Persimmons are ready to harvest in the late fall/early winter.
Q. I am interested in planting a persimmon tree in my yard. What are the different types and what do they need to grow well? I am in Riverside County, USDA zone 9b.7-11, so they are well-suited for inland Southern California. They provide nearly year-round interest and tend not to get too big. In the spring, their leaves are bright light green, delicate-looking, and fuzzy. As the season progresses, the leaves turn a gorgeous dark green and become thicker, shiny, and leathery.
Hachiyas are larger, about 4 inches across, shaped like a top, and are very soft when ripe. They can be picked when still hard and left to ripen on the counter. When they reach a jelly-like consistency, they are ready to eat. Do not attempt to eat an unripe Hachiya – you will regret it! Some people describe them as “tart,” but “astringent” is more accurate.
Chocolate persimmon is a lesser-known variety that is smaller than the Hachiya with a similar shape without the pointy end. If the flower is pollinated the fruit develops a chocolate brown color and contains a few seeds. If no pollination occurs, the fruit will be orange and seedless. When ripe they are soft, but not squishy like the Hachiyas. Gabriel Fernandez, 8, was tortured to death. His mother didn’t like her life sentence. This is what a judge had to say.
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