Yea I’ll try that, late March/early April. I moved it mid-April this year. And once it gets too big for the garage I’ll have to hope it doesn’t die from being out the whole winter.
Thanks for you time responding @jrd51.
Cold is a risk. But FWIW, mine had serious damage only in the 1st winter. If your zone lives up to its billing, your tree should be OK.
I’m confused. Why are you having doubts about your Saijo being a Saijo in the first place?
For those in the PNW or vancouver canada area, what persimmon varieties have you harvested and ripened at this point? Looking for early season varieties. Anything as good as a fully -ripened wrinkly hachia?
This is Coffee Cake. Did you eat it yet? Make sure it’s soft if there wasn’t anything to pollinate it unless you remove the astringency artificially.
Here’s a Chocolate I had yesterday curtesy of Tim Clymer. It had a nice flavor and was fully seeded.
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My H118 that are still hanging, and fully ripe on the tree now, are much better than the ones that ripened in the heat and/or finished ripening on the counter.
Really great.
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You guys showing your persimmons make me feel real bad. This is the year like no others that I eat only one persimmon, just one and that one taste like you know what. Next season? Not much. Oh well, sh……happens, have to rely on something different.
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Bob, typically, when do your Rojo Brillante ripen, please?
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They can handle frost. I only pick them when they have some give for ripeness, same for Giombo and others. If I send by mail, especially nowadays might be a few day’s earlier. Deep red is my favorite color. Tippy I have one Giombo that survive with branches in tact, but even my native persimmon, no flowers this year, Vortex did a number on persimmon this year. Next season might be back to 30%. Who knows.
These persimmon don’t ripend all at the same time, that’s the nice part for me.
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Thanks, Bob. Glad to here it can handle frost. Right now my one and only RB is still mostly green. The fruit is large, a size of medium apple.
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When the leaves are gone, you might still have to wait. My guess towards the end of November. I wouldn’t worry too much.
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Calling all persimmon detective. This one was grafted in 2019. This was the only fruit. It is small about 1.5” in diameter. Before fully ripened, it had no-distinctive 4 lobes but the lobes disappeared after fully ripened.
Fell off on 10/23/21. Texture was mushy. Tasted sweet but not as sweet as Prok.
The cut was done cross-section.
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was it an astringent or non astringent type?
Just picked all my Tam Kam non astringent Kaki and peeled the skin and then quartered them before my grown children eat them 
.
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This may seem like a silly question, but I have seen a lot of people interested in darker fleshed persimmons. Is there a reason for this other than the novelty, like the interest in red fleshed apples?
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I believe it was astringent. I could feel a faint hint of astringent.
there are a few astringent types that have that shape fruit:
miss kim
Hira Tanenashi
Sung Hui
i think Tecumseh
can you describe more about the texture and how sweet etc
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the darker flesh persimmon tend to have an more complex flavor except for the cons of having the seeds. i have yet to decide if its worth it. i sort of prefer seedless.
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The seeds aren’t so problematic with larger fruit. Small, seeded fruit can be annoying because the seeds take up so much space that you don’t end up with much flesh once they’ve been removed.
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