CATALOGUE OF FRUITS. 
XV 
KAKI—Japanese Persimmon —Diospyros Kaki. 
NAMES. 
Origin. 
DESCRIPTION. 
Adaptability 
Fruit. 
Tree. 
WesternNorth Fla. 
Eastern North Fla. 
j 
Central Florida. 
Southern Florida. 
Use. 
oi 
N 
CO 
Form. 
Color. 
.. ^ 
Quality. 
Season. 
Vigor. 
i 
cd 
1 
1 Costata. 
J 
d a 
m 
rept 
s r 
S 
1 
V 
P 
** 
** 
*;r 
* 
2 Hachiya.. 
J 
d s 
V 1 
obpt 
b r 
Vg 
• 
g 
s 
* 
* 
3 Haykume. 
J 
d s 
1 
rfob 
o r 
g 
m 
V 
p 
** 
** 
4 Okame T . 
J 
d s 
1 
rf g 
b c r 
g 
&me 
V 
vp 
** 
** 
«* 
* 
5 Tabers No. 129. 
J 
ds 
m 
rpt 
o r 
rfob 
V e 
V 
p 
** 
** 
* 
6 Tanenashi. 
J 
d s 
1 
rept 
1 r 
b 
m 
g 
g 
** 
** 
** 
* 
7 Triumph. 
8 Tsuru. 
J 
d s 
1 
olpt 
b r 
g 
V 1 
V 
vp 
## 
** 
*# 
* 
9 Yeddoichi. 
J 
ds 
m 
rf 
d r 
vg 
m 
g 
g 
#1^ 
** 
* 
10 Yemen. 
J 
d s 
1 
rf g 
o&r 
vg 
m 
V 
p 
** 
* 
11 Zengi. 
J 
d s 
B 
rf 
d r 
g 
V e 
V 
vp 
« 
# 
* 
The Kaki succeeds well throughout the State, and is generally, though not extensively, 
grown. For market this delicious fruit has the merit of shipping well and keeping long. 
While new markets are often reluctant to take hold of it, wherever known it sells well. 
Nomenclature.—While there has been much confusion in regard to the names of vari¬ 
eties, the above kinds are now as well known as the leading varieties of other fruit; they 
embrace the most valuable kinds, and the names as given are correctly applied. 
Characteristics.—Some of the varieties have dark flesh, others light flesh, still others 
a mixture of the two. The light and dark flesh differ radically in texture and consistency 
as well as appearance, and when found in the same fruit are never blended, but always dis¬ 
tinct. The dark flesh is never astringent; the light flesh is astringent until it softens. The 
dark-fleshed fruit is crisp and meaty, like an apple, and is edible before it matures. Some 
of the entirely dark-fleshed kinds improve as they soften, like Hyakume and Yeddoichi; oth¬ 
ers are best when still hard, like Zengi and Tabers No. 129. As they are good to eat before they 
are ripe, it is not so important that the dark-fleshed kinds be allowed to reach a certain 
stage before being offered to consumers unfamiliar with the fruit. The light-fleshed kinds, 
and those with mixed light and dark flesh, are very delicious when they reach the custard- 
like consistency of full ripeness. In some the stringency disappears as the fruit begins to 
soften, as the Yemen, and in a less degree withOkame and Tanenashi; in others it persists 
until the fruit is full ripe, as with Tsuru. The light-fleshed kinds should not be offered to con¬ 
sumers unacquainted with the fruit until in condition to be eaten. A person who has attempted 
to eat one of them when green and “puckery” will not be quick to repeat the experiment. 
Seeds accompany the dark flesh. The light-fleshed kinds are seedless. The kind with mixed 
flesh have seeds in proportion to the quantity of dark flesh. Hyakume, Zengi and Hachiya 
are usually overspread at the blossom end with penciling or net-work of dark lines, and this 
sometimes occurs in other kinds. 
Varieties.—Tanenashi, Okame, Yemon and Yeddoichi excel in quality, perhaps in the 
order named. Okame (on account of the difficulty of getting the fruits all in the same stage 
of ripeness) and Hachiya are not as good shippers as the othere; the latter is valued for its 
Immense size and showiness. Okame, on accoimt of its long season, exquisite beauty, and 
superior quality, is the best for home use and local market. Zengi and Tabers No. 129 are val¬ 
ued for their earliness, as are Tsuru and Costata for thedr lateness. Costata is very distinct 
and handsome in both tree and fruit. Hyakume is most generally grown of the dark- 
fleshed kinds. Tanenashi is, perhaps, most highly esteemed in the market. 
Stock.—^The Kaki should be grafted on the native persimmon, on which it is much 
more satisfactory than upon its own or imported stocks. 
