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nafex - Re: [NAFEX] questions about [American] persimmons

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  • From: "Donna &/or Kieran" <holycow@cookeville.com>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] questions about [American] persimmons
  • Date: Thu, 16 Oct 2008 23:32:57 -0500

Melissa, Go ahead and plant your selected Z5 American persimmon, and then once it's grown pretty well, put on a few scions of some non-astringent kakis and see what happens. They'll probably die, but it won't cost you much to find out.
What about other foods? Do you find grocery carrots or turnip greens terribly bitter? You may be one of the small percentage of the population who are "supertasters", with twice the normal number of taste buds. Such people find mildly bitter foods unbearably bitter. There are ways around the problem, like making sure there is enough fat in such foods to coat the tongue a bit and thus reduce the contact. Someone else said their persimmons weren't as good as they'd hoped. For both of you, when you have enough persimmons coming in, sieve the RIPE fruit and use it in an applesauce cake recipe. The little bit of astringency will be diluted by other ingredients and butter, and the result is superb. Donna




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