[NAFEX] questions about [American] persimmons
r.fred.bruns at gmail.com
Thu Oct 16 16:51:16 EDT 2008
In my experience, the only cure for an unripe persimmon is a ripe one. Has
anyone else noticed this? If I eat a persimmon that isn't quite ripe, my
mouth will stay puckery for quite a while. But if I eat a ripe one right
after an unripe one, it will take away the pucker. I wonder if ripe
persimmons contain a substance that dissolves the fuzzy stuff that the
unripe ones precipitate out.
On Thu, Oct 16, 2008 at 10:05 AM, <Jwlehman at aol.com> wrote:
> In a message dated 10/15/2008 9:55:39 PM Eastern Daylight Time,
> mijwiz at yahoo.com writes:
> I can't imagine eating enough astringent persimmons to cause any sort of
> digestive problem. They taste so extremely horrible, I'd think anyone would
> know not to
> eat more than a bite.
> Dear Melissa,
> There are two species of persimmon and you may have them confused. The
> American persimmon D. virginiana is the hardy North American species and D.
> kaki, the Asian persimmon that is commonly found in stores. With both
> species, the astringent persimmon must be fully ripe before eating.
> Typically, not always, the astringent Asian persimmons will not be free of
> their astringency until they are mushy soft. But you can't raise them in PA
> reliably anyway. The Non-astringent varieties, usually found in stores, such
> as Jiro and Fuyu can be eaten firm.
> Never pick an American persimmon from the tree. With very few exceptions
> even after they have colored but not fallen they will be astringent. That is
> a common mistake made by folks new to persimmons, pick'em like an apple and
> expect to eat a totally astringent free one. Also the fruit picked early
> don't ripen up as sweet as the ones left to ripen on the tree, then drop.
> For your area take Donna's suggestion to get Early Golden. Juhl (Yates) is
> another good named variety for eating fresh.
> The bottom line is a good ripe persimmon will be sweet, favorable and free
> of astringency.
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