Judith Browning wrote:I wonder how grafting would limit the size of the american p. on something shruby? We may need something even more drought hardy here soon. Are black persimmon fruits used to dye anything? I thought I had heard that they were used to dye sheepskin in Mexico. Too many bits of information floating around my brain.
R Scott wrote:Ours are still astringent.
Judith Browning wrote:
R Scott wrote:Ours are still astringent.
have they begun to fall at all? I don't understand why but we have them ripening as early as the end of august some years.....and on into November depending on the trees. We have several natural 'groves' of four or five trees each that all seem to ripen at different times and have their own particular flavor. For the most part the trees are very small...maybe six to eight inch trunks tops and I have three that bore this year for the first time at three years old.
I grew up never having a ripe persimmon in Illinois...it was the trick we played/passed on to unknowing other kids...we would only get away with it once.
John Saltveit wrote:We are able to grow and ripen the earlier bearing ones here in W ORegon, but even Ruby ripens most years. We have a longer growing season due to mild climate. The selected varieties of early ripening ones are astonishingly rewarding. Garretson and Early Golden are great! Excellent permaculture tree too: different family botanically (Ebony!) Disease and pest resistant. Most importantly: really yummy. Slow to mature though.
You have trees that won the genetic lottery. Propagate those seeds
Dana Jones wrote:I am so happy to read this thread! We just bought 8 acres in northeast Texas that has native persimmon trees. We currently live 160 miles away and go up for several days out of the week or on weekends to work on the house, getting it ready to move into. I stood in the drizzling rain last Saturday picking the small persimmons and eating them. They were so good! I will be watching this thread for more info.
Persimmon bread was mentioned, anybody have a recipe for it?
As far as straining them, I have an old aluminum tomato/berry strainer that is cone shaped. It fits on legs and has a wooden mallet for mashing the fruit. I wonder if it would work for the persimmons? I might not get to do much this year with them, but I sure will next year.
I had found a recipe for boiling down persimmon pulp into a molasses -- basically just "cover the persimmons with water, cook lightly, strain out all the pulp, boil down the result until it's like molasses." (It was a really old recipe.) I tried it by rinsing all the pulp off the seeds and skins left in my mesh bag, and then boiling that down in a crock pot. It started as a sweet liquid, but the longer it cooked the more astringent it got. I gave up long before my liquid was boiled down sufficiently, because it was horrid in the mouth. I think the key is "strain out all the pulp" -- maybe if you did 10 passes through cheesecloth and got rid of every solid fiber, leaving only sugar water, it would work. But persimmon pulp is wicked-hard to strain, because it clogs every filter medium I've tried.
John Saltveit wrote:MK-
I'm trying to figure this out. Do you live in one of the valleys, coast range, or on the coast? It matters a lot. I would probably graft Meader if I were you. Meader tastes good, pollenizes itself, and ripens regularly here in the valleys. I've been eating them regularly since September, but I live in the suburbs of Portland in an urban heat sink. The selected varieties just taste so much better than the wild ones. There are wild ones near the zoo, and they're ok, but not worth going out of your way for, unless you want seed to make seedlings.
duane hennon wrote:I live in west pa, zone 5 and have both American and oriental persimmons for years they take the cold and bear fruit but neither have ever fully ripened i've picked them out of the snow on the ground and my mouth still puckers! the deer, however, love them there are tracks in the snow under the trees right now
John Saltveit wrote:This is one of my favorite fruits. Super delicious, trouble free, pretty, very nutritious. Don't try to buy it at the grocery store. You can't.