Persimmon trees need about 40 inches of water every year. . Leaf and bark teas are used to treat tonsillitis, fever, as a douche, and for hemorrhoids. USDA Hardiness Zones: 7-9 The persimmon (Diospyros kaki), or kaki, is a deciduous fruit tree. . Fruits hang in clusters like grapes.Vigorous mid-sized tree suited to warmer climates; breaks bud early in the spring, increasing chances for freeze injury in the northern parts of its growing zones. The Fuyu Persimmon Tree, part of the Japanese Persimmon Tree family, is one of the most popular fresh eating Japanese persimmon plants in the world. Most Persimmons are described as ‘astringent’, meaning that the high tannin concentration makes them bitter and dries up the mouth, until the fruit is full ripened. If planted in zone 9b or 10a, the original Fuyu or the Matsumoda Fuyu will be hardier and more vigorous, as non-astringent varieties. Hachiya is one of the best for flavor and quality: possibly the most popular astringent. Trees grow to 15'+. The skin is red-orange with brown interior flesh, which is where this variety gets its name. The fruit from astringent types is usually left on the tree until after the first frost to accelerate the softening process. Astringent types must be fully ripe and very soft before they are eaten, otherwise they cause a sensation of dryness or puckering. The Asian persimmon (Diospyros kaki) varieties commonly grown may be either astringent or non-astringent. The fruit have a jelly-like consistency, sweet & spicy flavor and are probably the most popular astringent persimmon on the market. Some call it "puckering" or "non-puckering". Fruit flavor when ripe is reminiscent of a combo of mango, peach, apricot and banana,  dripping in brown sugar. To insure your plants a successful growth rate and productive life, plant your seedlings per the instructions included in your PlantMeGreen package. Trees do set fruit without pollination, but pollinated trees produce a sweeter, tastier and more abundant crop. Giombo is one of the most highly regarded astringent persimmons. Estimated chilling requirement: 200 hours or less. Large, deep red fruit weighing a pound or more,  has a jelly-like consistency, and a sweet and spicy flavor. They must be entirely soft and nearly mushy to be ripe and sweet, and are therefore too fragile for shipping. Oh, and palm trees -- I know, they're not all edible, but we love the ambiance! The astringent cultivars need to entirely soften before being palatable and are generally picked hard and ripened indoors, whereas the non-astringent fruit will ripen hard and can be picked off the tree ready to eat like an apple. Giombo fruit are a connoisseur’s choice! The Giombo were on the small size, two of them were just at 24" and the third was 18" It has a large, round, flat-shaped, pollination-variant fruit with a medium amount of dark flesh around the seed. Delivery time cannot be guaranteed. Hardy, attractive tree, practically free of pests and disease. Fruit is crisp, sweet and mild;  many layers of flavor:  reminiscent of pear, dates and brown sugar, with nuances of cinnamon. Astringent persimmons are best picked and ripened for a few days until soft and nearly mushy before they are sweet enough to eat. Non-astringent persimmons can be eaten fresh right from the tree and are crisp like an apple. Once the tree is in place, backfill the hole with native soil and any leftover potting material. Pack down the soil to eliminate any air pockets. Persimmons only need pruning if limbs are crossing or in order to control the tree's size. Plant persimmon trees in full sun to partial shade and in moist, well-drained soil. Orders are typically shipped within 5-7 business days from the date of your order. It is an excellent choice for the deep South and South Texas. This effect, they 're not all edible, but we love ambiance... 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