Mikatani Gosho

Mikatani Gosho persimmon tree produces large fruits with a sweet flavour. This is an astringent variety, meaning the fruit should be eaten fully soft and ripe, once the astringency has disappeared.

Mikatani Gosho is an early persimmon, ripening gradually in October. It is a reliable choice for regions north of the Loire, as it can develop good sweetness with relatively limited heat.

The tree is resistant and very hardy against winter frost. As with all persimmons, spring frosts can damage developing buds, but the tree may restart from lower dormant buds or axillary buds.

Astringency can be removed by full ripening, drying, or by exposing the fruit to alcohol vapours for 24 to 48 hours without direct contact with the alcohol.

For best results, plant Mikatani Gosho in a sunny, relatively sheltered position, protected from strong winds. Water during dry periods in the first years after planting and keep the base of the young tree clear of excessive weed competition.

We produce Mikatani Gosho in several tree forms and on several rootstocks, including Diospyros lotus and Diospyros virginiana, depending on soil conditions and availability.