My belief for what little it is worth, It is most likely a trademark protection instead of a variety protection.
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That’s because the astringency was artificially removed. The tree would never grow fruit like that naturally even if you had the tree they used to produce this fruit.
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IDK. I think that IKKJ is naturally somewhat dwarfing. In the 8-9 years that I;ve had the trees, I’ve managed to keep them at roughly 16’ but they could clearly grow to > 20’.
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as Ram mention i think it is Rojo Brillante with the astringency removed so it is non astringent for that reason, it is not hachiya which is astringent variety.
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That’s exactly what they told me when I talk to someone from Brandt Farms, Inc.
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Yes, a treated Hachiya like the treated Rojo Brillante we used to see marketed as Percinnamons.
Not a big fan of those. I much prefer the naturally ripened ones.
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@Seattlefigs
If you look at the pics of Honeys persimmons that the OP showed, it does not look like Rojo Brillante. Honeys’ shape is too tapered for it to be a RB. You can see what RB looks like from the pics I posted above.
Judging from Honeys’ shape, it does not look quite like Hachiya, either. There are several persimmon varieties in China that have Hachiya’s traits (large, astringent, tasty when astringency is removed).
Who knows! someone at Brandt Farms could have brought in scionwood or even a tree of this type and propagated it. Over several years, they could have enough trees to produce the persimmons and sell the products commercially (after removing astringency).
That’s my theory of this Honeys for now.
I don’t believe (yet) Brandt created a large, tasty, non-astringent persimmon of this shape and size.
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My words vetbatim!!!
How lucky that you can buy this variety from the store. Was it still firm when you ate it (astringency artificially removed)?
Just imagine if it was pollinated. That could be even better.
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We ate 3. Not one had seeds. Two were firm. One was melting -like a ripe Hachiya.
They were definitely not artificially ripened. This is a specialty Japanese store.
I wonder how they are completely non astringent without seeds.
Taste was very sweet. Very similar to coffee cake.
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Could this be a rebranded non astringent “Chocolate persimmon”?
The Honeys I’ve bought so far look exactly like the chocolates in the pic
See this about treating Hyakume with vodka. It’s PVNA so no seeds means astringent until soft unless astringency was removed in some other way.
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This is what the interior of the Honeys I bought looked like.
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