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Post by Wheelgarden on Mar 7, 2023 17:14:20 GMT -5
Out in the garden today, it set my mind to wandering ("where it will go...") I've only a couple of Virginia persimmon trees remaining, and they're old and in decline. I remember the big smile on my oldest Grandson's face when he first tasted them. I'd love to replace them, as well as plant some Asian persimmons. Can anyone recommend a good variety of Asian?
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Post by gianna on Mar 8, 2023 13:17:31 GMT -5
The two common Asian types in my area (SoCal) are Hachiya and Fuyu.
The Hachiya is larger fruited, with an acorn shape. It is too astringent while still firm, but allowed to get soft and gooey is very sweet. Makes good persimmon bread. This is the variety I have, and I choose to peel, core, and dry the fruits while vividly orange but still firm. Astringency goes away and it's exceptionally good as is, but even better dipped in dark chocolate and chopped walnuts. It's reliable producer. Not only does it produce, but it's a beautiful tree, not only with its gorgeous orange fruits, but the leaves turn lovely oranges and red in the fall.
The other common variety here is Fuyu. Fruits are smaller and flatter in shape, and perhaps more user friendly. These are crunchy and not astringent when raw, and are commonly eaten raw in salads. They can be dried, but are not as rich. I've not grown this one, but have had access to them and decline to take more than one or two.
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Post by raphanus on Mar 12, 2023 7:28:23 GMT -5
I found an uncommon purple persimmon tree a few years ago, which I initially thought was a small plum, but after talking to the owner, turns out to be a small persimmon, about golf ball sized and a really nice purple color. Very different from the wild ones I see growing all around the edges of swamps around here. I planted a few seeds of the purple one and ended up with one small tree, it’s almost two years old now and about 3 feet tall, not sure when I can expect fruit.
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Post by gianna on Nov 7, 2023 15:19:54 GMT -5
Some of my persimmons are starting to reach the stage of ripeness that is best for dehydrating. When the whole thing, shoulders and all are solidly orange. Most are only half orange, but will soon catch up with the nice warm days.
I haven't decided if I'm going to dry them this year. It's a big job and uses lots of electricity. I'm thinking instead of putting a box on the street with a 'Free' sign on it. I do want to leave some for the birds too. There are a lot this year.
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Post by gardendmpls on Nov 7, 2023 20:34:17 GMT -5
It's a big job and uses lots of electricity My Mom used to freeze hers in pie sized portions.
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