North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

Suppose you had happened on a wild crab apple and found it to be unpleasant to you.  Would you dismiss all apples on that basis?  
Persimmons are like any fruit in that some selections are considerably different from others.  I have range of varieties and some are decidedly lacking in flavor here in Oregon, unless we get an exceptionally warm year.  Others are consistently good every year.  A well ripened persimmon can be as sweet and complex in flavor as you could want a fruit to be.  
Wait until your Morris Burton ripens it's first crop (it's slow to bear).  It's definitely one of the sweeter ones.  It was selected because the farmer who found it noted that the animals all went to that one tree in preference to all the others in the area.
-Lon Rombough
NEW grape pruning video: http://www.bunchgrapes.com/dvd.html
Grapes, writing, consulting, my book, The Grape Grower, at http://www.bunchgrapes.com  Winner of the Garden Writers Association "Best Talent in Writing" award for 2003. 
For all other things grape,   http://www.vitisearch.com
A video about The Grape Grower : http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
On Nov 30, 2008, at 10:05 AM, Mark Angermayer wrote:

This weekend I tried some wild persimmon.  The fruits were about golf ball
sized and orange.  The skin was slightly wrinkled and the flesh was soft.
They had a large seed in each one.  Some had dropped on the ground.  This is
the first time I've ever had a chance to taste some wild persimmon, and it
wasn't that good.  The flesh was slimy.  I would equate the taste experience
to eating a plum imported from Chile.  Kind of a bland flavor, not all that
sweet, with a yucky texture.

My question is, do cultivated persimmon taste this way?  I put in a Morris
Burton persimmon (and a mate) that is several years from fruiting, but if
it's anything like wild persimmon, I'd rather yank it out.

Thanks,
Mark
KS

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