Five out of the six fruits described here are PVNA (Pollination Variant Non Astringent) type, meaning they need to be pollinated and have seeds to be non-astringent at the hard stage. The non-pollinated fruits of this type are astringent until completely soft.
Mike's seedling is always astringent regardless of pollination. It should be completely soft before consumption.
Watermelon (top left corner) - The pollinated brown fleshed fruit were tasted when crunchy. These are sweet and chocolate-watermelon flavored. The non-pollinated (the top left fruit) was not completely soft and mostly astringent. I found this tree a few years ago in Coloma and started propagating it. The fruits are from my graft.
Zenji Maru (top middle) - very sweet and crunchy, sweet apple flavored.
Wind Machine Chocolate (top right) - These are usually larger in size. These fruits were exceptionally small, but very sweet and date flavored. The origin of this accession is a seedling tree at the Otow orchard.
Mike's seedling (bottom left) - This is a seedling of Gosho fruit started by a friend. The fully soft fruits are very sweet. The fruits tasted today still had a little astringency as they were not completely soft.
Hyakume (bottom middle) - This was a crunchy pollinated fruit. Slightly sweet and complex in flavor with nectarine notes.
Rye Bread (bottom right) - Pollinated crunchy sweet fruits with chocolate-peach flavor. I found this tree a few years ago in Coloma and started propagating it. The fruits are from my graft.
How can you tell your Hyakumes are pollinated? I believe it is really hard, so multi-generational Japanese persimonn farmers use some kind of Vodka based technique to ripen them, so that they don't have to depend on whether they are pollinated.ReplyDelete
Yes, I know. It is hard. Vodka treatment solves the astringency problem for unpollinated fruits.Delete
These sound really interesting!ReplyDelete