[NAFEX] Wild persimmon tasting
Lon J. Rombough
lonrom at hevanet.com
Sun Nov 30 13:44:45 EST 2008
Suppose you had happened on a wild crab apple and found it to be
unpleasant to you. Would you dismiss all apples on that basis?
Persimmons are like any fruit in that some selections are considerably
different from others. I have range of varieties and some are
decidedly lacking in flavor here in Oregon, unless we get an
exceptionally warm year. Others are consistently good every year. A
well ripened persimmon can be as sweet and complex in flavor as you
could want a fruit to be.
Wait until your Morris Burton ripens it's first crop (it's slow to
bear). It's definitely one of the sweeter ones. It was selected
because the farmer who found it noted that the animals all went to that
one tree in preference to all the others in the area.
NEW grape pruning video: http://www.bunchgrapes.com/dvd.html
Grapes, writing, consulting, my book, The Grape Grower, at
http://www.bunchgrapes.com Winner of the Garden Writers Association
"Best Talent in Writing" award for 2003.
For all other things grape, http://www.vitisearch.com
A video about The Grape Grower :
On Nov 30, 2008, at 10:05 AM, Mark Angermayer wrote:
This weekend I tried some wild persimmon. The fruits were about golf
sized and orange. The skin was slightly wrinkled and the flesh was
They had a large seed in each one. Some had dropped on the ground.
the first time I've ever had a chance to taste some wild persimmon, and
wasn't that good. The flesh was slimy. I would equate the taste
to eating a plum imported from Chile. Kind of a bland flavor, not all
sweet, with a yucky texture.
My question is, do cultivated persimmon taste this way? I put in a
Burton persimmon (and a mate) that is several years from fruiting, but
it's anything like wild persimmon, I'd rather yank it out.
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