There are, basically, two types of persimmon fruit that home gardeners may come across: the astringent type (which originated in the US) and non-astringent type (from Asia). The fruit of the astringent type of persimmon needs to ripen to the point that it is almost like jelly whereas the non-astringent varieties can be eaten like apples, directly from the tree. My preference is for the latter and it is this type of persimmon that Potager Kitchen Gardens offers to clients.
There are two options on offer:
The Izu variety is small and has small fruit as a result. It’s ideal for more compact gardens.
The Jiro is the larger tree of the two varieties, with larger fruit.
Both varieties have long tap roots so, although the Izu is small, it would need a very large, deep pot in which to flourish.
Persimmons are cold-hardy, meaning they cope well if temperatures drop to freezing and below. They do very well in Swellendam, in the Overberg, where they are farmed close to the mountains.
