Re: Persimmons are in Season!!

[Guest guest]

In a message dated 12/11/2007 11:51:51 A.M. Eastern Standard Time, epifany97523@... writes:

The other day I gave my son's friend one and he thought that I was playing a trick on him, he thought they were rotten tomatoes, but when he finally gave in and ate one, he loved it.

lol.. neat Michele, Thank You for the info I think I'd like to try one, I have heard of them, but never had one,but I love mangos!

JANEYMerry Christmas!See AOL's top rated recipes and easy ways to stay in shape for winter.

[Guest guest]

In a message dated 12/11/2007 5:47:25 P.M. Eastern Standard Time, epifany97523@... writes:

Hi Janey,A way for me to describe the flavor is its like aplum, but not acidic, it sweet, like a juicy date, butoh that flavor is hard to say, it's got its owndistinction, it's own flavor, try one, but rememberits got to be real soft, like you think its fermented,otherwise, it wont taste good.There are 2 kinds in the market, the bigger one theHaychia, and the smaller one Fuyu. The haychia is theone I like, the fuyu I dont like that much.So look out for it at the market, and enjoy.Michele

Ahh.. ok, great! I will pass this onto my sister so she can grab a couple for us to try, Thanks again! : )

JANEYMerry Christmas!See AOL's top rated recipes and easy ways to stay in shape for winter.

[Guest guest]

In a message dated 12/11/2007 6:08:07 P.M. Eastern Standard Time, bjoyful@... writes:

If you can buy them from a person who grows them! The best way is to pick them ripe. But not many people grow persimmons. Blessings, Joy

Well, if anyone can find some it would be my sister,assuming the farm she goes to has them or the markets she visits carries them...That's too bad, Im on a mission I really want to try one!!! lol Thanks for the heads up Joy : )

~Blessings~

JANEYMerry Christmas!See AOL's top rated recipes and easy ways to stay in shape for winter.

[Guest guest]

Yum! Thanks for this info in this delicious fruit.

It is correct in saying " If you bite into a piece of

fruit that looks like an

> orange tomato

> and your lips pucker because of the bitter taste,

> you may be chewing

> on an unripe persimmon. " This is why I believe it

not too popular a fruit. Many people do not know how

to choose and eat a persimmon.

What I hoped the article would say more about is how

to rippen a persimmon. Just leaving them out sometimes

does not do the job. I have found that it can take a

long time for them to ripen. I have some on my

counter now I have had there for about 2 weeks or

better. I have also found that sometimes they never

ripen this way. Does anyone know of a quicker/better

way to ripen these delicious fruits?

d

--- epifany97523 <epifany97523@...> wrote:

> HI,

>

> Wanted to let you know that Persimmons are in season

> now. I just

> bought many and I am storing them in my fridge. I

> love the Hachiya

> kind, they look like a squished tomatoe and they are

> orange, fleshy,

> soft, and mushy when ripe, and tastes like no other

> fruit, they are

> in the sweet fruit family, like medjol dates,

> mangos, and fresh figs.

>

> The other day I gave my son's friend one and he

> thought that I was

> playing a trick on him, he thought they were rotten

> tomatoes, but

> when he finally gave in and ate one, he loved it.

>

> Here's the link for this info on Persimmons:

>

> http://www.vegparadise.com/highestperch210.html

>

> If you bite into a piece of fruit that looks like an

> orange tomato

> and your lips pucker because of the bitter taste,

> you may be chewing

> on an unripe persimmon. Your reaction would be

> similar to that of the

> early settlers of North America.

>

> Those settlers found persimmons inedible until the

> Native Americans

> told them the fruit would not be ready to eat until

> the first frost.

> The settlers assumed this meant the frost was

> necessary to improve

> the taste, but the natives meant the fruit should be

> left on the tree

> well into October when it was ripe enough to eat.

>

> The persimmon native to North America is the

> diaspyros virginiana

> that the Algonquin Indians called " putchamin,

> pasiminan, or

> pessamin, " depending on the dialect of the tribe.

> This persimmon was

> small, seedy and had an unpleasant taste when eaten

> before it was

> ripe. This astringent quality is caused by tannin

> present in the

> fruit when it is not completely ripe. The diaspyros

> virginiana was

> quite different from the persimmons we see in the

> markets today. It

> was the size of a grape and had to be left on the

> tree into the

> winter.

>

> Growing wild, it varied in quality from tree to

> tree. Hernando de

> Soto and his conquistadors found the Native

> Americans eating bread

> made from what they called " prunes. " The loaves they

> were fed were

> formed from dried persimmons.

>

> The settlers of town described persimmons as

> " very sweet and

> pleasant to the taste, and yields on distillation,

> after

> fermentation, a quality of spirits. " When Captain

> was not

> busy with Pocahontas, he is quoted as saying, " If it

> be not ripe it

> will drawe a mans mouth awrie with much torment; but

> when it is ripe,

> it is as delicious as an Apricock. "

>

> When Commodore opened Japan to the

> West in 1855 he

> changed the persimmon scene forever. One little

> known sidelight of

> his journey was the return to the United States with

> persimmon trees

> that were planted in Washington, D.C.

>

> Any Greek will tell you that " diaspyros " means " food

> of the gods. "

> What he may not tell you is that " diospyros " is also

> the botanical

> name for persimmon. In Japan, where the persimmon is

> very popular,

> the word you will hear for this fruit is " kaki. " A

> botanist in this

> country will use the phrase " diaspyros kaki " when he

> is speaking

> about the Japanese persimmon.

>

> The Japanese persimmon that has become the dominant

> variety sold in

> the United States did not originate in Japan. It is

> a native of China

> but was introduced to Japan at an early date and has

> become the

> national fruit and one of the traditional foods for

> the Japanese New

> Year. Sometime in the mid1800s the first persimmon

> cultivar arrived

> in California. A sub-tropical plant, the persimmon

> grows well

> California and the Southeastern United States.

>

> There are hundreds of varieties of persimmon, but

> two types are

> commercially available. The Hachiya dominates with

> about 90% of the

> market. It is an astringent fruit, bright orange in

> color, and shaped

> like a large, slightly elongated tomato that almost

> comes to a point

> at the bottom. Hachiyas must be fully ripe to be

> enjoyed. Fully ripe

> means a mushy, intense orange, jelly-like texture

> that is a turnoff

> for many people. The taste is compared to that of an

> overly sweet

> apricot with a smooth, slippery texture.

