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Help with tree id
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Posted by
grandmajan24 Texas (
My Page) on
Fri, Aug 17, 12 at 16:31
| Below are some pictures of trees i found in our land we purchased. Anyone have any idea what they are? I have about twenty of them?
Thank you..
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Follow-Up Postings:
RE: Help with tree id
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| sorry i had trouble uploading more than one photo..here is another.. |
RE: Help with tree id
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| The second picture is a persimmon. Check the first plant real good and make sure it's not a vine. If it is...it's real invasive. Not sure on the ID. |
RE: Help with tree id
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| dricha you might be thinking of Ampelopsis brevipedunculata, or porcelain berry, which the first photo slightly resembles. Ampelopsis is indeed invasive in much of the U. S. (but not our here because we have no summer water!) |
RE: Help with tree id
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| I've seen the invasive vine in north Texas. We had it on our campus growing on some red tip photinia. The vine looked a lot like what is in the first picture. I've seen it in a few other places but it's been a while. The pictures of Porcelain berry looks slightly different than what's in the picture and what I've seen. |
RE: Help with tree id
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| I should had said pictures of same tree. I thought persimmon but the different color fruit is on the same tree, which confuses me. It is not a vine. There must be at least 20 or more of these trees. When does a persimmons turn orange and you can eat them? |
RE: Help with tree id
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| yes they turn orange and soften up when ripe. most are astringent when green. |
RE: Help with tree id
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| here's some pics of diff persimmomns |
Here is a link that might be useful: diff varieties of persimmons
RE: Help with tree id
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| #1 looks like an invasive vine in my neighborhood - it must be pretty widespread. It grows in trees. The persimmons will be better after a frost. You could wait until they get orange and start dropping off the tree. |
RE: Help with tree id
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| The persimmons will turn orange - and, if they're native American persimmons(D.virginiana), will soften - though, if these are cultivated specimens, planted by previous owners, they might be some of the non-astringent Asian cultivars, which can be eaten while still firm. The old saw about 'better after a frost' may hold for some persimmon varieties, but many lose their astringency and are ready to eat long before a frost or freeze. I have some varieties which will have ripened and dropped their entire crop long before winter weather arrives. |
RE: Help with tree id
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| Although the persimmons (D. virgianiana, the American persimmon) will turn yellowish when ripe, they need to turn black before eating. Around here, this is after a good frost. Then they have a flavor like apricot puree with a bunch of big seeds. Make sure you get none (zero, zip, nada) skin when you eat, because the skin remains very very astringent. Thomas Jefferson said it was a shame they had to look inedible before they were edible. I take them and squeeze from the blossom end. The pulp comes out from the scar where the cap came off. |
RE: Help with tree id
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| The first plant appears to be peppervine (Ampelopsis arborea). It's native to the US including Texas, but can be very weedy. |
RE: Help with tree id
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Dz,
You must have some really horrible persimmons. Here, if they are orange, soft, and detach when touched, they're ready to eat - with no astringency associated with the skin - though some may have some associated with the 'capsule' material surrounding the seeds, early on.
Most named selections here are fully ripe, if not completely finished, long before we get frost or freeze. NC-10 is currently beginning to color up, and I anticipate eating tasty ripe persimmons within 2-3 weeks; it typically is producing ripe fruit by 15 Sept most years. If I had to wait 'til they were 'black' from repeated frost/freezes, I sure wouldn't find 'em very appealing - and would have great difficulty ever getting the majority of folks to consent to even tasting one. |
RE: Help with tree id
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| Thanks for the ID. It's not a plant I would want to have around. From what I've seen it looks like a real pain to deal with. |
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