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Persimons
Our neighbor just returned from California and gifted some Persimmons.
What shall we do with them? A little reading in Wiki helped. When ripe would they be okay for a jam or jelly or just eat them like other fruit? Very close pic: (same color, etc.) http://en.wikipedia.org/wiki/File:Persimon.jpg Thanks. |
#2
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Persimons
On 11/7/2010 2:26 PM, Oren wrote:
Our neighbor just returned from California and gifted some Persimmons. What shall we do with them? A little reading in Wiki helped. When ripe would they be okay for a jam or jelly or just eat them like other fruit? Very close pic: (same color, etc.) http://en.wikipedia.org/wiki/File:Persimon.jpg Thanks. If they're like the one in the picture they're Fuyu persimmons originally from Japan. Can be eaten out of hand like and apple when ripe. If not ripe set them on the counter until they get just a little soft and then eat. We have a FUYU tree and I peel the simmon, take out the pips, then run through the food processor until finely chopped, ie. mash. I then freeze the puree on a bun sheet, cut it to two-cup size with a pizza cutter and vacuum bag for later use. I have also just chopped them up and put them in sealable freezer containers for later use. I have made jam from them but didn't find it very tasty myself. You can find a multitude of recipes for them on line. HTH |
#3
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Persimons
On Sun, 07 Nov 2010 16:18:11 -0600, George Shirley
wrote: On 11/7/2010 2:26 PM, Oren wrote: Our neighbor just returned from California and gifted some Persimmons. What shall we do with them? A little reading in Wiki helped. When ripe would they be okay for a jam or jelly or just eat them like other fruit? Very close pic: (same color, etc.) http://en.wikipedia.org/wiki/File:Persimon.jpg Thanks. If they're like the one in the picture they're Fuyu persimmons originally from Japan. Can be eaten out of hand like and apple when ripe. If not ripe set them on the counter until they get just a little soft and then eat. We have a FUYU tree and I peel the simmon, take out the pips, then run through the food processor until finely chopped, ie. mash. I then freeze the puree on a bun sheet, cut it to two-cup size with a pizza cutter and vacuum bag for later use. I have also just chopped them up and put them in sealable freezer containers for later use. I have made jam from them but didn't find it very tasty myself. You can find a multitude of recipes for them on line. HTH Yes they are the same in the picture as best I can tell. Only have five, but was offered more (bag full). I have them on the counter and will check them for ripeness and give them a try. I recall Mom saying once she enjoyed them or was it pomegranates - not certain. They look similar? When the neighbor passed them over the fence I did ask if they were pomegranates. Her father grows them in California at his place. Thank you. |
#4
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Persimons
On Nov 7, 7:03*pm, Oren wrote:
On Sun, 07 Nov 2010 16:18:11 -0600, George Shirley wrote: On 11/7/2010 2:26 PM, Oren wrote: Our neighbor just returned from California and gifted some Persimmons. What shall we do with them? A little reading in Wiki helped. When ripe would they be okay for a jam or jelly or just eat them like other fruit? Very close pic: (same color, etc.) http://en.wikipedia.org/wiki/File:Persimon.jpg Thanks. If they're like the one in the picture they're Fuyu persimmons originally from Japan. Can be eaten out of hand like and apple when ripe. If not ripe set them on the counter until they get just a little soft and then eat. We have a FUYU tree and I peel the simmon, take out the pips, then run through the food processor until finely chopped, ie. mash. I then freeze the puree on a bun sheet, cut it to two-cup size with a pizza cutter and vacuum bag for later use. I have also just chopped them up and put them in sealable freezer containers for later use. I have made jam from them but didn't find it very tasty myself. You can find a multitude of recipes for them on line. HTH Yes they are the same in the picture as best I can tell. Only have five, but was offered more (bag full). I have them on the counter and will check them for ripeness and give them a try. *I recall Mom saying once she enjoyed them or was it pomegranates - not certain. They look similar? When the neighbor passed them over the fence I did ask if they were pomegranates. Her father grows them in California at his place. Thank you.- Hide quoted text - - Show quoted text - Pomegranates have a hard outer shell, generally red, and are filled with many small translucent red edible seeds. You definitely have a persimmon. Wait until it's really really soft. The skin contains an astringent that is absolutely dreadful if you eat them before they are truly ripe. You will never forget it if you do. Susan B. |
