Persimmons
 

I picked all of the persimmons since we have a freeze coming next week. They ripen nicely on the counter just like tomatoes. It's been a great harvest from all of the fruit trees, I think the winter we had helped.

I made a small batch of persimmon wine about a week ago and it taste good considering it's only on day 7. I racked it this morning to remove the pulp and it should clear up with a little time on the shelf. I see a 5 gallon bucket ferment coming in about a week when these get ripe.

There is only 1 old persimmon around here that I know of.. 40' tall, with a 24" base... Been trying to propigate seeds for a couple years, without much luck... trying again this year. The persimmons are no where those size here

I'll send some northern seed, if you send southern!

These are the Asian Hachiya, it's seedless/parthenocarpic self pollinating.

I noticed there's over 200 varieties of persimmon, that's crazy and you can get a new type from seeds. Good Luck and I hope they sprout for you. I saw a wine blog earlier that said out of a few hundred seeds only three sprouted. That's a bad average for an untrue tree that might not be worth eating in 5 years when it produces. That doesn't bother me, I started grapefruit, orange and lemon seeds to grow with the same possibility of a mutt plant/tree.

[QUOTE=pmcgrady;719040]I'll send some northern seed, if you send southern![/QUOTE]


I can send you clippings if you want to try to root them.

We have American Persimmons ([I]Diospyros virginiana[/I]) here in PA - they have smallish fruits on large trees. I believe those larger fruits are Asian persimmons.



Rajun - those look great! Do you do anything interesting with that mountain of mash?

I threw it out for the opossum, should I be using it for something else?

Compost it or run a second smaller batch of wine. It will have to set for a good 2 months to loose the "harsh" taste after bottling.

[QUOTE=Rajun Gardener;719041]These are the Asian Hachiya, it's seedless/parthenocarpic self pollinating.

I noticed there's over 200 varieties of persimmon, that's crazy and you can get a new type from seeds. Good Luck and I hope they sprout for you. I saw a wine blog earlier that said out of a few hundred seeds only three sprouted. That's a bad average for an untrue tree that might not be worth eating in 5 years when it produces. That doesn't bother me, I started grapefruit, orange and lemon seeds to grow with the same possibility of a mutt plant/tree.[/QUOTE]

Mine are a "wild" variety, I'll grab more seeds this week.

Duplicate

Did you know a persimmon is related to the true ebony?
The North American tree makes much better wood than the Asian.

Worth

The persimmons are slowly ripening, every day I get a few and freeze them till I have enough to make a 5 gallon batch of wine.

The 1 gallon batch is settling nicely, here's 4 days after the first racking. I don't know much about wine making except what I picked up researching but it's a fun hobby for winter.

The persimmon wine finished and has cleared, I added a little honey to sweeten it and it tastes great already. I also made a batch of strawberry that's aging till summer if it last that long.

Looks great! :yes:

Got my box of goodies today! I was getting ready to make persimmon cookies but you informed me they are kumquats... I've never eatin one till tonight...and they are delicious WOW! Thank You for the experience!