You are right Dennis they don't transplant very well hardly at all. I have two saijos, and one I purchased some time ago with the tag saijo.  This one was not a saijo but similar, it bears after most other persimmons are gone. It's small like saijo but a firmer flesh. I have had no luck with saruga I must have tried growing one at least five times in maybe three or four years. Just lost another one this year sometimes I skip a year and just give up but get tempted again. lol.

Carl

Harvey, how old a tree Fuyu on your photos?

Growing persimmons is just as easy as growing figs and jujubes!  It does not take much at all.  You just plant it, water it and forget it!

Would anyone be willing to send me some persimmon cuttings?  I will try to graft my huge, beautiful persimmon (that hasn't fruited in 13 years).  If so, please PM me and thank you!

Is it reasonable to grow a Giant Fuyu in a pot for a few years, or dig it up later and expect it to transplant well? I would LOVE to get one, but I'm renting and not sure if I can get one now or if it's better to wait when I can put the trees in land I own.

I tried a Hachiya for the first time last night off a friend's tree. Maybe it was too far gone, but it was practically melting in a way that was hard to enjoy. The texture takes some getting used after eating only crunchy Fuyus. 

You can grow them in huge whiskey barrels but your fruit production will be small.  Persimmons are super hardy in my climate, zone 8a.  They don't like being transplanted but its worth a try.  The Fuyus are crunchy and sweet.  Hachiya are sweeter but you have to wait until they are completely soft before eating them.  I'm going out to buy some tonight.  I make persimmon pudding with them.  But the pudding I make is cake like and to die for!

I just have to ask, does your persimmon cake recipe include eggs? My two year old is allergic, but I would LOVE to make a persimmon cake for him. If there is only one egg, I can usually get away with substituting applesauce.

You could stop by with some pudding and watch the greenhouse go up...  Just a suggestion..if it does.
I have some young persimmon that will go into the ground this year.  I don't remember what I bough but they are tagged and will have an engraved tag once in the ground.

Yes.  The recipe I use does have eggs.  However, you can substitute ENG-R for the eggs.  Most grocery stores carry it.  For my persimmon pudding, it's not really a pudding....but it is softer and wetter than a cake so I guess you could call it a pudding.  And yes the brandy is a must!  The alcohol cooks way and give the pudding an awesome flavor!  I like it served warm with cool whip.  My wife has a sensitivity to gluten so I make it with Pamela's All Purpose flour GF mix and it is out of this world good!  For the recipe, go here:  

http://www.chowhound.com/recipes/boozy-persimmon-pudding-11140

Enjoy!

Saijo is the best astringent variety in my opinion and I have tried several... I bought one after a taste trial and it is seedless.

Fuyu is the best non astringent variety which you can also eat when its soft so I would definitely recommend that if you want ONE persimmon tree.

Persimmons grow well in many areas of the USA.

Thanks so much for sharing! Now to find the persimmons!

To locate persimmons, go to your local Asian Market---but the large ones.  Here in Charlotte, we have an international food grocery chain called Super G Mart.  It's one of the largest  international food store I've ever visited.  There you can buy persimmons by the CASE!  I buy them by the case and freeze them.  Whenever I need some, I just thaw 4 or 5 for my recipe.  I'm going there today as a matter of fact!  Now is the time to buy them before they are all picked over.  Oh yeah and they aren't cheap but for the holidays I don't mind spending extra.

Dried Persimmons are fabulous. Even people who have never tried them love these, including kids. These are Fuyus and Hachiyas.
 
 
BrightGreenNurse, Jenny, you can also substitute soaked Chia seeds 1 to 1, for eggs in most recipes.

Meg, it's a Nesco brand. Available everywhere, inexpensive, and expandable. Takes about 12 hours for the Persimmons.

Hey Gary,
 that's the same one I got!  Do you set yours at 135 degrees or lower for persimmons?  I set mine at 135 degrees for figs.  I have not tried drying any persimmons yet.  I have 6 more from my tree.  I think I'll pull out my mandolin and slice them up and dry them.  Do you like them crisp or leathery?  I like them leathery.  Every year I order dried persimmons for Christmas.  My son's girl friend is Japanese and loves them.  To her, they are called hoshigaki.

Hi Dennis. Yes, I do them at 135 degrees. I do 2 batches a day, and I like them chewy, like a dried apricot. Hoshigaki are persimmons peeled, and dried whole for a month. Google how to do them, it's very interesting, and a gourmet treat in Japan. I'd try it if I had a sunny enough window.

Hi Snagplus, what is the texture of a Persimmon supposed to be like? The one I got from the store had the consitency of an apple and tasted like one, I got two not knowing this, ended up throwing 1 1/2 away. Is it supposed to be softer?

The texture of Fuyus is like an apple. The texture of Hachiyas is like a very silky smooth over ripe tomato but very very sweet.

I agree as in I have both of these.

I dry both Fuyu and Hachiya. Both are good dried, but the Hachiya are literally like candy. I prefer to wait until they are gooshy ripe, then cut them in half lengthwise, scoop them out of the skin with a spoon, and then slice each half once more to make thinner pieces for more even drying. They're sugary-sticky, so a light shot of PAM on the dehydrator tray will make them easier to peel off when dry.

Do you need to spray persimmons or do any thing special for them?