If you enjoyed this video, please “Like” and share to help increase its reach! Thanks for watching 😊TIMESTAMPS for convenience: 0:00 Introduction To Persimmon Trees 1:16 About The Giombo Persimmon Tree 2:35 How To Harvest A Persimmon 5:04 Giombo Persimmon Taste Test 6:55 Giombo Persimmon Flavor Profile 10:18 Adventures With Dale
Hey man. I lived in korea and would buy the really gooey persimmon on discount when its almost too old. Just put them in the freezer and then let it dethaw 15 minutes before eating... Its incredible
The feeling of finally harvesting fruit from a tree you've put years of work into is so special. I finally got my first crop of fruit from my figs I started in 2021 and it is incredible how much better they taste than grocery store figs. Congratulations on the giombo!
Grocery store figs are so terrible. They're picked so many days underripe they taste like grass 😧 I feel bad for folks not growing figs because they think they won't like them based on what they've experienced at grocery stores. A perfectly ripe fig right off a tree is an unforgettable experience. It's like your first ice cream cone.
You can also put persimmons (astringent or not) that is still a bit hard in the freezer for few hours, until it is totally hard. Once out and defrost they will be soft and sweet and easy to eat.
I agree with you that this is the connoisseur's persimmon... I'm in zone 7 and had troubles growing them. BTW I love your videos for many reasons, but especially for how intelligent you are.
Your eyes said it all, congratulations 😊 I recently harvested my first chocolate persimmon and fuyu persimmons. They were so delicious, I am so looking forward to next season.
@@TheMillennialGardenerSir, which types is better to harvest and eat, Fuyu persimmon or hachiya persimmon fruit. And which is more tastier fuyu types or hachiya types. Please tell me sir.
It was a special piece of fruit. It's always an interesting experience having your first fruit right off a tree from a fruit you cannot find in grocery stores.
Thanks for the informative video, this is also my favorite fruit. I have 4 varieties; Izu, Fuyu, Jiro and an astringent Hachiya. I also grow many different Figs (11 varieties), PawPaws, Feijoa, Blue/Black Red Raspberries, diff grapes varieties, pluots, apricots, nectarines, apples, plums, pears and I'm sure I'm leaving some out
You aren't kidding when you say unripe ones will dry your mouth. I bit into (just breaking the skin, mind you, not an actual bite) an unripe wild American persimmon and my entire mouth was instantly devoid of moisture! It was the oddest sensation but all the moisture was sucked out of my mouth in about 1 second! My lips stuck to my gums. Very weird. I appreciate your thorough reactions and descriptions. So many say things like, "It's sweet," or "tastes like candy." What does that mean? Keep up the good work.
It is almost like inhaling rubbing alcohol. But your mouth feels like a wine cork wrapped in an oily rag 😂 I’ve had a few American persimmons drop that weren’t quite ripe and YEEESH! It’s hard to believe something that tastes that awful can ripen into one of the finest fruits on Earth.
I love persimmons and every year I wait for my favorite Asian grocery store to sell them. I finally planted a persimmon this year. Zone five, tho. Will see. I also planted Methley plum trees. Am hoping for a great backyard orchard.
Just wondering,,, what state are You in? (zone 5) So your starting an orchard?? N E Ohio here. (Ohio Columbiana SWCD for my trees. Hint ;> ) I planted 5 Persimmons trees on the outside perimeter of my garden 2 years ago. I tossed them in with lots of mulch and composted manure in the soil & they are growing like weeds! I'm hoping that I'll get to see some flowers next year.? My Figs grow like 6-7' every year, but they just don't have enough 'season' to get ripe. My 4yo Pawpaws are also growing crazy. 7' tall now. 2 of them had flowers last year, but no fruit yet.? FYI,,, I have 3 different varieties of Asian pears in my orchard and this year, the production was outstanding. Unbelievable sweet & juicy,,,, last nights freeze will end their exceptional season. I also started 4 different variety of late season apples. They are really getting sweet right now. I'm kinda glad for some colder weather, 'cause those massive European wasps & Yellow Jackets were eating them by the dozens,,, right off the trees! My black raspberries, on the E side of my garage were HUGE,,,, big as a thumb! 4 different grapes. I had a decent production this year. Gotta constantly spray,,, 3 different diseases to watch out for! I HAD 5 different varieties of plum trees in my orchard, & every tree but one is now gone. BLACK KNOT CANKER ROT, whatever. www.epicgardening.com/plum-tree-diseases/ FWIW,,, I'm just giving you a heads-up warning,,,, loosing all of my plum trees after years of trying to save them, is a heart breaker. Maybe, just stick to apples, pears, cherries,,, & English Walnuts, Heartnuts & chestnuts,, & in 10 years or so, you'll be able to sit back & enjoy them all, without as much of the headaches & problems that plums cause. ;>) Keep us posted!?
