64 
THE JAPANESE PERSIMMONS 
PERSIMMONS 
The Japanese types of persimmons furnish us the commercial varieties for 
planting in California. Planters are becoming interested in planting orchards 
of these fruits, finding a ready market in the East. The persimmon, being an 
ornamental, deciduous tree, is highly suited for specimen planting, for aligning 
avenues and borders as well as being planted in orchard form. 
There is considerable variation in the shape and character of the fruits. 
Some of them resemble tomatoes in form while others are globe-shaped, also 
elongated globes. The dark-meated varieties can be eaten while still hard, 
while the yellow-fleshed sorts cannot be eaten until quite soft or astringency 
removed by the process of inoculation with alcohol, or by being placed in a 
Japanese saki (rice beer) tub from which the saki has been recently removed. 
The persimmon prefers a light, loose, loam soil, that is well drained yet 
retentive of moisture. The trees should be set 25 feet apart in orchard form. 
When the tree is planted cut it back to 18 inches from the top of the ground 
and protect the body from sunburi) by using at least a 14-inch protector. The 
first winter pruning should consist of forming the head of the tree. Select 
three to four branches for the framework, having them distributed around the 
body, and cut back one-half. The second season leave one upright limb on 
each of the framework branches and cut it back one-half. The future pruning 
should merely consist of keeping the shape of the tree, removing any over¬ 
lapping branches, and if necessary, to shorten in any leaders in the top which 
make an excessive growth and have a tendency to shoot up too far. 
The fruits suitable for shipment are picked when quite hard and are wrapped 
individually and packed in crates or boxes. By the time they reach the 
Eastern market they are softening and are usually ready to place in the con¬ 
sumers’ hands. 
The American types of fruits are small and of very little commercial value 
and are sold principally for ornamental planting. 
Price of Persimmon Trees—Japanese Home Grown 
Each 10 100 
4 to 5 ft . $ .60 $5.00 $40.00 
3 to 4 ft . 50 4.00 35.00 
2 to 3 ft . 40 3.50 30.00 
Price of Persimmon Trees—Japanese Imported 
Each 10 100 
3 t.o 4 ft . $ .40 $3.00 $25.00 
2 to 3 ft.30 2.^0 20.00 
Dai Dai Maru The Dai Dai Maru is considered one of the best varie¬ 
ties of the Japanese type of persimmons. While not en¬ 
tirely free from seeds, one might examine a good many specimens without 
discovering one. 
The fruit is of a large round shane, flat at the base and light vellow in color. 
Flesh is firm, juicy and very delicious. Owing to its banana like flavor, it is 
highly prized in the family orchard collection. Ripens in September. 
Hachiya This tree is a very vigorous grower, of upright habit and very 
shandy. The fruit is pronounced by growers of persimmons as 
the largest and finest specimen of all persimmons, often attaining a length of 
three and one-half inches and a diameter of three and three-quarter inches, 
and of extremely high quality. 
It is of oblong shape, has rather a short point, and a skin of bright dark 
red, covered with dark blotches. Owing to its size and shoviy appearance it 
certainly is worthy of extensive planting. 
On account of its beauty and early ripening it is one of the very best for 
early market use, and fruit basket decoration. Ripens October. 
Hyakume The fruit of the Hyakume can be used for eating purposes while 
still hard, while most other varieties are found to lack flavor and 
are rather astringent before fully ripe, this, of course, tends to make it one of 
the very best for shipping and market purposes. 
The skin is of a light buff color, having rings and veins clearly showing at 
the apex. The flesh is of a dark brown color, very meaty, crisp and sweet. 
Owing to its early ripening period and beautiful appearance, we strongly 
recommend planting it in a commercial way, as well as in every family 
orchard. Ripens early in October. 
