I have eaten both Yates and Prok. Prok tastes mild. Yates is classic gooey sweet.
I gave some Yates to @SMC_zone6 to try. Hope Steven could chime in. He has eaten many American and hybrids.
3 Likes
Id go with Mohler. Theyre tasty and a consistent performer here. Its the only one of my varieties with fruit this year. The texture is really nice too- firm and meaty. Very underrated, especially if you live somewhere cold.
16 Likes
Being truthful, they all taste about the same to me. Size, shape, and ripening period are the only significant differences I note. I’ve encountered some real ‘spitters’ in the wild, though.
Jerry Lehman said that year-in/year-out at persimmon tastings at Jim Claypool’s place, Early Golden was almost always a top pick by all attendees. But that’s getting farther out into the past, and newer selections may have moved ahead.
7 Likes
It’s hard to say. A lot of new hybrids just made there way to the US and should start fruiting soon. I think they might change a lot of people’s rankings/opinions. I really like the Yates you grow, and I also love Prok, 100-46, and pretty much all they hybrids I’ve tried so far. The nice thing about Prok, though, is the size of the fruit. It’s great for fresh eating and for pulping.
5 Likes
This is off topic, so I could start a new one or pick up a relevant old one . . . .
What is you process for pulping? And how do you use the pulp? Thx.
1 Like
Pulp is mostly used for baking. Tomato strainer is the easiest way.
2 Likes
Yes, like @Robert said, a tomato strainer works great. I make persimmon pudding and persimmon bread and I’ve made jam with the pulp too. The pulp also freezes well so is easy to store until you’re ready for it.
3 Likes
The discussion of pulping and freezing is an interesting one to consider when choosing which persimmon is “the one” to grow. Just eating the fruit is one thing, but several varieties are known to have smoother pulp with fewer black spots or fibers so might be better selections if freezing a bunch of pulp is your plan. I also remember reading somewhere that some varieties are substantially better at keeping full flavor when frozen. Apparently, some varieties have a noticeable flavor loss when the pulp is frozen even for a month or two. Unfortunately, I don’t remember where I read it, but I do remember seeing information on some of the varieties and I believe it was based on testing done by Jerry Lehman or someone else who was a breeder or researcher. It is actually the reason I decided to add Lena this year, which was one of the varieties listed as good for longer storage when frozen.
Has anyone else seen this information or noticed a drop off in the flavor of pulp they’ve frozen? I don’t think I dreamed it up, but I do wonder what would cause this difference.
3 Likes
Where did you get your 100-46. I’m trying to find it in stock.
1 Like
Ive not frozen pulp but often freeze whole fruit. Ive not noticed any flavor loss, and wonder if the act of pulping itself might be contributing to such loss. It certainly introduces a bunch of oxygen, among other things. Just a theory.
Pulp is more space efficient, but otherwise, is there much advantage? My fruits are generally seedless (less so in recent years) but it seems like itd be simple enough to thaw enough fruits for a recipe and pulp it then. Might be worth trying
3 Likes
4 Likes
I like H-118 Prairie something, but I would still go with Garrettson.
Early Golden is not up to that level, IMHO.
JOhn S
PDX OR
1 Like
Did you make a trip to Cliff’s nursery?
2 Likes
Who is going to call it Paradise? Cliff England? One Green World?
1 Like
He said it was un-named and he named it…he has named it on his new list and he told me in person. See pic. (not sure of spelling)… my spelling may be incorrect and his may be correct?
@PharmerDrewee yes i made the trip… he said this may be his last year offering grafted trees so i figured now was the time to add another block. I got my first bachelors in Berea so i had a good overall visit… i love that area.
4 Likes
My 2 in 1 persimmon planting… grew those two wild dv from rich tooie seeds.
Kassandra is grafted to the larger one… and has grown very well this first season… Nakitta’s Gift is grafted to the smaller one…
I happen to know that persimmons will grow very well in 2 in 1 setting… my sisters rich tooie trees are both 2 in 1… and all 4 trunks produce loads of fruit.
Perhaps if my NG drops fruit… my Kassandra will keep some.
We will see…
1 Like
sounds like you may not be common folk after all. now if you start telling us about your advanced degrees we’re going to start wondering about some of that down home wisdom
of course im just ribbing you @krismoriah , but you did once call me a carpetbagger, so I think you had it coming
4 Likes
Proof im common folk-
You think a Virginian is singing the song of our people?
Hold my beer.
You are welcome to come visit me here between the hills and hollars…but watch this first. So that someone doesnt call you a ‘peckerwood’ instead of a ‘carpetbagger’.
2 Likes
I AM a carpenter
1 Like
Seriously, anyone know where I can get 100-46? I can’t drive out to Cliff, he’s too far. 
1 Like