>

> The Fuyu, also bright orange in color, is a

> non-astringent variety

> slowly gaining in popularity. It is eaten when firm,

> just like an

> apple, shiny skin and all. You can recognize a Fuyu

> by its squat

> shape and flat bottom, close to the appearance of a

> medium-sized

> tomato.

>

> NUTRITION: Comparing the nutritional data for both

> the Fuyu and the

> Hachiya, also known as native persimmons, is

> challenging because the

> Hachiya has not been tested as extensively as the

> Fuyu.

>

> The firm, crunchy Fuyu contains 118 calories with 31

> grams

> carbohydrates compared to the 32 calories and 8

> grams carbohydrates

> contained in the Hachiya. While there are no fiber

> figures for the

> Hachiya, the Fuyu can boast 6 grams.

>

> The two varieties seem to be nutritional opposites

> with some of the

> data. One example cites the Hachiya with 16.5 mg of

> Vitamin C, while

> the Fuyu contains none. Another opposite is the

> potassium content of

> the Fuyu with 270 mg, while the Hachiya contains

> only 77.5 mg. While

> calcium is not one of the fruit's strong points, the

> Fuyu contains

> 13.4 mg and the Hachiya has only 6.8 mg. On the

> protein scale, Fuyus

> contain 1 gram compared to .02 grams for the

> Hachiya.

>

> Fuyu persimmons contain a whopping 3641 IU of

> Vitamin A.

> Unfortunately, there are no Vitamin A figures

> available for the

> Hachiya. However, if color is any indication of the

> presence of beta

> carotene, the Hachiya's bright orange color would

> indicate its

> availability.

>

> The Fuyu contains a good profile of B vitamins: 0.5

> mg Vitamin B1;

> 0.03 Vitamin B2; 0.17 mg Vitamin B3; 12.6 mg Vitamin

> B6; and 12.6 mcg

> for Folic Acid. Figures for the B vitamins are

> unavailable for

> Hachiya persimmons.

>

> SHOPPING: Some persimmons will begin to appear in

> the markets in late

> September, but November and December are when

> they're most plentiful.

> In some areas availability may even stretch into

> January.

>

> Because the Hachiya variety is so delicate in its

> ripe state, it is

> picked and shipped to market while still hard and

> unripe. A persimmon

> whose color is bright orange all over will ripen

> more successfully

> than those with yellow patches, which indicate they

> were

=== message truncated ===

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____

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[Guest guest]

Hi Janey,

A way for me to describe the flavor is its like a

plum, but not acidic, it sweet, like a juicy date, but

oh that flavor is hard to say, it's got its own

distinction, it's own flavor, try one, but remember

its got to be real soft, like you think its fermented,

otherwise, it wont taste good.

There are 2 kinds in the market, the bigger one the

Haychia, and the smaller one Fuyu. The haychia is the

one I like, the fuyu I dont like that much.

So look out for it at the market, and enjoy.

Michele

--- RoseQuartzGem11@... wrote:

>

>

> In a message dated 12/11/2007 11:51:51 A.M. Eastern

> Standard Time,

> epifany97523@... writes:

>

> The other day I gave my son's friend one and he

> thought that I was

> playing a trick on him, he thought they were rotten

> tomatoes, but

> when he finally gave in and ate one, he loved it.

>

>

>

> lol.. neat Michele, Thank You for the info I think

> I'd like to try one, I

> have heard of them, but never had one,but I love

> mangos!

>

>

> JANEY

>

> Merry Christmas!

>

>

>

>

> **************************************See AOL's top

> rated recipes

>

(http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004)

>

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[Guest guest]

Hi Daknee,

I would think putting them in a paper bag might help

them rippen quicker, but I cant tell you that I have

tried this, I have heard to rippen fruit you may want

to do that.

I have not had any problems with persimmons not

ripening, it is said not to buy them if they have

yellowish skin that they should be orange all around

the fruit, I like the haychia which sometimes have

black on them, I had bought 15 of them sunday, and

most of them were ripe, so I am gonna be pigging out

on them, good price too, 5 for a dollar, cant even buy

candy for that price! HE-HE... " )

True it is a turn off when biting into a fruit and it

tastes not so good, persimmons have a phosphorus taste

that leaves you UGH! on the tounge, I know, I have

been there and done that!

Enjoy your persimmons!

Michele

--- Daknee Kabre <daknee205@...> wrote:

> Yum! Thanks for this info in this delicious fruit.

>

> It is correct in saying " If you bite into a piece of

> fruit that looks like an

> > orange tomato

> > and your lips pucker because of the bitter taste,

> > you may be chewing

> > on an unripe persimmon. " This is why I believe it

> not too popular a fruit. Many people do not know how

> to choose and eat a persimmon.

>

> What I hoped the article would say more about is how

> to rippen a persimmon. Just leaving them out

> sometimes

> does not do the job. I have found that it can take a

> long time for them to ripen. I have some on my

> counter now I have had there for about 2 weeks or

> better. I have also found that sometimes they never

> ripen this way. Does anyone know of a quicker/better

> way to ripen these delicious fruits?

>

> d

> --- epifany97523 <epifany97523@...> wrote:

>

> > HI,

> >

> > Wanted to let you know that Persimmons are in

> season

> > now. I just

> > bought many and I am storing them in my fridge. I

> > love the Hachiya

> > kind, they look like a squished tomatoe and they

> are

> > orange, fleshy,

> > soft, and mushy when ripe, and tastes like no

> other

> > fruit, they are

> > in the sweet fruit family, like medjol dates,

> > mangos, and fresh figs.

> >

> > The other day I gave my son's friend one and he

> > thought that I was

> > playing a trick on him, he thought they were

> rotten

> > tomatoes, but

> > when he finally gave in and ate one, he loved it.

> >

> > Here's the link for this info on Persimmons:

> >

> > http://www.vegparadise.com/highestperch210.html

> >

> > If you bite into a piece of fruit that looks like

> an

> > orange tomato

> > and your lips pucker because of the bitter taste,

> > you may be chewing

> > on an unripe persimmon. Your reaction would be

> > similar to that of the

> > early settlers of North America.

> >

> > Those settlers found persimmons inedible until the

> > Native Americans

> > told them the fruit would not be ready to eat

> until

> > the first frost.

> > The settlers assumed this meant the frost was

> > necessary to improve

> > the taste, but the natives meant the fruit should

> be

> > left on the tree

> > well into October when it was ripe enough to eat.

> >

> > The persimmon native to North America is the

> > diaspyros virginiana

> > that the Algonquin Indians called " putchamin,

> > pasiminan, or

> > pessamin, " depending on the dialect of the tribe.

