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!
