Any info on when Rosseyanka ripens relative to other Asians or Americans?
Also wondering about other Asians such as Maru, Chocolate, California Maru, Suruga and Kyungsun Bansi.
@RamV, when I first bought persimmon trees, I looked everywhere I could find for info on ripening (ditto for pawpaws). All I could find was what Raintree said at the time, which was the only Asian persimmon that ripened for them in Morton (?) WA was Saijo. So I bought that and Nikita’s gift, which is hybrid with characteristics of both species.
I look at late ripeners as good, I can store them and ripen indoors, when there are noother fruits available from my orchard. But I understand the desire to eat ripe off the tree.
Two years ago, neither Nikita’s Gift nor Saijo ripened on the tree for me, but were great ripened in a plastic box with a banana. This year, they both ripened on the tree, and even the birds got some.
Burnt Ridge staff might know. They are sort of in our area too, and have always been helpful when I called them.
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Thanks @Bear_with_me. But I dont think Burntridge carries any of the varieties I mentioned.
I now feel most astringent varieties will ripen in the PNW – assuming we pick them unripe in October and ripen indoors. Exact timing will of course vary a lot.
I’ve also read that Persimmons are a bit like European Pears, they benefit from being ripened off the tree. The only exception may be non-astringent varieties. They may need to ripen more fully as they aren’t that sweet to begin with.
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Hi!
Does anyone know where I can find a decent sized Saijo or Hachiya tree in the Seattle area preferably? If not, in Washington, Oregon, or online?
Thanks for any help,
Gabe
Try Restoringeden nursery in Seatac.
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I got very good size in Sky nursery a few years ago. Didn’t check it this year yet.
Or order fruiting size from Willis Orchard but a lot of us do not like this place. They do good with me and my neighbor friend’s order. Maybe too late to order from them now or wait until September.
@ramv how do your ng and saijos taste in pacific northwest? I’m actually in vancouver canada with a young NG but looking at other varieties. The nursery i got my ng from actually didn’t recommend the saijo coz its season is too late in his area (he’s actually in vancouver island so hopefully it doesn’t apply to me).
Anyone in PNW have any luck with nishimura or hachia? A nursery did not recommend nishimura for its lateness in his area (vancouver island) but hopefully it doesn’t apply to me in vancouver area.
Hi @tubig , Saijo is good to very good depending on how hot the season is. Last year was good but prior year was excellent.
NG is always excellent.
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Do you find the flavor of NG or saijo more intense than a fully ripened wrinkling hachia?
I haven’t tasted Hachiya grown in PNW so I don’t know. I find Hachiya grown in CA very sweet but not intense. And it needs to be almost jelly to lose astringency.
Saijo and particularly NG are firmer by comparison. Saijo grown in CA has a brix of 33 and above so it is quite a bit sweeter. But it will not be anywhere as sweet grown here.
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I read a post in this thread that coffee cup (nishimura) and chocolate ripen 3-4 weeks earlier in the season than fuyu. Can people in PNW confirm this in their area? How bout saijo with respect to fuyu season?
I have had Saijo ripen regularly here in Portland. Granted, we get more sun/heat than Seattle/VanBC but it is a data point. NG would some years on the tree. Had to bring it in during some years. We have been getting so much more heat that the old rules are hard to follow. My Garretson used to start ripening mid October and finish in late Nov. NOw it ripens in Sept and Oct, done when Nov rolls around. I found that my H118 prairie star didn’t like the 107/108/112/116 F extremely dry heat and the flowers failed to fruit, but Szukis, Nc-10 campbells, early golden and Garrettson fruited fine.
John S
PDX OR
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Saijo is reliable in the Seattle area. But it is a bit later than Nikita’s gift. If you can grow NG, I would grow multiples of it instead of Saijo. But it is slower growing than the super vigorous Saijo.
Saijo makes a beautiful looking specimen tree however.
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Same thing happened to my H118, dropped all fruit in the hot weather. H63a is fine even with hot dry weather.
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Knowing that effect, I may preemptively water it extra before the heat to see if it will hold the fruit in the flowers. It gets hot in its native Midwest and South, but it is rarely dry at the same time. I guess we’ll find out if it makes a difference.
John S
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For those who have fuyu, chocolate and/or saijo, can you pls confirm if fuyu does indeed ripen later than either of the other two? When does does your fuyu ripen and what part of PNW is your tree?
Ripening earliest to late, Seattle, WA
Saijo early to mid
Fuyu depending what variety of fuyu (early to late)
Chocolate late
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Fuyu will not develop good sweetness in your climate whether it ripens or not. Try Izu or Wase Fuyu.
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My Garretsons have never turned orange in August before, but here they are. I think we’re going to have to reconfigure “normal” ripening times.
John S
PDX OR
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