Awesome looking treat! Can’t wait for mine again next year. Wish I devoted more yard space to astringent persimmons, maybe a giyombo or something
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Nice looking fruit! What variety is it?
Same as the title of this post.
‘Nikita’s Gift’ persimmons are wonderful
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I would love to see if you could do a brix test on the fruit ripened normally vs with alcohol. I wonder if they would be similar or one sweeter than the other.
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I would only imagine a fully tree ripend brix would be much higher. But I’m basing it only on why I assume. Would be interesting to find out for sure
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I wouldn’t mind a test where two identical fruits are picked unripe off the tree - one is ripened on the counter/window sill and the other is ripened with alcohol. Then do a brix test.
I will do the test with unripe Jiro and report back. Hope others can do it with other varieties.
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Is the one in the last picture firmer than the picture before, or is it just how its cut and held?
It’s the same fruit. At various stages of eating.
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Nice, thanks 
sometimes texture is hard to judge from pictures.
Do yours remain almost chewy compared to other varieties? The small sample size I have from my tree this year has been borderline astringent still but a texture unlike any kaki, hybrid, or virginiana I’ve had (which isn’t a large sample size either).
Yes, it is the firmest astringent persimmon I’ve eaten.
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Any american i have tasted so far including yates h163a 100-46 and a few others
Those are some beautiful pictures! Thank you for sharing them with us!
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Hi Walter,
On 11/19 I placed three of my hybrid Cardinals in a sealed plastic bag with a shot of vodka in an open cup using your method. 3 days later all 3 were still hard as a rock, but we tested 1 and could not finish it due to astringency! Tonight we decided to test the other 2 and they were much softer and completely non astringent. So the method probably was effective after about 7 days. I have 19 remaining on the tree that I will let hang until we have a hard frost to see if they are more like the native persimmons. All foliage is now off the tree.
Dennis
Kent, Wa
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I left a bunch of jiro in a sealed bag with a shot glass of 80 proof cooking alcohol. I’ve been sampling the fruit every few days for over a week now. Zero loss of astringency. Quite sweet fruit but the skin is still astringent
Meanwhile the other fruit that were outside in a paper bag with apples lost astringency and became very sweet.
I imagine that temperature has something to do with it. I kept it quite cool. Around 55F.
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Could be Ram, mine were on my south facing window sill at room temps around 79F. But I was under the impression that Jiro is non astringent straight off the tree when ripe. Is that not true?
I picked all my IKKJ’s and they are ripening in same location. Tested one last night and it’s non astringent but still ripening.
Dennis
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In cooler areas, PCNA means nothing. They don’t fully become non astringent unless they are brought indoors for a bit. Maybe I am very sensitive to the astringency though.
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