North American Fruit Explorers mailing list at ibiblio

["Robert Bruns" <r.fred.bruns@gmail.com>]

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. 

 

Fred

On Thu, Oct 16, 2008 at 10:05 AM, <Jwlehman@aol.com> wrote:

In a message dated 10/15/2008 9:55:39 PM Eastern Daylight Time, mijwiz@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. 

Jerry

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