Is there anyone out there currently growing the Celebrity american persimmon cultivar that can give me just a little bit more information than what is listed on the England Nursery’s site? I’ve already combed through the forums here but I’m not getting much further info other than the fruit is more barrel shaped(which is cool).
What I am looking for is:
Is it a vigorous tree?
Is it prolific in fruit production?
Is it precocious?
Is it early, middle, or late season?
What about the taste; what kind of flavor notes does it have?
Why don’t you just ask Cliff? Every time I have asked him such questions I get an informative response. He probably knows what you need to know.
Dennis
Kent wa
I thought about it, but I just recently sent him an email to ask a question about something else. I know he’s only one man and he has tons of acres to manage, so I’m trying not to bother that poor man too terribly much. Lol
Plus, I also want to cast a wide net. Perhaps it behaves a little different in other climates and states. I know there are a few people on the growingfruit forums that are growing it after doing a quick search, so I would like to hear from them too. Unfortunately the forums where it( ‘celebrity’) was mentioned didn’t really expound on the info I’m seeking…just that they are growing it.
I dont have it…but here is some extra info for your wide net.
Taste test at 14:00ish mark if you want to see an expert eat it peel and all and likely not fully ripe instead of just reviewing the taste of the pulp.
My understanding was that Jerry Lehman selected Celebrity/U-20A, as a ‘pulping’ persimmon… clear flesh with no black specks (condensed tannins), mostly seedless.
I didn’t realize, until after I selected the video that it was Ross Raddi guy. Mr fig boss. I watch a lot of his videos on figs, but had no idea that he had a celebrity persimmon.
Interesting that he mentioned celebrity had a green antioxidant flavor note to it. I’m scratching my head trying to figure out what that could possibly be interpreted as.
Weird.
It look like the date on that video was November. It said 10 months ago, so I think that means November. He said that one was still astringent, but he’s in Pennsylvania and I’m way down here in Texas. I wonder how my longer growing season might affect the drop time.
Part of the reason I was investigating this variety was that England Nursery mentioned it has a slightly firmer texture, than most. I did see where it mentioned clear pulp and I had no idea what that meant, but can now understand as you have stated in reference to the speckling.
Interesting so it is a very late variety? Just out of curiosity, how long is your growing season? I live in Texas and our last day of frost is on average around the 3rd of March most years. The average first day of frost is about the 24th of November. So we have a fairly long growing season down here(260+ days). If it doesn’t ripen fully for you, the info you provide about the length of your growing season might help shed light on how long it needs.
I mean, I do want a late variety. The idea that I could have some persimmons on a tree leading into winter is a nice thought, but I still want them to taste good. If this cultivar doesn’t ripen-up, then never mind.
You mentioned that ‘celebrity’ was bred with selected traits as a “pulping” persimmon. I understand that to mean that the coloring of the flesh and maybe texture was important deciding factor for a “pulping persimmon” cultivar, but is there a huge difference in taste quality; like are pulping persimmons less tasty than out-of-hand eating persimmons, or do they both taste about the same and it is only the texture and pulp coloring that makes it a “pulping” persimmon?
IDK.
I don’t appreciate significant flavor differences in any American persimmons…they all taste like… a persimmon… to me.
There are differences in color, texture and residual astringency for some cultivars.
In a round about way, that kind of answers my question. If you personally don’t normally detect much differences in flavor per persimmon cultivar, then there is likely no reason to believe that a "pulping’ persimmon would be better or worse than a fresh-eating persimmon whatever those dividing lines actually mean…just maybe textural differences. Thanks again Lucky_P, I appreciate it.
I watch a lot of his videos on figs, but had no idea that he had a celebrity persimmon.