Persimmon tastes this year
A recent thread about good/bad (Hachiya/Tannenashi in this case) tasting persimmons reminded me to post how mine did this year.
I have become a big fan of Aizu Mishirazu. It is a small version of Hachiya with a richer and sweeter flavor. It is purported to be a PVA type meaning it has to be pollinated to taste good. This year was the first time it fruited side by side with Hachiya, and it was the clear winner. Chocolate is as flavorful but not as sweet; Aizu wins on the combo of sweetness and flavor.
Hachiya has been biennial for me, either nothing or a ton. This year I am getting a ton of them, I will probably dry them this weekend. They are a very good tasting persimmon. Hardiness is an issue, every 3-4 years I get significant shoot dieback.
Jiro, Fuyu, and Twentieth Century - these guys all taste pretty similar; 20thC is smaller. I thought it was better last year but this year they all taste similar and good. If I let them soften they taste pretty similar to Hachiya but are somewhat stringy in texture. Note that my Fuyu may in fact be a Jiro, they are looking identical in all respects.
Chocolate gave me very few fruits this year, it made too many male flowers. They are not quite ready yet but they are always very tasty, it is now my #2 after Aizu.
I have a few Hyakume, it is a late variety that may in fact be a bit too late for me. Most are still on the tree. I did pick a few and they are going to be ready to eat in a few days.
Overall I am finding them to all be similar in flavor except for Aizu and Chocolate. I like the non-astringents more than I used to because you get the advantage of eating them in the crunchy state, the only way any of my family besides me wants to eat a fresh persimmon.