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Old 4 Weeks Ago   #1
Rajun Gardener
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Default 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.
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Old 4 Weeks Ago   #2
pmcgrady
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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
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Old 4 Weeks Ago   #3
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I'll send some northern seed, if you send southern!
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Old 4 Weeks Ago   #4
Rajun Gardener
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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.
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Old 4 Weeks Ago   #5
Rajun Gardener
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Quote:
Originally Posted by pmcgrady View Post
I'll send some northern seed, if you send southern!

I can send you clippings if you want to try to root them.
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Old 4 Weeks Ago   #6
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We have American Persimmons (Diospyros virginiana) 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?
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Old 4 Weeks Ago   #7
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I threw it out for the opossum, should I be using it for something else?
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Old 4 Weeks Ago   #8
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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.
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Old 4 Weeks Ago   #9
pmcgrady
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Quote:
Originally Posted by Rajun Gardener View Post
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.
Mine are a "wild" variety, I'll grab more seeds this week.
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Old 4 Weeks Ago   #10
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Duplicate

Last edited by pmcgrady; 4 Weeks Ago at 08:56 PM. Reason: Duplicate
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Old 4 Weeks Ago   #11
Worth1
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Did you know a persimmon is related to the true ebony?
The North American tree makes much better wood than the Asian.

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Old 4 Weeks Ago   #12
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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.
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Old 4 Days Ago   #13
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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.
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Old 4 Days Ago   #14
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Looks great!
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Old 12 Hours Ago   #15
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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!
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