Persimmon Tasting | Seedlings, Prok, Celebrity, Rosseyanka & MORE
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- เผยแพร่เมื่อ 10 พ.ย. 2022
- I was recently able to harvest 700 American persimmons from a wild patch of trees. I am in heaven! Compared to my own named varieties, I was curious to see which would be better in flavor and texture.
Zone 7A - Greater Philadelphia
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🤣🤣🤣 You didn’t go a little crazy, you went full psych ward.
Wildlife eats them...😐
i still have Rosseyanka hanging on my tree. 6a 1 zone up. im thinking about placing a footsock on them. dont want birds or ants getting them. the leaves are almost gone. we have rain coming. looking forward to trying these soft. will be my first year.
Thats a lot of food dude, more importantly its free . . .
Turn up volune
Ross, I agree the native persimmons can be good. Many are mediocre being just too small or unexceptional in flavor. Was lucky enough to stumble upon a tree that was really good. Size was larger than average, long ripening season starting in August going for weeks, and the flavor is amazing. Having a distinctly CARAMEL flavor that is unique and delicious. Congrats on your find! Randy/GA
Lol, you went crazy! Make some jam, fruit leather and freeze them! 🍹
I'm looking for seeds or plants of this Prok persimmon if anyone knows where I can get some!
you say cleaning supplies i say booze-y fruitcake... or nail polish remover (but that one may fall under the realm of cleaning supplies)
What are your reccomendations for a 5B zone? And where do you reccommend i get a tree? Prefer a young tree (4-5ft.) rather than a graft or a seedling. Do you have any reccomendations on where to shop online for what im looking for?
I need a prok so bad. I've never tried an American persimmon before. Hoping to get one this spring.
Prok is a full American persimmon
Do you know if persimmon trees can handle being pruned back hard to like maybe 1 or 2 feet off the ground? Will it recover or is that likely to kill it? I have several trees, with one that I really want to keep super short, but it's branching too high, so I'd like to just top it completely and start over, but I'm concerned it could kill the tree altogether. Thoughts? Thanks.
What’s you’re opinion on the chocolate “or darker” persimmons
Have you tried a Giombo persimmon?
Saijo or american ?