Nikita's Gift notes on ripeness 2025 Z6

[Zone6]

Nikita’s Gift notes on ripeness 2025 Z6

Picked first test persimmon on 11.5.25.
It was ripe 11.30.25
OK, but not quite as good as later harvest.

Picked 11.15.25- OK

Picked 11.24.25 - OK

Low 20’s test

11.10.25 = 24 degrees
11.11.25 = 22 degrees
11.29.25 = 21 degrees
12.3.25 = 24 degrees
Picked 12.3.25
Tested 12.11.25
OK, good.

Low teens test

11.10.25 = 24 degrees
11.11.25 = 22 degrees
11.29.25 = 21 degrees
12.5.25 = 13 degrees
12.9.25 = 13 degrees
Picked 12.9.25
Tested 12.11.25
Trashed, did not like.
Low sweetness and odd flavor.
OK in an emergency.

Frozen persimmon tests

Ripe
Froze in freezer 3 days, defrosted and tested.
Very soft, but OK. YES.

Not yet ripe - about 3/4 ripe.
Froze in freezer 3 days, defrosted and tested.
Very soft, puckery aftertaste. NO.

[Richard]

The Russian name is Nikitskaya Bordovaya. In English this is Nikita’s Bordeaux. Cliff England has unfortunately labeled it Nikita’s Gift.

[disc4tw]

I have not heard the translation “Bordeaux” from anyone and I’ve been growing this tree since 2019. Perhaps @ukie @urbangardener or one of our other members from Ukraine can assist us with clarification since it originated in Ukraine?

[disc4tw]

Photo taken 12/3/25

Mine are all pretty ripe, some with a hint of astringency near the calyx.

[ukie]

@disc4tw

translation “Bordeaux”

‘Nikita’s Bordeaux’ is the right translation - the original name uses ‘Bordeaux’ as a color, and that’s exactly how it comes across in English.

[Richard]

@disc4tw

I have not heard the translation “Bordeaux”

Stan provided this correction a few years ago.

@disc4tw

it originated in Ukraine?

It originated at the long-standing Russian Agricultural station in Nikita. I have publications from them going back many decades.

[disc4tw]

Thanks for the information Richard. If I saw Stan’s post I obviously forgot about it.