8 Likes
It is a disappointing yield for sestronka. But it is a beautiful fruit. Just not great for any serious production. My NG had lots of fruit drop early on but is now a steady producer.
4 Likes
Thanks, your opinion and all the photos make me pretty confident I had Sestronka and Zima Khurma mixed up.
3 Likes
Found another IKKJiro this evening… about half soft and orange… and half reddish orange and very soft.
My son in law, wife and son all ate some… and my wife and son both said… best persimmon they have ever tasted.
My son in law has had several Rich Tooie’s when they had the caramel after taste… and he could not call IKKJ best.
I was not expecting IKKJ to be as good as they are… delicious really… and large and no seeds at all… a real winner.
I also taste tested perfectly ripened Rich Tooie and Barbaras Blush just now… and they are quite similar.
BB has a bit more of that apricot flavor … but still is quite rich like RT.
So… Rich Tooie without the caramel aftertaste… is very close in flavor to Barbara’s Blush.
Both very very good…
Rich Tooie with the caramel aftertaste… best persimmon I have tasted yet.
Barbaras Blush is larger and has less seeds.
TNHunter
5 Likes
2 Likes
This is interesting. What I see in comments here and elsewhere is tremendous variability. I’ve grown IKKJs that were excellent; many other growers have expressed disappointment.
Without belaboring the details, I think the lesson is that any given persimmon variety is capable of producing fruit that is impressive at one time in one location, disappointing in others. This is a case in point:
I wouldn’t jump to any sweeping conclusions based on 1-2 tastings. Given Claypool’s ratings, it’s hard to believe that H63A is generally mediocre. In my own garden, I’ve fruited both H63A and BB as grafts on the same tree; it was really hard to see a difference. In general, I think the question should not be “which variety is better” but rather “how do I get the best out of this variety – if that is possible – in my location?”
Maybe a different way of saying this is: “People don’t grow this variety because it sucks!” That applies to Japanese growers of Jiro (of which IKKJ is a sport), American growers of H63A, etc. It applies to thousands of varieties of figs grown in thousands of Mediterranean villages. And so on. Each of these selections is really good somewhere. We should focus our attention on the interaction of variety x growing conditions.
7 Likes
From all the different reports on how different varieties taste and perform, I wonder how much of what people experience is a product of climate/root-stock influence. I wonder if those two things alone couldn’t be exerting fairly sizable differences in outcome. I know that just from my trials here that the vigor of some seedlings versus others is substantial.
5 Likes
H63a was ‘just ok’ until now. It turned spectacular this year. It’s also very early. Atleast 3 weeks before H118
7 Likes
Prok is the first to ripen here.
Today’s haul.
Kinda like the first batch of Morels, what’s not to love about them.
13 Likes
alright team, match me with an improved american persimmon cultivar/variety.
Long island, ny, zone 7a/b (on the line) well draining soil. Looking for a tree on the smaller side. Sort of prefer a later season fruit just to extend my season more of enjoying fresh fruit. oh and self fertile, but its my understanding all americans are?
1 Like
Your probably right. As @ramv said it took his a while.
That’s a gripe I’ve had. From what I’ve tasted all of the EG crosses taste pretty similar. I’ve ate plenty of wilds and they offer a variety of taste. Looking to pick up some non EG varieties this next trade season.
3 Likes
100-46 is very tasty and has a long harvest interval even partially dehydrating on the tree past frost.
1 Like
FWIW, I found Dollywood to be a little different – but milder. I haven’t fruited H-118 or Morris Burton yet.
I think you’re right that every American variety produced by crosses has EG (or a descendant) as the male parent, so even the very good varieties seem very similar in taste. Mainly I’m hoping that as my trees mature, the taste improves on all of them. Fingers crossed.
Also, there are some differences apart from taste. For me, one of the most important is whether the variety hangs on the tree after it is ripe. I don’t want to be picking my fruit out of a pile of deer poop. On this trait, H63A seemed pretty good. In contrast, BB seemed to drop. Another trait is the durability of the skin. In my brief experience, H63A had a skin that was shiny and durable. BB had a skin that was more “matte finish” and frail. So H63A seemed a little less susceptible to damage. Above all, many fruits seem to develop a black decay under the calyx. My kingdom for a tasty fruit that does not display this fault.
Edit: I noticed yesterday that my H-118, grafted spring 2024, holds 3-4 green fruits. So I may get to taste it soon.
3 Likes
Anyone grow geneva long/gordon?
So much ink has been spilled on this forum about persimmons. Use the search function and you’ll get plenty of hits
1 Like
not finding much regarding this variety!
And 40 other mentions
3 Likes
@JCW … those Prok persimmons look huge.
Best l remember the 100-46 LD we tried last year at Englands… were huge like that.
I have a Prok in year 3 now… but it produced no blossoms this year… perhaps next year l get to try those.
My JT02 in year 3… produced no blossoms this year… both are good looking trees, nice growth… hope to get to try them next year.
My H63A is in year 2 this year and produced 7 persimmons. They were not huge like your Prok… but were more medium sized. Very pretty clear orange persimmon. It tasted just like the 100-46 that we ate at Englands last year… it was not rich… but was more fruity, apricot like.
I am sure it will improve with age with other flavor notes… but I am glad it is different than Barbaras Blush (which has that more rich flavor)… It would be pretty boring if they all tasted the same.
Can you describe the taste of your Prok ?
It looks great… but how is the flavor ?
Also… can anyone describe the flavor of JT02/Mikkusu?
Hopefully I get to try both of those next season… might even get to try them at Englands Orchard in a few more weeks.
TNHunter
2 Likes