This Unusual Variety of Persimmon is separated distinctly into four quadrants. This type of persimmon is considered an Astringent Variety because it matures from a hard astringent fruit to a super sweet balloon of orange persimmon jelly. It is very similar to the Hachiya Variety, although it looks much more like Fuyu. Let them ripen to softness on the tree. Eat when they are soft and the astringency is totally gone. Ripens Late October to November at 1200'

This tree was found in Auburn, which has many persimmon orchard remnants scattered throughout the area. Both the Hachiya (astringent) and Fuyu (non astringent) types are Asian or Japanese Persimmons, Diospyros kaki. They most likely originated in China and were exported to Japan very early their histories. Although America has it's own specie, Diospyros virginiana, the Asian Persimmons were most likely first imported by Japanese workers who came to help build California. Most standard commercial varieties were imported officially in the 1870s by the Department of Agriculture.

FYI: Persimmons are slow growing and difficult to propagate that is why they are more expensive than our other fruit trees.