which type of persimmon do you like? the astringent ones that turn sugary and jelly like? or the firm crisp apple like ones?
The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings. - Masanobu Fukuoka
Location: Beaver County, Pennsylvania (~ zone 6)
posted 7 years ago
I think I'd prefer the American and astringent as far as fruit goes, I hear they're more complex in flavor. I only have less than an acre though, so I need to base the decision more on production/space, fruit set and the tree's growth characteristics than the actual fruit. I'm sure I'd like either one more than neither.
"To oppose something is to maintain it" -- Ursula LeGuin
The OP didn't state where he/she lives. I would kill for the ability to grow Asians here, I've tried a few times with the hardiest varieties and with the hybrids Rossenyanka and Nikita's Gift, but always end up losing them to winter kill. I have to content myself with my Meader, which is an awesome variety, and the only one that has done well long term. I had previously Ruby and Garretson growing and fruiting, and even lost both of those above the ground level to a particularly harsh winter back in the 1990s. I do have two small trees of Prok started, although both have only been in the ground one winter, hopefully they'll also be hardy, as they were developed by NY State at Geneva, IIRC.