I do not know yet. Saiyo has allways been an reliable grower for me,providing it is in a sunny location with atleast 7 hrs of sun.My location on some of my tree's are not ideal because in the fall these tree's get shaded because i have a rather tall house standing in the way and the sun location. So in the fall i get less sunhours and it does make a difference. Because most of my persimmon are grafted on my natives growing here,the asians are coming out of dormancy between april 1 and the 15th. The ones on rootstock from Ed.L are coming out much sooner,which is something i do not want.I would say this if you live in a warmer zone that rootstock would be pretty good. It is also easier to graft to(more takes and cleaner looking joints).Later coming out of dormancy means later ripening and less sunhrs in the fall......

Scott, I have 3 pomegranates in ground. Kazake and Salavatski have survived, I also have Russian pomegranate but it looks dead. I have tried Wonderful a few years ago but it died to the ground even in a mild winter. Persimmonbob, Not sure how you are loading your pictures, but you should be able to use html code and i would preview it before I post it. Good luck and let me know if you need help. Bass

Ralphw - Here is an interesting recipe that I got off of the internet a few years ago. Persimmon Upside-down Cake INGREDIENTS For the Topping: 3 tablespoons margarine 4 large ripe persimmons, peeled and sliced 1/4 cup brown sugar For the Cake: 1/2 cup butter, softened 1 cup white sugar 1/2 cup chopped pecans 1/2 teaspoon lemon zest 2 cups persimmon pulp 2 cups sifted all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves Directions Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan. Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest. Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.

For those looking for things to do with persimmons I thought I would follow up with what I did with all my Hachiyas. I was going to make a big batch of jam but I started cooking it and noticed it was getting more cloudy not more clear. I don't think you can make clear jam with persimmons. Looking at recipes it seems like persimmons make persimmon butter. I decided to instead take the pulp I had and try some other things. I made fruit leather in the dryer which came out very well. I probably over-dried it (20 hrs), the stuff is quite chewy. Last time I dried persimmons they rotted in a month, this stuff won't do that! Making leather required a bit more work than just drying the slices, but it is going to be a lot more popular as leather. I didn't find a lot of interest in my previous batch of dried persimmons in spite of their wonderful taste. I made some ice cream following a recipe on the Dave Wilson website, that came out very good as well. Lastly I made persimmon custard, basically take a custard recipe and add a couple cups of persimmon pulp. That also came out very well. The pulp separated to the top so the top was more persimmon-y and the bottom was pure custard. I just pushed the pulp through a strainer to get out the seeds etc and this gave me little chunks of pulp about the size of the holes on the strainer. To get it to go into the custard more uniformly a food processor on it would probably have helped. Scott