Thanks @Lucky_P … that is a nice sized fruit.
@armyofda12mnkeys … I found bitter nut hickory at one of my favorite fishing holes… here they mostly grow in lower elevations… like river bottoms.
When you crack it… the nut meat is very pretty… like a pecan but shorter.
I can promise you… if you try to chew one up… you will be sorry. I spit for 30 minutes after trying one.
TNHunter
Nutmeg hickory (Carya myristiciformis) can look very similar, but based on where they were picked up, most likely bitternut.
I had a pic saved of the bitternut I found.
Unlike most hickories… it has a very thin shell.
TNHunter
After several years of waiting for Morris Burton to keep its fruit. It did this year with one fruit
The fruit dropped around 10/5. It was very small. It tasted ok, nothing standing out.
The smaller one is Morris Burton. The bigger one is Yates.
Yates tasted very good as usual. Morris is not worth growing, IMO.
@jrd51 … thanks for the pics… I can see the size and shape difference. JT02 definately looks more asian.
I went to walmart today… checked on persimonilla… found several softies.
I am not eating carbs right now… but my son just tried one… he said it reminded him of rum cake.
TNHunter
My conclusion is the same after 3 years.
@mamuang seems to reach this conclusion based on taste and size.
@ramv - What are your reasons? I have no reason to second guess your conclusion. I’m just curious about the reasons.
I grafted MB 2 1/2 years ago, mainly because of hype about its non-astringency. I figured I should see for myself. That was probably a mistake – a waste of time and energy.
I considered adding a graft of MB because of its reputation for holding good flavor in frozen pulp.
But I was expecting MB to be a very flavorfull persimmon and it sounds like you all are not impressed.
I have heard others here call MB mostly just sweet… short on flavor.
My persimmon ripening chamber.
Paper towel on the counter top, a small dish to set fruit on… and a glass bowl that covers it and keeps the gasses in.
If picked orange and somewhat soft… 4 or 5 days in there… ready.
TNHunter
Most important keep fruit flies out!
Absolutely! Prok in my personal protection plan.
When my numbers go up and having a few mesh colanders to put over them isn’t cutting it I think I will build a box with a screen top to keep them in.
Bitternut is one of Mother Nature’s cruelest jokes - thin shell, plump kernel, high oil content, but astringent like a green persimmon.
As John Smith wrote about unripe persimmons… “They will draw a man’s mouth awrie with much torment.”
My “lonely” Nikita’s Gift persimmon is slowly getting some color in zone 6b in Western PA. I hope we still have some time for it to ripen on the tree.
Same reasons as @mamuang. Tiny fruit, not sweet enough and in my climate, it doesn’t entirely lose astringency.
LOL. That’s ironic, given that Morris Burton has been hyped as non-astringent or at least quick to lose astringency. Thanks.
That’s unfortunately also true of some PCNA varieties here – Jiro doesn’t always lose astringency, but Izu appears to. The non-astringency might require a high heat unit accumulation in summer. Morris Burton may be more non astringent in a very hot summer environment.
Usually I have to let everything get a little soft for them to be fully astringent.
how long should a soft american persimmon hold at room temperature without starting to get that fermenting taste?
I had a good chunk of these ones i collected go bad (i was collecting for seedling rootstock anyway) and was just curious.
I thought they would have so much sugar content that they would dry and caramelize first.
What cultivar?
I don’t have a direct answer on how long they’ll last, but I do know that before I covered them in a mesh colander (see above picture) I would have some start to ferment if the fruit flies got to them.
Also, if they’re already soft you may want to put them in the fridge for longer storage. When I was down at Edible Landscaping a few years ago they had a lot of their ripe American persimmons stored on flat trays in a fridge.
