I believe this is the biggest Prok ever here !
Maybe due to lots of rain , more soil moisture than normal for this time of year.
Also maybe the longest harvest time , been picking some every day for over a month.
Later than normal too.
5 Likes
Crazy to see the size difference not only between this Fuyu and the Americans, but between the Americans themselves. The trees are located at three difference spots a few miles from my house. The Americans tasted pretty much identical, but the bigger one def a little bit better due to higher flesh-to-seed.
2 Likes
Nice pinkish color on the inside of the bigger american. Of the two wild persimmon trees I know of here one has a even more pronounced pink in its flesh, but it never loses the astringency in its skin and around the seeds no matter how ripe it gets.
Looks like there’s a source for grafted rich tooie now. Reasonable price.
1 Like
Cardinal PCNA from my potted tree here in MI. This was the only fruit this year. Fairly small, maybe 2" in diameter. Good, clean, sweet kaki flavor.
11 Likes
@snarfing … good to see Rich Tooie out there and available for others to enjoy.
I let my sister know and she is happy.
I checked rich tooie a few weeks ago and it is loaded with fruit as usual. Last winter when I collected scionwood… I pruned the end off a few limbs and those places have grown some nice scionwood this season.
I will have some nice scionwood from rich tooie for trading this winter.
TNHunter
3 Likes
Just a few fruit left on my Prok.
Found this nice one today that had dropped from the tree. No damage. I will give it a few days on the counter.. then eat it.
TNHunter
7 Likes
On Friday I removed my second 2026 batch of Saijo hoshi gaki from my “wind tunnel” drying contraption (just over one week after starting it):
Here is a comparison of this less-dried batch (right) with a more-mummified sample (left) from the first batch:
Today I started a third batch. Mostly Saijo, but I threw in a couple of Tamopan and two Hana Fuyu too see how they compare:
When I made the last batch, I had a few left over peeled Saijo fruits. I decided to submerge them in water (and a little whiskey) and store them in the fridge for a few weeks to see if that would remove the astringency:
I will update once I taste them…
8 Likes
This is what that Prok persimmon looked like on the inside. 1 developed seed.
When you eat Prok by itself… you dont really notice so much that it is on the mild side.
Quite delicious and no astringency.
TNHunter
8 Likes
Picked a couple of fruits from ‘Geneva Red’ today. This tree has been languishing in a crowded, heavily-shaded nursery row for 20+ yrs. I need to cut scions and graft a copy in a better location; I suspect that fruit size would be larger with less competition and more sunlight.
14 Likes
Hi Lucky,
Nice looking fruit! How does your Geneva Red compare to Prok, Yates, NC-10 in terms of ripening and taste given that it’s not in an optimal location?
Found a small persimmon grove near me. No ripe fruit yet. Will have to check again in a few weeks. They are orange but hard as a rock.
1 Like
Nice flavor.
This year has been a bit odd. Ordinarily, NC-10 is the earliest-ripening cultivar, but this year, Yates, Prok, John Rick, and lost-ID cultivars in the orchard were all nearly finished before NC-10 really got started.
Geneva Red still has several fruits that are not yet ripe.
2 Likes
Neighbors tree lost a branch in the storm and they gave me the persimmons. Some are ripe. But hey if anyone wants scionwood lmk lol.
Any way to help these finish ripening ?
found a ripe one and it has a nice flavor .better than the prok ive had which is the only other ripe american persimmon ive had. This one had a bit of vanilla pumpkin taste. a bit of alcohol too maybe.
3 Likes
Put them in a brown paper bag. Put a banana or apple in the bag with the persimmon (or both). Use this method for American or hybrid persimmon varieties. If it’s a pure Asian variety hard alcohol can be used to keep the texture firm.
3 Likes
My persimmon ripening chamber.
These were mostly green a few days ago.
You could put a ripe banana or apple in there with them.. but I don’t.. just force them to stew in their own gasses and they ripen up nicely in a few days.
Paper towel on the counter.. a plate and a glass bowel large enough to cover it all and trap them all together in a semi air tight chamber.
I can keep an eye on them too.. and know when some are ripe.
TNHunter
6 Likes
Hoping you all can provide some advice about my persimmon tree. It is looking a bit different this year. The leaves are spotty. Some leaves are black veined in a few places. The fruit is a different color than I remeber it being last year.
I wonder if it’s diseased or bad weather and maybe there’s something I can do for it.
It is large (over 15 feet tall) and was deliberately planted by the previous owner of my property. I think it is an American persimmon based on how it looks. I’m not a huge persimmon fan but my recollection was that in late October of last year the fruit was a brownish orange and lost its astringency.
This year its fruit is brownish-brown already and I just tried one and it’s still astringent.
I removed 8 full-sized fruit trees surrounding it in the last couple years, so it’s getting more light and water and nutrients than before. It’s kind of lopsided - but that’s not what I’m worried about it. I’m worried about the spotty and black veined leaves and the fact that the fruit is all dark brown.
Here are a bunch of pictures of the tree! Please tell me what is normal vs problematic and if there’s anything you think I can/should do for it.
In one of these pictures there is a tomato next to the cut open brown persimmon - but I could imagine someone confusing it - so just letting you know.
2 Likes
