Tamopan Persimmon

Tamopan was introduced to the United States from China in 1905, and again in 1916 under a USDA Seed and Plant Introduction (S.P.I.) number — real, specific documentation of its path into American cultivation. By 1916 it was already being grown commercially in North Carolina and at Glen St. Mary, Florida. The fruit is genuinely distinctive in shape: large, somewhat four-sided, with a real, documented circular indentation around its middle that sets it apart visually from most other persimmon varieties. The skin is thick and orange-red, and the flesh, light orange, sweet, and rich once fully ripe, ripens midseason in California growing conditions.