Jellyman, how is your Eureka persimmon tasting?
Was wondering for an update on your three persimmons. I'm in the market for an astringent flat shaped variety. I can only find Eureka reports near/in Texas but I'm in Virginia. Seems only options readily available and talked about are Great Wall and Eureka. Great Wall sounds more cold hardy, but Scott did not think too highly of the flavor, consistency, or size. How is the Eureka doing for you in VA taste-wise and any frost damage?
Thanks a lot!