yeah I mean i read those, most of the mentions are actually geneva rootstock or geneva red and someone asks if its the same as geneva long. There seems to be dispute about whether it is self fruitful elsewhere online. If you dont want to add additional information, you can just move on.
I’m wondering if American persimmons are like citrus where they continue to produce better tasting fruit for 20 years instead of the 3-5 years almost all other fruit trees reach peak or near peak flavor
That would explain rich Tooie being so good, of course the flavor genetics have to be there but maybe a 20 year old Early Golden really is better than any other wild find and Lehman was right
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@Phlogopite … agree that sounds possible.
Rich Tooie best we can tell is in the 60-70 year old range.
My sister bought her home 35 years ago… and she told me that back then Rich Tooie was about the same size as it is now.
TNHunter
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@SMC_zone6 grows Geneva Long. It sounds like a good persimmon and fairly large for an American persimmon, but I’m not sure I’ve seen anything to make it seem worth me adding it over others.
A quick way to find his posts related to GL, is to add his username with the @ added to the search terms.
https://growingfruit.org/search?q=geneval%20long%20%40SMC_zone6%20order%3Alatest
I’d second @PharmerDrewee 's suggestion of 100-46 as an excellent choice for a single variety. It is precocious, productive and has great tasting fruit.
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i am a little suspicious geneva long is a hybrid. I was looking at it for the firmer flesh and probalby therefore superior cold storage.
I might just do the 100-46 after all
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Does anyone have a preference for any American persimmon over 100-46?
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We (my wife and I) tried 100-46 and H118 last year at EO.
After tasting both we looked at each other and said… those taste the same to me.
When I tasted my first H63A this year… from my year 2 tree… to me it tasted very much like 100-46 and H118.
100-46 is a big honking piece of fruit… like the Proc’s pictured earlier. A whopper of a persimmon.
The flavor to me was quite different than what I was used too in a persimmon. The flesh was clear orange… very pretty. The flavor was more of a clean fruity apricot type flavor.
It was not the rich rummy flavor that I was used to. Not saying it was bad at all… just different than what I had normally tasted in southern persimmons.
It would be good to pair up with Barbaras Blush (IMO) because they are both large and taste quite different.
We were at EO last year on Oct 14… and his 100-46 was just starting to ripen good. There were several ripe fruit on the tree and several not hardly ripe yet.
My Barbaras Blush has ripened all but 1 fruit now way down here in TN. It looks to me like BB would ripen first… and then 100-46 would come in a bit later. To me that is ideal.
TNHunter
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Trev,
Thanks. That’s perfect. Trying to control my ocd tendency to gather all possible. I will regraft the two fake -(?) ds in my front yard to 100-46 and bb to use as scion generators next spring.
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really interesting stuff guys. What would y’all say is the firmest or one you can pick earlier and ripen off the tree? Main reason I am looking into persimmon is to help extend the portion of the year I can eat fruit.
Otherwise Barbara’s blush, Dollywood, and 100-46 are currently my main contenders from reading here and speaking to others + independent research.
Also interested if anyone can speak to the tree habit of those 3 and any others they may recommend, its in my front yard since I have a corner lot (its all front yard in a way lol) and if it ends up being a tie that might break it.
I have prok, h118 and Barbara’s blush in 7b Long Island. No fruit yet but they all love it here
did you buy local? Or just typical online seller. If theres someone local id rather do that but i assume no
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I can not taste any difference in American persimmon cultivars. They all taste the same to me. Just like the wild ones.
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@jerry63 … I see you are in zone 5.
Assume you have tasted mostly 90c northern persimmons.
The few northern persimmons that I have tasted… H63A, H118, 100-46… all tasted very similar to me.
But Barbara’s Blush (a northern persimmon) taste much more like a southern persimmon.
At least it does when grown in southern TN.
TNHunter
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I bought scions and some rootstocks and grafted my own for only like 8$ a plant! Learn how to graft if you haven’t already! It’s easier than one might think and wayyyyy cost effective. I’ll look up the exact places I got the rootstocks and scions from. The Barbara’s blush I bought from the York pawpaw festival for 35$ tho. I felt it was worth the buy
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@snarfing … you asked about crosssection pic of my Barbara Blush persimmon…
I picked the last one off the tree this morning. It had colored up well and was a little soft.
This pic shows Barbara’s blush (left) and Rich Tooie (right). They have very similar base flavor, skin and flesh color. The flavor is more on the rich side.
Barbara’s blush is a good sized persimmon… my tree is in year 3 with first fruits coming in at 2 inches.
Now above is my… first H63A fruit… on the tree and in my ripening chamber… from my 2 year old tree.
Notice the pretty bright orange skin … and the flesh is that too. Very pretty and clean looking. The flavor on all the bright orange ones that I have tasted so far… H63A, 100-46, H118… I would not call rich… but it is still very good. More of a nice fruity apricot like flavor.
I will get you a crosssection pic of that BB once it is fully ripe and ready to eat…
TNHunter
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They taste like a Persimmon. My mind doesn’t drift off to a tropical island with rum and coconuts when I eat Persimmons. I just like them, some are better than others no doubt.
Prok is firm enough to survive the fall from the tree and astringency never a problem.
Yep they’re about the same size. 100-46 on top.
Compared to a few others (Prok’s the orange one)
H-63A
15-30 Bohzy Dar
12-21
Rosseyanka
NB- Nikita’s Gift
H-118
D-128 Dollywood
A-118. Elmo
U20A
H
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Chuchupaka is extremely productive and very tasty ( based on last year’s evaluation). All my fruit is pollinated.
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First ripe kaki
Mikatani Gosho -pollinated and allowed to go soft. Father is one of chocolate, ZenjiMaru and coffee cake.
It has a long season. Heavily seeded. I counted 7 seeds. I expect the offspring to be PVNA
Needless to say - delicious!
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