Post a reply

Avatar for beanb142002
Oct 17, 2024 7:58 PM CST
Thread OP
Southeast Louisiana (Zone 9a)
I need help to ID the persimmon fruit cultivar in the attached photo. They were grown by someone in Biloxi, Mississippi.
Thumb of 2024-10-18/beanb142002/8605fe

Thumb of 2024-10-18/beanb142002/4d0cff

Thumb of 2024-10-18/beanb142002/86fe51
Image
Oct 19, 2024 6:06 AM CST
Perthshire. SCOTLAND. UK
Garden Photography Region: United Kingdom Plant Identifier
Sorry I do not know but this link may be of help to pin it down.
Is it astringent or not?
Quote see link below...
"Types of Persimmons
Some of the leading U.S. cultivars of Oriental persimmons are Fuyu, Fuyugaki, Hachiya, Chocolate, Eureka, Jiro, and Tanenashi. Some are edible when firm and crisp, like the Fuyu persimmon. Others like Hachiya need time to soften after harvest and are best eaten when they feel almost over-ripe.

A crucial distinction to be made relates to their astringency. Hence persimmons can be divided into two types: astringent and non-astringent (or puckering or non-puckering). Astringency describes the drying-out, rough, and puckery sensation felt in the mouth after consuming certain foods. Examples include soy-based products, red wine, green tea, and some fruits, especially unripe (pomegranates, green bananas, apples, and so forth).

For instance, the stubby Fuyu, the most common variety in the U.S., classifies as non-astringent. In contrast, the acorn-shaped Hachiya is the most common astringent persimmon. Here's a more comprehensive list:"

https://www.rivieraproduce.com...
Last edited by Silversurfer Oct 19, 2024 1:49 PM Icon for preview
Image
Oct 19, 2024 12:43 PM CST
N. California (Zone 10b)
It looks like a variety of an Asian persimmon, but I may be mistaken, as I only see a few varieties of the American species.
Is it astringent when firm ripe? Does it have seeds? Can you post a pic of the fruit sliced across and one sliced from top to bottom?
This site may be helpful:
https://fruitsandnuts.ucdavis....
Last edited by Hortica Oct 20, 2024 8:17 AM Icon for preview
Avatar for beanb142002
Oct 23, 2024 8:28 AM CST
Thread OP
Southeast Louisiana (Zone 9a)
Hortica said: It looks like a variety of an Asian persimmon, but I may be mistaken, as I only see a few varieties of the American species.
Is it astringent when firm ripe? Does it have seeds? Can you post a pic of the fruit sliced across and one sliced from top to bottom?
This site may be helpful:
(links are not allowed for new members)


I have eaten a few that have ripened and there were no seeds. The taste was nearly identical to a Fuyu. They are definitely an astringent variety because the first one I ate was still a bit firm near the cap and had a hint of astringency.

If I remember, I will post photos of both cross sections.
Image
Oct 23, 2024 8:47 AM CST
Perthshire. SCOTLAND. UK
Garden Photography Region: United Kingdom Plant Identifier
beanb142002 said:had a hint of astringency.


These are the ones listed in my link below as being astringent.
https://www.rivieraproduce.com...

Astringent
Hachiya
Hongsi
Gionbo
Chocolate
Saijo
Nikita's Gift
Tanenashi
Last edited by Silversurfer Oct 23, 2024 8:48 AM Icon for preview
Image
Oct 23, 2024 9:47 AM CST
N. California (Zone 10b)
"a hint of astringency " would be normal for a non-astringent variety; true astringent varieties would be inedible when firm, and only loose the pucker power as they get very soft.
Avatar for beanb142002
Oct 23, 2024 5:56 PM CST
Thread OP
Southeast Louisiana (Zone 9a)
Hortica said: "a hint of astringency " would be normal for a non-astringent variety; true astringent varieties would be inedible when firm, and only loose the pucker power as they get very soft.


The persimmon was ripe with only the base still a bit firm.

Here is a photo showing the cross sections.

I tried a firm one and it was very astringent but also sweet.


Thumb of 2024-10-23/beanb142002/d42f61
Only the members of the Members group may reply to this thread.
Member Login:

( No account? Join now! )