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| Hello,
Two nights ago we had a pretty hard frost, and by yesterday afternoon, my Tam Kam persimmon had dropped all its leaves. So today I picked the 7 fruit that were on the tree:
The weights range from 6.5 to 8.75 ounces, averaging 8 ounces, so pretty good size! I haven't eaten any yet. I prefer them soft, but maybe I'll try one while it's still firm. Alex |
Follow-Up Postings:
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| That looks good Alex. Hopefully you will see it producing hundreds of fruit. I have a few fruit on my kyung san ban si, and great wall, I also picked the rest of the Keener fruit. I have planted out about 6 different persimmons this year. We'll see how these will perform. I planted Nakita's gift, Taber, Nashimura Wase, Chocolate, Hyakume, and will add Rojo Brillante next spring. Bass |
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| Persimmons can be really addictive, I keep adding 2-3 new (for me) asian persimmon varieties every year. Olga |
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- Posted by alexander3 6 (My Page) on Wed, Nov 3, 10 at 22:46
| Bass, where do you have room for 6 persimmon trees!? Funny that you mention Hyakume, I just read about that one in an abstract where they said it was the most cold tolerant in their tests, along with Denglongshi and Hroguantoushi. Hopefully the Chocolate will make it through the winter, I usually see them listed as zone 7. Alex |
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- Posted by scottfsmith 6B/7A MD (My Page) on Thu, Nov 4, 10 at 9:18
| The light yellow ones may not ripen up too well. It depends on the variety how well the lighter colored ones taste. I have found Chocolate hardy in my climate, it has never had any winter dieback. But its probably not in the most hardy group. I am getting my first 20th Century fruits now, that is a very good persimmon coming out better than the Fuyus. Very sweet. Scott |
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| The fruits look similar to Fuyu; I'd be interested in knowing how they taste in comparison to supermarket Fuyus. My Tam Kams still a year away from fruiting I think. |
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| Hi, Can someone tell me which one is more cold hardier Ichi or Tam Kam? I have heard Tam Kam is more cold hardy, just wonder any of you have experienced with this. Thanks |
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