Kaki persimmon, also called Japanese persimmon (Diospyros kaki); common persimmon (D. virginiana). Persimmons are delectable fall fruit for home gardeners in Zones 6-10. Although unpleasantly astringent when hard and immature, a fully ripe persimmon is soft and sweet, with jellylike flesh.

The results are often large, dramatic flowers with soft colourings, as can be seen in the hybrid genus Maclellanara, which combines Brassia with Odontoglossum and Oncidium. The species are characterized by the extremely long and narrow petals and sepals, which give rise to the common name of spider orchids.

The common persimmon grows wild in much of the southern and eastern half of the United States and will grow in Zones 5-10. Trees grow 30 to 60 feet tall with a spread of 20 to 30 feet. This species bears 1- to 2-inch yellow, orange or purplish fruit in the fall. Good varieties are Early Golden, Garrettson and Killen. Plant trees of at least two varieties to ensure that the trees bear fruit.

Several nonresistant varieties are recommended because many gardeners find them worth growing for their flavor, color, size or vigor, even at risk of loss.

Brassia grow in 10-15cm (4-6in) pots of bark-based compost (growing medium) or on bark. Water all year, but Brassia Edvah Loo ‘Vera Cruz’ AM/RHS The amazingly long – 15cm (6 in) or more – sepals and petals on this very fine awarded hybrid have been produced by crossing the orange-tinted Brassia longissima with a further long-petalled species, B. gireoudiana. This plant will do best in a warm greenhouse.

Insects and diseases rarely bother persimmons. The fruit should be picked when soft by snipping them from the branches with shears; a small stem should be attached to each fruit. The fruit will continue to ripen off the tree.