Chocolate Persimmon Tree – Astringent Kaki Persimmon
This unique Japanese persimmon, when pollinated, has seeds that make the flesh turn a chocolate brown in color. The medium size, conical shaped fruit develops a rich, complex flavor and is best when slightly soft. Sweet, without being cloying, and juicy! Technically speaking, the Chocolate Persimmon belongs to the obscure class of “pollination-variant, nonastringent” persimmons. When unpollinated, the flesh is seedless, orange-yellow and astringent. Chocolate also acts as a good pollinator for other varieties that require pollination to set consistent crops. Ripens late October to early November. Zone 7-9.