The Tropical Fruit Forum

I agree with Carlos. It looks dead already. When you start cutting back the tree as mentioned above, you will probably see that there is no green/live part of the main tree on your plant. If you need to cut below the graft union to see green/live wood then you don't have a Hass anyways, and even though you have a small new leaf on the lowest small side branch, it looks like it will also die in a month. Good luck.

Janet, the brix from Frank had two different mentions, one in 2018 said brix of 22-24, but the later one in 2019 said 37.



Brad, your fruits looks like Jalisco to me, I hope so. Nice photos and video. Is your daughter eating the seeds of the guavas?

That's a nice looking Peluche tree with flowers.

Michael, if you still have some Chocolate persimmon branches on your tree that can be cut, I would like to get some. I can trade you for some (4) cuttings of my Matsumoto or Hyakume persimmon. This year I got 1/3 of my Hyakume fruits to pollinate and had seeds, the flesh was perfectly brown with black flecks. Taste was very good when eaten ripe (not soft).

Many times, as the persimmon tree gets older, the fruit will be at its best. It could be a Fuyu but maybe not.

Here's a photo I took of a Fuyu tree with fruits now.

Ok, thanks for the info, I will need to go there and see if I can find some fruits to try.

If you like to eat the persimmons when they are soft and not hard, then the Saijo is probably going to be the best tasting astringent ones to try. I grafted it on my giant fuyu tree which has the Hyakume, Matsumoto, Fuyu, Jiro, and Saijo grafts.

For the non-astringent fuyu type, the Jiro seems to be very good to me, large fruit, crunchy, sweet, seedless. But for the special sweet taste, the Hyakume is even better tasting.

Here's some photos of my persimmons from last season. I got the Saijo fruits from one of our forum member Janet.

My Matsumoto fruits for this season ripened and finished early. Start to ripen in Sept, then all finished in October.

Now the only persimmon I have that are ripening is the Hyakume. It says in some description that this fruit is the sweetest (non-astringent) of them all. Last year all my fruits were large but did not get cross pollinated (PVN). This year it did get pollinated by my other varieties I grafted on the tree and so the fruits have seeds and the brown sugar color inside. Very sweet, as sweet as the astringent varieties (i.e. Saijo, Hachiya) but the flesh does not need to be soft to taste sweet.

I will post some photos of my fruit on Wednesday so I can show the comparison of the Fuyu, Jiro, and my Unknown Variety. The Hyakume is a winner with pollinated, hard to find other non-astringent variety that is sweeter than this one. I ate a few Fuyu from this year's crop and it was very sweet.

If you have some sweet non-astringent variety then please mention it here.

Thanks Frank, since I'm in SoCal, everything seems to grow nice and easy. But I do have to many fruit trees so I'm in the process of slowly removing my large trees and putting some in large pots. I do have one green fruit on my Kinkoji now (3" diameter) in a pot, this tree has sumo, valentine xie shen and kinkoji grafted.

.

Oh, I see. I do grow Cocktail grapef, Valentine, Mellogold, and Oroblanco here but they are in the ground. I do have a Valentine pomelo in a 7 gallon pot that is holding one fruit.

Thong Dee is the largest citrus fruit for me so far, fruit weighs 5 lbs.

Ted, it was on the first page of this post:

Parentage: Ponkan tangerine x Kiyomi tangor
Harvest season: Feb-May
Growing zones: 9-11
Pollinator needed: No
Seeds per fruit: Seedless
Mature height - Full Size: 12-15 ft.
Mature height - Dwarf: 8-10 ft.
Size when shipped: 26-30”

I have my sumo/shiranui grafted on the same tree as the Ponkan and Kiyomi.

The winning number is 87, since no one got it, I will give the Peluche to the two people who were closest to this number.

1. Number 86-OKvid
2. Number 88-Malhar

Congratulations:  You have 1 week to contact me (PM) and pay the $11 for shipping of the Peluche cutting[

-------------------------------------------------------------------------------------