Discussion in 'Fruit and Veg Gardening' started by Logan, Nov 27, 2022.
A Complete Guide
Ironic that you post this now because as I was speaking with the neighbour lady in the garden complex she pointed out one of those trees that she had been gifted, it was only a couple of years old and about thigh-high. I shall follow its progress with interest, as I really like them.
Thanks for the vid, Loggs.
After hearing about a Persimmon for the first time on this forum, I saw them in the grocery store. We purchased two and brought them home to enjoy. We really enjoyed them...they were so mild and sweet.
Sjeord that's a coincidence, glad that it will be helpful, i always follow his channel and subscribe, it's free to do so.
Melody, we did try some from the shops a few years ago but they don't seem to have them. I didn't know that there was an American and Asian ones.
We had one years ago but it came to a sticky end. We were having our roof replaced and the workmen somehow managed to kill two of our trees by dumping pallets of slates on them. One was a Red Maple and the other our Persimmon. We eventually got compensation from the firm but could only replace the Maple at the time. We never did replace the Persimmon.
That's a shame Eileen at least you got compensation, perhaps you could get one.
This is definitely the time for persimmons. I picked these today.
This variety is called "Nikita's Gift". it was developed in what was then the Soviet Republic of Ukraine, a hybrid between American and Asian types. It's one of the last things I get to harvest from the orchard.
That's great Daniel, what are the fruits like?
There seem to be different types of persimmons. We call them “Kaki’s” here. The ones that I have seen growing wild in Spain were about the size of tennis balls. In North America I have also seen them and they were smaller than a ping pong ball.
When I lived in Spain the landlady of the place showed me how she would cure kaki’s. She placed them on a screen above a pail with some very strong booze in the bottom. Then she threw a dish drying rag over it and let it sit for a week. They were so tasty when they were “done”.
I thought that there was only one sort until i watched the video.
I live in Australia, hard to find sellers sell non-astringent seeds here.
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