Description
It is a large variety, with an average fruit weight of 300 to 500 grams, often larger than the commonly seen Fuyu persimmon in Japanese markets. Each persimmon has a characteristic round to oval shape and is admired for its smooth, elegantly curved appearance.
The skin is thin and taut, maturing to a vibrant orange color, sometimes with a reddish blush and a soft sheen. The top of the fruit features green to brown calyxes composed of four broad, flat, paper-like leaves.
The flesh is light golden-orange, firm, dense, and smooth, with a moist and fiberless texture. Most Kitaro persimmons are seedless, though some fruits may contain a few small brown seeds. Occasionally, black spots or small cavities may appear inside the flesh, caused by a concentration of tannins. These are natural and not a sign of decay.
They are beloved for their smooth texture and high sugar content, measuring 16 to 17 degrees Brix, while most other varieties average around 14 to 15 degrees. The fruit offers a mild, sweet, and sugary flavor with a distinct hint of banana.
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