> > This persimmon was

> > small, seedy and had an unpleasant taste when

> eaten

> > before it was

> > ripe. This astringent quality is caused by tannin

> > present in the

> > fruit when it is not completely ripe. The

> diaspyros

> > virginiana was

> > quite different from the persimmons we see in the

> > markets today. It

> > was the size of a grape and had to be left on the

> > tree into the

> > winter.

> >

> > Growing wild, it varied in quality from tree to

> > tree. Hernando de

> > Soto and his conquistadors found the Native

> > Americans eating bread

> > made from what they called " prunes. " The loaves

> they

> > were fed were

> > formed from dried persimmons.

> >

> > The settlers of town described persimmons as

> > " very sweet and

> > pleasant to the taste, and yields on distillation,

> > after

> > fermentation, a quality of spirits. " When Captain

> > was not

> > busy with Pocahontas, he is quoted as saying, " If

> it

> > be not ripe it

> > will drawe a mans mouth awrie with much torment;

> but

> > when it is ripe,

> > it is as delicious as an Apricock. "

> >

> > When Commodore opened Japan to the

> > West in 1855 he

> > changed the persimmon scene forever. One little

> > known sidelight of

> > his journey was the return to the United States

> with

> > persimmon trees

> > that were planted in Washington, D.C.

> >

> > Any Greek will tell you that " diaspyros " means

> " food

> > of the gods. "

> > What he may not tell you is that " diospyros " is

> also

> > the botanical

> > name for persimmon. In Japan, where the persimmon

> is

> > very popular,

> > the word you will hear for this fruit is " kaki. " A

> > botanist in this

> > country will use the phrase " diaspyros kaki " when

> he

> > is speaking

> > about the Japanese persimmon.

> >

> > The Japanese persimmon that has become the

> dominant

> > variety sold in

> > the United States did not originate in Japan. It

> is

> > a native of China

> > but was introduced to Japan at an early date and

> has

> > become the

> > national fruit and one of the traditional foods

> for

> > the Japanese New

> > Year. Sometime in the mid1800s the first persimmon

> > cultivar arrived

> > in California. A sub-tropical plant, the persimmon

> > grows well

> > California and the Southeastern United States.

> >

> > There are hundreds of varieties of persimmon, but

> > two types are

> > commercially available. The Hachiya dominates with

> > about 90% of the

> > market. It is an astringent fruit, bright orange

> in

> > color, and shaped

> > like a large, slightly elongated tomato that

> almost

> > comes to a point

> > at the bottom. Hachiyas must be fully ripe to be

> > enjoyed. Fully ripe

> > means a mushy, intense orange, jelly-like texture

> > that is a turnoff

> > for many people. The taste is compared to that of

> an

> > overly sweet

> > apricot with a smooth, slippery texture.

> >

> > The Fuyu, also bright orange in color, is a

> > non-astringent variety

> > slowly gaining in popularity. It is eaten when

> firm,

> > just like an

> > apple, shiny skin and all. You can recognize a

> Fuyu

> > by its squat

> > shape and flat bottom, close to the appearance of

> a

> > medium-sized

> > tomato.

> >

> > NUTRITION: Comparing the nutritional data for both

> > the Fuyu and the

> > Hachiya, also known as native persimmons, is

> > challenging because the

> > Hachiya has not been tested as extensively as the

> > Fuyu.

> >

> > The firm, crunchy Fuyu contains 118 calories with

> 31

> > grams

> > carbohydrates compared to the 32 calories and 8

>

=== message truncated ===

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[Guest guest]

If you can buy them from a person who grows them! The best way is to pick them ripe. But not many people grow persimmons. Blessings, Joy

Re: [ ] Persimmons are in Season!!

In a message dated 12/11/2007 5:47:25 P.M. Eastern Standard Time, epifany97523@... writes:

Hi Janey,A way for me to describe the flavor is its like aplum, but not acidic, it sweet, like a juicy date, butoh that flavor is hard to say, it's got its owndistinction, it's own flavor, try one, but rememberits got to be real soft, like you think its fermented,otherwise, it wont taste good.There are 2 kinds in the market, the bigger one theHaychia, and the smaller one Fuyu. The haychia is theone I like, the fuyu I dont like that much.So look out for it at the market, and enjoy.Michele

Ahh.. ok, great! I will pass this onto my sister so she can grab a couple for us to try, Thanks again! : )

JANEYMerry Christmas!

See AOL's top rated recipes and easy ways to stay in shape for winter.

[Guest guest]

I have never attempted to ripen a persimmon, but we do always ripen other fruit and vegetables that we grow in the house. The best way, place on a paper towel and lay it in a sunny window! Now, to ripen the last tomatoes of the season, and you have plenty, there are several ways.

1. pull up tomatoe plant with tomatoes on it, and hang from ceiling in a dark cool basement or garage.

2. wrap each tomatoe in a paper and lay in a cool dark spot. Do not lay them on top of each other.

Michele, do you know any more? Love, Joy

Re: [ ] Persimmons are in Season!!

