@disc4tw Ryan very sorry for the late response I have gone through some difficult times!
I’m in Virginia usda zone 8a, in Sep 2022 I visited Cliff’s orchard and I purchased couple trees from him however he didn’t disclose where did he get his from.
I purchased some scions from Timothy unfortunately they didn’t took for whatever reason.
I also was so a fortunate to receive a scion from @Fusion_power Darrel the one I’m so grateful because that scion did took and is doing great.
Thank you Darrrel!
Thanks for following up Ruben, glad to hear from you. I hope things are turning around for you, whatever that entails. Excited to see how this variety performs for all of us!
I cut so much scionwood from my tree it was a bare stem this spring. Hopefully it will donate some scions this winter but retain enough structure to bloom next spring. On a positive note, a lot of people successfully grafted Dar Sofiyivky over the last couple of years. We should have a lot of information about cold hardiness and productivity in one or two more years.
Yeah, I bought one last summer; it grew well; I’ve made a few copies. The one I bought has some flower buds but I don’t think I can let the little tree keep the fruit. Maybe next year.
It’s off topic but my new scions from Chuchupaka took well. And the Nikita’s Gift that I grafted last year is busting out. So I have a horse race.
Edit: Just checked (5/31): Both the 1-yr old Nikita’s Gift that I grafted myself and the 1-year old Dar Sofievki that I purchased are loaded with flowers. I’ll see whether they drop the fruit themselves and then, if not, remove what’s left.
Edit #2. Somebody just liked this post, so I’ll update. DS formed only 1-2 fruit then promptly dropped them. NG formed a couple dozen but has been dropping them gradually. I think there are 2-3 left. I suspect that they’ll be gone too. Both trees had great growth in late spring / early summer. They may be prepping for another burst.
I am sizing the Dar Sofiyivky up this year with Urea Nitrogen 46-0-0 every two weeks and stop fertilizing it in July to let it harden up to or winter… I will let it hold on to some fruits next year. It is around 4.5 feet tall now and with some nice lateral branches.
Hello!
This season I bent down the top of the Dar Sofiyivka tree and formed the branches of the tree into a fan to create shade in the yard during our sunny summer. Nikolaev, Ukraine.
Hi Darrel,
I have had really good success with your Dar scions I got last year. Last year only 1 of 2 grafts took, but it grew enough to give me 3 sticks this spring. Using those I grafted 13 DV rootstocks and today all but 1 are growing vigorously. The laggard rootstock keeps wanting to push its buds even though I see my chip buds swelling, so each day I have to rub them off. I now have 4 in ground with the remainder potted.
By this winter I should be able to provide scions for interested grafters.
Dennis
Kent, Wa
Very good question Tony! Although I read this online, so I look forward to his response: “ “Dar Sofiyivky” persimmons are non-astringent. They can be eaten when firm or left to ripen until soft, according to Abundance by Design Permaculture. This means they won’t have the puckering, chalky taste associated with astringent persimmons.”
Greetings!
The fruits of this variety lose their viscosity when fully ripe (when the fruits soften). For drying, the fruits were cut unripe, so they were still astringent. After drying, the fruit slices lose their astringent properties.
I think that the fruits of this variety are not very suitable for drying whole, since the fruits themselves are not very large. At the same time, in the fruits of this variety in my services, seeds often come across, since several varieties of pollinators are grafted nearby. But this variety holds unpollinated fruits (without seeds) very well, perhaps such fruits can be dried whole.
Last year I tried something similar with Kasandra. Those fruits were small, which made it more difficult. Bottom line – I was able to produce a hoshigaki-like dried product, but of course it was even smaller, maybe 1" or so long. It was important to start while the fruit was still firm enough so that I could peel the skin.
Nikolaev, Ukraine.
