The ‘Coffeecake’ persimmons are ripening:
At the right of that picture you can see a row of low-chill peaches and nectarines (the ones that need more winter chill are down the hill, as I’ll show and explain in later posts). At the end of the path between the persimmons and peaches you can see Fruits and Votes Central, which also doubles as my office for both fruit-growing and research/writing purposes.
The one fruit we had so far was a bit astringent because it had not ripened properly. When rodents take a bite out of fruitâ€”a serious problem here at Ladera Frutal, despite the best efforts of our dedicated Department of Fruitland Defenseâ€”it hastens the ripening process, but also means the fruit will never properly ripen. (Very much like what happens when a fruit is picked before it is ripe, otherwise known as supermarket commercial fruit-growing.)
I eagerly anticipate the first truly ripe ‘Coffeecake’, assuming the rodents will be so kind as to respect that sheet metal and netting.
From the wholesale grower, Dave Wilson Nursery‘s description:
CoffeeCake persimmon [...] has a unique spicy-sweet flavor that instantly brings to mind images of cinnamon pastry, hot coffee and morning sunshine.
Now, does that sound intriguing or what? But, I wonder, can it really be better than ‘Nishimura Wase’, which was described this way in my 1997 catalogue from Bay Laurel Nursery (a mail-order source for Wilson varieties):
New variety from Japan. Earliest known variety to ripen in Calif., late Sept. Medium to large, round and slightly four-sided, non-astringent fruit. Each fruit has four or more seeds, developing a tasty, juicy, chocolate brown flesh.
That was the entire description. Nothing about cinnamon pastry, coffee, or even morning sunshine. ‘Coffeecake’ is just a new marketing name for ‘Nishimura Wase.’
Isn’t it amazing what a name change can do for a fruit!