These coffee cake persimmons are A plus. The dark orange ones melt in your mouth, hints of cinnamon, sweetness. They are ripening up nicely on the counter.
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This is a great Portland OR Reference of persimmons that ripen there:
I was looking for information on Sheng and read it too does great because Vincent said it does in Seattle.
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What part of the country are you in Bill? I think I saw your review on a few varieties in previous posts and they have influenced my decisions on which varieties to search for (thank you).
@Barkslip my sheng died a while ago so I wasn’t sure how it performs in NW. My Saijo and Izu tasing not so bad but their fruit so little in size. Now I am waiting for American Asian hybrid Nikita’s gift. This year I still have one left so far. Portland is hotter than Seattle. It’s better for persimmon and pawpaw Dax.
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I think John’s “not so interesting” comment about the Izu flavor would apply to all PCNA persimmons for him. He much prefers American persimmons. He also likes raw quince, sour apples, and strong flavors.
@Vincent_8B , has your Sheng fruited, or do you know somebody else in the area who has gotten fruit from it?
edit: this post sat unentered for a while, apparently long enough for Vincent to already answer the question.
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I ordered sheng and Giombo from Just Fruit and Exotic…they shipped whole containers with soil. It’s (sheng) leafing out a few months then died. Giombo was fine. Then I had to explained to them for replacement but I paid expensive shipping charge. Then happened exactly same problem again. Never fruiting yet. I gave up on sheng. Giombo was fruiting very well. @murky
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I’ve got a graft of Sheng on my backup tree. It’s a fuyugaki that’s growing slowly. Has sone Nikitas gift and fuyugaki fruit on it though.
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I’m in Illinois, about 30 miles north of St. Louis, MO. Zone 6a.
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This is the persimmon that grew on the male graft. Definitely different than the coffee cake persimmons.
Very juicy, no astringency at all, pure sweetness. I prefer the coffee cake persimmons, but this was a nice change up.
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Looks great Jim. Let me know if you can spot a stick or 2 in the winter. This sounds like one I’d want to graft.
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Yeah, for sure I can get you a few sticks. Be happy to trade for the Saijo. Let’s remind each other this winter.
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Here is mine from 2 years ago as well. Since then it has not held onto any fruit.
2021 – young fruits were destroyed by 114F heat in June.
2022 - fruits fell off because I think the tree was in shock from being transplanted and loss of tap root. It is in survival mode this year. Hope it pulls through. I recall the fruit being extremely tasty
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They look delicious. I am so not liking all you guys with fruit.
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Does 100-46 have the caramel flavor?
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It’s richly flavored, for sure. I can see caramel as a description.
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Well “glad” isn’t the right word, but its good you have an explanation for failing to hold fruit this year.
Last year mine were a full loss too from the heat.
It wasn’t obvious how many fruit my tree was really still holding this year until heave winds blew off more than half of the leaves.
I removed the deer protection last year because the tree was tall enough. But the weight of fruit is drooping the branches to within browse height. So far no damage. They are probably waiting for the persimmons to turn orange.
For peaches, the deer prefer the leaves to the fruit. I assume that’s not the case on persimmon.
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I’m picking some of my kaki now, but not by choice. The cat birds are pecking at some that are turning orange, so I had to get them before they spoiled.
Il Mok Jae Cha Ryang: This one is PCNA. I have a feeling it might just be the Korean name for Ichi Ki Kei Jiro. It had a mild, sweet flavor. The seeds in this one weren’t fully dark yet, so the remaining fruit should hopefully improve with time.
Nishimura Wase: The seeds weren’t fully dark yet but it still had a very rich, sweet flavor. It was rather firm still.
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