Jiro is a popular non-astringent Asian or Japanese persimmon. Being non-astringent the fruits can be eaten fresh from the tree. The flesh is soft and crisp, similar to a soft apple, with a mild melon-like flavour. Jiro persimmons can also be used for baking, drying, and preserves.
Jiro ripens at the start of the pesimmon season, usually in late October.
Variety characteristics
Variety origin
Japanese variety of Diospyros kaki from the non-astringent group, now a benchmark garden and orchard variety. Exact origin date not found.
Origin
Period of origin
USDA zone
Flowering
Harvest period
Eating / keeping period
Use
Sweetness / acidity
Disease resistance
Self-fertility
Origin and identity
Parentage
Selection of Diospyros kaki, exact parents unknown
Synonyms
Jiro, Jirō, Ichikikijiro
Growth and adaptation
Vigour and habit
Medium vigour, compact to semi-upright habit



