Prok vs. Dollywood vs. Garretson persimmon for Zone 5
mk_in_ohio
13 years ago
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mk_in_ohio
13 years agolast modified: 9 years agoRelated Discussions
What are your favorite American persimmon cultivars? (taste-wise)
Comments (26)I tried Prok this season from a friends orchard and I wasn't impressed by the flavor as it lacked over all character and sweetness. However the texture was nice compared to some of the other american persimmons i've tried, as well as the size. It was definitely more firm than others. I have heard from some sources that Prok has some asian in it, but I don't know if this is true. Here is a picture of one: http://www.flickr.com/photos/25212487@N04/6224647515/in/photostream I also tried a claypool selection from another friends farm and again, compared to some of the other persimmons I've tried(which I'll explain next), it lacked over all flavor complexity. However it was sweeter than Prok. Here is a picture of that...unfortunately I don't remember the cultivar name, probably because it consisted of a few numbers and was easy to forget. Anyways, it was a claypool selection: http://www.flickr.com/photos/25212487@N04/6271281968/in/photostream My best american persimmon experiences were all at Oikos Tree Crops in southwest, MI where I spent several months examining the american persimmons trees planted there. All of which are seedlings from good selections, i.e. yates, morris burton, etc. Ken Asmus has wonderful seedling planting with over 500 mature trees. There is incredible variation in fruit size, color, texture, flavor, and ripening time. Some don't even ripen in some years. We are working on developing a selection of cultivars from this planting that will be grafted and hopefully available in the nursery trade. These will be some of the northernmost american perisimmon selections, which is great for folks like me in MI where ripening can be a problem. One tree in particular was a seedling of Morris Burton and had AMAZINGLY delicious fruit with very high sugar content and a delectable flavor with butter scotchy notes..by far the sweetest I have ever tried. The flesh on this variety was a rich reddish color...very beautiful. Here is short video of it: http://www.youtube.com/watch?v=Iofe3u5pruY&list=UUsSu_6ip07ywsY37D35Cm8w&index=10&feature=plcp Out of the seedling population we also found a tree that produces blue skinned fruit. And not just a touch of blue but very blue! Here is a nice picture of it: http://farm5.static.flickr.com/4083/5167939059_56e3a070e3_z.jpg If you're in Michigan or a similar climate where ripening can be an issue I would consider planting some seedlings from Oikos Tree Crops if you have the space. Sorry I don't have more info about specific cultivars, will have more to come. Cheers!...See MoreAm Persimmons: Meader vs Nakita's Gift or ...
Comments (11)parfait, I responded to your query added on to a running discussion at the Edible Landscaping forum; don't know if you saw that or not. Here 'tis again: The original name for Nikita's Gift is Nikitiskaya Bordovaya(NB), or which loosely translated, means burgundy of Nikita Gardens. It is a daughter of Rosseyanka(D.virginianaXkaki hybrid, aka Russian Beauty) back-crossed to kaki - so, it is 3/4 D.kaki. I've grafted Nikita's Gift a couple of times, but it hasn't survived here - should be OK here in southern KY, and for you in a z6/7 setting, but I think my scionwood was damaged, which may account for failures here; it sustains significant winter damage at Terre Haute, IN. NB's parent, Rosseyanka, in my orchard, is very late maturing, and mostly seedless(despite native males and at least one kaki that produces some staminate flowers) - but can be peeled, sliced and dried while still firm - and loses its astringency in the process; or, you can leave them on the tree until fully ripe. Fruits are more reminiscent of an astringent-til-ripe kaki than the typical virginiana - thicker skin that contains the soft, gelatinous pulp. Holds well on the tree - I have to pull or cut the fruit from the branches. Personally, I think most of my virginiana cultivars taste better. Jerry Lehman, at Terre Haute, says that Nikita's Gift is larger fruiting than Rosseyanka, has nice red color, earlier ripening - and is delicious. I would anticipate it's likely mostly seedless, as well. Meader - if there are any native males around, will likely be fully seeded, and not remarkably better/different than most native D.virginianas. It's a nice persimmon, not a great persimmon - just one that's widely propagated and distributed by a number of nurseries. If you can find Early Golden, Yates(Juhl), or Prok, they're a better choice. I like Saijo, an astringent-'til-ripe kaki....See MoreShin persimmon astringent
Comments (71)Cliff thought his Shin had completely snapped below the graft union because the fruits he was getting from his snow damaged mother tree were astringent. After consulting with me, he decided to change his idea about Shin being non-astringent. Really, if he was getting fruit from the rootstock what are the odds they'd even be edible? What I had was extremely precocious which should be a pretty good indicator of variety. Why are you debating about the shape? To me they look more like Fuyu than the astringent varieties in stores. Maybe I just have no eye for shapes. Let's move on....See MoreAmerican persimmon varieties — self-fertile?
Comments (36)Hmm. I was at Bambusarium a few weeks ago and asked Pavel about the Yates and Juhl confusion on his site. He told me that they are different, but i didnt ask why... It seems like Yates is the true one on his site and Juhl is an other variety which has a wrong name (Same thing with the Hardy Kiwis; Ananas, Ananaskaya, Ananasnaya wth lol) Also, information is really confusing if i compare a few other websites: One says Early Golden is a very late variety and other says its early :/ Some sites are very dubious ... imo thats always a problem if its something from foreign countrys. Anyway, i would like to have 1 or 2 very good quality Persimmons which have a strong aroma....See Morelucky_p
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