Cardinal™ Asian Persimmon is a spectacular, non-astringent, Korean variety that’s the earliest ripening Asian Persimmon we have seen.
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Also known as Nishimura wase, Coffee Cake Asian Persimmon is perhaps the earliest ripening of any Asian persimmon ripening an entire month before most fuyu types! Coffee Cake get its name from the incredibly rich flavor and speckled brown flesh.
We use American Persimmon seedlings (Diospyros virginiana) for all of our grafted persimmons. Our American Persimmon Rootstock – Diospyros Virginiana seedlings are vigorous and disease resistant and widely compatible with all Asian and American persimmon varieties we’ve tried on them.
Imoto Fuyu Asian Persimmon is a selection that came from the late Mike Imoto of Lindsay, California. Imoto Fuyu is very similar to Jiro persimmons except that the fruit is a little larger and ripens 7-10 days earlier, making it a good choice for cooler climates.
Ancient Japanese food art of Hoshigaki turns hachiya persimmons into an amazing, shelf-stable delicacy. The process is all done through patient hanging and massaging of the fruit. The process is listed on the Slow Food Ark of Taste under “Japanese Hand-Massaged Persimmons.” Evan Gregoire, owner of Portland Seedhouse is one...