Saijo is one of the first astringent persimmons we would choose for eating quality. Its elongated fruit is not exceptionally large, but becomes remarkably sweet, juicy and almost jelly-like when fully ripe. The vigorous tree can crop heavily and ripens relatively early. Thin skin and exceptionally soft flesh make the ripe fruit delicate and unsuitable for prolonged storage or transport.
Saijo
Price range: 38,00 € through 49,75 €
Saijo persimmon tree, a very early astringent kaki with soft, melting flesh, ripening from September to October.
Pre-orders are open
No payment today. You are reserving your trees before the inventory in early August.
After inventory, we will confirm the available trees and send you a payment link.
Dispatch generally takes place from late November to February, depending on the weather and the progress of lifting the trees.
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.
Variety characteristics
Origin and identity
Growth and adaptation
Pollination
Compatible pollinating varieties
For reliable fruit set, plant at least one variety with a compatible flowering period nearby. Flowering period: 5 - very late.
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