What persimmon is this? (Honeys?)

Is this a Fuyu? Or something else?

Bought some at Meijer in Lexington, KY. It says “Honeys” on it which is from Brandt Farms in California I guess.

I love Fuyu persimmons, but not really a fan of astringent varieties. I’m forever in search of persimmons that we will eat that grow in Kentucky. So curious about this one, since we like the taste. Doesn’t seem as fat as the Fuyus I’ve seen, so I was curious.
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Does not resemble the Fuyus I have seen which are usually less pointed and more flat shape like these


You could just ask the producer, chances are they know variety
Dennis
Kent wa

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My guess is Hachiya but the tip is less pointy. Could be Rojo Brillante.

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It is from Spain. Could be the treated Rojo Brilliante.

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Looks like a new variety they created in CA, here’s the website info

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Don’t put stock in the PLU to figure out cultivars. That’s the generic code for “persimmon”. My best guess is this is California grown Rojo Brillante with American branding.

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The only thing I think is not Rojo Brillante is the claim that Honeys is non astringent. If the claim is true, it is not RB. RB is astringent until “cured”.

The shape is similar to RB but several persimmons have a shape like this.

Here are my home grown Rojo Brillante.


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It would be nice to have another non astringent Kaki with that large acorn or oval shape.

Tony

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The treated RB are marketed the same way, as non-astringent and ready to eat. They don’t bother to mention anything about treated vs non-treated when selling to the average supermarket customer.

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It certainly slices crunchy and tasty like a Fuyu. And tastes non-astringent. Can treating an RB accomplish all that?

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If the company rebranded Rojo Brillante and was less than honest about its astringency, it’s too bad. Rojo Brillante was re-named something similar to “cinnamon” (forgot the exact name) when it was sold at Walmart.

@wardog yes, when astringency is removed, RB can be eaten in a crunchy texture state. I used bananas to get rid of my RB’s astringency. I can eat them firm after the treatment.

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They look like Hachiya. Rojo Brillante don’t usually have a point at the bottom. Instead they often have a “+” shaped indentation.

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Andrew,
If the company compares its Honeys to Hachiya and it turns out its Honeys is a Hachiya with astringency removed, that would be so bold for the company to lie like that.

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Too bad. I was hoping for a new nonastringent cultivar.

Tony

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Me too.

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Someone needs to contact Brandt Farms and ask the question.

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I sent a question to them about it. I’ll share what they say when I get an answer.

If it is a new variety, what are the chances they’d sell a tree of it?

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If it is their new creation, my bet is that they will not sell the trees. They want to control the production and won’t care to have any competition, even my backyard growers.

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Andrew,
You are so observant. After you mentioned the + bottom of Rojo Brillante, I went to check mine.

I hope people can see the + in this pic.

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@mamuang What is the process you use to remove astringency from RB’s with bananas and how long does it take? Do they taste better that way?

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