Yum! Thanks for this info in this delicious fruit.It is correct in saying "If you bite into a piece offruit that looks like an> orange tomato > and your lips pucker because of the bitter taste,> you may be chewing > on an unripe persimmon." This is why I believe itnot too popular a fruit. Many people do not know howto choose and eat a persimmon.What I hoped the article would say more about is howto rippen a persimmon. Just leaving them out sometimesdoes not do the job. I have found that it can take along time for them to ripen. I have some on mycounter now I have had there for about 2 weeks orbetter. I have also found that sometimes they neverripen this way. Does anyone know of a quicker/betterway to ripen these delicious fruits?d--- epifany97523 <epifany97523@...> wrote:> HI,> > Wanted to let you know that Persimmons are in season> now. I just > bought many and I am storing them in my fridge. I> love the Hachiya > kind, they look like a squished tomatoe and they are> orange, fleshy, > soft, and mushy when ripe, and tastes like no other> fruit, they are > in the sweet fruit family, like medjol dates,> mangos, and fresh figs.> > The other day I gave my son's friend one and he> thought that I was > playing a trick on him, he thought they were rotten> tomatoes, but > when he finally gave in and ate one, he loved it.> > Here's the link for this info on Persimmons:> > http://www.vegparadise.com/highestperch210.html> > If you bite into a piece of fruit that looks like an> orange tomato > and your lips pucker because of the bitter taste,> you may be chewing > on an unripe persimmon. Your reaction would be> similar to that of the > early settlers of North America. > > Those settlers found persimmons inedible until the> Native Americans > told them the fruit would not be ready to eat until> the first frost. > The settlers assumed this meant the frost was> necessary to improve > the taste, but the natives meant the fruit should be> left on the tree > well into October when it was ripe enough to eat. > > The persimmon native to North America is the> diaspyros virginiana > that the Algonquin Indians called "putchamin,> pasiminan, or > pessamin," depending on the dialect of the tribe.> This persimmon was > small, seedy and had an unpleasant taste when eaten> before it was > ripe. This astringent quality is caused by tannin> present in the > fruit when it is not completely ripe. The diaspyros> virginiana was > quite different from the persimmons we see in the> markets today. It > was the size of a grape and had to be left on the> tree into the > winter. > > Growing wild, it varied in quality from tree to> tree. Hernando de > Soto and his conquistadors found the Native> Americans eating bread > made from what they called "prunes." The loaves they> were fed were > formed from dried persimmons. > > The settlers of town described persimmons as> "very sweet and > pleasant to the taste, and yields on distillation,> after > fermentation, a quality of spirits." When Captain> was not > busy with Pocahontas, he is quoted as saying, "If it> be not ripe it > will drawe a mans mouth awrie with much torment; but> when it is ripe, > it is as delicious as an Apricock." > > When Commodore opened Japan to the> West in 1855 he > changed the persimmon scene forever. One little> known sidelight of > his journey was the return to the United States with> persimmon trees > that were planted in Washington, D.C. > > Any Greek will tell you that "diaspyros" means "food> of the gods." > What he may not tell you is that "diospyros" is also> the botanical > name for persimmon. In Japan, where the persimmon is> very popular, > the word you will hear for this fruit is "kaki." A> botanist in this > country will use the phrase "diaspyros kaki" when he> is speaking > about the Japanese persimmon. > > The Japanese persimmon that has become the dominant> variety sold in > the United States did not originate in Japan. It is> a native of China > but was introduced to Japan at an early date and has> become the > national fruit and one of the traditional foods for> the Japanese New > Year. Sometime in the mid1800s the first persimmon> cultivar arrived > in California. A sub-tropical plant, the persimmon> grows well > California and the Southeastern United States. > > There are hundreds of varieties of persimmon, but> two types are > commercially available. The Hachiya dominates with> about 90% of the > market. It is an astringent fruit, bright orange in> color, and shaped > like a large, slightly elongated tomato that almost> comes to a point > at the bottom. Hachiyas must be fully ripe to be> enjoyed. Fully ripe > means a mushy, intense orange, jelly-like texture> that is a turnoff > for many people. The taste is compared to that of an> overly sweet > apricot with a smooth, slippery texture. > > The Fuyu, also bright orange in color, is a> non-astringent variety > slowly gaining in popularity. It is eaten when firm,> just like an > apple, shiny skin and all. You can recognize a Fuyu> by its squat > shape and flat bottom, close to the appearance of a> medium-sized > tomato. > > NUTRITION: Comparing the nutritional data for both> the Fuyu and the > Hachiya, also known as native persimmons, is> challenging because the > Hachiya has not been tested as extensively as the> Fuyu. > > The firm, crunchy Fuyu contains 118 calories with 31> grams > carbohydrates compared to the 32 calories and 8> grams carbohydrates > contained in the Hachiya. While there are no fiber> figures for the > Hachiya, the Fuyu can boast 6 grams. > > The two varieties seem to be nutritional opposites> with some of the > data. One example cites the Hachiya with 16.5 mg of> Vitamin C, while > the Fuyu contains none. Another opposite is the> potassium content of > the Fuyu with 270 mg, while the Hachiya contains> only 77.5 mg. While > calcium is not one of the fruit's strong points, the> Fuyu contains > 13.4 mg and the Hachiya has only 6.8 mg. On the> protein scale, Fuyus > contain 1 gram compared to .02 grams for the> Hachiya. > > Fuyu persimmons contain a whopping 3641 IU of> Vitamin A. > Unfortunately, there are no Vitamin A figures> available for the > Hachiya. However, if color is any indication of the> presence of beta > carotene, the Hachiya's bright orange color would> indicate its > availability. > > The Fuyu contains a good profile of B vitamins: 0.5> mg Vitamin B1; > 0.03 Vitamin B2; 0.17 mg Vitamin B3; 12.6 mg Vitamin> B6; and 12.6 mcg > for Folic Acid. Figures for the B vitamins are> unavailable for > Hachiya persimmons. > > SHOPPING: Some persimmons will begin to appear in> the markets in late > September, but November and December are when> they're most plentiful. > In some areas availability may even stretch into> January. > > Because the Hachiya variety is so delicate in its> ripe state, it is > picked and shipped to market while still hard and> unripe. A persimmon > whose color is bright orange all over will ripen> more successfully > than those with yellow patches, which indicate they> were === message truncated === ____________________________________________________________________________________Never miss a thing. Make your home page. http://www./r/hs

[Guest guest]

Hi Joy,

I have ripened tomatoes that are yellow in my home by

the wood stove. Just left in a basket. My home is

pretty warm cause it is so small and the woodstove

makes everything in the house warm (hot), so that when

fruit ripens I have to put them in the fridge so it

will not rot.

I have used paper towels under the fruit too, so that

it doesnt leak in the baskets. I find that I have

problems with fruit flies in my home, b/s of my grape

arbor. In oct, we have everything rippening at once

and one yr I brought the grapes in the house, it was

my 1st yr living here, and I had wall to wall fruit

flies in my home, I will never do that again. Now I

pick what I can eat, and leave the rest to the birds,

or the neighbors that want to make juice.

My next fruit tree will be a persimmon, it is a must,

b/s it is the last fruit of the year, which makes it a

treat.

LUV

Michele

--- Joyce Hudson <bjoyful@...> wrote:

> I have never attempted to ripen a persimmon, but we

> do always ripen other fruit and vegetables that we

> grow in the house. The best way, place on a paper

> towel and lay it in a sunny window! Now, to ripen

> the last tomatoes of the season, and you have

> plenty, there are several ways.

> 1. pull up tomatoe plant with tomatoes on it, and

> hang from ceiling in a dark cool basement or garage.

> 2. wrap each tomatoe in a paper and lay in a cool

> dark spot. Do not lay them on top of each other.

>

> Michele, do you know any more? Love, Joy

> Re: [ ] Persimmons are in

> Season!!

>

>

> Yum! Thanks for this info in this delicious fruit.

>

> It is correct in saying " If you bite into a piece

> of

> fruit that looks like an

> > orange tomato

> > and your lips pucker because of the bitter

> taste,

> > you may be chewing

> > on an unripe persimmon. " This is why I believe

> it

> not too popular a fruit. Many people do not know

> how

> to choose and eat a persimmon.

