Persimmon (Robin)

Description

Robin is a time-honored Asian persimmon (Diospyros kaki) valued for generations for its flavor, texture, and suitability for traditional drying. Known internationally as Eun Poong Jun Si, this variety reflects a long history of intentional selection rather than modern breeding trends.

This is a soft-ripe persimmon. Robin must be allowed to fully soften before eating—when ripe, the fruit becomes sweet, tender, and custard-like. Eaten too early, it will be unpleasantly astringent. Given proper ripening time, Robin delivers a deeply satisfying persimmon experience. Robin is especially appreciated for drying, where its thin skin, high natural sugar, and even flesh structure produce dense, richly sweet dried fruit. Trees are grafted onto American persimmon seedling rootstock for resilience and adaptability.

Overview

• Traditional Asian persimmon with soft-ripe eating quality.
• Astringent until fully soft and ripe.
• Excellent for drying and preservation.
• Medium-sized fruit with deep orange flesh.
• Reliable and productive once established.

Growing Details

Latin Name: Diospyros kaki ’Robin’Site and Soil: 1/2 day to full day of sun; well-drained soilRootstock: Grafted onto American persimmon seedling rootstockHardiness: Best suited to mild-winter persimmon climates with warm summersBearing Age: 1–3 yearsSize at Maturity: Typically 15–20 ft tall and wide; easily maintained smaller with routine pruningBloom Time: Late springRipening Time: Mid to late fallPollination Requirements: Self-fertilePests & Diseases: Generally low-pressure; good airflow and drainage reduce issues

Additional Notes

• Grower’s Insight: Robin traces its name to “Eun Poong Jun Si,” a term associated with premium dried persimmons traditionally pressed and dried without skewers—an approach that demands thin skin, high sugar, and flesh that dries evenly. Robin’s reputation as a drying persimmon is built into its identity.
• Regional Insight: Robin performs best in regions with warm summers and moderate fall weather, where fruit can fully ripen and develop maximum sweetness before harvest.
• This is a soft-ripe persimmon: if the fruit tastes drying or unpleasant, it is not ripe yet—wait for full softness.