Country Living
Country Living, Country Skills
Country People - A Country Living Resource and Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

The Kitchen

Photo Gallery
Vintage Photos
Special Collections

Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Tractor Parts
Tractor Manuals

Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

[Return to Topics]

reenee    Posted 10-27-2002 at 04:24:17       [Reply]  [Send Email]
how do you eat persimons? do you cut them in pieces? what texture are they supposed to be for eating? soft? in between?

i love them when they are really, really soft but am not sure if what i am doing is correct. they seem to taste better in this stage.

Bert    Posted 10-30-2008 at 13:35:46       [Reply]  [Send Email]
We pick them only from the ground, good and ripe, then smash them in a collander to remove the pulp. This is cooked into a magnificent pudding.I'll send recipe if someone will tell me of a more efficient way to process the pulp.

rex baragwanath    Posted 07-19-2008 at 08:17:06       [Reply]  [Send Email]
I am a peach and kiwlfruit farmer in lydenburg. Would like to know more info on persimons.just the basics for starters. thanks rex

Joe    Posted 02-14-2007 at 19:18:53       [Reply]  [Send Email]
its probably been a long time since anyone has read here but i have come to learn that if you eat a bitter one...the best way to get rid of the pucker is to eat cheese as strange as it sounds it works.

Alicia    Posted 10-25-2007 at 19:58:34       [Reply]  [Send Email]
It's fall07 here in sunny northern California. My neighbors have a persimon tree in their yard, the branches are hanging over my fence; The tree is full of persimons, I've had them before and liked it but they don't look too ripe yet. thank you for all the responses and suggestions here. has any one posted a picture of ripe persimon? maybe I'll do that this year. Happy Holidays.

ol Henry    Posted 10-27-2002 at 06:04:30       [Reply]  [No Email]
The best way is to eat them right there at the tree, so you can spit the seeds out while you are eating, they have to be dead ripe and mushey before you can eat them, if they ain't you notice it real quick when your mouth puckers up,after a good hard frost they should be starting to get ripe.
Someone on this board could probably come up with some recipees for using them in bread or pies or something, like banana bread but using persimons instead.
You can forecast the winter by spliting one of the seeds and looking at the germ in it, if it is shaped like a spoon it will be a mild winter, if it looks like a knife it will be a hard winter.
You will have to beat the wildlife to them, possum and coon love them.

Mickey    Posted 11-25-2006 at 09:36:08       [Reply]  [Send Email]
I have a friend that found a persimon seed with a cross inside of it. Does anyone know what this means? I have always heard that the spoon meant shoveling snow, fork meant racking snow and knife meant cutting ice. Thanks!

Lepha    Posted 10-31-2005 at 14:02:27       [Reply]  [Send Email]
When predicting the weather by looking at the germ in the seed, is there a meaning for a fork?

Sherry    Posted 11-04-2007 at 10:59:39       [Reply]  [Send Email]
Wow, if I was to use deduction on that one, I would almost believe it means Christ is coming again, now.

Greg    Posted 01-15-2008 at 04:08:27       [Reply]  [Send Email]
To use the symbols inside the persimmon fruit nut, use this guide:

Cut the nut width wise and you should see either a fork or a spoon
or a knife.

The fork means the Winter will be warm enough to cut hay all
Winter long; the spoon means you'll be using a shovel to dig out
the snow and the knife means that the cold will be so bitter, it will
cut to the bone.

reenee    Posted 10-27-2002 at 08:52:47       [Reply]  [Send Email]
i have to compete with wildlife? they're going to lose.

i have been waiting till they get real soft. enjoy them better that way. was wondering if i could dry the black seeds & try to sprout a tree out of it. going to check that out.

interesting about the weather pattern & seeds. wonder if it's all true.

thanks again.


Jim    Posted 11-24-2005 at 05:39:35       [Reply]  [Send Email]
I would like to start a persimmons tree. There is an old one on the farm that has died. Why dont you see young persimmons trees? Can I buy one, or buy the seeds somewhere?

