My standard non-astringent kaki. Not sure if it’s a Fuyu or Jiro or Ichi
3 Likes
Giombo fruit size a lot bigger than Saijo and its leaf has different look and smaller.
1 Like
Thanks. Are they similar in flavor/sweetness/texture or is one better than the other?
1 Like
With our maritime weather in Seattle Saijo tasting better, sweeter and more flavorful than Giombo. Unfortunately they are all not as good as the ones from California in Asian grocery stores that why I removed all of them just keep a couple Nikita gifts for now.
3 Likes
Bozhy Dar, Kasandra,and Nikita’s Gift. In that order. Grafted June 2023 on Native American rootstock (probably 60 chromosome).
1 Like
She is just beautiful. I looked for some of the varieties other people recommended for fall color but I never see those varieties in the nursery here in California it seems there are only a few choices every year, and the sames ones at that. I was going to purchase an IZU because I had read they did good in San Clemente but the few I have found looked spindley as if they were struggling or unhealthy. I am still looking. Thank you for sharing your photos.
We have had no frost yet… not even close.
My asians and hybrids still have nice glossy green leaves. Thick canopy.
Most of my american persimmons have lost most leaves at this point. They just mostly turned brownish yellow and dropped.
We have been quite dry since mid summer this year… and the leaves have just not colored up as usual.
TNHunter
That is so pretty. I know little about the Inchon variety. Is it an astringent variety. Such a beautiful tree.
Inchon is my earliest ripening Asian persimmon -astringent (PCA) and relatively small sized fruit but very productive. It has a weepy growth habit. I got it from Just Fruits and Exotics.
That is certainly a contender. How does the flavor compare to, say, a Hachiya. I don’t believe I have seen the Inchon variety in Southern California and wonder if it does not acclimate to our climate. Thank you for sharing.
I don’t grow Hachiya, so I’m not sure how Inchon fruit flavor compares to it. I don’t rate the flavor of Inchon that highly compared to the other astringent kakis I grow. The tree reminds me a lot of Miss Kim in terms of fruit quality, ripening time, growth habit, and fall foliage. They’re both a real pain to prune for fruit production because they tend to have long drooping branches that will hang to the ground when they’re bearing fruit. Inchon fruit tends to be relatively small for a kaki, and the main advantage of growing it is that it’s early ripening and productive. Tecumseh is another astringent kaki that has beautiful fall foliage, but the fruit ripens for me in late Nov/early Dec and has deep lobes. I would rate Tecumseh fruit more highly than Inchon for flavor and texture, but the fruit from both trees are about the same size on average. My favorite astringent kaki in terms of flavor is Smith’s Best/Giboshi, though hybrids like Zima Khurma and Kasandra are really tasty too (but different).
1 Like
Is Inchon dwarfing like miss kim? Between Inchon and miss kim, which is better?
If by dwarfing you mean that Inchon doesn’t get too tall, then yes. Both Inchon and Miss Kim grow vigorously, but they have floppy branches that tend to droop over and (once the start fruiting heavily) hang on the ground. When I think of dwarf fruit trees, I usually think of slower growing varieties that max out at a lower height. That’s more like IKKJ in my experience. In my yard, Inchon has ripened fruit a bit earlier, but that may just be because of the conditions of my individual trees rather than a general difference between the two varieties. The fruit is essentially the same. Both varieties have relatively small fruit and would probably benefit from thinning - I never have done any thinning myself. They are close enough that I have top-worked my Miss Kim trees since I didn’t think I needed more than just the Inchon tree. But I don’t think it’s significantly better variety, just planted in a marginally better spot.