@@jdoboy6835 I'm in NY, near Albany. I hope something does well. My garden has one persimmon, hazelnut (one tree), two methleys, one muscadine grape (along with a wild grape that keeps popping up nearby), Pear, (which keeps exchanging rust fungi with the juniper), tart cherry. Three of my haskeps died leaving one which is lovely to look at but pretty much useless without a partner. The critters killed my sweet cherry and my gala apple tree. Nibbled to death. I have figs but only the Longue D'aout gave me pears this year. My ground cherries grew wonderfully but never ripened and are still all green. Tart cherry, lilacs, are blossoming in the fall for some reason. I h aven't pulled up my Jerusalem artichokes yet.
Get an Eley lead free hose for your garden and let Dale drink with abandon! Awesome company and lead free top notch hoses. I have your Orbit hose but I prefer Dramm for high gentle output. Check it out if you have never tried them. I don’t think you will water again with the one you have been using as it saves you a lot of time and is more gentle on the soil. I save the orbit for cleaning tasks and use quick connects from Eley. Expensive but the best. Thanks for your content. I love your stuff. I am a fig pig and persimmon enthusiast like you.
Hello from Portugal, I have a persimmon tree similar to yours, perhaps another variety, it is a large tree that is 20 years old. I've never seen a fruit with seeds, but I don't know what happened, that this year some fruits have up to 6 seeds. I started harvesting fruits at the beginning of September and immediately sowed the first ones, which germinated after a month and are now small plants. This tree, when I let it grow, gives me hundreds of fruits. Goodbye and thanks for the videos
I grow Fuyu persimmon, non astringent..8a TX …amazing! My biggest lesson…pruning is essential as the wood must be soft…the limbs break easily! I use this fruit in several canning recipes, pickled they are fantastic.., pie filling that is just indescribable… , and of course eating fresh…no pest issue at all so very easy to grow organic. However… I made the mistake of letting my four trees grow and not pruning them…i have two trees left… if you dont keep them pruned in my experience the wood must be soft and they will split and break up and die. I plan to replant two trees to replace the two I lost. They are soooooo good and they can handle the extreme heat and droughts we face here in Texas. That alone is huge!!
Persimmons respond very well to pruning. They form their fruit on the new year's wood, so establishing lateral branching and cutting them back to encourage new spring growth yields more fruit (sort of like figs). If you like Fuyu, you have to plant an astringent type. Fuyu is good, but the astringent types are on a whole different level. This Giombo blows the non-astringents out of the water. I like my non-astringent Jiro better than Fuyu, but this Giombo makes me want to forget all about Jiro 😂 Something like a Giombo or Hachiya would blow your mind if you love persimmons. If I ever get more land one day, I want to grow Coffee Cake and Chocolate and have them pollenize each other. It will make them seedy, but it's supposed to enhance the flavor and make them dark.
I’ve got an astringent saijo, in the ground for three years. Due to two late freezes, no flowers yet. I’m hoping next year is the year! I planted a non astringent suruga this year. Can’t wait! Congratulations on your harvest!
I would recommend you protect it with shade cloth all winter: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z7BYtRlmpCE.htmlsi=HkzRh4p2AqwHy85h Keeping your trees under shade cloth will keep them dormant for weeks longer and it prevents late freeze damage.
