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If Hachiya flesh is not clear it is not ready to eat. Put them on the counter and let them sit until ripe. Hachiya has better flavor, and Fuyu has better texture and no astringency.

Scott

I dreamed about planting Hachiya before, then gave up due to the hardiness. I do not want to babysit a tree for several years and only see it die due to the hard weather.

So far, I'm cleared of all Asian persimmons. Planted some Asian pears and regular apples instead. Jujube trees are the next.

Just want to add that my local nursery carries Jiro, Fuyu Imoto, Hachiya and Saijo. The guy there says that some of the customers are from New York City. They are the restaurant owners. They plant the trees in huge pot just outside or at rooftop. When winter comes, they move the pots inside. They really like the golden or orange fruits. Same with citrus and pomegranate trees.

HachiyA is supposedly prolific in s cal, but is a sparse bearer in texas, so hopefully they'll be some posts from your area. Tastes great for an astringent type

I don't see it mentioned yet in thread but Hachiya has to be completely soft/mushy. If there is any firmness in the fruit you're not going to life it. Hachiya tastes great....

Scott. Thanks for posting. Although not as big, IâÂÂm leaning more toward planting the Fuyu and adding grafts from other varieties. My space is limited so I want to stick with one tree.

RedSun. Our weather limits me on planting some fruits but the Persimmons appears to do well here. Thanks for posting, Bill

Bhawkins. melikeeatplants. Thanks for posting. The Fuyu seems to do well here.