Jordan Lowery wrote:I have one old persimmon near by, the fruit once ripened is amazing, purely natures version of pre made jelly.I also find it doesn't need a hard frost but usually by the time the majority of them are done they have been through several frosts. We pick them when orange and firm for drying.
Judith Browning wrote:Cris, could you share your freezer jam recipe? We're still looking for a way to preserve the sweetness in the fresh fruit. Ours have been falling for two weeks so besides eatting lots right under the tree (we also share with a dog) I am freezing them whole to eat these hot afternoons as "persimmon pops". We don't pick either but I have learned that I can bump the tree a few times and get a some more ripe ones.
Tyler Ludens wrote:We also have native Persimmon Diospyros texana which are usually small trees or shrubs, with small rounded leaves, very different from the American Persimmon. The fruits are small and very dark purple/black and intensely sweet but not very flavorful. Texas Persimmon is significantly more drought tolerant than American Persimmon, in my experience. I think some parts of Texas have both kinds of tree. Recently someone on here told me the other Persimmons (American and Asian) can be grafted onto Texas Persimmon for more drought hardiness.
duane hennon wrote:
I live in west pa,
and have both American and oriental persimmons for years
they take the cold and bear fruit
but neither have ever fully ripened
i've picked them out of the snow on the ground
and my mouth still puckers!
the deer, however, love them
there are tracks in the snow under the trees
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