North American Fruit Explorers mailing list at ibiblio

[Steven C <filtertitle@aol.com>]

If one were in a region suitable to successfully grow Japanese persimmon 
(kaki) and American persimmon (virginiana), would there still be much of an 
advantage to growing a hybrid persimmon such as "Nikita's Gift" (3/4 kaki), 
"Rosseyanka" (1/2 kaki), or the David Lavergne crosses such as "Honan Red 
Seedling"? 

Does the hybrid flavor through the combination offer something more than a 
simple blending of the two flavors which could be accomplished, in that case, 
by use of a kitchen blender.  

I once tried a caramelized hybrid persimmon and, in that stage, it might have 
exceeded the quality of either parent - in that stage; but I've never had a 
caramelized Japanese persimmon yet - just an American persimmon.  

Thanks,
Steve 





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