this is more my speed-
Ive watched that one before. Really enjoyed it
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check with Buzz at perfect circle farm?
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you can get it at England’s Orchard now. I think he said that there are some groups coming for tours and they will likely buy him out though.
This site lists it as Lehman’s Delight but i have no idea if they will ever have it in stock.
This site says ‘coming soon’
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My friend’s full grown Yates produces abundantly every year. We have a lot of rain and the fruit are definitely large than usual.
With Yates, ripe fruit that drop to the ground lost its astringency. The ones that look ripe, orangey and soft but still hanging on the tree have astringency. Ask me how I know…
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How many seeds are usually in those Yates? I’ve got it too, but no fruit yet. Yates doesn’t get a lot of hype, but it’s won a lot of taste test.
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How do people harvest Yates and Prok persimmons if they get 30-50’ tall? Can you prune them to a manageable size?
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I have 2 nearly 15 hear old ‘Prok’ that are only 15’ tall and maybe 20’ across. My ‘Mohler’ is more like 10 years old and has a more timber form, but still only around 15’. Similar age ‘Szukis’ are less than 8’ tall. My climate and upland site probably have a dwarfing effect. Seems persimmons are pretty amenable to rough treatment, including pretty severe pruning, but Ive barely had need of pruning mine, preferring to let them self prune, which they do in spades. The species as a whole attains the most size and vigor on floodplain terraces and the like FWIR. Theres also probably some rootstock effects too, though these are not well flushed out. Still, people have made note of a couple of ‘forms’ or phenotypes and they are probably maybe heritable to some degree within seedling populations.
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@Robert
Seeds are small that they post no issue.
@Shipsey my friend’s tree is about 15 ft tall, I think. He let the fruit drop to the ground. I guess he will have find a way to get rid of stringency if picking them from the tree. He has not bother to donso.
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H63a is ripening lots of fruit.
Sweet but not as sweet as H118, less astringency but I am not that bothered by astringency.
So far I am not that impressed. I had the same impression a couple of years back. H118 has a strong persimmon flavor - h63a is too mild for my taste.
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I have H63A, Dollywood and Barbra’s Blush grafted to a Prok tree. The grafts are 2 years old. There’s fruit this year.
H63A began to color a week or so ago and it has ripened a few fruits. Given that performance, it definitely takes the prize for early ripening among those four varieties. it’s too soon to make firm judgments on taste because you never know whether the initial few fruits are representative of the variety. So far, there has been little / no astringency, which is WAY better than I ever experienced with Prok. And so far, the flavor has been mild. That was generally true for Prok too. Of course I’m hoping for better . . . .
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Always interesting the way astringency goes depending on your local conditions, etc. My Prok have no astringency when they are just fully colored and soft enough that the stem releases with a gentle pull. This is just a little before they’d drop naturally.
Mine are also tasting quite good even though I had expected them to have a more washed out taste based on other comments. I wonder if my added heat makes them a better fit for my area than they are for some other growers?
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H63a has been ripening here as well. I agree that the flavor is rather mild compared with h118 — my favorite so far. It does have nearly zero astringency but I can tolerate a bit of that if the flavor was more intense.
Atleast 2 people mentioned that h63a was their favorite persimmon. I added other varieties based on their recommendations. Now I worry that all their recommendations are going to be ‘mild’ and boring.
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@ramv – Yeah, I saw your earlier post. My results seem consistent with yours.
I’m pleased that H63A is ripening early and especially that it is non-astringent. As noted elsewhere, I could not get Prok to lose astringency; so this result for H63A shows me that my problem with Prok is about the tree and not about my growing conditions. Meanwhile, I’m not giving up on good flavor yet.
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H63a is growing on me. The later season ones seem much more flavorful. There is a lone H118 that will ripen within a week. I intend to do a side by side comparison.
Also have many Morris Burton, A118/Elmo and a few other Americans and hybrids on the way.
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I’m glad to hear that your later H63As taste better. I was hoping that’d be the case. I ate one off the ground today and it was pretty good. But it’s still to early in the season for a good harvest of well-ripened fruits picked off the tree.
I’m very interested in the planned comparison. My Morris Burton grafts are brand new, but I hope to get first tastes of Barbra’s Blush and Dollywood as well as H63A. And I should have decent 2nd crops of JT-02 and Kassandra too.
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Yeah, I’d like to see that as well. I have many of the ones you listed that have not fruited for me yet. Also, you can’t really judge that H63 on first year fruit. It should get better. Mine has not fruited yet and like you I like the strong flavor, so hoping yours gets better.
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Hi Robert, This isn’t first year fruit but 3rd year. But this is the first year I have a sufficiently decent number of fruit to judge against.
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Out the ones you have tasted, has any of them broke out of the standard apricoty flavor? I’ve been searching for that nice caramel flavor many of the wilds have.
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Mohler has something of that caramel / butterscotch / rum flavor you’re describing @Robert . I find it very rich compared to others Ive tasted. Also, for ones that break the mold somewhat, you should try the Hershey variety MacKenzie Corner. It has the fruitiest flavor of any Ive tried, as though theres a bit of acid in there. Good stuff
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