Sunday, November 28, 2021

Tasting persimmons in November 2021

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.


  1. 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.

    1. Yes, I know. It is hard. Vodka treatment solves the astringency problem for unpollinated fruits.


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