Astringent Persimmon?

gnappiNovember 12, 2011

I just ate a store bough persimmon and until now I had no clue what the term "astringent" meant.

The fruit was ripe, and softening to the touch, and VERY sweet with a wonderful flavor. HOWEVER... the entire inside of my mouth felt as if it was on the beach in a windstorm blasted by sand... it was terrible.

I've had dooryard persimmon here in Florida without any taste like that, does anyone have a "list" of non astringent cultivars? I bought a "winterset" in 2010 that has yet to produce fruit under the assumption it was a superior non-astringent type, but I would like to know of others in the event this one turns out unsatisfactory.

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The astringent persimmons are generally the sweetest. You just have to know when to eat them. Also some cultivars are much more astringent than others. The winterset can actually be eaten directly off the tree (when soft), while others such as the Triumph cannot. You probably either had the Hachiya or the Triumph which are both more astringent than the winterset.

The problem with the persimmon here in our area (broward/dade) is that we have a dearth of chill hours. There are very few cultivars that I know of which are productive this far south, and they all tend to be astringent (saijo, triumph, winterset, tanenashi). I have been told that the hana fuyu (non astringent) will produce satisfactorily here. However, the normal fuyu is better suited to central/northern florida.

Lastly, the hardest bit with us fruit tree extremists enthusiasts is patience. Even grafted trees require several years to be productive, and flavor can also change as the tree becomes established. Moreover, many tastes are acquired, and sometimes it takes some trial and error to figure out when a fruit is fully ripe. So, it's always a good idea to give a tree at least 3 years in the ground and at least 2 seasons worth of fruiting before giving up on it.


    Bookmark   November 12, 2011 at 2:29PM
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my parents used to have 5 different persimmon trees. the only non astringent one was a seed grown fuyu, which they still have along with the tamopan. the other 4 had to be either tree ripened or ripened with an apple or you'd get that yucky feeling in your mouth. and by ripened i mean mushy soft, peel it open and use a spoon.

    Bookmark   November 13, 2011 at 2:42AM
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Jeff, one of the best I've tasted was at your house, what cultivar is that one? The others that I've had the owners did not know anything about the trees as they were there before they moved in.

Anyway, I have lots of time to wait for my winterset to produce, but I plan on having another one anyway so it may as well be another cultivar.

Houstontexas, it seems as if the Fuyu seem to be agruably the least astringent, but does anyone know how would they do in South Florida?


    Bookmark   November 13, 2011 at 1:13PM
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Hey Gary, you probably had a well ripened Triumph. We get gads of them every year.

As for the fuyu, it's known to be a shy bearer in this part of the state. I had one that never produced nor flowered for 2 or 3 years before I yanked it. The hana-fuyu is reported to fruit on the west coast of FL (naples area), so it's possibly worth a try.


    Bookmark   November 13, 2011 at 4:20PM
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I have seen Fuyu fruit in Palm Beach County though no comparison production or quality-wise to those I have picked and eaten from a persimmon farm when I lived in Gainesville, Florida (Alachua County).


    Bookmark   November 14, 2011 at 12:26AM
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