Tereza Okava wrote:
The other thing I always do is take the last one, when it's finally soft and perfectly ripe and could be eaten with a spoon, and throw it in the freezer. On the first hot day, I take it out, let it defrost, and eat it with a spoon, a wonderful, squishy frozen treat from the fall.
greg mosser wrote:if she’s only got the one fuyu, they may be seedles, since they tend to be when grown in isolation.
Tereza Okava wrote:Leigh, what are the seeds like in those persimmons?
Tereza Okava wrote:That kind of persimmon you can eat before they get super squishy (in other words: the hachiya kind, the kind that's not squat and is more "pointy" than "square" is often crazy astringent and then suddenly overripe, while the fuyus like yours are usually ripe when they're orange) so I find I can do more with them.
Leigh Tate wrote: (probably another reason why I chose them, because our frosts don't cooperate with our native persimmons)
greg mosser wrote:for what it’s worth, leigh, i have lots of native persimmons that do not at all require frost to get ripe (they start ripening in september, long before we get frost here). i suspect the idea that the frost is necessary just stems from the fact that many hold their fruit into winter/freezing times before dropping them. so the frequently late drop and cold weather get conflated.
not that this necessarily helps you now.
Mary Cook wrote:I just want to underline that the idea that persimmons need a frost to ripen is a myth, no doubt engendered by the fact that many trees typically ripen shortly after a frost. But, I also note that different trees ripen at different times, and differ some from year to year. Picking them off the ground ALMOST ensures that they will be ripe but I've learned to avoid that, unless I have a tarp under the tree or clean lawn, as contamination can lead to getting the runs, at least from raw fruit. USUALLY, a fully ripe persimmon is bright orange, almost translucent, and soft. And pulls easily from the tree
Fred Tyler wrote:If anyone has extra seeds, I will plant them here at Wheaton Labs.