Zone 5’ers
Dax
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That looks like a wonderful place to write down some good thoughts.
Enjoy Dax.
mucho bueno
Dax
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Hi Jrd,
This year my initial fruit set was 16 and actually I got 8 to completely ripen, so your prognosis was pretty accurate. Can you tell me which varieties you have that ripen for you in your area and if you would be interested in a scion exchange?
Dennis
Kent, wa
I’ll PM.
Tipo. Froze for 2-3 days. Not even a contender for me. It’s like an American persimmon with slight astringency followed after its eaten. This is the second of two, Brix 20. The first turned orange then red very quickly and was watery. This one began turning as orange color as the first one but then quit and I finally froze it. It never lost any hardness:
my review is done. thank you Andrew.
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Looks like it could have used a little more ripening time. Some don’t like it, but I let mine turn to jello.
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You probably have a longer season and/or (both) hotter than Andrew.
No, I’m talking about counter top ripening.
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It’s too late I decided. For you it’s perfect. Dax
I answered an open invitation by @Bestseed to visit his orchard. Very interesting guy with a wealth of knowledge and his own forest/ orchard/testing grounds.
We got together a few times this fall visiting Lehman’s and Claypool/Jennings. Collecting seed, eradicating Virginia Creeper, setting post for spring planting, tagging trees and of course tasting fruit.
I could never leave Lehman’s without some Pawpaws but this is a Persimmon thread.
Here is a small sampling of some Persimmons I had the pleasure of trying this year.
9/16 Lehman’s
K-103 winner of the day -red-smooth-minimal black specks-no astringency.
More fruit ate at this tree than any other.
J-59- 2 blue-Didn’t make it in the first photo because it was unidentified at the time- called 2 blue until identified. Red-smooth-minimal black specks-no astringency.
Prok- mild-clear pulp-no astringency.
I-98A red-no astringency-not as much flavor as the other reds. Pulp to thick
DEC Pumpkin this was an early drop off my tree-astringent-first year fruiting.Non astringent-good in November/December -some dropped some stayed in the tree
H-120 minimal specks-mild astringent aftertaste
Deer Candy minimal specks-mild astringency
100-43 had a little off taste-it was warm out-didn’t travel well-may have started fermenting
Gen.Pump.04 looks like some one forgot to screw the lid on the pepper!
Mildly astringent
WS-8-10 plenty of black specks-more astringency
9/23 Claypool/Jennings
C-117 winner of the day-smooth-clear-no astringency-best flavor
A-118 another fine persimmon-smooth-clear-non astringent
Prok thrown in for size comparison
John Rick didn’t taste bad but was too thick
B-56 David said seeds from this one grew the best rootstock -middle of the road persimmon
F-100 nothing special in the taste department-not very plentiful-fruiting male-seeds look viable
Disclaimer: Just one man’s opinion on a given day. Flavor and textures change during the season for sure.
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Did you per chance see fruits on any of the inbred trees (e.g., Early Golden x Early Golden, Killen x Killen)? Been thinking it might be a nice experiment to outcross them with an unrelated male with good lineage to see what happens. I’ve seen firsthand the almost surreal creation of modern maize hybrids. If you’ve ever seen the inbred parents (modern inbreds are doubled haploids so are 100% inbred), you’d never believe they are the parents of that tall, sturdy corn you see when driving down the highway. They are stunted, sickly looking things, and their ears look like the mouth of a toothless gypsy in a horror movie. The offspring are all genetically identical.
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Not that I’m aware of but I wasn’t looking for them either.
Some trees were tagged many were not. The paperwork we were privy to is a little hard to decipher.
Yeah … I know what you mean. The gaps in some of the the rows and the change in spacing in later rows make it hard to figure out a lot of them.
ramv, how did the broken branch Jiro turn out compared to the later ones?
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They were excellent like all the others.
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Looks like it got some help from that guy in the trap.! Just remember, persimmon wood is a bit brittle.
great tree
Here’s a video from 2022 that I’m looking forward to after work.
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It is excellent and there is some tasting of Prok that I’m sure several users here will be interested in. It is also nice to see all of the older, mature trees.
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