North American Fruit Explorers mailing list at ibiblio

["Judson L. Frisk" <JLFRISK@IOWATELECOM.NET>]

I have a Early Golden persimmon and do enjoy eating them raw.  They taste similar to butterscotch to me.  I try to wait until they drop on the ground and are fully ripe.  This year with our cool wet summer they are not ripening well.  Judson L. Frisk SW Iowa zone 5

My aunt always made a Persimmon Pudding (similar to a heavy pound cake) that was good with ice cream or whipped cream.

 

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From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Kieran &/or Donna
Sent: Friday, November 06, 2009 8:02 AM
To: Ginda Fisher; North American Fruit Explorers
Subject: Re: [NAFEX] black currrants and persimmons

 

People who've grown up with persimmons don't eat them underripe.  Likewise people who've grown up with black currants don't eat them raw.  Ditto for potatoes.  I've tried and tried to come up with a familiar parallel, but we seem to all have this idea that if it's fruit, it must be good to just pick it and eat it.  Quinces are not for eating raw, but Americans aren't very familiar with them either.  Any other, preferably familiar, fruits that have to be cooked to enjoy?   Donna

 

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