What kind did you buy and what size? I bought a H63a that was sold as 3-5ft & 2 gallon from them. Really nice sized tree. They didn’t skimp. The price doesn’t matter to me much. Time is everything. They saved me 2 years of growth/waiting.
I’m curious if any persimmons are completely purple, not black, not red, just purple when ripe.
The wild ones I pick the skin turns a blush of purple on part of it when it ripens even if I ripen it indoors away from sunlight they still turn purple on the skin.
The camera doesn’t show exactly the shade it is.
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@zendog Got to taste my suspected “Morris Burton #3”. Has a different taste. Not sure of my opinion on it yet. The two I tried were really small. Still have more to try though that are bigger. H120 is next up for the first tasting. Has a little size to it, so hoping it’s great.
Did you keep either version of the Valeene Beauty I gave you or the Yates you had?
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Marta’s video on Izu vs Jiro
Interesting note on astringency. I wonder if other early PCNA varieties don’t really lose astringency earlier than Jiro even if ripe. Personally - Jiro is my favorite.
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I got mostly 1 gallons, and a 2 gallon Sofie’s gift that had to be changed to Deer Candy. The packaging and trees have been the best out of any nursery I have ordered from. The price is completely worth it for the quality. They are not even expensive when compared to other nurseries anyways and you can’t buy this stuff local.
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Tried prok and u-33 today. U-33 had a bit of a strange almost almond like flavor in addition to the pumpkinny-apricot mentioned above. When ripe still had a touch of astringency.
Prok was enjoyable, sweet and large fleshed. Agree not much dried flavor
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Making my mouth water!
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What varieties? I’m guessing that these are all PCNA Kakis?
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How completely do you dry the fruit? Some of my best fruit ever was IKKJ dried only roughly 1/2 way. Flavor was concentrated but flesh was still moist.
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Most of the persimmons I dry are PCA kakis - the ones in the picture are Giombo. I like to wait until they start to soften but are still firm enough to slice with a knife. They are still too astringent to eat at this stage, but after dehydrating they lose that remaining astringency. When I first started dehydrating persimmons I didn’t have as much fruit, so I sliced them very thin with a mandolin and dried them until crispy. I like them that way, and they are attractive, but now I’m trying to process a lot more fruit, so I slice them about one cm thick and dry them for about 24 hours at 135 deg until they’re chewy. I usually check them every six hours or so to rotate trays and remove the ones that are ready. I ordered some silicone mats that fit inside the dehydrator trays and are very helpful for removing dried fruit. If you don’t use those and you leave them drying too long, it’s almost impossible to remove them from the tray without soaking in water.
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I picked an IKKJ early in case the squirrels destroy them all while I’m at work.
There’s like fifteen more on the tree. They look like they’re starting to get close.
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A quick size comparison of several persimmon varieties. In typical (non-drought) seasons, Inchon runs a bit larger than the one shown here. The other fruits come from trees with more established root systems, so their sizing is about normal. Only 100-46 is fully ripe — the rest were picked early for the sake of this photo. I also have an American-leafed Dar Sofiy developing fruit, though it’s still a few weeks from ripening. And I’ve got a kaki-leafed Dar Sofiy, but it didn’t set fruit this year.
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Nishimura Wase - crunchy stage
Zero astringency since it is pollinated.
But I grow for flavor not texture - so not my favorite. I bagged the others. Intense pest pressure on non astringent fruit.
If you have my issues I recommend astringent persimmons- which also have superior flavor (on average)
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My IKKJiro and…
Kasandra… are both ripening now and the fruit hanging on both look very similar in ripeness.
TNHunter
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Beautiful fruit. Picked at the right stage.
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Do you think id have any trouble ripening h63a or 100-46 in new york? Also if anyone wanted to sell me some fruit off these id take it. Especially if local but new york doesnt have much prohibited fruit shipping
You might want to check with this nursery in Connecticut.
They sell 100-46 trees and might have some fruit samples.
So which is the winner flavor wise between those two fine looking fruits?
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Ooo. May s a weekend day trip is in order