>

> What I hoped the article would say more about is

> how

> to rippen a persimmon. Just leaving them out

> sometimes

> does not do the job. I have found that it can take

> a

> long time for them to ripen. I have some on my

> counter now I have had there for about 2 weeks or

> better. I have also found that sometimes they

> never

> ripen this way. Does anyone know of a

> quicker/better

> way to ripen these delicious fruits?

>

> d

> --- epifany97523 <epifany97523@...> wrote:

>

> > HI,

> >

> > Wanted to let you know that Persimmons are in

> season

> > now. I just

> > bought many and I am storing them in my fridge.

> I

> > love the Hachiya

> > kind, they look like a squished tomatoe and they

> are

> > orange, fleshy,

> > soft, and mushy when ripe, and tastes like no

> other

> > fruit, they are

> > in the sweet fruit family, like medjol dates,

> > mangos, and fresh figs.

> >

> > The other day I gave my son's friend one and he

> > thought that I was

> > playing a trick on him, he thought they were

> rotten

> > tomatoes, but

> > when he finally gave in and ate one, he loved

> it.

> >

> > Here's the link for this info on Persimmons:

> >

> > http://www.vegparadise.com/highestperch210.html

> >

> > If you bite into a piece of fruit that looks

> like an

> > orange tomato

> > and your lips pucker because of the bitter

> taste,

> > you may be chewing

> > on an unripe persimmon. Your reaction would be

> > similar to that of the

> > early settlers of North America.

> >

> > Those settlers found persimmons inedible until

> the

> > Native Americans

> > told them the fruit would not be ready to eat

> until

> > the first frost.

> > The settlers assumed this meant the frost was

> > necessary to improve

> > the taste, but the natives meant the fruit

> should be

> > left on the tree

> > well into October when it was ripe enough to

> eat.

> >

> > The persimmon native to North America is the

> > diaspyros virginiana

> > that the Algonquin Indians called " putchamin,

> > pasiminan, or

> > pessamin, " depending on the dialect of the

> tribe.

> > This persimmon was

> > small, seedy and had an unpleasant taste when

> eaten

> > before it was

> > ripe. This astringent quality is caused by

> tannin

> > present in the

> > fruit when it is not completely ripe. The

> diaspyros

> > virginiana was

> > quite different from the persimmons we see in

> the

> > markets today. It

> > was the size of a grape and had to be left on

> the

> > tree into the

> > winter.

> >

> > Growing wild, it varied in quality from tree to

> > tree. Hernando de

> > Soto and his conquistadors found the Native

> > Americans eating bread

> > made from what they called " prunes. " The loaves

> they

> > were fed were

> > formed from dried persimmons.

> >

> > The settlers of town described persimmons

> as

> > " very sweet and

> > pleasant to the taste, and yields on

> distillation,

> > after

> > fermentation, a quality of spirits. " When

> Captain

> > was not

> > busy with Pocahontas, he is quoted as saying,

> " If it

> > be not ripe it

> > will drawe a mans mouth awrie with much torment;

> but

> > when it is ripe,

> > it is as delicious as an Apricock. "

> >

> > When Commodore opened Japan to the

> > West in 1855 he

> > changed the persimmon scene forever. One little

> > known sidelight of

> > his journey was the return to the United States

> with

> > persimmon trees

> > that were planted in Washington, D.C.

> >

> > Any Greek will tell you that " diaspyros " means

> " food

> > of the gods. "

> > What he may not tell you is that " diospyros " is

> also

> > the botanical

> > name for persimmon. In Japan, where the

> persimmon is

> > very popular,

> > the word you will hear for this fruit is " kaki. "

> A

> > botanist in this

> > country will use the phrase " diaspyros kaki "

> when he

> > is speaking

> > about the Japanese persimmon.

> >

> > The Japanese persimmon that has become the

> dominant

> > variety sold in

> > the United States did not originate in Japan. It

> is

> > a native of China

> > but was introduced to Japan at an early date and

> has

> > become the

> > national fruit and one of the traditional foods

> for

> > the Japanese New

> > Year. Sometime in the mid1800s the first

> persimmon

> > cultivar arrived

> > in California. A sub-tropical plant, the

> persimmon

> > grows well

> > California and the Southeastern United States.

> >

>

=== message truncated ===

________________________________________________________________________________\

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[Guest guest]

Yup, heat does work. It's even good for starting seedlings. Dad move my metal storage racks to the garage beside the wood furnace, last winter. He started all of his seedlings on those racks, instead of the hot house.