#5
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Persimons
On 11/7/2010 9:03 PM, Oren wrote:
On Sun, 07 Nov 2010 16:18:11 -0600, George Shirley wrote: On 11/7/2010 2:26 PM, Oren wrote: Our neighbor just returned from California and gifted some Persimmons. What shall we do with them? A little reading in Wiki helped. When ripe would they be okay for a jam or jelly or just eat them like other fruit? Very close pic: (same color, etc.) http://en.wikipedia.org/wiki/File:Persimon.jpg Thanks. If they're like the one in the picture they're Fuyu persimmons originally from Japan. Can be eaten out of hand like and apple when ripe. If not ripe set them on the counter until they get just a little soft and then eat. We have a FUYU tree and I peel the simmon, take out the pips, then run through the food processor until finely chopped, ie. mash. I then freeze the puree on a bun sheet, cut it to two-cup size with a pizza cutter and vacuum bag for later use. I have also just chopped them up and put them in sealable freezer containers for later use. I have made jam from them but didn't find it very tasty myself. You can find a multitude of recipes for them on line. HTH Yes they are the same in the picture as best I can tell. Only have five, but was offered more (bag full). I have them on the counter and will check them for ripeness and give them a try. I recall Mom saying once she enjoyed them or was it pomegranates - not certain. They look similar? FUYU's don't ripen soft like the other kind of Japanese persimmons, don't let them stay to long or they will rot. Pomegranates are a red fruit from a bushy tree, you eat the pulp from around the seed and toss the rest, completely different stuff. When the neighbor passed them over the fence I did ask if they were pomegranates. Her father grows them in California at his place. Thank you. You're welcome. My favorite recipe was a persimmon cake, found the recipe on the web. |
#6
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Persimons
On Mon, 08 Nov 2010 17:47:18 -0600, George Shirley
wrote: FUYU's don't ripen soft like the other kind of Japanese persimmons, don't let them stay to long or they will rot. One is soft for me to try in the morning. I've never eaten one so I hope I enjoy it G. |
#7
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Persimons
On Nov 9, 9:09*pm, Oren wrote:
On Mon, 08 Nov 2010 17:47:18 -0600, George Shirley wrote: FUYU's don't ripen soft like the other kind of Japanese persimmons, don't let them stay to long or they will rot. One is soft for me to try in the morning. I've never eaten one so I hope I enjoy it G. A somewhat related question about persimmons: can I just plant the seeds from ripe persimmons to grow new trees or do they need to be chilled or frozen before they sprout? Paul |
#8
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Persimons
Oren wrote:
Our neighbor just returned from California and gifted some Persimmons. What shall we do with them? A little reading in Wiki helped. When ripe would they be okay for a jam or jelly or just eat them like other fruit? Before persimmons are ripe they taste like nuclear powered lemon acid chalk. After they are ripe they are more like pears. The change is amazing. Out of hand, reduced to jam - Good either way. |
#9
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Persimons
In article ,
Doug Freyburger wrote: Oren wrote: Our neighbor just returned from California and gifted some Persimmons. What shall we do with them? A little reading in Wiki helped. When ripe would they be okay for a jam or jelly or just eat them like other fruit? Before persimmons are ripe they taste like nuclear powered lemon acid chalk. After they are ripe they are more like pears. The change is amazing. Out of hand, reduced to jam - Good either way. I'd just point out that there are 2 types of persimmons perhaps more. The wild or common are large trees with lots of small fruit around here. I don't know who uses these but would guess a possible wine or jelly candidate. The other is the orange baseball size fruit grown somewhere that are expensive. But left on a kitchen window and becoming very soft they become a sweet tart astringent counter point to ice cream. Many stars. -- Bill S. Jersey USA zone 5 shade garden http://www.informationisbeautiful.ne...l-supplements/ |
#10
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Persimons
Bill who putters wrote:
