We have a several persimmon trees around the property, although a lot of them didn’t make through the ice storm in January of 2009. I’m sure there are more out in the back forty, but I really don’t feel like stomping around in the woods until the tick population has diminished some.
I heard that you can tell how harsh or mild the winter will be by looking at a split persimmon seed. If it looks like a knife, winter will bring winds that cut like a knife. If it’s a spoon (shovel), there will be a lot of snow. And if it’s a fork (good eating), it will be mild.
Great. Looks like a shovel if you asked me.
Even though it’s not quite time for harvest yet, I did find a persimmon on the ground & it was pretty mushy. So, of course, I took a bite. It wasn’t totally ripe yet. And if you’ve ever bit into an unripe persimmon, you can relate. If you’ve never had the “pleasure” of such an experience, let’s just say I wouldn’t wish that upon my worst enemy. I’m hoping to collect enough for jam and breads and some for snacking on. Although I’ll be eating positively, no doubt-about-it ripe ones.
I’ve got to go and try to scrub my mouth out with a brillo pad now.
We have a friend that has a couple native persimmon trees on his property. He told me to come down whenever I liked to get some before the deer get them all. I've never had persimmon before (native anyways). Do you have any good canning recipes?
ReplyDeleteI've never been able to get enough persimmons to make it worth canning. If I don't get many on our place, I think I'm going to ask around if anyone wants me to come pick up their unwanted persimmons. If I get enough, I'd like to try canning a persimmon jam and I'll post it here - after a taste test, of course! :)
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