Saturday, October 24, 2015
It is time to begin harvesting persimmons. My Ichi Kei Ki Jiro Asian persimmon tree continues to pump out lots of fruit. Unlike native American persimmons, this is a non-astringent persimmon (learn about your tree before you plant it, as there are astringent, Asian persimmons). If you have ever eaten an underripe, American persimmon, you know what "astringency" means. The flavor is unpalatable, and I find it leaves a sticky, persistent, plastic-like coating in my mouth and on my tongue. Definitely unpleasant. An American persimmon is usually considered ripe when it falls off the tree, after a heavy frost or freeze. However, unless you're vigilant and good at collecting them, they can easily spoil on the ground or animals can get to them first. But these Asian, non-astringent persimmons are marvelous. They can be eaten while still crispy, like an apple, which is my favorite way to eat them. You could also wait until they soften and have a pudding-like texture. They tolerate the cold and will cling on the tree, still edible, through November or December. I also enjoy dehydrating slices of these persimmons. They get very sugary when they are dry and make a great snack. And the skin is edible too! The fruit is totally seedless, the tree is very easy to care for. Sound too good to be true? Nope!