I have grown it for a few decades in central SC. It doesn't fruit every year but may have 100 or so in a good year. This with virtually no care at all.

It is messy because you want them "over-ripe tomato" soft to eat and thus you are using the pulp. Milkshakes, fruit breads, ice cream, etc., or just sloppy eating. I remove them before it gets too deeply cold and store them in a cold utility room for a while and then take out a few at a time to ripen at kitchen room temperature (similar to fall pears).

I would eat the skins but for the risk of bezoars and am thinking of some native American persimmon beer with these flavorful leftover parts (I have a number more Japanese persimmons starting to fruit now) or vineger if the beer (wine?) doesn't taste that good.

Wow, I had not heard of bezoars before now but thanks to google I see it is serious. That's something we'll need to keep in mind. Thank for replying.

gonebananas, if the persimmons are ripe then shouldn't that take care of any risk of bezoars?

If I understood and recall correctly (and would need to check and perhaps am wrong) the risk from the unripe flesh disappears on ripening but continues for the skin. I would never let it stop me for the occasional persimmon, but when you have a lot of them in the fall, you eat a lot of them.

I am a veterinary pathologist, and have seen one D.virginiana persimmon bezoar, in a horse, which obstructed the intestine. It was composed predominantly of seeds - some intact, but most partially-chewed, cemented together, no doubt by skin and the 'capsule' material which encloses the seeds. I'd hazard a guess that 90+% of the mass of the bezoar was seed material.
This is the only persimmon bezoar I have seen in over 30 years of veterinary diagnostic pathology.

In my opinion, Tanenashi is the worst tasting kaki I have ever eaten.

Benny

Gonebananas, you didn't mention if you particularly liked the fruit or not. Is it tasty?

Benny, can you elaborate? Is it the taste, the sweetness or lack thereof? Could it be its flavor, it is an earlier variety??? What is it?

I am really interested in everyone's opinion before I make my decision because I have so many trees already and I just don't have room for a bad one.

Thank you to everyone that has chimed in.

I like it. In that fully or nearly over-ripe condition it reminds me a bit of American persimmons. I think "rich flavor" is not exaggeration. Realize that I bought it from a legit traditional nursery but never did more than casually check the eventual fruit against the published descriptions for Tanenashi. A hair difference in color and shape that I attribute to individual difference. I think it is correctly identified. It is a late persimmon. The later fruit is getting ripe after the leaves are gone.

Troy Cowan, I'm a little curious where you are located that you had so many variety choices available to you. Probably California? I have a Tanenashi planted by my mother (in south Louisiana), probably around 1970, give or take a year or two. Still bearing beautifully in 2019. The squirrels here also eat the green fruit, doesn't seem to affect them though I like to picture them with puckery faces. Stinkers. Yet, there's still plenty of fruit for me and neighbors and relatives and friends. They're pretty messy to eat alright. I slice off the tops, cut them in half vertically, and use a spoon to cup out the pudding. A tricky business, as the skin tears so easily. Often have to cut out a core infected by what looks like a fungus. Haven't found out what that is, but doesn't seem to affect the rest of the fruit. I eat the fruit out of hand, with a spoon, and also blend the flesh in a green smoothie in which I cook my breakfast oatmeal (adding turmeric and black pepper to quell my arthritis twinges). This year I've frozen about a dozen half-cups in small storage containers, transferred to ziplocks, with which I plan to make 'nicecream' - a blending of frozen banana and fruit. I've eaten a Fuyu once, some time ago, and liked it, especially that it is much less messy than my Tanenashi, but still pretty juicy and therefore drippy. Just bought a nice Fuyu fruit yesterday at Asian Market (where they are usually much too shopworn) and will shortly revisit that taste experience..

The black spots in the core are probably just the aborted seeds since Tanenashi is seedless. I just eat that part, but you can cut it out if you don't like the way it looks. I have a 30 year old Tanenashi persimmon tree here in north central FL that I recently harvested more than 100 perfect fruit from. With this hot weather, it bore a month early the last few years. It makes a gorgeous ornamental as well. I cut the fruit when it is still a bit firm because I don't like it once it's too ripe and drippy. When it is perfect, ripe, still firm enough to cut, it's great to eat in quarters out of hand, or cut up in fruit salad or cereal. This variety is not so super sweet as some persimmons, the milder flavor is rich tasting and best enjoyed COLD from the refrigerator.

HU-402406372

No, there are seeds, quite small but definitely seeds, which may not be viable but are definitely seeds, at the very tip of the fruit; my cousin kept insisting that the icky fungus was just a surround to seeds, but I've examined them well; the former are seeds; the latter have nothing to do with the seeds as far as I can tell, as they are not near the seeds. Yes my fruit seems earlier this year and also, for a change very sparse. I have gotten only 6 fruit this year! to the disappointment of a neighbor to whom I usually give many. The tree growth pattern is very picturesque. I usually pick (by twisting = unscrewing the fruit when it breaks color / turns yellow and is still firm. Then I wait until it is orange/red orange and soft - but not drippy to eat it. Yes, nicest when cold and the weather hot (unlike this recent strange cool spell, apparently ending now/next day or so). Thanks for your reply.

Excellent!!!

How much do they sell it for???????????