That was very informative. Thanks.>
It has me wondering about the process you know they use to get rid of the astringency when the fruit is still firm. Wouldn't it be great if this was something that could be done at home? Wouldn't it be great if it worked on American persimmons?
I think it would be a real advantage to the home growers with a bumper crop of American persimmons. Give some of then the treatment so they could be eaten early and perhaps firm, for a change. It would kind of spread out the fresh eating season.>
I can't grow persimmons but if I could, I think I would be digging for the information on how they do that.
Archive powered by MHonArc 2.6.24.