I love Persimmon only this kind it's delicious Vs the little flat round ones. Yes that is when it's ready to eat SUPER soft and sweet. I get them at Cambdian/ Vietnam stores when in season. I'm Cambodian we love to eat them lol
The American persimmons are definitely good in their own way, but the Asian persimmons are magical. They actually make me look forward to Fall. I wait all year for them.
My Hiaycha tree will likely have 200 fruits this year, all about one pound. I’m in zone 8 and also have two highly productive FUYu persimmon trees. I often pick the Hiachya when they are firm and let them ripen till soft. Dehydrate the persimmons and put them im vacuum bags in the freezer. They are a treat lasting months….
Very cool. There's nothing like enjoying the sweetness and flavor of something new you've grown yourself. I'm surprised you're not growing muscadine grapes. Seems like your climate would be perfect for them. I'm finally harvesting muscadine grapes in my greenhouse in Seattle, after tending the vines for 2.5 years.
I don’t like the muscadine flavor. I’m growing some old American grapes, and I just added a new variety last month. The muscadines just aren’t my thing.
in North Central FL my yard is full of muscadine vines but I never saw one grape ... what is the secret? The previous owner of my home told me he planted 25 years ago,I tore a lot of it out the vines were covering everything in its path ... but no grapes???
@@ooohlaa13 Sounds like you only have a single gender of muscadine - either male or female. Only female vines and self-fertile vines set fruit, but the female vines need a male vine (or a self-fertile vine) within 50 feet for pollination. I'm growing six varieties. Four of them are self-fertile and two are female. *Self-fertile:* Ison Cowart Dixie Red Ruby Crisp *Female:* Darlene Supreme
hmmm strange because the guy I bought the house from specifically said I will love the grapes and in 21 years I never saw a 1 ... he was not a bs guy loved his garden so something else is up I think this is the only grape that will grow in North Central FL?@@firecloud77
This fruit is so unbelievably good. Most of us have only had food from grocery stores. If that's all you've ever tasted, it's mindblowing that something this good can just come right off a tree. This is better than 90% of the baked treats that are bad for health. If only people knew the most delicious candy can come right off a tree and it's actually fairly healthy...
I do believe you can safely pick before fully ripe. In store they're normally not because of shelf life. So pick the ones with deepest uniform color and they can ripen on your counter, or even on top of your fridge. You can also put them in your freezer for 24 hrs and they will be ripe when thawed. Something about protecting from early frosts. And I've often found one yo several seeds about 1/2 size and of an shape a shelled almond. And my face always looks like your first bite!!!😄
FYI the astringent persimmon easily ripens to gooey goodness sitting on my counter several days to a week or longer till it's soft at the stem end and no astringency at all. I usually always do this because it eat skin and all the finger-licking goo. Or with a spoon. Yummy 😘👍 Looking for trees now in San Diego, CA Thanks for your great detailed information ❣️
Mangosteen, star apple, logan, lychee, sugar apple, wax jambu, sweet kumquat, sweet satsuma, loquat, & some varieties of mangoes are tropical fruits of heaven.
Howdy MG! I knew it was good when you went speechless.😄 I'm still taking in all your knowledge before choosing a persimmon tree for our edible landscape. The one our neighbor had was at least 20 feet tall and had the shape of the fruit on the tree you showed us. What a great gardening buddy Dale is. He's just so cute...adorable!😃🐕💕
If you let a Giombo tree go unpruned, it will eventually reach close to 20 feet tall. If I had to guess, your neighbor's tree was probably a Hachiya persimmon. They are a similar shape and very common. If you find an astringent persimmon at a big box store, chances are it'll be a Hachiya. Giombo is much less common, but it's become easier to find online. If you're willing to prune annually, you can easily keep it around 10 feet. Dale takes his job very seriously. He's always on the clock pawtrolling and pawtecting.
A little trick to accelerate maturity of astringent persimmon: Store the fruits once they turn orange but still hard in a gastight container with a few mililitres per fruit of strong alcool (rhum, vodka,...), and wait for 3 to 4 days at room temperature. The low concentration of ethanol in the closed atmosphere will be absorbed and will catalyse the enzymatic reaction of hydrolysis of tannin subtances into sugars.
