Question the History of a persimmon or know some history? Post it here!

[clarkinks]

@jrd51

That has been said by others as well about h-63a

Comparing American persimmons by specific traits

I haven’t tasted enough different named American persimmon varieties to say much about specific cultivars, but I’m interested in hearing comparisons from those of you that have tasted different cultivars, not just which you like best but descriptions of specific traits. Something that I think is especially overlooked when talking about the best persimmon varieties is that the best persimmon for fresh eating could be very different from the best persimmon for pulping out (for persimmon puddings,…

@Harbin

Here is my contribution to the topic. I grow 14 varieties that I received from Jerry Lehman: Early Golden, H-63A, H-118, H-120, I-93A, Juhl, Knightsville, Lena, Mohler, Prok, U-20A, WS 8-10, 100-45, 100-46. Two received from England were regrafted as Contessa was small, and poor grower and F-100 was just producing male flowers without any fruit. Sometimes I wonder if his wood is true to name. We had a perfect year without any late spring frost and long hot summer. Plenty of time to compare…and the winner is WS 8-10 aka Barbara’s Blush large and beautiful fruit with excellent taste, just about right to ripen here. It falls down clean from the tree without shrivelling. H-63A and H-120 come second, both are early and great to eat, H-63A has really good strong flavour. Third would be Prok - it is large and early but mild in taste. I will also keep Mohler - earliest cultivar with good taste and size and probably Early Golden for vintage reasons. The rest is more or less disappointment in my area: 100-46 nice good size fruit but never ripens the whole crop here. H-118 I really dislike because of the black spots on the skin look dirty and it takes forever to ripen. Juhl is OK, good size and taste and I’ll probably keep it.