Bennie
I will trade all of the Tamopan persimmons left on this tree for those Fuji apples.
What say you?
Karl
http://i24.photobucket.com/albums/c47/karpes/KakiTamopan2007004.jpg

Both astringent which I consider a positive as the stink bugs and birds won't eat them until they soften.

Karl:
Wow! That's very tempting. You have a very beautiful tree and lots of fruit to boot!
BUT....
I'll pass because this year I don't have that many and I have many friends around already waiting for me to give them.
At this time it is ripe enough to eat and very juicy and sweet-much sweeter than you buy at the store. When you bite the apple the juice runs out of your hands to your elbow. It is that juicy and very crunchy.
The best time to pick them is when there are no more leaves on the tree- around December. That's when you can appreciate a tree ripened Fuji apple. They stay on the tree a very very long time.

The same way as my persimmons but usually does not last that long. Once they turned orange color there are plenty of my friends asking for them.

Joe:
Yes. You are way ahead of us here because during the summer time it gets hot at your place much sooner than in here. But we have late cooling stage also.

Skeet:
You owe to plant Fuji apples . They are very common tree sell at Home Depot or Lowes. I am willing to bet you won't regret because they usually bear fruit the 2nd year and some the same year you plant them.

Because Fuji apples grow well in California, I take it Fuji apples must be a low cold hour apple - an apple variety that only requires a short cold period to set fruit. I have purchased Fuji at the store and they are a good apple.

I find that my Pink Lady apples are so far the best tasting apples from my yard. But fresh from the tree it doesn't taste good.

The trick is to harvest them when they start to change color, store them in the fridge for a week, and after that allow to ripen on your table for one week more, and it would be very aromatic, with perfect balance of sweetness and tartness.

The Fuji apple is purely sweet which gets boring.

The Pink lady apples from the stores are not harvested at the correct time, they are not chill treated the correct way, nor most people don't know how to ripen them properly.

And it seemed like the Pink Lady apples are now a disappointment to the farmers themselves. It has gone the same way as when the outstanding Oro Blancos were introduced into the market. Truly outstanding flavor if harvested and handled properly at post harvest, but otherwise a disaster.

People were simply disappointed if bought from the grocery stores, but not when you pick them from your own trees at the proper time and then ripened as I have suggested.

The Pink Lady will only achieve its great flavor in the inland valley. It needs a lot of heat to develop the perfect flavor. It is low chill, probably less than 300 hours. It does not lose its leaves until it blooms again in Spring. It is one of the latest ripening apples. Good to harvest at least a full month later than Fuji.

Alas, the downside is that it is fireblight susceptible, something that I can easily take care of.

Benny, I bought 2 fuji last winter on Ebay ( and Granny Smith for pollination). One of the fuji died, but I am going to graft the fuji on the Granny Smith so that I have a second one just in case.

Joe, Would the Pink Lady serve as a pollinator for Fuji or Granny Smith? If so I would like to get some budwood this winter.

Skeet, the Fuji and Pink Lady apples are self-fertile. They could easily cross pollinate for enhanced fruit sets. They have quite a good bloom overlap in my backyard. Pink Lady's blooming time is the longest duration also and overlaps with a lot of cultivars.

The Pink Lady is patented cultivar.

After asking my Fuji apple question in the above post, I researched the Fuji apple. Fufi is a cross between the Ralls Janet apple and the Delicious. This variety was created in Japan in 1962. Fuji is recommended for zones 6 to 8. My research also came across an apple called Honey Crisp, thought to be the best tasting apple of all by many apple aficionados. Honeycrisp is favored for its sweet-tart flavor and explosively crisp texture. Honeycrisp apples are only propagated by licensed parties; to apply, contact Jeff Carpenter, University of Minnesota at carpe012@umn.edu or 612-624-6426. Honey crisp is recommended for zones 3 to 6. Harvest is in September to December.

My persimmons as of 11 2 07

I saw some honeycrisp apples in the store last week and bought some for the first time. They are good --crisp and sweet--I don't know if I like them better than Fuji, -- I would have to compare them side by side, but they are definitely one of the best.

Up here in the great white north nothing beats a McIntosh apple, it is not too tart not too sweet and they are great for eating out of hand or for cooking, i love em. I grafted my first apple this year and it was a mac, the only apple i really can't stand is the red delicious it tastes like cardboard to me and is very flavorless.

Hello Valenciaguy,
I could have posted the same thing-

Quote:

a McIntosh apple, it is not too tart not too sweet and they are great for eating out of hand or for cooking, i love em.

Quote:

the only apple i really can't stand is the red delicious it tastes like cardboard to me and is very flavorless.

Amen!Preach it brother! The red delicious certainly isn't! I agree strongly with your observation and opinion on this topic.