I haven't fruited a potted persimmon. But based on the size and yield of my in-ground Eureka relative to size and yield of many potted fruit trees, I'd guess a gallon or two of fruit.

Only you can decide how much is too much. I seem to eat, sell, or give away all I have no matter how much.

I have about 60 potted and 100 in-ground fruit trees.

I have 3 persimmon trees in half-wine-barrels: Fuyu, Giant Fuyu and Coffeecake. The Giant Fuyu is going on 3 years old, and so it only had about 8 fruit last year. The other 2 are 5-6 years old, and they put out probably 50-60 per year---but the Coffeecake wants to be an alternate-year bearer, so last year it only put out 5. This year (assuming it's an "on" year) I am going to drastically thin to see if that makes it an annual bearer.

Carla in Sac

sautesmom,

I have a family of four and we all love to eat persimmons, do you find that your three trees give you enough fruit?

How do you store the fruit once you have harvested it? Are you able to keep the fruit in the refrigerator or do you have to do something else to keep them from going bad?

Do your trees ripen their fruit at the same time or is there a break from one tree to another?

I have read that the fruit can be frozen whole and use in smoothies and the like, but nothing about thawing the fruit and just eating it, does freezing alter the taste?

Thank you all for your input.

In my family we have always separated the pulp from the seeds and then frozen the raw pulp, either in a plastic bag or plastic freezer container. We only use it for baking (persimmon pudding, rather like plum pudding), so I can't speak to the taste for other uses.

missingtheobvious, are you using pulp from the large persimmon or the tiny ones?

I understand personal preference but why do you only cook with the pulp rather than eating the fruit out of hand? Have you tasted the pulp right out of the freezer and how long does it last in the freezer? If so what is it like?

***BEFORE SOMEONE SLAMS ME FOR ASKING SO MANY QUESTIONS LET ME SAY THAT I AM NOT LOOKING FOR SOMEONE TO MAKE A DECISION FOR ME RATHER I AM GATHERING INFORMATION FROM PERSONAL EXPERIENCES. Thank you all

Make sure you get one good for your climate. I have an Asian Persimmon that's been planted for maybe 8-10 years. It's only produced a couple times and I've been able to eat one or two. I saw 30 fruit on it this year, but they kept dropping before it was ripe enough. Two or three years ago it produced fruit and I was able to eat one or two then... but never before that.

stuffradio, your comment reminded me of a question that escaped me last night.

You or anyone else can answer this question: when the catalog gives a ripening period does this refer to when the fruit will start to turn orange or when it is at its peak?

And what do you mean ripe enough? I ordered a Giant Fuyu because the catalog said it ripens in October but I have since read that it ripens in November. If the ripening time means it will have good color and will continue to ripening on the counter the fruit will still be tasty...right? Or does it mean the fruit will began to color up until November? We may not have the heat to ripen the fruit in November and I have made a mistake in choosing this one.

Which variety do you have, is your tree potted or in the ground, and when is your fruit suppose to ripen?

Thanks guys

You can't rely on ripening times in catalogs--everyone has a different climate. You need to ask local growers in your region when they get fruit.

As for storing the fruit, I have non-astringent persimmons and I leave them on the tree, eating as I go once they are a nice orange color. When frost threatens, then I pick them (because freezing will make them soften.) Once they get soft off the tree, I will then freeze the pulp to use in baking. You can also slice and dehydrate them when they are still crunchy.

Carla in Sac

Kngskid, As someone who has eaten probably about a thousand Hachiya persimmons so far, I can attest to the fact that yes, people do indeed freeze the persimmons whole and thaw to eat out of hand. Of course my only experience with that is with Hachiyas, I don't know if American persimmons hold up well that way.