I got a jiro this year after tasting it. It is non-astringent and
in my opinion taste great. I would describe its texture similar
To a firm cantaloupe and taste similar to a sweet melon
Mixed with honey. I got a nice size tree from Home Depot. It wasn't
cheap but I had to have one!
PharmaChad

JJD,

Hachiya, Giombo, Kyung san Bans Si, Saijo, Smith's best, Great wall and Sheng are good for Astringent type. Tam kam, Izu, Jiro, Ichi and Fuyu are good and popular non-astrigent type.

Tony

Here is a link that might be useful: Asian Persimmon

Thanks for the replies guys! Tony, thanks for the link. I don't see very much info, more or less just mentions of Matsumoto online, Mostly nursery info. Do you or anyone else grow it or know much about it?

Thanks, JJD

JJD,

Most of the non-astringent Asian persimmon taste almost the same so choose the one that is productive and can handle your zone 7. Jiro and Fuyu are productive .

Tony

I have a fuyu that is about 7 years old. The taste is very good; my wife likes to eat them like apples before they are soft. I prefer to wait until they are soft. The tree always has a lot of initial fruit, but often has a lot of fruit drop when the fruit is about an inch to two inches in diameter. I picked only about 20 fruit last year, the crows got a few also. This year I am going to try to ferilize and water more often to see if the fruit drop will be lessoned. I am also going to graft a saijo limb onto the tree so I will have two types of fruit on the one tree. I am going to try the graft in May. If I had another type of scion wood I would try to create 3 types on one tree. I was thinking of trying to find hachiya or giant fuyu scions.

I've had a matsumoto in the ground 3 years. It tastes & has a texture like fuyu, as Tony said. Seems precocious, produced 3-4 the second year; 6-7 the 3rd. Ripens maybe 2 weeks before Fuyu.