FRUITS VARIETIES AND CULTURE. 



607 



ably with the varieties. Some produce dark flesh, while 

 others give a lighter shade in color. These two classes 

 also differ in taste. The dark flesh kinds may be eaten 

 with relish before they are quite ripe, and there is not 

 the unpleasant astringent taste detected in the light 

 flesh colored kinds before fully ripe. Of course all fruit 

 of the persimmon becomes much improved when com- 

 pletely matured. The dark flesh kinds also give more 

 seeds that the light flesh varieties. Some of the latter 

 are termed seedless. 



Fig. 2.56 — Hyakume Persimmon. Div. Pomology, U. S. Dept. Agri. 



The best varieties of the Japan persimmon are as fol- 

 lows: 



Costata. — Size above medium, salmon red, round 

 conical pointed, quality fair, ripens late. The flesh is 

 light yellow, with very few seeds. The fruit will keep a 

 long time after pulled from the tree. Tree vigorous and 

 rather ornamental with broad leaves. 



Hachiya. — Very large, weighing as much as ten 

 ounces; obovate pointed, dark red with deep yellow flesh, 

 few seeds and an astringent taste until fully ripe. Fruit 

 ripens early; good grower, but rather shy bearer. 



