Do you taste astringency in ripe PCNA persimmons

[jrd51]

@GrapeNut @ramv We’re diving down a rabbit hole. Here’s Jerry’s observation and my response. But please see my last paragraph so we can get back on track. . . .

@GrapeNut

Looking at July temperatures in your area this year, you’re definitely warmer than many parts along the west coast, especially at night.

Well, I tried to make exactly that point in the Persimmons 2025 thread. Look at Posts 930-931. I wrote:

@jrd51

Thanks for the warning. But before we start a panic, I think we need to qualify “not hot.” Seattle’s daytime highs in summer are 69-75 F vs 73 - 84 F in Providence. Highs here are generally around 80 F.

But then Ram claimed to be in a similarly warm area:

@ramv

our summers aren’t that cool, maybe near the coast. We are usually 80+ all summer.

One final quibble: My location is on the coast, facing west. We generally have a breeze coming at us over the water. Summer temperatures here tend to be 5-10 F lower than even a mile inland. So consider data from Bristol weather stations biased high.

Permit me to sum up: We have observations from various observers that various PCNA varieties may be astringent even when “soft ripe” depending on growing temperatures. We need data to flesh out (1) which PCNA varieties show this astringency, and (2) what temperatures produce it.