You can take them indoors. To be sure, spray the top with ethanol (e.g., vodka).
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I posted about it in” Fruit report on questionable Dar Sofiyivky persimmon?”
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The persimmons I picked up Saturday for seed were still a little astringent. Could not eat but 1 or 2 at a time. I hated to waste the pulp after removing the seeds. I put the pulp in the dehydrator and tasted it when dry. Not astringent anymore.
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I decided to eat one of the Cardinal at yellow/orange but still pretty firm stage. It was good. Very similar to other pcna I’ve had from the store. It’s been a year since I’ve had any other pcna, so I’m not going to offer comparisons. I will say that I wish I had more to eat!
These flowered July 27th in MI on a 2nd growth flush.
There was no astringency.
I am pleased that it looks promising that I will be able to grow (potted) pcna at my location!
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The last of my persimmons for the year.
6 IKKJiro and 2 Kasandra.
What I have noticed is that once cool weather arrives… the ripening stalls out big time.
All my IKKJs ripened to a nice orange color by mid October. I left them on the tree until today and not one of them seemed to ripen any more. None ever made it to red tint, soft and gooie delicious stage on the tree.
I am going to counter ripen the rest of these… and may try a little ethanol to encourage them along.
Wish… I had 100 more… may get there next year.
TNHunter
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Give a report on those Sheng when you eat them. My Sheng died before it spit out any fruit and I’ve been debating on if I should put in another.
Right now I only have Saijo and Giombo for astringent asians. Giombo has not fruited, but I’m thinking it’s going to be pretty hard to beat Saijo. Saijo on the down side is a huge tree. Every year I cut it back to 10-12 foot and every year it tries to get over 20.
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How about your Giombo? Is it trying to be a very tall tree as well?
I really don’t have any room, but do have a grafted one in a pot that I’ve considered planting in one of my last spots which is pretty shady. I’ve hesitated since I remember talking to another grower who complained it just seemed to want to grow straight up.
Few years ago I moved the Giombo and that stunted it, so it’s not very big right now.
I do have a second Saijo that is in a semi shady location. It does not grow nearly as fast as the one in full sun, but it still seems to fruit fairly well. I’d go ahead and plant it. You could use it as a frankentree.
Will do.
Gora Goverla. Im Surprised with the size of these. Theres bigger ones still on the tree. Last photo is JT-02 compared to GG. Its my first year fruiting this one so no report on the taste yet.
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GG is definitely a big piece of fruit. None on my little tree this year, but I did get 3-5 fruit on it last year.
I ate them semi firm last year after removing astringency with alcohol (5 days) in a ziplock bag. They were good, but not as flavorful and less dense, almost corky, in texture than the others I compared it to. Hopefully they get juicier and sweeter when soft ripe.
I’ll be curious on your thoughts on flavor and texture when they’re ripe.
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A video with Claypool from 1992 popped up on my feed from NAFEX. Very interesting information. I really wish we had access to his data; he literally had bar graphs from harvest data for ripening catalogued by year…
Here are some highlights from what I got. he starts to show some data and talk about specific varieties at around 45 mins
- He claimed that Morris Burton was great for baking and freezing, but was not a reliable bearer in that it ripens inconsistently year to year. Morris Burton was a nearly lost tree, but it was a winner on flavor in some contests and Claypool noted that it was the best persimmon he had tried when he first had it.
- Persimmons have different ripening patterns, and some varieties that are supposed to ripen at the same time will ripen at different peaks. He shows that early golden ripens over a long period of time, while garretson ripens more condensed, despite similar ripening periods. Garretson is considered earlier because of this.
- It is difficult to measure astringency in American persimmons by testing because they are difficult to juice without fruit paste masking the color of the testing chemicals and refractometers
- a-33 (Prairie Sun) was shown to be very firm and very little astringency with early ripening alongside Meader and Yates.
- D128 (Dollywood) was selected for flavor and landscape appeal. It was specifically chosen by a friend of his who tied a marker on it for flavor.
- H128 is juicy with low astringency and good size. Labeled as a winner in his book, but I don’t think anyone picked this up. I see scion wood for sale online
- He claims that male seeds often sprout sooner than female seeds and the final male-to-female ratio is about 50/50
- He selected strongly for commercial potential, clear with no black specks, low astringency etc. he said that as long as the flavor was not bad, it was ok, but that he did not select specifically for flavor because the nurseries would not be interested.
- Grafting interstem has no effect on tree habit
- The tasters noted that the later season fruits had higher flavor potential than the earlier fruiting trees.
- h-118 (Prairie Star) large, excellent taste, juicy, little black specking, clear skin and very heavy cropping.
All of the persimmons were ripe at the same time, but again some ripen over longer periods than others
Pretty interesting seeing all of the different tree forms. Most look about the same, but some stand out as more bushy and others as much more vigorous.
.
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Size comparison from some I picked last weekend.
From the left, Giombo, Saijo, Raven and Great Wall. All of them had the sweet Asian persimmon flavor you would expect.
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Long overdue update on the persimmons I grafted this spring. It’s a Tale of Two Persimmons and I am scratching my head a bit.
The rootstocks are two DV from Fruitwood. These will live in containers, so I trimmed the taproots and put them both in 5G grow bags to grow out this year. I grafted Honan Red to one and 100-46 to the other. Due to an unfortunate episode of clumsiness I dropped the tags off the scions so I don’t actually know which tree is which 
(I think the tall one with the larger, fuzzier leaves is the Asian one though)
What I have now is one tree that has shot up to about 5ft tall and put out a few branches (which I stubbed back to focus on vertical growth), and one that stalled out about knee high. You can hardly even see it behind the stake supporting it. It also seems to have hardly any roots (at least in the first few inches of mix), although it survived a Houston summer so it’s getting support somehow.
I assume I won’t be getting any more growth flushes this year, and once it drops its few leaves it will be done until spring. Is this something expected? Should I unbag it once it goes dormant and check on the roots?
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How would you rank them for taste?
My PVNA persimmon Thiene had 6 fruit on it this year for the first time. We tasted the first couple when they were still firm and weren’t so impressed, but this one had some give to it and was delicious. It had 3 seeds and no hint of astringency even though it was still a bit firm.
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Most of my hybrids (like Kasandra in this picture) have lost all their leaves by now, except JT-02, which still has mostly green leaves.
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@ncdabbler … all my americans have dropped leaves… but my hybrids and asians still have nice green leaves.
We have had no frost yet… did get a 35 the other night.
All my Kasandra fruit ripened on the tree over the last month… except 2… which I picked recently and have them ripening on the counter.
TNHunter