Fruit Tree Planner

Hachiya is sweet with just enough acidity to stay lively, with soft, juicy flesh and very large fruit. In this group, this brings more acidity and bite than most of the others shown. Choose it for fresh eating when fully ripe, baking, smoothies, and drying, but skip it if you want to eat fruit firm off the tree - Hachiya is astringent and must be very soft before eating. It usually ripens around early November, later than most of the others shown.

Izu is sweet with just enough acidity to stay lively, with very crisp, firm texture and medium fruit. In this group, this brings more acidity and bite than most of the others shown. Choose it for fresh eating and small-space a compact non-astringent persimmon tree, but skip it if you want maximum fruit size or the richest, deepest persimmon sweetness. It usually ripens around mid to late October, earlier than most of the others shown.

Saijo is very sweet with low acidity, with soft, juicy flesh and medium fruit. In this group, it is one of the softer, juicier choices, so it leans more toward fresh eating than long holding. Choose it for fresh eating, drying, and one of the sweetest Japanese persimmons, but skip it if you want non-astringent types that can be eaten crisp, or very large show fruit. It usually ripens around early November, later than most of the others shown.

Meader is very sweet with low acidity and real depth, with soft, juicy flesh and medium fruit. In this group, this is one of the sweetest and richest picks. Choose it for fresh eating, drying, and late-season sweet preserves, but skip it if you want early harvests, tart flavor, or a crisp acidic fruit. It usually ripens around mid to late October, earlier than most of the others shown.

Prairie Star is sweet with just enough acidity to stay lively, with soft, juicy flesh and small fruit. In this group, this brings more acidity and bite than most of the others shown. Choose it for very cold climates and native-plant enthusiasts who want a hardy American persimmon, but skip it if you want large fruit, non-astringent texture, or the convenience of eating firm like Asian types. It usually ripens around mid to late October, earlier than most of the others shown.

Prok is very sweet with low acidity, with soft, juicy flesh and small fruit. In this group, it is one of the sweeter, lower-acid choices. Choose it for fresh eating after full ripeness, jam, pulp, and cold-climate native-fruit plantings, but skip it if you want large, non-astringent fruit that can be eaten firm off the tree. It usually ripens around early November, in the middle of this group.

Szukis is very sweet with low acidity, with soft, juicy flesh and small fruit. In this group, it is one of the sweeter, lower-acid choices. Choose it for cold-climate fresh eating after ripeness and native-fruit home orchards, but skip it if you want large fruit, non-astringent texture, or an Asian-style persimmon. It usually ripens around mid to late October, earlier than most of the others shown.

Yates is sweet with just enough acidity to stay lively, with soft, juicy flesh and small fruit. In this group, this brings more acidity and bite than most of the others shown. Choose it for fresh eating, pulp, and late-season cold-hardy persimmon harvests, but skip it if you want large non-astringent fruit or an Asian persimmon experience. It usually ripens around mid November, later than most of the others shown.