In article , Doug Freyburger wrote: Oren wrote: Our neighbor just returned from California and gifted some Persimmons. What shall we do with them? A little reading in Wiki helped. When ripe would they be okay for a jam or jelly or just eat them like other fruit? Before persimmons are ripe they taste like nuclear powered lemon acid chalk. After they are ripe they are more like pears. The change is amazing. Out of hand, reduced to jam - Good either way. I'd just point out that there are 2 types of persimmons perhaps more. The wild or common are large trees with lots of small fruit around here. I don't know who uses these but would guess a possible wine or jelly candidate. The other is the orange baseball size fruit grown somewhere that are expensive. But left on a kitchen window and becoming very soft they become a sweet tart astringent counter point to ice cream. Many stars. This describes the two sorts with pics http://en.wikipedia.org/wiki/Persimmon David |
#11
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Persimons
On 11/8/2010 3:06 PM, David Hare-Scott wrote:
Bill who putters wrote: In article , Doug Freyburger wrote: Oren wrote: Our neighbor just returned from California and gifted some Persimmons. What shall we do with them? A little reading in Wiki helped. When ripe would they be okay for a jam or jelly or just eat them like other fruit? Before persimmons are ripe they taste like nuclear powered lemon acid chalk. After they are ripe they are more like pears. The change is amazing. Out of hand, reduced to jam - Good either way. I'd just point out that there are 2 types of persimmons perhaps more. The wild or common are large trees with lots of small fruit around here. I don't know who uses these but would guess a possible wine or jelly candidate. The other is the orange baseball size fruit grown somewhere that are expensive. But left on a kitchen window and becoming very soft they become a sweet tart astringent counter point to ice cream. Many stars. This describes the two sorts with pics http://en.wikipedia.org/wiki/Persimmon David That's the other common Japanese persimmon I was trying to think of, Hachiya, you're right about the ripening. Just remembered a friend has a Hachiya tree in his yard and doesn't use the fruit, will contact him tomorrow. |
#12
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Persimons
On 11/8/2010 11:41 AM, Bill who putters wrote:
In , Doug wrote: Oren wrote: Our neighbor just returned from California and gifted some Persimmons. What shall we do with them? A little reading in Wiki helped. When ripe would they be okay for a jam or jelly or just eat them like other fruit? Before persimmons are ripe they taste like nuclear powered lemon acid chalk. After they are ripe they are more like pears. The change is amazing. Out of hand, reduced to jam - Good either way. I'd just point out that there are 2 types of persimmons perhaps more. The wild or common are large trees with lots of small fruit around here. I don't know who uses these but would guess a possible wine or jelly candidate. FIL used to make persimmon wine from the American persimmon. My Dad always waited until after the first frost to eat any of them, said it sweetened them. They still tasted like distilled battery acid to me. The other is the orange baseball size fruit grown somewhere that are expensive. But left on a kitchen window and becoming very soft they become a sweet tart astringent counter point to ice cream. Many stars. There are at least two types of Japanese persimmon here in the states. The Fuyu, the one the original correspondent had the picture of and the other, the name of which I can't remember at the moment. The Fuyu can be eaten out of hand without waiting for it to get soft and is crisp and sweet. The other, more common, Japanese persimmon must be absolutely soft to eat. My DW like to put the whole common persimmon in the freezer, get it frozen solid, then eat it like sherbet. I have used that one for pies, cakes, cookies, and about anything that calls for any sort of fruit. Both are prolific in my USDA Zone 9b. Unfortunately, my clueless next door neighbor sprayed Round Up along our common fence line and both my Fuyu persimmon and my St. John's quince dropped their fruit. We've had a chat about it and he won't spray my fence line anymore. I will weed eat it each time he mows and that saves him time. He's a deputy sheriff and is always busy so I forgave him - once. |
#13
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Persimons
On Mon, 8 Nov 2010 17:03:04 +0000 (UTC), Doug Freyburger
wrote: Before persimmons are ripe they taste like nuclear powered lemon acid chalk. chuckle I checked them this morning for softening. At least one seems close enough to eat. I'll try it tomorrow. Hope my mouth doesn't pucker real bad. |
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