"The low concentration of ethanol in the closed atmosphere will be absorbed and will catalyst the enzymatic reaction of hydrolysis of tannin substances into sugars." WOW,,,, Really? How can we prove that one? Here's why,,,,, My hobby is growing fruit & nut trees from seed. My family & I love to eat chestnuts, & English walnuts, uncooked, 'raw'. Usually, it takes about 2-3 weeks for the chestnuts to sun/ air dry, age, & sweeten into a very caramel like nutty flavor. (Chinees varieties sweeten up the best). IF, what you say is true, maybe your 'adding alcohol' process would work even better with the tannins & starches in these nuts? Very Interesting!? ;>)
I don't know if it works with nuts, but the "ethanol process" occurs also naturally on persimon trees: The first persimmons that rippen are the ones with cracked or damaged skin; In direct contact of the flesh with mold and yeast from ambiant air, fermentation occurs... @@jdoboy6835
I have a mature Hachiya persimmon. The first few years that it fruited, the fruits were still astringent even when mushy soft. The ones that ripest latest in the season seemed to lose astringency but were really boring. The next year I tried Hoshigaki with them, and I like them a lot better that way. They aren't the most incredible, but certainly worth keeping and is a fruit that is available at a time of year when not a lot of other fruits are available. I've got a self-fertile american persimmon that I planted last year that I can't wait to taste.
Congratulations on the Giombo, mine was just planted last fall, but I already have hychiya and saijo already bearing and my first fruit on a fuyu which I also planted last fall. I'm trying to find a gwang yang.
Grew up eating both types and the astringent ones are far superior. You can always find them at a Korean market in the fall if you want to try them before trying to grow one. You def want to wait until the fruit feels like an over rippened tomato before taking a bite.
They are vastly better. I don't understand why the non-astringent types are so popular. I think the non-astringent types make find 2nd or 3rd trees, but a high quality astringent type should be your main crop. They're outrageous!
@@TheMillennialGardenerwell each person had their own tastes, for me I like the non-astringent type because they can be eaten crunchy at medium stage with medium sugar which’s I like more than fully ripe that developed too much sugar not mine flavor.
@TheMillennialGardener I'm not so sure that they are more popular, but I believe the astringent ones are more expensive (they come in nicely packaged flats) and less readily available. I believe the non astringent ones are available almost all throughout the year at the market. I also second the comment about freezing them and then letting them thaw before eating. We also dry them out and eat them as snacks. Not really a fan of eating them like this though. Also, not sure if you have one already, but if not you absolutely need to try the olympic Korean giant pear-different from the other Asian pears. Also, it tastes much better when refrigerated vs room temperature. Fall and winter is the best time to get them. They are a bit pricey, but they are massive, juicy, crispy, and so sweet!
On sale locally were the 'astringent' persimmons this year 2023; if you have had caimates (Kaimate or chrysophyllum caimate) which are purple 'star fruits', the taste, texture and even 'astringent' quality is similar. Thanks for posting.
Our intense heat in Texas this year burned my Fuju fruit. Looks like a torch hit them. The skins are brown and all wrinkled on top. I watered weekly and it’s heavily mulched past the drip line with deep wood chips.
Wow, that looked incredible! Congrats! I would like to try that variety someday. I don’t think I’ve seen it for sale over here in the UK before, but I will keep an eye out for it 👍
They are good, the flavor tends to be better than the non-astringent varieties, however, they dont keep as well, they are harder to grow, and you can only eat them when they are that soft. In other words: I wouldnt have it as my only persimmon tree, but I would have it as my 2nd or 3rd persimmon tree.
No you don't eat the skin. I am going to grow a few this coming spring. Thanks for sharing your experience. Your videos are the best, authentic and educational.
You can definitely eat the skin. It's delicious! The texture and taste is great. I would never scoop out the insides and not eat the skin. It's just too good. Thanks for watching!