PAULA    Posted 11-05-2007 at 13:10:01       [Reply]  [Send Email]
well i'm a bit confused maybe someone can answer this question.we just moved into a home that has a good sized persimon tree in back.its full of fruit we just started eating some of them,unsure of how to tell if they were ripe we tried them wow still a little hard but very sweet and tasty.heres the confusion.we haven't seen a seed in the 15 or 20 we've ate ,anybody got an answer for that?

Wayne    Posted 12-02-2007 at 21:30:35       [Reply]  [Send Email]
What you most likely have is what is known in my area as a "Asin Persimon" or also know as an "Apple Persimon" it is eaten here after the a frost but still firm. And look some thing like an orange apple. They normally have a very small or no seed.

Ana - persimmon lover    Posted 10-27-2002 at 05:53:35       [Reply]  [No Email]
From the book Wild Edibles of Missouri,written by Jan Phillips, and put out by Missouri Conservation: "I enjoy eating the fruits as I pick them, but they must be soft and mushy to be good. The time of ripening is a variable. Sometimes the fruits are sweet with no hint of the bitter quality before the first frost, while others retain the bitterness even after frost and long into the fall. Persimmon pulp - raw fruit run through a colander - can be used in a variety of ways: cakes, breads, cookies, puddings, tortes and pies. A very good pie forThanskgiving is to use your favorite pumpkin pie recipe and substitute persimmon pulp. ANother excellent use of this is as a torte: 1 c bread crumbs, 1 t baking powder, 1 t salt, 1 1/2 c persimmon pulp and 1/2 c nuts. Beat 2 egg yolks with 1/2 c sugar, and 4 egg whites beaten stiff. Fold in 1 t vanilla and pour into greased pan. Bake 1 hr/325 degrees." There are more recipes if you want me to type them in.

reenee    Posted 10-27-2002 at 06:00:12       [Reply]  [Send Email]
thank you. so i am eating them correctly. they really are delicious when soft.

i did find a site that lists a slew of recipes for this great fruit. i will make the bread. i have too many & they will spoil.

thanks again.


Paula Siler    Posted 11-27-2004 at 16:43:30       [Reply]  [Send Email]
I would like any recipes you may have for persimmons. I'm from Mo. was raised at Poplar Bluff, Thanks for any info.
Sinserly, Paula

Tony Scarr    Posted 05-04-2006 at 16:17:48       [Reply]  [No Email]
I would like ang recipes you have for persimons . Im from Leeton

Jim Herr    Posted 11-24-2005 at 05:44:36       [Reply]  [Send Email]
Hey Paula,
Our persimmons tree has died. Would you be able to tell me where I can get some seeds to start some new ones. I wonder why it is you never see young persimmons trees.
I would appreciate your help.

LH    Posted 10-27-2002 at 05:30:38       [Reply]  [No Email]
I don't care much for persimmons, but the important thing is not to eat them until they have been frosted good. If you eat em before that you'll never get rid of the pucker on your face LOL. Actually as far as etiquette I think you can eat them anyway you enjoy em.

reenee    Posted 10-27-2002 at 05:48:28       [Reply]  [Send Email]
well then i guess i'm doing the right thing.

that's strange. i have never tasted a sour one. even when they are not soft, they are almost tasteless. i never purchase them but pick them right off a tree in florida when we visit. it's such an unusual fruit & i just love them.

thank you.


GUY    Posted 04-17-2004 at 13:11:53       [Reply]  [Send Email]
melbourne fl will like info on purchasing persimon
plants prefably dwarf or small trees since space is limited

ol Henry    Posted 10-27-2002 at 06:19:46       [Reply]  [No Email]
Looks like you are talking about the tame ones, I wondered about that when you talked about cutting them up, those are an asian species and are much larger than our native ones, go north and find some wild ones and you will find they have a much better flavor, MHO of course

reenee    Posted 10-27-2002 at 08:49:59       [Reply]  [Send Email]
i have learned so much today. so the southern ones are different from the northern ones? interesting. if i ever go back up north, i will purchase some just to find out how different they do taste.



[Return to Topics]

[Home] [Search]

Copyright © 1999-2013
All Rights Reserved
A Country Living Resource and Community