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Persimmon 'Suruga'

Diospyros kaki 'Suruga'

Sharon Fruit (Eng.) Tamatiepruim (Afr.)

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One of the best tasting non-astringent varieties. The spreading tree is of moderate height and the large, skin-orange-red fruit ripens from early April through early May. The fruit is delicious while still crisp. Flesh dense, very sweet, excellent quality. They are deciduous trees and produce sweet, tangy, tomato-like looking fruit that ranges in colour from orange to red when ripe. Suruga can be eaten like an apple before fully ripe and the fruit is​ very sweet.

Planning

Difficulty
Moderate
Flowering time
Spring
Fruiting time
Autumn

Harvesting

Suruga ripens from early Autumn. You can leave the fruit on the tree until it turns bright orange when it is ready to eat, but most people harvest earlier to avoid predation from birds.

Propagation

Seed
Seeds will give rise to seedlings that can be grafted.
Cuttings
Graft known cultivars on a growing seedling or tree.

Special features

Autumn colour
All persimmons have spectacular autumn colours – bright yellows to clear oranges, light pinks to fire-engine reds – and the whole show happens just as the fruit colours up.

Geography

Origin
Asia, China
Natural climate
Mediterranean, Subtropical coastal

Environment

Light
Full Sun
Soil moisture
Moist
Soil type
Loam, Sand
Soil PH preference
Neutral
Frost hardiness
Half-Hardy

Uses

Edible
Delicious, sweet tasting fruit with a rich sweet maple syrup flavor, that can be eaten fresh or used in cooking and baking.

Personality

Family
Ebenaceae
Flower colour
Creamy white
Scent
None

Problems

Persimmon Phylloxera, leaf spot, scale, Persimmon Trunk Borer, mealy bugs, white fly, thrips. Fruit drop is a common problem for persimmons. High nitrogen fertilizer or uneven watering patterns can cause this problem.

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