Reposted from another site:
There comes a time in every persimmons life that decisions need made . These recruits are lined up waiting a ride on the Excalibur Express
Tanennashi NOT one of my preferred Kaki for fresh eating. If you encounter an older astringent acorn shaped yellow-orange Kaki in the south it’s very likely Tanennashi. It was a early introduction that is very reliable and productive of nice looking mostly seedless fruit over a long season and I imagine those characteristics factored on it’s popularity but I find it normally bland as a fresh fruit compared to most others and usually end up slicing and dehydrating them and they are quite good. Part of the blandness may be due to setting so many fruit to the point of alternate bearing for me, last year it set fewer fruit after a heavy set year and they were pretty good fresh, this year heavy set and sub-par fresh. I guess I just need to start managing better and thinning early.
An Astringent type and good for drying. How many years does this one takes to produce? I saw that Starkbros offering it for a long time now.
Are certain varieties better for drying than others or are all about the same? Think I’ll try it this year.
@tonyOmahaz5 very precocious for me. I have been here 5 years this fall and planted 1st winter and think it produced some each year 2 years ago was loaded. this year probably picked 1/2 basket prior and probably 1/2 basket on tree yet. the tree is only about 6 foot.
@hambone It seems the astringents dry better. I have always read that and so far been true for me. I have really only dryed significant numbers of Tanennashi and Tamopan, with are 2 of my least favored as fresh fruit. The only other I have been able to fill a dehydrator with was Saijo and I am not sure it was any better dryed but i just halfed or quartered those. I don’t have drying down right yet. Saijo fresh is a much better fruit to me however. I have dried a limited number of several other cultivars as a mixed batch. The non-astringents are more favored by my family so a larger percentage consumed fresh
Thanks. I don’t have a dehydrator so plan to put a string through them and hang them up somewhere, a la Japan. I think the Japanese massage them daily, or something like that.
Yes, it’s called hoshigaki.