It's true. The fruit will be of variable quality and the seeds won't be true to type they will be hybrids. If you are going to plant self pollinating use only self pollinating of the same hybrid type. If you aren't using self pollinating then you will need different types to cross pollinate. In this case, people usually pick a type of persimmon because they like it's taste and so a similar tasting persimmon that ripens earlier or later than your favorite as the cross pollinator makes sense. In my case I was recommended, if I remember right, a Yates or a Prok, by this nursery: http://www.nolinnursery.com/Persimon.htm He is a Ag graduate from UK with many years of experience. So if I was like you I and wanted two trees I'd buy 2 Yates or 2 Proks. You should buy 1 or 2 or the same variety if they are self pollinating. I'm only buying one so I don't have that problem. I have a Black Gum (aka Black Tupelo) in my yard already and it's you've seen one you know they are closely related to persimmons. I'm not sure it they can 'cross pollinate' persimmons like donkeys & horse can cross breed though. Here is a link that might be useful: Nolin Nursery Persimmons This post was edited by AgroCoders on Sun, Jun 8, 14 at 3:09

Rosie, I've already considered it. Two problems I see are I don't want to do it too soon because I don't want big holes all over the yard too long prior to begining work on the renovation and they're all old mature plants that will be quite a chalenge to dig up and separate. They're all close together and I'm sure their roots are entertwined badly.

The only persimmon thing better than this bread is Persimmon Xmas pudding. But this is close. *** Persimmon Bread 1 C. Hachiya persimmon pulp (about 3 persimmons) 1 tsp. baking soda 1 egg 1/4 C. milk 1 Tbsp. melted butter 1 tsp. vanilla 1 C. flour 1 C. sugar 1 tsp. each bk. pd. & cinnamon 1/2 tsp. salt 1 C. chopped pecans Preheat oven to 350 degrees. Stir baking soda into pulp; set aside. Mix wet ingredients in mixing bowl. Mix dry ingredients together. On low speed, beat dry ingredients into wet,; stir in nuts. Pour into a greased & floured 1 lb. coffee can. Bake 1 hour. Cool 10 min. & turn out on rack. Notes: This makes a dense rich loaf similar to a Xmas plum pudding. I double the recipe for 3 - 7 3/8" x 3 5/8" bread pans & bake 40 min. I also use wax paper in lieu of flour for ease of removal. ----------------------------------- Have NOT made this but hope it's like a delicious bar a friend served. Persimmon Bars (Sunset) 1 C. persimmon puree + 1 tsp. bk. soda - stir tog. & set aside 1 egg 1 C. sugar 1/2 C. oil 8 oz. finely chopped dates 1 3/4 C. flour 1 tsp. each salt, cinnamon, & nutmeg 1/4 tsp. cloves 1 C. chopped walnuts or pecans Glaze: 2 Tbsp. lemon juice mixed with 1 C. pd. sugar Beat sugar into egg. Beat in oil slowly. Mix in dates. Combine dry ingredients - add alternately with puree. Stir in nuts. Greased & floured 10 X 13 pan. Preheated 350 degrees, 25 min. Cool 5 min. & glaze.

The texture of ripe persimmons (astingent until ripe type) is probably more variable than other qualities such as their flavors. A truly tree-ripened persimmon will often have a different consistency than one that has been picked unripe and allowed to ripen later or one that has freeze damage. The problem is that many of us pick our persimmons unripe for one reason or another: commercial growers so that firm fruit can be shipped and home growers either because of limited growing seasons or to prevent losses to birds and varmints. Persimmons that are left on the tree until freezing weather "cures" them can turn into bags of sweet goo. Likewise, with certain varieties, ripening off tree can result in a degradation of the texture .In contrast, the tree ripened persimmon textures range from stringy/gelatinous to creamy to similar to papaya. My experience with ripening Hachiya off tree is that sufficiently matured but not fully ripe fruit when ripened slowly will usually maintain good quality texture. Better is a variety called Rojo Brilliante, the top Spanish persimmon, but this one is not so commonly available in US.