As the persimmon season is winding down, the citruses are lining up. Nope, this is not an ultimate graft between persimmons and citruses. The Fuyu persimmons have developed dark orange colors now, pretty soon they'll turn mushy, but they will be harvested long before then.

Multigrafted pesimmons behind multigrafted citrus tree:

By joereal at 2007-11-13

Miho Wase already at peak flavor, I have a little bit of spright into them this year:

By joereal at 2007-11-13

Although these vainiglia sanguigno are ready to eat, they are only slightly sweet and edible at this stage, but they would be the most bland citruses you will ever taste in California at this time of the year. Wait until March or April, they will develop fuller flavor, although acidless, they just get better the longer they stay on the tree:


By joereal at 2007-11-13

The Minneolas are just starting to change color, but they only stay for two weeks on the tree after they reach peak flavor:


By joereal at 2007-11-13

Very impressive pictures and fruits Joe.
I am green with envy.
My persimmons and Fuji apples are just starting to taste better and sweeter.

Benny

Thanks Benny! You even have more than I do!

My citrus supply cannot keep up with demands from my kids, now that they love to eat fresh citruses. The only surplus that I have are calamondins and lemon types, they can't eat them fresh.

Hi Joe,
Beautiful fruit-I dare say that you might have a hard time finding any that pretty right now in our "imperial Polk County"here in the sunshine state- your smooth skin,good color (even if not fully mature),unblemished,no sooty mold fruit rate a 100-to change the Beach Boys song I am sure a lot of grocery stores would sing-"I wish they all could be California,I wish they all could be California,I wish they all could be California oranges"
I guess having less humidity and cooler nights out west helps a lot.
I actually have far more satsumas than my wife,daughter and I can eat-so now begins the fun of giving away fruit to all nearby relatives and co-workers.If only satsumas would ship well I would trade them for some of your persimmons

Great pics Joe. Persimmons are not my cup of tea, I tried one the other day and all I can say is I'll never try another...

Thanks Dave!

Sometimes we take that fact for granted. Sometimes it goes against the "inexperienced" home grower. Some time ago, immigrants from tropical regions would plant valencias or navels, then as soon as the color deepens, they harvest it and to their dismay tasted like lemons, so they cut it down, and plant another cultivar. The beautiful deep color and clean fruit will often fool the newbies about the ripeness of the fruit. Not to mention that age and size of the tree is another factor.

Joe

Davidmac wrote:

Hi Joe, Beautiful fruit-I dare say that you might have a hard time finding any that pretty right now in our "imperial Polk County"here in the sunshine state- your smooth skin,good color (even if not fully mature),unblemished,no sooty mold fruit rate a 100-to change the Beach Boys song I am sure a lot of grocery stores would sing-"I wish they all could be California,I wish they all could be California,I wish they all could be California oranges" I guess having less humidity and cooler nights out west helps a lot. I actually have far more satsumas than my wife,daughter and I can eat-so now begins the fun of giving away fruit to all nearby relatives and co-workers.If only satsumas would ship well I would trade them for some of your persimmons