Although mangoes don't grow in Vermont, other exotic fruits such as persimmons do. Varieties fall into astringent and non-astringent, Asian and American categories.
Most persimmons you find in the grocery store are astringent Asian types. Non-astringent Asian types are eaten while still crunchy like apples. Both Asian types won't grow in our climate, but the astringent American types can.
Varieties such as 'Meader', 'Yates', and 'Early Golden' are hardy to zone four or five. There's even a cross between Asian and American named 'Rosseyanka' that has the large size of the Asian fruits, but the hardiness of the Americans.
All these trees grow 15 to 25 feet tall and wide and most don't need two varieties for cross pollination. Plant your persimmon trees in well-drained soil in a protected spot in your yard. Once established, they need little extra care.
Persimmons have beautiful fall foliage color on avocado sized leaves and persimmon fruits hold on the tree after the leaves drop. If harvested too early, the tannins that cause the astringency make the fruits only worthwhile for puckering. Harvest fruits once fully colored and bring them indoors to complete the ripening. Wait until they're mushy soft, almost pudding-like before eating for the best flavor.
For this week's tip: As summer blooming perennials such as daylilies, hosta and phlox start emerging from the soil, dig and divide ones that are overgrown. Dig up the whole clump, divide it into 1-foot diameter sections and replant or share. It's a great way to spread your favorite variety around yours and other gardens.