I don't have persimmon tree yet. You're making me really want one, however I prefer the crunchy type. Any you suggest for N. Texas, Zone 8? Btw, your face was epic. That'd how I felt eating nectarines off my tree this year.😊
I hope one day I have so many of these persimmons that I'm forced to bake with them to use them up. This year I only have 7, but I can't wait til the day I have 50+.
Yes it’s like candy. I have a 30ft saijo loaded down with hundreds of these in my backyard. I give them away each year. I’ve tasted many varieties of Asian and wild native persimmons, astringent/non, and my saijo is still the best.
I highly recommend it. I got my neighbor a Giombo tree a year and a half ago and I gave him the other section of the persimmon and he was thrilled. Now he can't wait til his fruits.
Trees usually take a year or two to grow roots first. Once it feels well anchored, it’ll take off. Next year it’ll get a little taller. Year 3 it’ll pop!
I've even had metal mesh bags torn down, ripped open and the fruit (Fuyu persimmons) removed by critters. Now these were low-hanging fruit and I'm thinking either a fox or raccoon. But yeah, I'd be out there sitting in a rocking chair with a shotgun. Mesh bags are fairly helpful for birds and insects though.
The only way to keep all mammals out is to fully enclose things in fencing. It's not really possible with a tree this size, so all we can do is the best we can. Any deterrent helps.
Love your channel I even ordered another tree which I got yesterday and it's a mangering I hope they survive tell us which nursery you use give us a link so we can look through it
Before I was disabled, I grew a bunch of native (north central Mississippi) persimmon trees for food plot edges. I would "harvest" the seeds from DRIED OUT raccoon or opossum poop. Don't knock it until you try it!
I have a few native persimmons trees in the neighborhood. They are good, and I scoop them up when they’re dropping. They’re dropping now. But these astringent Asian types are on another level. They’re mindblowing!!
Did you pick it off the tree very soft and eat or did you let it soften off the tree . I just ordered a Giombo and will probably not get fruit for a couple years . I also have two Saigo and one Giant Fuyu . My wife likes the firmness of Fuyu and they taste good when soft to me . I can’t wait to try the saigo and giombo . Some say you have to let them ripen off the tree but I think you just picked and ate .
@@TheMillennialGardener I used to live in L.A. We had Japanese Persimmons. The tree was planted back in the 1920’s I suspect. It was about 35 feet tall with an light tan bark. The fruit was as big as what you showed. The American version is as you said, much smaller. The fruit is an orange color and very sweet. It didn’t taste bad I just didn’t like the gooey syrupy texture to it. When they would fall to the ground I had to rake up the sticky mess. The main fruit I loved were from our Apricot trees in the back. The birds loved them as well. 😋
Hello, I planted asian persimmon trees early winter last year (3 month old) and im wondering should i cut of the top? its about 1m and 3,3 feet tall. I wanna cut it off to encourage side growth. wifie dont agre.
When i move to Georgia can i stop by and see your garden? I have so mamy questions, like how do you track light exposure before planting, how many notes do you take on your palnt changes theoughout the year, etc.
A lot of my methods are just research. I have a south-facing exposure, so my yard gets 8 hours of sun even in the winter. In summer, it gets 12 hours of sun...it can be too much, I'm learning. Before I buy varieties, I research them on local cooperative extensions and on forums. You can read articles on your county's (or neighboring county's) cooperative extensions. But even then, you're always guessing a little. I don't intend to live here forever, so a lot of what I do is simply experimental.
Your Persimmon trees look flawless compared to mine do you treat them? Mine get ravaged by the psyllid in the early part of the growing season and really sets them back.
Can you propagate cuttings from persimmon? If so you should take many when you trim/defoliate, get some going in containers (30 gallon or larger) and some more in native soil😎
Asian persimmons shouldn’t be planted on their own roots. You should graft them onto native American persimmon rootstock. You have to have a bunch of rootstock available before you take budwood from an Asian persimmon.
I assume you've had Hachiya persimmons before? They're all over the place in November hereabouts. If Giombo persimmons compare to Hachiyas then I may have to try growing them.
I have not had Hachiya. I've always heard Giombo was similar to Hachiya but upgraded, if that makes sense. Giombo is supposed to have the size of Hachiya but with the intensity of Saijo.
