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Thanks to everyone on the persimmon advice.
The consensus is that Morris Burton could be a lot better than what I tasted, so
I'll keep it for now. I was just getting disappointed in persimmon because
a couple years ago, I tried an oriental persimmon from the store, and it was
terrible. I overlooked the experience thinking perhaps, like peaches,
store-bought persimmon have no resemblance to home grown persimmon, in the
taste category. Then last weekend when I tasted a wild persimmon, and
didn't like it, it really had me wondering. The wild one was fully ripe,
as of last weekend, and grown in full sun. Right now I'd like to grow the
very best tasting fruit, with little regard for other characteristics. So
if it doesn't knock your socks off, it's gone. Hoping to sell fruit
locally, I want the fruit to sell itself. I had heard Morris Burton was
the sweetest of the native cultivars.
Thanks,
Mark
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