Saijo

Saijo persimmon tree is a very early kaki variety, ripening from September in warmer regions and more often in October in cooler areas.

The name Saijo means “the best” in Japanese. The fruit has very soft, melting flesh once fully ripe.

Saijo is an astringent persimmon, so the fruit should be eaten fully soft and ripe, once the astringency has disappeared.

Astringency can also be removed by drying the fruit or by exposing it to alcohol vapours for 24 to 48 hours.

This variety is resistant, with no particular disease sensitivity noted.

For best results, plant Saijo 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 Saijo in several tree forms and on several rootstocks, including Diospyros lotus and Diospyros virginiana, depending on soil conditions and availability.