that summarizes what I needed to know. thanks.
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Got back over to my sisters house today and collected a bowl full of her wild american persimmons… varying degrees of ripeness.
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Very NICE
I ate several of those last night… very good flavor and all those darker ones are very soft… puddin like very sweet and flavorful.
I am over eating carbs this week for sure… raspberries, figs and persimmons all with outstanding flavor. It has been 4+ weeks with no rain now and wow the flavor has peaked for sure.
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I just bought some thanks.
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I just bought some. Thanks.
Those are pretty darn big for a non-named variety. You ought to try grafting it to another. Have you thought of selling scions when it is dormant?
Hope you are able to do a taste test of chuchupaka. It appears you are the only one in the US with fruit this season.
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Me too. Every time I approach the tree I do so with great anxiety and quiet prayers that the one fruit I have hasn’t been taken by the local wildlife.
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How does Kassandra taste compared to Prok and 100-46?
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Just amazing shots! Anxiously awaiting JT-02 pictures!
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I’d say it tastes better. It has more sweetness while still having the depth of flavors that pure American persimmons have. Plus it’s a larger fruit. Hybrids are the way to go.
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@CarolinaZone … my sister would not mind at all if i collected some scionwood from her trees.
She has a pair of nice mature wild american persimmon trees in her side yard… in full sun location… and they produce loads of fruit. The fruit is good sized and taste great.
I tried… but cant even get her to try one 
I have lots of persimmon seedlings here on my place… and will graft some of her tree scionwood here.
I am also planning to graft some H63A, WS8-10, 100-46 and possibly Proc here at my place next spring.
Perhaps some hybrids too.
I may trade some of her tree scionwood… for others this winter.
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Steven,
Those pics are great.
Any chance for pics of JT-02. I want to compare yours to mine.
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This is bit of a a teaser – I’m starting to pick Kassandra here in RI or the first time. So far, the fruits that have “ripened” are slightly damaged. The damage (e.g., a crack) seems to accelerate ripening of the whole fruit. So take this report as tentative.
My tentative conclusions are (1) Kassandra is early enough. There will be unblemished ripe fruit soon. (2) Kassandra is tasty. My impression, without having Prok side-by-side, is that Kassandra is both sweeter and more flavorful than Prok. It’s TBD whether it is better that a fully ripe PCNA IKKJ. (3) Kassandra loses its astringency faster than Prok and probably fast enough to be a non-issue. Note that in last years I had an impossible time removing astringency from Prok. The 3-4 Kassandra fruits that I’ve tasted so far were not 100% free of astringency, but they were to tolerably close. I fully expect the unblemished ripe fruit to be totally non-astringent for me. All of this, if confirmed, will constitute success.
Pictures will follow when I have unblemished ripe fruit.
p.s. The Kassandra fruit are small, slightly smaller than Prok and much smaller than IKKJ. But that doesn’t bother me.
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Wait Tippy… You have pictures of JT-02?