I am such a picky eater I can't spend 3 years of space and effort for something I might not like. I'm going to have to spend serious effort finding some locally so I can taste test. I'm glad you enjoyed yours! The joy in your eyes was heartwarming. PS hi Dale!
They frequently sell Fuyu persimmons at Costco …usually during the winter months. They are also known as Khaki (so it may not say persimmons on the outside of the package). They are definitely not as ripe as what you saw in the video. Usually a crunchy texture and moderately sweet but it gives you a starting point as to whether you’ll like it or not.
They're very different. Saijo is small, and the trees yield a lot. This fruit is enormous. It's the size of a large bell pepper. It depends if you want small fruit or large fruit. I wanted the large fruit. Saijo is also one of the larger Asian persimmon trees, and I didn't want it in my small yard. If I had acres, I'd be planting many different varieties.
If you Google search "Giombo persimmon" you will find many online sellers. This exact tree came from Just Fruits and Exotics, but the tree I got my neighbor was from PlantMeGreen.
I imagine so, or you could just grow a seed and graft a limb onto it. Asian persimmons are on a whole different level than American persimmons, though. I enjoy American persimmons, but the Asian types are 🤤
I got Ichi and Nikita this year. Thanks to your videos. I'm in zone 6a. Put a 2-inch mulch on top of the tree for the winter. I have no idea how long I have to wait for the persimmon tree to produce fruits, maybe two to 3 years minimum. I only have a question here. The location where I plant the persimmon has a rose tree next to it. I know persimmon will be fine for at least 2-3 years. Will the Rose be killed by persimmon when the persimmon grows bigger and bigger? I'm sure that persimmon will block the sunlight of the rose someday. I'd consider moving the rose next year. I can't plant anything besides acidic-loving plants next to persimmon because the PH Is around 2-3.😂
They will probably try and fruit within 1-2 years. My brother’s Nikita fruited next year but dropped the 2 fruits. Don’t let them carry more than 2-3 if they hold. I honestly don’t know how your trees and roses will get along. Obviously, the roses will struggle to flower in shade. But, roses can be dug up and relocated when dormant if it comes down to it…
@@TheMillennialGardener Thanks. I can relocate the Rose. The problem is that I can't reuse the spot anymore since the PH level is so low, and it is next to persimmon. Anyway, we may do it next year. We want to focus on the persimmon tree right now. We had one nearly dead persimmon tree not long ago. It's only 1ft high with a small leaves. I'm not sure if it can survive this winter. The nursery replaced it with a taller and better roots persimmon for us. I will trash the small persimmon tree if nothing changes after the following year. I'm not sure why the nursery provided a persimmon tree where the root size is only like my fist. My other persimmon, Nikita’s gift, arrived at the same time. That one is still Healthy as of today. I look forward to seeing some fruit from Nikita’s gift next year. Again, thanks for your time
I'm not sure exactly what you mean. Persimmons are deciduous trees, so they lose their leaves every fall. If this is what you're seeing, that will happen every year.
@@TheMillennialGardener Hi Thank you for responding. I do realize that all the leaves will eventually fall, what concerned me was whether they are prematurely getting into the fall stage too early. This is the first year of having this plant so not sure what to expect. Also I have some near by Persimmon orchards where their leaves still look perked up and fresh with no sign of falling or drooping like mine.
Ichi Ki Kei Jiro, Nikita’s Gift and Rosseyanka grow in Zone 6. All persimmons grow in Zone 7 or warmer. If you’re in Zone 7, any Asian variety is fine.
@@TheMillennialGardener thank you. Maybe too late to order now, since I need 4 to 5 weeks for the tree to root before the 1st frost. Prob wait until a spring planting.
Astringent persimmons are grown best in Zones 7-11. I would guess yes assuming it's cool enough during your "cool season" that the persimmon will fruit.
You don't think it's possible to do what you do with your avocado? I can't wait to grow persimmon thanks for the video. I have seen someone else do a similar cold protection with their mango trees in ground as you do with your avocado.
