North American Fruit Explorers mailing list at ibiblio

[Charles Rhora <rhoras@nuttrees.com>]

Dear sir:

All of our Paw Paw are seedlings.  We have grown these for over 30 years 
and found very early in
the stage that grafted trees would not survive here.  In exploring in 
Pennsylvania we came across a
old Paw Paw tree which upon inquiring discovered it was a grafted Zimmerman 
variety.  We gathered
up as many seeds as we could and brought them back here and the germination 
was about 95 percent,
so we grew these in a test area and found that almost all produced fruit 
very similar to the original tree that
we had collected the seed from.  Upon returning to the location of the 
original tree, we found to our dismay
that it has succumbed to urban sprawl - the tree had been bulldozed out.
We classify ourselves as a Zone 4 having temperatures reaching - 35 degrees 
F with no injury what so ever
to the trees.  We have shipped trees to other locations that are colder 
than ours and have not heard of any
problems with the trees surviving.  We had obtained some Paw Paw varieties 
from Corwin Davis as well and
some of his selections have proven to be of a commercial value as well.


Original Persimmons were obtained from George G. Weber from York, PA. 
approximately 30 years ago.
They were all grafted varieties, but after the first winter we lost 
probably half of the grafted portion of the
30 trees we obtained.  We allowed the rootstock to continue growing of the 
ones that the graft had died.
We now have approximately 10 grafted trees left, but the ones mentioned 
above (now classified as seedlings)
have produced abundant crops of delicious fruits every year.  They compare 
quite closely with the remaining
grafted trees as far as size and taste is concerned. We also obtained some 
grafted varieties from a nursery
near Chicago (since has gone out of business) but the fruit on these trees 
in most years do not ripen before
we have our first frost.
We have also obtained seeds from other sources, which have produced 
abundant fruit, some obtaining the size
of 1-1/2 diameter with the honey like taste they are noted for.
Naturally in our planting their are many male trees, these we are training 
into a timber type tree as the wood
is in very great demand by certain craftsman because of the quality of the 
dark grained wood.

Charles Rhora
http/www.nuttrees.com





At 04:27 PM 21/01/2006, you wrote:
> Dear Charles Rhora ,
>
> Are these grafted trees or seedlings of Zimmerman?
> What are the hardiest pawpaw and persimmon that you have? That is ,having 
> withstood the coldest winter temperatures without detectible dieback?
>  What temperature have they withstood without  injury?
> And what is the source of this hardiest germplasm?
>
>  Thank you!
> Bill Dality
>
> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
>
> Charles Rhora <rhoras@nuttrees.com> wrote:
> Have fo llowed the interesting conversations about the paw paw regarding the
> flavour of these and note the interest in
> Zimmerman.
> We have these available at our nursery and have propagated these for their
> outstanding characteristics including their flavor and hardiness. We are
> located in a Zone 4.
>
> Charles Rhora
> http:www.nuttrees.com
>
>
>
>
>
>
>
> At 05:10 PM 03/01/2006, you wrote:
> >Lee, I love how you describe the flavor of the zimmerman... No wonder
> >you're a good writer. zimmerman doesn't seem too popular among
> >nurseries... Is it available at any nursery>?
> >
> >Bass Samaan
> >
> >-----Original Message-----
> >From: lee reich
> >Sent: January 2, 2006 7:47:55 PM GMT
> >To: North American Fruit Explorers
> >Subject: Re: [NAFEX] Pawpaw tastes
> >
> >I grow a few different varieties of pawpaw. My current favorite is
> >Zimmerman. One of the best desserts we ever had we made by merely
> >putting the flesh through a sieve and directly into custard cups. It
> >set up in the refrigerator and then we drizzled a small amount of
> >cassis into each cup. Delicious! (Even without the cassis).
> >
> >Lee Reich, PhD
> >www.leereich.com
> >
> >Books by Lee Reich:
> >Uncommon Fruits for Every Garden
> >A Northeast Gardener's Year
> >The Pruning Book
> >Weedless Gardening
> >
> >
> >
> >On Jan 2, 2006, at 2:14 PM, Richard Moyer wrote:
> >
> > > Agreed that fresh pawpaws wear on you, but I can only eat so much
> > > of the other (tropical) annonas as well, being so rich. I eat less
> > > pawpaws straight now that we have so many, but perhaps due moreso
> > > to becoming sated than bitterness. My taste testers here (wife
> > > and daughters) confirm that some do have traces of bitterness, but
> > > some we grow have no detectable bitterness. Back to the idea that
> > > not all named pawpaws taste the same. The omega-3 and omega-3,6
> > > fatty acids are high in many pawpaws, and these become rancid
> > > readily after picking, which strikes many as this is food unfit to
> > > eat. The soft texture is the primary negative in randomized taste
> > > tests I've done. So the fruit will probably have some high
> > > negatives for the average american palate going forward. Neal
> > > Peterson has tried to minimize these negatives, but he's sold out
> > > for this spring though orders for 2007 are being taken.
> > >
> > > We still eat all the pawpaws we grow, primarily fresh, fresh into
> > > no-cook puddings and icecream and frozen in muffins and breads
> > > during the winter.
> > > We have a Donvier ice cream churn that requires no ice, so we make
> > > icecream every summer/early fall night, and t hat goes through lots
> > > of pawpaws. My wife and a couple of kids eat 1-2 each of the best
> > > ones fresh per day, those with the least off-flavors.
> > > Chris Chmiel with Integration Acres in Athens, Ohio buys pawpaw
> > > pulp, he's a reseller.
> > > If nothing else, one can always create a lasting impression by
> > > making a pawpaw dessert and taking some into work.
> > >
> > > Richard Moyer
> > > Zone 6, East TN
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