Geneva Red persimmon

[ramv]

There are a few threads where “Geneva Red” was mentioned by @Mikatani as being one of the earliest and sweetest persimmons for a cool/cold climate like the PNW and many parts of Europe.

My climate appears extremely similar to @Mikatani, and his observations seem uncannily similar to mine – only he has tons more years of experience.
Most American persimmons haven’t been impressive for me with the exception of H-118. Others like H63a are very good early in the season but later they don’t lose astringency even after a long bletting period. Other highly rated ones like Morris Burton are neither very sweet nor lose astringency completely.

One of the good ones for a cool summer climate appears to be Geneva Red. But there appear to be multiple strains of this one. The one that @Mikatani grows seems earlier than others with the same name.

Can folks post photos of your Geneva Red persimmons? And your observations as to its ripening time and taste?

[Richard]

If this is a solo tree on D.v. rootstock, how long has it been in-ground and what size is the tree so far?

[ramv]

I don’t have Geneva Red. Only considering adding it.

[snowflake]

@ramv

You might check out that thread. @barkslip said it was awful in that location and that year.

Jerry Lehman's Orchard Fall 2017

Okay, I’ve tasted them all and here’s what I feel about each in no particular order: A-F just like school. 100-42 __ Solid A. 100-43 __ B good but 100-42 is better. The fruits I ate have a bit of astringent aftertaste. I sampled several to make sure it wasn’t one particular fruit. All had some slight astringency on well ripened fruits. 100-45 __ A-/B+ not as good as 100-42 100-46 __ Solid A. I can’t tell you if 100-42 or 100-46 is better than the other. They’re both excellent…

[ramv]

Hi @snowflake.
This is why I thought there were 2 different Geneva Red strains.
One that is very early and another that is late.

[snowflake]

Hmmm. I wouldn’t think there would be more than one as I think the Geneva varieties all came from the same person (Professor Slate) if I’m not mistaken, but anything is possible!

John Gordon in Ontario said:

Geneva Red is high flavor late-ripe persimmon

But, that’s late for Ontario where they were pushing things.

I think the Geneva persimmon are offspring of Morris Burton.

[ramv]

Here is a link to @Mikatani post

Hybrid Persimmons Future Look Great

To be honest…I can’t see much difference between the two. Fruit looks identical and so does the tree and leaves.Here they ripen at the same time. I have another hybrid (also Rosseyanka offspring) which also looks identical. About early ripening American: So far, the earliest ripening persimmon is Geneva Red. It has ripened and dropped all of its fruit already while the other early ones like Early Jewel, Pieper, etc. have just started. Nobody ever seems to mention this “old” variety but as it tur…

Also Cliff England told me it is one of the earliest.

[Ruben]

Is this the same as Geneva Long?

[Lucky_P]

No. Geneva Long is an elongate, ‘acorn’- shaped persimmon with yellow-orange flesh. It and NC-10 look a lot alike; I lost my Geneva Long to borers, some years back, but as best I recall, it was a larger fruit than NC-10.

I had Geneva Red some years ago… well, actually, I may still have it, but just don’t know which tree it is… but I don’t know that I’ve particularly noticed its fruit… but if it’s really early, I might have missed it fruiting altogether, as I’m not often in that part of the orchard in Aug/Sept.