The sub-species C. kousa chinensis grows more freely, flowering and fruiting better in Britain though it barely differs in appearance from the species. The fruit, which is about 2cm in diameter, is absolutely delicious and can be eaten raw or cooked. We find the best way of eating it is to take a small bite out of the skin and spit this out. Then you suck out the inner flesh and just enjoy it. There are quite a few moderately sized seeds in the flesh, though we do not find that they detract in any way from the pleasure of eating this fruit.
Propagation can be a bit slow.
Be sure to wash all the fruit flesh off the seed since it contains germination inhibitors. Germination, especially of stored seed, can be very slow often taking 18 months or more. Prick out the seedlings into individual pots as soon as they are large enough to handle and grow the plants on for their first winter in a greenhouse, planting out in the spring after the last expected frosts. The plant can also be propagated by cuttings, though these are not as vigorous as seedlings. However, if you know of a particularly good fruiting form then cuttings are the best way of increase.