North American Fruit Explorers mailing list at ibiblio

["Mark Angermayer" <hangermayer@isp.com>]

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.

My question is, do cultivated persimmon taste this way?  I put in a Morris
Burton persimmon (and a mate) that is several years from fruiting, but if
it's anything like wild persimmon, I'd rather yank it out.

Thanks,
Mark
KS