[NAFEX] Wild persimmon tasting
nottke1 at earthlink.net
Sun Nov 30 20:22:31 EST 2008
Don't take out the tree.
I live and harvest wild American Persimmons (D. virginiana) from a number of trees on my property. The fruit ripen at various times depending on sun, soil conditions, and the particular tree. Size ranges from ping-pong ball to golf ball size. Most have 4 seeds, a few have zero to 3 seeds - all seeds are twice the length of a watermelon seed and are beige to dark brown. Some are non-astringent on the tree, most need to turn from yellow/orange to translucent orange to become non-astringent. I have learned to recognize on each tree, when the fruit is 'ripe'. Now to flavor.
Each tree has a different flavor. Some are very good eaten out of hand, most are not. The ones that don't taste sweet and complex as-picked are the ones that make the very best persimmon pudding - I will be glad to post the recipe - it is quite simple.
I have learned an easy way to separate pulp from skins/seeds using a woven wire deep fryer basket, so I freeze a lot of pulp in one cup portions in snack ziploc bags. This year I was overwhelmed with fruit, so I still have over 100 lbs hanging on a few trees that I grew from seed collected from selected heavy producing trees in the area - I will leave those to the possums.
>From: Mark Angermayer
>This weekend I tried some wild persimmon. The fruits were about golf ball
>sized and orange. The skin was slightly wrinkled and the flesh was soft.
>They had a large seed in each one. Some had dropped on the ground. This is
>the first time I've ever had a chance to taste some wild persimmon, and it
>wasn't that good. The flesh was slimy. I would equate the taste experience
>to eating a plum imported from Chile. Kind of a bland flavor, not all that
>sweet, with a yucky texture.
Pfafftown, North Carolina
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