Return to the Edible Landscape Forum
| Post a Follow-Up
persimmon
| | |
Posted by underdog_TX7b (My Page) on Sun, Nov 13, 05 at 19:38
| I'm the type that likes (to try) to have most everything labeled properly. I was given some Persimmon seed, and was lucky enough to snap a photo before the seed was collected.
The seed is flat and small (about the diameter of a match-stick) with about five embedded to each fruit/berry.
The tree itself is low-growing. When in fruit, the branches hang low almost touching the ground. The berry(?) is about 4 inches across with four prominent corners, so it's round though it's almost square.
Her tree looks as though it's almost dead, so we're trying to grow a few more from seed. I'm not sure if the bitterness varies between species, but the berries from this particular tree have always tasted a bit sweet though often leaving the mouth with a 'dry' sensation. Thanks in advance. I thought I'd leave this one to the Persimmon Pros.
Glenn in Texas
|
Follow-Up Postings:
RE: persimmon
| | |
- Posted by Chills 6b (??) Mi (My Page) on
Mon, Nov 14, 05 at 15:20
| I'd post this in the fruit and orchard forum. I'm looking into persimmon, but I wouldn't guess what you have here other than to say that in your zone you could have either American or Oriental Persimmon (which I would guess is what you have there) ~Chills |
RE: persimmon
| | |
| Persimmon is a deciduous tree, so that's why it's looking "dead." They like alot of oxygen in the root zone and good drainage. It looks like (and by the size) the fruit of an Asian persimmon, Diospyros kaki. The taste you describe is astringency, which will disappear when the fruit is fully ripe. Pick some and put them on the table or in a paper bag with a banana for a few days. There are some persimmon varieties than can be eaten crisp without astringency, but looks like yours is not one of them. |
RE: persimmon
| | |
| You have to let it get mushy before you eat it to be assured of no astringency. |
|
|
|
|
