Ken W Wilson wrote:Does anyone have a Nikita's Gift? When do to you pick them? Do they have to be mushy to be ripe? I've only eaten two or three in past years. There's about ten on there now. It's a young tree and has a little too much shade.
Nikitas Gift Persimmon Tree – Astringent American-Kaki Hybrid
From the Ukraine, Nikita’s Gift persimmon tree is a hybrid of Asian and American persimmons. The fruit have exceptionally sweet flavor when ripe (you’ll know when they fall off the tree). Bold red leaf color in the fall is an added bonus. Fruit ripens late October – November. Zones 6-9.
Ken W Wilson wrote:They were very mushy by the time they fell. Are they supposed to be? The taste was great but no texture.
I'm actually looking into planting some Persimmon and what I've read the Astringent persimmons are like a ball of gue when you eat them. The not astringent can be more like the texture of an apple depending on the variety but this is from reading I have no hands-on experience. I posted asking about the top ten permaculture trees and some of the guys on that post have persimmons.
I would plant a variety of persimmons. I have a grafted American persimmon but it's not producing yet.
Do you pick them while still firm to dehydrate? I still have about 8 hard fruits.
One out of two that I've eaten this year had two seeds. I started another thread about whether they could be viable or not.
In contrast, my Rosseyanka persimmon has done quite well. It produced its first crop in 2016. This year it had no fruit, but then there was close to zero fruit on any of the wild persimmons here too this year, something I haven't seen before. I believe it's because of the bad hailstorm we had in late April while they were in bloom, followed by a deluge and record flooding. The trees are far above the flood zone, but the wet weather following the hailstorm encouraged the wounds on the branches to start to get black spots like they were infected with some sort of fungus. They eventually healed so I hope the persimmons will be back to normal next year. The hail didn't knock off all the blossoms, but the rest fell later without setting fruit. I think the trees were stressed enough from the hail wounds that they had to skip fruiting for the year to heal themselves. Interestingly, there was little fireblight on apples and pears this spring, when I was very worried the hail wounds and the wet weather would cause it to spread like wildfire. It wasn't a good year for tree fruits in general though, but the bushes, brambles and strawberries did better.
Bryant RedHawk wrote:Watch the fruit color change, a ripe persimmon will be purplish (this is when they fall to the ground and usually break open) and a just right for picking color is when they go orange with a tinge of the purple color starting to show up.
Are you talking about Nikita's Gift? Sounds like American persimmons. I have to pull my ripe NGs off and there's only a little purple where the fruit is damaged.
I had read that you could slice fairly hard fruits and dehydrate them. This worked pretty good. No bitterness at all. They are only slightly sweet. Not a very strong flavor, but good. Then I tried eating them with lightly salty peanuts. Perfect trail mix! The flavors really compliment each other. I eat a lot of nuts, so this is very good. I hope they taste good with pecans and carpathian walnuts. Peanuts don't do to well here.
Next year I'll try to eat some at just the right stage and dry the rest. I'll try to dry some at different stages. A little riper would probably be sweeter and more flavor. They were very easy to dry, maybe 16 hours in the dehydrator. I've never made fruit leathers, but I think the very ripe ones would work great. I only had about 12 to work with this year.
I may be more sensitive to bitterness than most people. Beer is way too bitter for me.