I was recently able to harvest 700 American persimmons from a wild patch of trees. I am in heaven! Compared to my own named varieties, I was curious to see which would be better in flavor and texture.
Zone 7A – Greater Philadelphia
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8 Comments
🤣🤣🤣 You didn’t go a little crazy, you went full psych ward.
i still have Rosseyanka hanging on my tree. 6a 1 zone up. im thinking about placing a footsock on them. dont want birds or ants getting them. the leaves are almost gone. we have rain coming. looking forward to trying these soft. will be my first year.
What’s you’re opinion on the chocolate “or darker” persimmons
you say cleaning supplies i say booze-y fruitcake… or nail polish remover (but that one may fall under the realm of cleaning supplies)
Do you know if persimmon trees can handle being pruned back hard to like maybe 1 or 2 feet off the ground? Will it recover or is that likely to kill it? I have several trees, with one that I really want to keep super short, but it's branching too high, so I'd like to just top it completely and start over, but I'm concerned it could kill the tree altogether. Thoughts? Thanks.
You can pick them while they are orange color but still firm and let them on counter until they are soft to eat. No stringent.
Thats a lot of food dude, more importantly its free . . .
Have you tried a Giombo persimmon?