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How to ripen persimmons?
I used to dread getting persimmons because they were always so rock-hard and 澀的 (shè de – astringent). They’d just sit in my fruit bowl forever, never getting any softer. Then I learned this amazing trick – all you have to do is put them in a paper bag with a banana or an apple! Seriously, it works like magic. Those fruits give off ethylene gas, which helps speed up the ripening process. The next thing you know, your persimmons will be perfectly soft and sweet in just a couple of days. It’s so much easier than waiting weeks for them to ripen naturally!
How to grow persimmon from seed?
I’ve only attempted to grow persimmons from seed once, and that was more out of curiosity than anything else. I got my hands on a perfectly ripe persimmon, scooped out the seeds, and gave them a good wash. Then, the real challenge began – the stratification process. I’d read that persimmon seeds need a few months of cold, moist conditions to break dormancy. It felt like forever, but eventually, I saw some sprouts! I love experimenting with growing plants, but if I’m being honest, it’s definitely easier to buy a young persimmon tree from a nursery if you’re after reliable fruit production.
What does a persimmon tree look like?
Persimmon trees have a beautiful, rounded shape with lush, dark green leaves that turn vibrant shades of yellow, orange, and red in the fall. Their bark is a distinctive grayish-brown with a blocky, almost scaly texture. Of course, the real highlight is when they’re covered in fruits! Depending on the variety, persimmons can be round and tomato-like or more acorn-shaped, in colors ranging from bright orange to deep red.
Are persimmons safe for dogs?
I always hesitate before giving my dog anything new, especially fruits and vegetables. I did a bit of research on persimmons and dogs, and the general consensus seems to be that the ripe fruit itself is safe in small amounts. However, the pits, seeds, leaves, and stems can be problematic if eaten. The big risk is that they could cause digestive issues or even create blockages. Since my dog is pretty mischievous and tends to gobble things up, I just don’t think it’s worth the risk. I’d rather stick to dog-approved treats!
Do persimmons ripen off the tree?
Yes, persimmons most definitely ripen off the tree! That’s what makes them so much easier to handle compared to some other fruits. You can harvest them when they’re firm and bright in color but not quite soft. Then, just leave them on the kitchen counter for a few days, and they’ll get sweeter and develop that perfect, slightly squishy texture. Remember, there are astringent and non-astringent types – astringent persimmons need to be fully ripe before you eat them, or they’ll be unpleasantly bitter.
How to cook persimmons?
While I love simply eating fresh, ripe persimmons, cooking with them opens up so many delicious possibilities! One of my favorite things to do is make persimmon bread. It’s similar to pumpkin or banana bread – moist, warmly spiced, and perfect for a fall snack. I also love incorporating mashed persimmon into muffins and puddings. The natural sweetness of the fruit lets me cut back on the added sugar. Since I’m always trying new things, I recently experimented with roasting persimmon slices with a bit of honey and cinnamon. So simple, but incredibly tasty!
How to store persimmons?
The way I store persimmons depends on how ripe they are. If they’re still firm, I find they do well at room temperature. I place them in a bowl on the counter and check on them every couple of days until they become soft and fragrant. That’s my signal that they’re ready to eat! Once fully ripe, they get quite delicate, so I’ll move them to the refrigerator to keep them fresh. I’ve found they usually last for three or four days, longer if I’m lucky. It’s really tempting to try to buy a bunch of persimmons in season, but it’s important not to overdo it as they’re best eaten soon after ripening.
What colour is persimmon?
The color of a persimmon mainly depends on its variety. You’ll find them in a beautiful range of colors from bright, almost neon orange to a deep, reddish-orange. Some even have a slight blush of pink or purple when they’re fully ripe. One thing they all have in common is that their color is incredibly vibrant, especially when the sun hits them. It’s a color that reminds me of fall and cozy afternoons!
Where can i buy persimmons?
Where you can buy persimmons depends on the time of year and where you live. Here’s a breakdown of some options:
- Farmers Markets: Especially in the fall, I find the best selection of fresh, flavorful persimmons at my local farmers market. They’re usually grown locally, and you can even ask the farmers about specific varieties.
- Asian Grocery Stores: These stores usually have a wider selection of persimmons, including some interesting varieties you might not find elsewhere.
- Well-Stocked Supermarkets: Many larger supermarkets will carry persimmons when they’re in season. They might not have as many varieties, but it’s a good option if you’re short on time.
- Online Retailers: Some specialty online retailers will ship fresh persimmons directly to your door. This is handy if you can’t find them locally or want a particular variety.
Can chickens eat persimmons?
