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View Full Version : Name dis Variety of Persimmon Tree PLEASE?


Snookie
11-03-2013, 02:17 PM
How U do?

Could you please help me figure out what variety of Persimmon Tree this is?

The tree is 5-7 years old I'm guessing and is loaded with fruit this year however; they are turning but still hard as hell..lol

Here are some pictures of the tree and the fruit itself.

Any advice/guess would truly be appreciated, if no one knows it will fall under the Lizard Creek variety just like my banana and other trees lol:08:

Thanks in advance

Snookie

http://www.pictureshack.us/images/24918_037.JPG

http://www.pictureshack.us/images/77072_038.JPG

http://www.pictureshack.us/images/28563_039.JPG

lpatelski
11-03-2013, 03:17 PM
Five Varieties of Persimmons aka Kaki Fruit - YouTube (http://www.youtube.com/watch?v=mPPA4Y80mFo)

Fuyu persimmons are distinguished by their "flat" bottoms and squat shape. Fuyus should be more orange than yellow and are at their best when just barely a teensy bit soft. They will ripen after picked, so buying rock-hard fuyus and allowing them to ripen at home can be a good strategy. Fuyus are commonly eaten raw, often sliced, peeled, and put in salads. They can also be roasted to great effect. They have a mild, pumpkin-like flavor.
Prepare fuyus by hulling them (cutting out their top and its attached flesh), slicing, and peeling them. Remove and discard the large black seeds as you encounter them.
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Hachiya persimmons are mouth-puckeringly tart unless absolutely, supremely ripe. Ripe hachiyas are unbelievably soft - and are often almost liquified into a silky smooth pulp inside. They are elongated and oval shaped. They will ripen once picked, so you can let them soften on the kitchen counter until ready to use.
Hachiyas are thought of as "baking" persimmons and are commonly peeled and pureed into a pulp then added to baked goods. They add stable moisture and a mild, pumpkin-like flavor to cakes, puddings, and other goods.
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verndoc50
11-03-2013, 04:38 PM
Most likely Fuyu. You'll know when they ripen.

Lau
11-03-2013, 06:14 PM
They look like Fuyu Persimmons to me. I like them best when they are firm. If they get soft they are very sweet. :goteam:

nostodm
11-03-2013, 08:07 PM
which of these would grow in northern oregon ? anybody have some seeds they would send to me (I will pay postage if needed) I would love to get a tree started :) thanks

Snookie
11-03-2013, 08:50 PM
Hot Diggidy Dog...Dat's it FUYU now I remember the name cuz of it's....well never mind dat's it:}

Thanks for the info!

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQrHq2J0docqFY8X-tVqo-4FKWZfij-jnMSa5q_ew0UPbePD4dkkg

VS

http://tokyo5.files.wordpress.com/2009/02/kungfu.jpg

Darkman
11-04-2013, 06:28 PM
You can eat them now even when it is more green than orange. They are very good. Funny thing TJ didn't get any this year and you aren't that far away. Fuyu was my guess too as it is the most popular non-astringent variety sold. You need to graft Matsumoto and Saijo on it. We'll have some graftwood come Spring.

lpatelski
11-05-2013, 06:26 PM
:ha:Snookie did it fuyu?:ha:

Snookie
11-05-2013, 07:06 PM
:ha:Snookie did it fuyu?:ha:

Meh Yeah....Like a newly wed:}

http://www.crowdfundingguide.com/wp-content/uploads/2013/08/Newlywed-and-Broke-640x360.jpg