Diospyros kaki 'Hiratanenashi' (Japanese Persimmon)

Hardy Asian variety with astringent large sized orange fruit that is edible once fully ripe. The leaves display excellent red color in autumn, followed by fruit on bare branches. Mostly seedless fruit, self-fertile. This is the astringent Persimmon variety to use if you want to make the traditional air dried Japanese persimmon Hoshigaki. The Persimmons are peeled then hung up to air dry until they transform into the most delicious dried fruit. Only astringent persimmons are used to make Hoshigaki because of the higher sugar content. Non astringent Persimmons (like Fuyu that you see in supermarkets) don't develop the deeper rich flavour and sweetness (basically, bland). H 5-6m x W 3-4m.