I live in Arkansas and i have a lot of asian persimmon growing for 12 years and have a bumper crop as we speak. Btw i live in the coldest part of the state.

Here is a sample.

Looks like you have beautiful hachiyas

Renee, Bob is the expert! But for newbie like me, I would suggest that you or your dad first decide if you want the astringent vs the non astringent varieties. The astringent varieties are less cold hardy than the non astringent. They do taste quite different. Personally I love the astringent but always not patient enough to wait for them to ripen completely.

I am in zone 7a. I have the Kam Tam and Jiro, planted last summer. I may try the popular Fuyu next year. I heard from gardenweb that some people have luck with it even in 7.

Those are not hachiya's but Giombo's which i like them better. I have non and astringent kinds which i favour by far. I have some fuyu's growing but i don't care much for them.

Fuyus are prized here in California but I agree that with regards to flavor the astringent varieties when fully ripened are heavenly.

I am in Zone 7a, Northern VA, and I have a Fuyu tree that is about 10 years old. For the past 3 years it has produced more than 200 persimmons each year. They are nice size and have a very good flavor. My wife eats these like a fresh apple. Last year I made a persimmon upside-down cake from them and it was very tasty and a good conversation piece at the table. I lived in Italy many years and grew kaki and liked those also, but you have to peel these before eating them..

I live in zone 6. Do I have a chance growing a fuyu?

Shp123,

i think it is the opposite. Astringent persimmon usually are cold hardier than non astringent. Someone I know lost Tam Kam in his zone 6 when it got very cold two years ago. Some people protect their persimmon trees in the winter to ensure their survivals. That is extra work.

What about Ichi-Ki-Kei-Jiro Asian Persimmon? I just ordered 1.