Re: [ ] Persimmons are in> Season!!> > > Yum! Thanks for this info in this delicious fruit.> > It is correct in saying "If you bite into a piece> of> fruit that looks like an> > orange tomato > > and your lips pucker because of the bitter> taste,> > you may be chewing > > on an unripe persimmon." This is why I believe> it> not too popular a fruit. Many people do not know> how> to choose and eat a persimmon.> > What I hoped the article would say more about is> how> to rippen a persimmon. Just leaving them out> sometimes> does not do the job. I have found that it can take> a> long time for them to ripen. I have some on my> counter now I have had there for about 2 weeks or> better. I have also found that sometimes they> never> ripen this way. Does anyone know of a> quicker/better> way to ripen these delicious fruits?> > d> --- epifany97523 <epifany97523@...> wrote:> > > HI,> > > > Wanted to let you know that Persimmons are in> season> > now. I just > > bought many and I am storing them in my fridge.> I> > love the Hachiya > > kind, they look like a squished tomatoe and they> are> > orange, fleshy, > > soft, and mushy when ripe, and tastes like no> other> > fruit, they are > > in the sweet fruit family, like medjol dates,> > mangos, and fresh figs.> > > > The other day I gave my son's friend one and he> > thought that I was > > playing a trick on him, he thought they were> rotten> > tomatoes, but > > when he finally gave in and ate one, he loved> it.> > > > Here's the link for this info on Persimmons:> > > > http://www.vegparadise.com/highestperch210.html> > > > If you bite into a piece of fruit that looks> like an> > orange tomato > > and your lips pucker because of the bitter> taste,> > you may be chewing > > on an unripe persimmon. Your reaction would be> > similar to that of the > > early settlers of North America. > > > > Those settlers found persimmons inedible until> the> > Native Americans > > told them the fruit would not be ready to eat> until> > the first frost. > > The settlers assumed this meant the frost was> > necessary to improve > > the taste, but the natives meant the fruit> should be> > left on the tree > > well into October when it was ripe enough to> eat. > > > > The persimmon native to North America is the> > diaspyros virginiana > > that the Algonquin Indians called "putchamin,> > pasiminan, or > > pessamin," depending on the dialect of the> tribe.> > This persimmon was > > small, seedy and had an unpleasant taste when> eaten> > before it was > > ripe. This astringent quality is caused by> tannin> > present in the > > fruit when it is not completely ripe. The> diaspyros> > virginiana was > > quite different from the persimmons we see in> the> > markets today. It > > was the size of a grape and had to be left on> the> > tree into the > > winter. > > > > Growing wild, it varied in quality from tree to> > tree. Hernando de > > Soto and his conquistadors found the Native> > Americans eating bread > > made from what they called "prunes." The loaves> they> > were fed were > > formed from dried persimmons. > > > > The settlers of town described persimmons> as> > "very sweet and > > pleasant to the taste, and yields on> distillation,> > after > > fermentation, a quality of spirits." When> Captain> > was not > > busy with Pocahontas, he is quoted as saying,> "If it> > be not ripe it > > will drawe a mans mouth awrie with much torment;> but> > when it is ripe, > > it is as delicious as an Apricock." > > > > When Commodore opened Japan to the> > West in 1855 he > > changed the persimmon scene forever. One little> > known sidelight of > > his journey was the return to the United States> with> > persimmon trees > > that were planted in Washington, D.C. > > > > Any Greek will tell you that "diaspyros" means> "food> > of the gods." > > What he may not tell you is that "diospyros" is> also> > the botanical > > name for persimmon. In Japan, where the> persimmon is> > very popular, > > the word you will hear for this fruit is "kaki."> A> > botanist in this > > country will use the phrase "diaspyros kaki"> when he> > is speaking > > about the Japanese persimmon. > > > > The Japanese persimmon that has become the> dominant> > variety sold in > > the United States did not originate in Japan. It> is> > a native of China > > but was introduced to Japan at an early date and> has> > become the > > national fruit and one of the traditional foods> for> > the Japanese New > > Year. Sometime in the mid1800s the first> persimmon> > cultivar arrived > > in California. A sub-tropical plant, the> persimmon> > grows well > > California and the Southeastern United States. > > > === message truncated === ____________________________________________________________________________________Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping

[Guest guest]

Thanks Michele, I have tried the paper bag but alas no

luck. I even tried putting a bananna in with them

hoping the gases from the banana would help but no

luck. I may try putting them near a heat source but

unlike tomatoes persimmons grow on a tree.

D

--- michele horton <epifany97523@...> wrote:

> Hi Daknee,

>

> I would think putting them in a paper bag might help

> them rippen quicker, but I cant tell you that I have

> tried this, I have heard to rippen fruit you may

> want

> to do that.

>

> I have not had any problems with persimmons not

> ripening, it is said not to buy them if they have

> yellowish skin that they should be orange all around

> the fruit, I like the haychia which sometimes have

> black on them, I had bought 15 of them sunday, and

> most of them were ripe, so I am gonna be pigging out

> on them, good price too, 5 for a dollar, cant even

> buy

> candy for that price! HE-HE... " )

>

> True it is a turn off when biting into a fruit and

> it

> tastes not so good, persimmons have a phosphorus

> taste

> that leaves you UGH! on the tounge, I know, I have

> been there and done that!

>

> Enjoy your persimmons!

>

> Michele

> --- Daknee Kabre <daknee205@...> wrote:

>

> > Yum! Thanks for this info in this delicious fruit.

> >

> > It is correct in saying " If you bite into a piece

> of

> > fruit that looks like an

> > > orange tomato

> > > and your lips pucker because of the bitter

> taste,

> > > you may be chewing

> > > on an unripe persimmon. " This is why I believe

> it

> > not too popular a fruit. Many people do not know

> how

> > to choose and eat a persimmon.

> >

> > What I hoped the article would say more about is

> how

> > to rippen a persimmon. Just leaving them out

> > sometimes

> > does not do the job. I have found that it can take

> a

> > long time for them to ripen. I have some on my

> > counter now I have had there for about 2 weeks or

> > better. I have also found that sometimes they

> never

> > ripen this way. Does anyone know of a

> quicker/better

> > way to ripen these delicious fruits?

> >

> > d

> > --- epifany97523 <epifany97523@...> wrote:

> >

> > > HI,

> > >

> > > Wanted to let you know that Persimmons are in

> > season

> > > now. I just

> > > bought many and I am storing them in my fridge.

> I

> > > love the Hachiya

> > > kind, they look like a squished tomatoe and they

> > are

> > > orange, fleshy,

> > > soft, and mushy when ripe, and tastes like no

> > other

> > > fruit, they are

> > > in the sweet fruit family, like medjol dates,

> > > mangos, and fresh figs.

> > >

> > > The other day I gave my son's friend one and he

> > > thought that I was

> > > playing a trick on him, he thought they were

> > rotten

> > > tomatoes, but

> > > when he finally gave in and ate one, he loved

> it.

> > >

> > > Here's the link for this info on Persimmons:

> > >

> > > http://www.vegparadise.com/highestperch210.html

> > >

> > > If you bite into a piece of fruit that looks

> like

> > an

> > > orange tomato

> > > and your lips pucker because of the bitter

> taste,

> > > you may be chewing

> > > on an unripe persimmon. Your reaction would be

> > > similar to that of the

> > > early settlers of North America.

> > >

> > > Those settlers found persimmons inedible until

> the

> > > Native Americans

> > > told them the fruit would not be ready to eat

> > until

> > > the first frost.

> > > The settlers assumed this meant the frost was

> > > necessary to improve

> > > the taste, but the natives meant the fruit

> should

> > be

> > > left on the tree

> > > well into October when it was ripe enough to

> eat.

> > >

> > > The persimmon native to North America is the

> > > diaspyros virginiana

> > > that the Algonquin Indians called " putchamin,

> > > pasiminan, or

> > > pessamin, " depending on the dialect of the

> tribe.

> > > This persimmon was

> > > small, seedy and had an unpleasant taste when

> > eaten

> > > before it was

> > > ripe. This astringent quality is caused by

> tannin

> > > present in the

> > > fruit when it is not completely ripe. The

> > diaspyros

> > > virginiana was

> > > quite different from the persimmons we see in

> the

> > > markets today. It

> > > was the size of a grape and had to be left on

> the

> > > tree into the

> > > winter.

> > >

> > > Growing wild, it varied in quality from tree to

> > > tree. Hernando de

> > > Soto and his conquistadors found the Native

> > > Americans eating bread

> > > made from what they called " prunes. " The loaves

> > they

> > > were fed were

> > > formed from dried persimmons.

