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| Okay friends, I have one space left in my garden. I already have a Jiro type persimmon that I planted last year. I am considering putting one last fruit tree in. I notice that a lot of astringent type persimmons are opening up for fall season. Is there that much of a difference between the Fuyu and Hachiya types? I have heard that if you leave the Fuyus long enough that they become softer, much like the astringent types. I hear that the astringent types make good puddings and sauces. Can you boil the fuyus or process them to make similar dishes or is something lost in there? Is it worth it to have one of each, or should I save the space for something else completely different like a pear? Thanks in advance, |
Follow-Up Postings:
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| hachiya is a lot larger and sweeter when soft ripe than Fuyu soft ripe. I like to eat Fuyu when it is still crunchy with a touch of softness. It is very hard to beat a ripe Hachiya for fresh eating or making sauce, Tony |
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- Posted by milehighgirl CO USDA 5B/Sunset 2B (My Page) on Sun, Oct 5, 14 at 0:38
| Tony, Are you growing Hachiya in Omaha? |
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| MG, My aunt lived in Long Beach, CA, and every fall she sent me about 40 pounds of Hachiya. Her two trees produced hundreds of pounds. Tony |
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- Posted by CharlieBoring 7 (My Page) on Mon, Oct 6, 14 at 12:59
| I have a fufu in Northern VA zone 7. You are correct about the fruit; you can eat it like an apple before it softens or eat it the normal persimmon-eating way when it is soft. Very tastey both ways. This year my 7 year old tree is very beautiful, about 15 feet tall and shiny dark green leaves. It is loaded with fruit ready to be picked; probably about 100 persimmons. |
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- Posted by manfromyard 7b/8a (My Page) on Tue, Oct 7, 14 at 20:22
| CharlieBoring, How long did it take before your fuyu started bearing? |
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- Posted by CharlieBoring 7 (My Page) on Thu, Oct 9, 14 at 15:26
| Here is a picture of my FUYU with this years fruit. |
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| Charlie That's a big and beautiful looking Fuyu persimmon tree. Tony |
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