tastes out of this world, and when I ate it i felt like I was eating dry flour... my tongue went like fur and it was horrible. The fruit looked like persimon but its texture was the worst thing ever. Now watching this video made me understand that there are more than one variety. I enjoyed watching you eat them... yes they are the most amazing fruit to eat. Thanks from New Zealand.
good video a question which should choose Giombo or Hachiya I hope your answer thanks
Hachiya retains its flavor when cooked. I prefer Giombo for eating off the tree, but not when cooking. If I am going to eat more than one, I prefer Fuyu. I like the crispness.
@@TC-eb4wu thanks
Does your Chocolate have leaves that are similar to Fuju? I have a old Fuju with big leaves and great fruit. Years ago I bought another Fuju and a chocolate from a local nursery and the leaves on both are small and look exactly like my wild American persimmons on my farm. The twigs are thin like a American also. The Fuju I know isn’t grafted and I think the chocolate isn’t grafted either. They both look identical. They’re about 6 years old and have never made fruit or bloom. I think I got screwed. My good Fuju produced in its 4th year.
Yes, the Chocolate and Fuyu leaves look the same. The graft probably died and left you with a tree growing out of the American persimmon rootstock.
@@TC-eb4wu 2 trees are wrong then. I knew the newest fuju was wrong when compared to my old fuju. They probably don't graft any trees and sell them as Asians. Sure is odd both aren't grafted. I also had a new bare root Saijo I bought and the graft died. The rootstock tree has a 6" diameter trunk now. I've been trying to graft a fuju to that tree for 6 years now. The 6" long grafts will all get about 3' long and healthy and then die every summer. I graft all kinds of stuff and raise and sell pecans and never seen anything like it. That tree rejects Asians. I've tried other Asians on it also. I had a wild thicket I grafted into Asians until my neighbor had his pasture sprayed with herbicide and killed them all.
@@jamesbarron1202 I have grafted many Fuyu buds onto our native American persimmons. I would have to graft year after year until the bud took (T budding). I have learned that the easiest graft is the simple wedge graft done just before the tree leafs out in spring.
@@TC-eb4wu I inlay graft them when the buds just start opening. I’ve had good luck grafting my wild thicket on the farm. I’ve done at least 50 that took and very few fail. Only this one tree in my yard won’t accept grafts. It rejected the original pencil sized Saijo scion when I purchased it. I need to find a good named American variety to try on it. I think it would accept that. I’ve heard the really good American persimmons taste better than Asian varieties. That’s hard to imagine. To my taste, Asian Persimmons rank #1, peaches #2 and figs #3 out of all the fruit I’ve ever eaten. That’s homegrown fruit. Not tasteless grocery store fruit.
Can I be your friend? As a European I miss persimmons very much!
I need to see your trees please!
Eating a fruit can be like to have a happy ending! Isn’t it?
I love persimmons never had a Asian persimmon. Planted Fuyu and Saijo because they are the only two I have found for my Zone of 6B
Look up Roseyanka Persimmon(Non-Astringent) and Nikita’s Gift. There are many other varieties you can grow.
Fuyu and Saijo, especially Fuyu, are a stretch for zone 6B. If you have a colder than average (and possibly even an average) 6B winter, it's likely you'll lose your trees.
Try adding c90 sea salt to your chocolate tree. Make sure to go online for quantity. It should help. Best of luck.
Who hasn't tasted a persimmon? They are delicioius.
They just aren’t common in America. I’ve only been able to find them in stores a few times in my life, so most don’t even know what they are here.
@@CampingforCool41 Well here in Austria they were not that common either until a few years ago, now we have them every winter in the stores in loads, apparently most of them from spain where they mass produce exactly one variety the Rojo brilliante. Which basically gave me the incentive to plant a tree myself to break out of this variety monopoly in stores. Love persimmons btw.!
Yummy
I’m interested in trying to grow persimmon in a pot, because my climate zone is too cold to grow any in the ground, even the American varieties.
They don't do well in a pot. They are large trees that can grow in zone 4 and above.
@@TC-eb4wu I’ve never found a variety rated to zone 4. I’m gonna try a zone 5 American persimmon but there’s a good chance it won’t survive. Winters get down to -30 F although this last year was extremely mild from El Niño
Cut down Tamopan you crazy?
Persimmons taste good but are missing a distinctive fragrance.
Please Sand mi frudi seed sir
Japanese persimmons are mostly seedless. It is rare to find a seed.
And they wouldn't come true to seed even if you did have a seed. You'd be as likely to get a male tree that didn't produce any fruit at all as a female, and if you did get a female, it would be different from Giombo, much like human children are different from their mothers.
you should peel off the skin😂😂😂😂
LOL you're kidding we have them they're the most tasteless fruit there is
Climate affects the taste of the fruit. Taste will probably be significantly better in areas with longer, hotter summers as opposed to milder climates like England, the Pacific NW... Variety also makes a big difference. Ripe astringent-until-ripe varieties like the Giombo he recommended are much more flavorful than firm non-astringent persimmons.
@@patrickcleburneuczjsxpmp9558 Persimmons are a hype Beautiful tree and fruits nice coloration but truthfully very tasteless
@@MsLinjohn What kinds have you tried? Locally grown? Mass market? Both?
@@MsLinjohn You have no taste buds.
Actually you probably never have tasted a good persimmon, they are a blend between apple, honey, melon and pumpkin , depending on the stage of ripening one more or the other. Really nice fruits, love them. The best thing is, they ripen end of November beginning of December when the frost hits and the snow starts to fall, so you walk out in the cold and pick fresh fruits from an otherwise by then barren tree literally loaded with golden or orange fruits!