> > >

> > > The settlers of town described persimmons

> as

> > > " very sweet and

> > > pleasant to the taste, and yields on

> distillation,

> > > after

> > > fermentation, a quality of spirits. " When

> Captain

> > > was not

> > > busy with Pocahontas, he is quoted as saying,

> " If

> > it

> > > be not ripe it

> > > will drawe a mans mouth awrie with much torment;

> > but

> > > when it is ripe,

> > > it is as delicious as an Apricock. "

> > >

> > > When Commodore opened Japan to the

> > > West in 1855 he

> > > changed the persimmon scene forever. One little

> > > known sidelight of

> > > his journey was the return to the United States

> > with

> > > persimmon trees

> > > that were planted in Washington, D.C.

> > >

> > > Any Greek will tell you that " diaspyros " means

> > " food

> > > of the gods. "

> > > What he may not tell you is that " diospyros " is

> > also

> > > the botanical

> > > name for persimmon. In Japan, where the

> persimmon

> > is

> > > very popular,

> > > the word you will hear for this fruit is " kaki. "

> A

> > > botanist in this

> > > country will use the phrase " diaspyros kaki "

> when

> > he

> > > is speaking

> > > about the Japanese persimmon.

> > >

> > > The Japanese persimmon that has become the

> > dominant

> > > variety sold in

> > > the United States did not originate in Japan. It

> > is

>

=== message truncated ===

________________________________________________________________________________\

____

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[Guest guest]

ya know speaking of bananas, I know that apples help

ripen fruit too, I have done this and it does quicken

other fruit to ripen..

Just a thought.

Blessings on this day 12.12...

Michele

--- Daknee Kabre <daknee205@...> wrote:

> Thanks Michele, I have tried the paper bag but alas

> no

> luck. I even tried putting a bananna in with them

> hoping the gases from the banana would help but no

> luck. I may try putting them near a heat source but

> unlike tomatoes persimmons grow on a tree.

>

> D

> --- michele horton <epifany97523@...> wrote:

>

> > Hi Daknee,

> >

> > I would think putting them in a paper bag might

> help

> > them rippen quicker, but I cant tell you that I

> have

> > tried this, I have heard to rippen fruit you may

> > want

> > to do that.

> >

> > I have not had any problems with persimmons not

> > ripening, it is said not to buy them if they have

> > yellowish skin that they should be orange all

> around

> > the fruit, I like the haychia which sometimes have

> > black on them, I had bought 15 of them sunday, and

> > most of them were ripe, so I am gonna be pigging

> out

> > on them, good price too, 5 for a dollar, cant even

> > buy

> > candy for that price! HE-HE... " )

> >

> > True it is a turn off when biting into a fruit and

> > it

> > tastes not so good, persimmons have a phosphorus

> > taste

> > that leaves you UGH! on the tounge, I know, I have

> > been there and done that!

> >

> > Enjoy your persimmons!

> >

> > Michele

> > --- Daknee Kabre <daknee205@...> wrote:

> >

> > > Yum! Thanks for this info in this delicious

> fruit.

> > >

> > > It is correct in saying " If you bite into a

> piece

> > of

> > > fruit that looks like an

> > > > orange tomato

> > > > and your lips pucker because of the bitter

> > taste,

> > > > you may be chewing

> > > > on an unripe persimmon. " This is why I believe

> > it

> > > not too popular a fruit. Many people do not know

> > how

> > > to choose and eat a persimmon.

> > >

> > > What I hoped the article would say more about is

> > how

> > > to rippen a persimmon. Just leaving them out

> > > sometimes

> > > does not do the job. I have found that it can

> take

> > a

> > > long time for them to ripen. I have some on my

> > > counter now I have had there for about 2 weeks

> or

> > > better. I have also found that sometimes they

> > never

> > > ripen this way. Does anyone know of a

> > quicker/better

> > > way to ripen these delicious fruits?

> > >

> > > d

> > > --- epifany97523 <epifany97523@...> wrote:

> > >

> > > > HI,

> > > >

> > > > Wanted to let you know that Persimmons are in

> > > season

> > > > now. I just

> > > > bought many and I am storing them in my

> fridge.

> > I

> > > > love the Hachiya

> > > > kind, they look like a squished tomatoe and

> they

> > > are

> > > > orange, fleshy,

> > > > soft, and mushy when ripe, and tastes like no

> > > other

> > > > fruit, they are

> > > > in the sweet fruit family, like medjol dates,

> > > > mangos, and fresh figs.

> > > >

> > > > The other day I gave my son's friend one and

> he

> > > > thought that I was

> > > > playing a trick on him, he thought they were

> > > rotten

> > > > tomatoes, but

> > > > when he finally gave in and ate one, he loved

> > it.

> > > >

> > > > Here's the link for this info on Persimmons:

> > > >

> > > >

> http://www.vegparadise.com/highestperch210.html

> > > >

> > > > If you bite into a piece of fruit that looks

> > like

> > > an

> > > > orange tomato

> > > > and your lips pucker because of the bitter

> > taste,

> > > > you may be chewing

> > > > on an unripe persimmon. Your reaction would be

> > > > similar to that of the

> > > > early settlers of North America.

> > > >

> > > > Those settlers found persimmons inedible until

> > the

> > > > Native Americans

> > > > told them the fruit would not be ready to eat

> > > until

> > > > the first frost.

> > > > The settlers assumed this meant the frost was

> > > > necessary to improve

> > > > the taste, but the natives meant the fruit

> > should

> > > be

> > > > left on the tree

> > > > well into October when it was ripe enough to

> > eat.

> > > >

> > > > The persimmon native to North America is the

> > > > diaspyros virginiana

> > > > that the Algonquin Indians called " putchamin,

> > > > pasiminan, or

> > > > pessamin, " depending on the dialect of the

> > tribe.

> > > > This persimmon was

> > > > small, seedy and had an unpleasant taste when

> > > eaten

> > > > before it was

> > > > ripe. This astringent quality is caused by

> > tannin

> > > > present in the

> > > > fruit when it is not completely ripe. The

> > > diaspyros

> > > > virginiana was

> > > > quite different from the persimmons we see in

> > the

> > > > markets today. It

> > > > was the size of a grape and had to be left on

> > the

> > > > tree into the

> > > > winter.

> > > >

> > > > Growing wild, it varied in quality from tree

> to

> > > > tree. Hernando de

> > > > Soto and his conquistadors found the Native

> > > > Americans eating bread

> > > > made from what they called " prunes. " The

> loaves

> > > they

> > > > were fed were

> > > > formed from dried persimmons.

