Persimmon Time
October 5, 2021
We have 8 persimmon trees on our farm, and they are prolific producers! The harvest this year seems early, but the trees are loaded with goodness!
We only select fruit that drops on the ground, to ensure that the fruit is ready. I don’t know if any of you have ever tried an unripe persimmon, but trust me when I say, it will dry your mouth out like you’re sucking on cotton balls! It could actually ruin your desire to ever try a persimmon again… perhaps that is a real life experience that lasted for a few decades!
These are perfect specimens!
They are washed with the top, and little ticker bottoms removed for processing .
I put them through my little mill, to remove the skin and seeds. The meat is very thick and sweet.
Then the meat is packed in half cup servings, and frozen. We choose half cup servings, because they can be heated on the stove for topping’s on French toast, pancakes, or in yogurt.
There is an added bonus, with the waste making a marvelous treat for your chickens!
Also, I would recommend labeling, because this persimmon meat looks incredibly like pumpkin meat, and can be easily confused. How do I know, you may ask… humm…
Have a terrific week, y’all, and get some porch sittin in!
That looks good. No persimmons here, but I have a food mill like that, and love it for apples, tomatoes...Persimmon pie, eh? A little cool for porch sittin' here now, but today was warm-ish, so we did a little!
ReplyDeleteWell, Rosalea, I will need to look for a persimmon pie recipe! I don’t know if you’re familiar with Apple butter, but the consistency is much like that, and it is naturally sweet enough, and needs no additional sugar. So…I’m thinking that your warmest weather would be bone chattering to us… what are your lows and highs now. Our leaves are just starting to show slight color. Happy you had some porch sittin, and will send some warmth your way for a bit!
DeleteLove apple butter! We are in an unusually warm spell, for October. 47 overnight and up to 68 in the day. The weather forecasters say we are in for a week to 10 days of these temps. It should be crispier overnight with light frosts, and perhaps up to 50F to low 60'sF on a sunny day. Persimmon butter sounds delicious!
DeleteWell, blogger ate my first comment. Just wanted to say how impressed I am with the bounty and size of your persimmons. Our one wild tree doesn't produce very well and usually wild animals get it. I planted a Japanese persimmon several years ago, but we haven't had a good harvest from it yet.
ReplyDeleteThanks Leigh! We aren’t sure which trees were planted, and which ones are wild. We are assuming that several are deer poo planted, because the property next to us has discovered several that they didn’t realize they had. We are very happy to have a harvest this year, because last year we had no persimmon , PawPaw, nor any black walnut, due to a very late freeze in the spring. We are most appreciative this year! I wonder if you could graft the two trees, and get something going. Have a wonderful week!
DeleteLOL Dino, I'm guessing you mixed the two up at some point! Geez I didn't know about the dry mouth issue! It reminds me of old Looney Tunes cartoons where they'd put "alum" in their foe's drinks to give them that dry mouth...I've never tried a persimmon actually!
ReplyDeleteLol, Rain…yes precisely that! When the persimmon is ripe, it is the most delicious flavor. If we ever get up to New Brunswick, we will certainly bring you some! Thanks for stopping by! Have a perfect week, and get some porch sittin in before the cold sits in up there!
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