Absolutely! Chickens seem to love the sweet taste of ripe persimmons. I’ve offered some to my flock, and they gobble them up in no time. They’re a great treat, especially during the fall and winter months when other fresh fruits might be scarce. Just remember that moderation is key. Like all fruits, persimmons should be part of a balanced diet for your chickens. Also, make sure you remove the seeds and pits, as these can be a choking hazard.
Do you eat persimmon skin?
It depends on the type of persimmon! For the most common kind I find around here, the Fuyu persimmon, the skin is absolutely edible. It’s thin and smooth, and doesn’t have a weird texture or bitterness. Sometimes I peel mine just because, but if I’m feeling a bit lazy, I’ll just take a bite right out of the whole fruit, skin and all. You actually get a bit more fiber that way!
However, there’s another kind, the Hachiya persimmon, that has a very different story. Those guys are rock-hard when they’re not ripe, and the skin is super thick and astringent. Not something you’d want to eat on purpose. Once they get super soft and mushy though, the skin separates from the flesh easily, and you just scoop out the sweet insides with a spoon.
So, the answer is yes and no! It all depends on the type of persimmon and how ripe it is.
Can you freeze persimmons?
Yes, you absolutely can freeze persimmons! They freeze beautifully and are a wonderful way to enjoy their sweetness year-round. Here’s how I usually do it:
- Choose ripe persimmons: Look for persimmons that are fully ripe and soft to the touch. Avoid any with visible blemishes.
- Wash and prepare: Wash the persimmons well and remove any stems or leaves. Fuyu persimmons (the non-astringent kind) can be frozen whole. Hachiya persimmons (the astringent kind) need to be very ripe and then you only freeze the flesh after scooping it out.
- Freeze: Place the prepared persimmons on a baking sheet lined with parchment paper and freeze them until solid. This will prevent them from sticking together.
- Store: Transfer the frozen persimmons to freezer bags or airtight containers. They should keep well in the freezer for a few months.
When you’re ready to use them, simply thaw the persimmons in the refrigerator and enjoy! You can eat them as is, or use them in smoothies, baked goods, or other recipes.
Do deer eat persimmons?
Absolutely! Deer love persimmons, and they’re actually considered a major food source for them, especially in the fall when the fruits ripen and start to drop. If you have persimmon trees on your property and deer in the area, there’s a good chance the deer will find their way to the feast. You might even see them reaching up to grab the fruit right off the branches! If you’re trying to protect your persimmon harvest, there are deterrents, fences, and other things you can try, but those resourceful deer are always looking for a snack.
How big do persimmon trees get?
The size of a persimmon tree depends on the species and growing conditions, but they generally fall into two categories:
- American Persimmon (Diospyros virginiana): These are the most common persimmon trees in North America and they can get quite large. Mature trees can reach heights of 35-60 feet with a spread of up to 35 feet.
- Asian Persimmon (Diospyros kaki): Most of the persimmons you find in grocery stores are this variety, and the trees tend to be a bit smaller. They typically reach heights of 10-30 feet with a similar spread.
Of course, in some cases, you might get even bigger or smaller trees depending on how they’re pruned and cared for.
How to dry persimmons?
Drying persimmons is a wonderful way to extend their sweetness and enjoy them long after they’re in season. There are a few different methods you can use:
Traditional Hoshigaki Method:
- Choose firm, ripe persimmons: Pick persimmons that are still firm with no blemishes. Hachiya persimmons are best for this method.
- Peel and tie: Peel the persimmons carefully and leave the stems intact. Tie them in pairs using twine and hang them in a dry, airy place with good sunlight.
- Massage: Gently massage the persimmons every few days for about a month. This helps break down the fruit and distribute the sugars.
- Watch for bloom: A white powdery bloom will start to appear on the surface of the persimmons as they dry. This is a natural sugar crystallization and a sign they’re almost ready.
Oven Drying:
- Slice thin: Wash and dry ripe persimmons (Fuyu persimmons are ideal). Slice them very thinly and evenly (about 1/4-inch thick).
- Arrange on racks: Place the slices on a wire rack set over a baking sheet. Make sure they don’t overlap.
- Low and slow: Bake in a very low oven (around 150-200°F) for several hours, flipping the slices halfway through. The drying time will depend on the thickness and your oven.
- Check for texture: The persimmons are done when they’re pliable and slightly tacky, not completely dry and brittle.
Dehydrator:
Follow similar steps to oven drying, but use a dehydrator set at around 135°F.
Storage: Store dried persimmons in an airtight container in a cool, dark place.