> > > >

> > > > The settlers of town described persimmons

> > as

> > > > " very sweet and

> > > > pleasant to the taste, and yields on

> > distillation,

> > > > after

> > > > fermentation, a quality of spirits. " When

> > Captain

> > > > was not

> > > > busy with Pocahontas, he is quoted as saying,

> > " If

> > > it

> > > > be not ripe it

> > > > will drawe a mans mouth awrie with much

> torment;

> > > but

> > > > when it is ripe,

> > > > it is as delicious as an Apricock. "

> > > >

> > > > When Commodore opened Japan to

> the

> > > > West in 1855 he

> > > > changed the persimmon scene forever. One

> little

> > > > known sidelight of

> > > > his journey was the return to the United

> States

>

=== message truncated ===

________________________________________________________________________________\

____

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[Guest guest]

HMM? I didn't know about apples I may give that a try

too. Thanks

D

--- michele horton <epifany97523@...> wrote:

> ya know speaking of bananas, I know that apples help

> ripen fruit too, I have done this and it does

> quicken

> other fruit to ripen..

>

> Just a thought.

>

> Blessings on this day 12.12...

>

> Michele

> --- Daknee Kabre <daknee205@...> wrote:

>

> > Thanks Michele, I have tried the paper bag but

> alas

> > no

> > luck. I even tried putting a bananna in with them

> > hoping the gases from the banana would help but no

> > luck. I may try putting them near a heat source

> but

> > unlike tomatoes persimmons grow on a tree.

> >

> > D

> > --- michele horton <epifany97523@...> wrote:

> >

> > > Hi Daknee,

> > >

> > > I would think putting them in a paper bag might

> > help

> > > them rippen quicker, but I cant tell you that I

> > have

> > > tried this, I have heard to rippen fruit you may

> > > want

> > > to do that.

> > >

> > > I have not had any problems with persimmons not

> > > ripening, it is said not to buy them if they

> have

> > > yellowish skin that they should be orange all

> > around

> > > the fruit, I like the haychia which sometimes

> have

> > > black on them, I had bought 15 of them sunday,

> and

> > > most of them were ripe, so I am gonna be pigging

> > out

> > > on them, good price too, 5 for a dollar, cant

> even

> > > buy

> > > candy for that price! HE-HE... " )

> > >

> > > True it is a turn off when biting into a fruit

> and

> > > it

> > > tastes not so good, persimmons have a phosphorus

> > > taste

> > > that leaves you UGH! on the tounge, I know, I

> have

> > > been there and done that!

> > >

> > > Enjoy your persimmons!

> > >

> > > Michele

> > > --- Daknee Kabre <daknee205@...> wrote:

> > >

> > > > Yum! Thanks for this info in this delicious

> > fruit.

> > > >

> > > > It is correct in saying " If you bite into a

> > piece

> > > of

> > > > fruit that looks like an

> > > > > orange tomato

> > > > > and your lips pucker because of the bitter

> > > taste,

> > > > > you may be chewing

> > > > > on an unripe persimmon. " This is why I

> believe

> > > it

> > > > not too popular a fruit. Many people do not

> know

> > > how

> > > > to choose and eat a persimmon.

> > > >

> > > > What I hoped the article would say more about

> is

> > > how

> > > > to rippen a persimmon. Just leaving them out

> > > > sometimes

> > > > does not do the job. I have found that it can

> > take

> > > a

> > > > long time for them to ripen. I have some on

> my

> > > > counter now I have had there for about 2 weeks

> > or

> > > > better. I have also found that sometimes they

> > > never

> > > > ripen this way. Does anyone know of a

> > > quicker/better

> > > > way to ripen these delicious fruits?

> > > >

> > > > d

> > > > --- epifany97523 <epifany97523@...>

> wrote:

> > > >

> > > > > HI,

> > > > >

> > > > > Wanted to let you know that Persimmons are

> in

> > > > season

> > > > > now. I just

> > > > > bought many and I am storing them in my

> > fridge.

> > > I

> > > > > love the Hachiya

> > > > > kind, they look like a squished tomatoe and

> > they

> > > > are

> > > > > orange, fleshy,

> > > > > soft, and mushy when ripe, and tastes like

> no

> > > > other

> > > > > fruit, they are

> > > > > in the sweet fruit family, like medjol

> dates,

> > > > > mangos, and fresh figs.

> > > > >

> > > > > The other day I gave my son's friend one and

> > he

> > > > > thought that I was

> > > > > playing a trick on him, he thought they were

> > > > rotten

> > > > > tomatoes, but

> > > > > when he finally gave in and ate one, he

> loved

> > > it.

> > > > >

> > > > > Here's the link for this info on Persimmons:

> > > > >

> > > > >

> > http://www.vegparadise.com/highestperch210.html

> > > > >

> > > > > If you bite into a piece of fruit that looks

> > > like

> > > > an

> > > > > orange tomato

> > > > > and your lips pucker because of the bitter

> > > taste,

> > > > > you may be chewing

> > > > > on an unripe persimmon. Your reaction would

> be

> > > > > similar to that of the

> > > > > early settlers of North America.

> > > > >

> > > > > Those settlers found persimmons inedible

> until

> > > the

> > > > > Native Americans

> > > > > told them the fruit would not be ready to

> eat

> > > > until

> > > > > the first frost.

> > > > > The settlers assumed this meant the frost

> was

> > > > > necessary to improve

> > > > > the taste, but the natives meant the fruit

> > > should

> > > > be

> > > > > left on the tree

> > > > > well into October when it was ripe enough to

> > > eat.

> > > > >

> > > > > The persimmon native to North America is the

> > > > > diaspyros virginiana

> > > > > that the Algonquin Indians called

> " putchamin,

> > > > > pasiminan, or

> > > > > pessamin, " depending on the dialect of the

> > > tribe.

> > > > > This persimmon was

> > > > > small, seedy and had an unpleasant taste

> when

> > > > eaten

> > > > > before it was

> > > > > ripe. This astringent quality is caused by

> > > tannin

> > > > > present in the

> > > > > fruit when it is not completely ripe. The

> > > > diaspyros

> > > > > virginiana was

> > > > > quite different from the persimmons we see

> in

> > > the

> > > > > markets today. It

> > > > > was the size of a grape and had to be left

> on

> > > the

> > > > > tree into the

> > > > > winter.

> > > > >

> > > > > Growing wild, it varied in quality from tree

>

=== message truncated ===

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