Fuyu

The Fuyu persimmon is delicately sweet even before fully ripe and amazingly sweet when completely ripe. The Fuyu persimmon’s flavor is unique, deep and rich. When firm, the Fuyu tastes like a melon; when fully ripe, the flesh is liquid soft and richly sweet.

Hachiya

Hachiya have distinct, curved, and broad shoulders, tapering to a small point on the non-stem end, and are similar in appearance to an acorn. Once fully ripened on or off the tree, the soft pulp-like flesh has a rich sweet, honeyed flavor with subtle nuances of brown sugar, cinnamon, mango, and apricot.  Hachiya is a top variety for baking. 

Saijo

The Saijo persimmon, in Japanese "the very best one", is an old Japanese variety that is ranked as the best tasting persimmon by gourmets. Wonderfully sweet flesh comparable to the flavor of honey. Saijo persimmon is excellent fresh, ripened off the tree or dried and stored for eating out of hand and in baking. 

Tanenashi

Tanensahi is cone-shaped with a yellow-orange skin.
Once fully ripened on or off the tree, the soft pulp-like flesh has a sweet, rich flavor. Tanenashi is the top variety for drying in Japan.