Comments on: How I learned to love my persimmon tree http://boingboing.net/2008/10/08/how-i-learned-to-lov.html Brain candy for Happy Mutants Thu, 23 May 2013 19:57:00 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: Anonymous http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304643 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-304643 A nice poem about persimmons: Persimmons Li-Young Lee In sixth grade Mrs. Walker slapped the back of my head and made me stand in the corner for not knowing the difference between persimmons and precision. How to choose …………………… persimmons. This is a precision. Ripe ones are soft and brown-spotted. Sniff the bottoms. The sweet one will be fragrant. How to eat: put the knife away, lay down newspaper. Peel the skin tenderly, not to tear the meat. Chew the skin, suck it, and swallow. Now, eat the meat of the fruit, so sweet, all of it, to the heart. and the rest of the poem: http://3quarksdaily.blogs.com/3quarksdaily/2008/09/thursday-poem-2.html -ting A nice poem about persimmons:

Persimmons
Li-Young Lee

In sixth grade Mrs. Walker
slapped the back of my head
and made me stand in the corner
for not knowing the difference
between persimmons and precision.
How to choose
……………………
persimmons. This is a precision.
Ripe ones are soft and brown-spotted.
Sniff the bottoms. The sweet one
will be fragrant. How to eat:
put the knife away, lay down newspaper.
Peel the skin tenderly, not to tear the meat.
Chew the skin, suck it,
and swallow. Now, eat
the meat of the fruit,
so sweet,
all of it, to the heart.

and the rest of the poem: http://3quarksdaily.blogs.com/3quarksdaily/2008/09/thursday-poem-2.html
-ting

]]> By: Enoch_Root http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303879 Enoch_Root Wed, 30 Nov -0001 00:00:00 +0000 #comment-303879 Persimmon pudding, cake, and bread are all long standing staples of Midwestern food from the very early days of Ohio Valley settlement by whites. The name persimmon is even derived from Eastern Native American names for the fruit. The American persimmon is very different from Japanese persimmons. They are definitely a little finicky to get right and persimmon trees don't produce good persimmons every year (depending on weather etc). However, when they do it is a wonderful treat. I do feel bad for the folks that have them in residential yards as it seems they would make a big mess. On my aunts farm we just go out and get recently fallen ones and let them ripen a little indoors nothing fancy. Persimmon pudding is one of the best dishes I have ever had. It is also one of those rare "old time" dishes that is hard to find. Persimmon pudding, cake, and bread are all long standing staples of Midwestern food from the very early days of Ohio Valley settlement by whites. The name persimmon is even derived from Eastern Native American names for the fruit.

The American persimmon is very different from Japanese persimmons. They are definitely a little finicky to get right and persimmon trees don’t produce good persimmons every year (depending on weather etc). However, when they do it is a wonderful treat.

I do feel bad for the folks that have them in residential yards as it seems they would make a big mess. On my aunts farm we just go out and get recently fallen ones and let them ripen a little indoors nothing fancy. Persimmon pudding is one of the best dishes I have ever had. It is also one of those rare “old time” dishes that is hard to find.

]]> By: Anonymous http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303881 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-303881 Persimmons are a family tradition in my family. The easiest thing to do is pick them when they're hard and orange and keep them in your fruit bowl or on your windowsill inside for a few weeks until they soften. That way you don't have to worry about animals stealing them when they're ripe and they taste just as good. I've never tried them dried, it sounds cool though and I'll definitely test it out. Persimmons are a family tradition in my family. The easiest thing to do is pick them when they’re hard and orange and keep them in your fruit bowl or on your windowsill inside for a few weeks until they soften. That way you don’t have to worry about animals stealing them when they’re ripe and they taste just as good.

I’ve never tried them dried, it sounds cool though and I’ll definitely test it out.

]]> By: mmbb http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303882 mmbb Wed, 30 Nov -0001 00:00:00 +0000 #comment-303882 I don't know what kind of magic (ethylene or nitrogen?) the distributor to the supermarket uses, but the ones that I buy are firm, still orange (not browned at all), and tasty. I don’t know what kind of magic (ethylene or nitrogen?) the distributor to the supermarket uses, but the ones that I buy are firm, still orange (not browned at all), and tasty.

]]> By: lightsoutfilms http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303883 lightsoutfilms Wed, 30 Nov -0001 00:00:00 +0000 #comment-303883 My favorite fact about persimmons: they are the cause of 85% of human bezoars. http://en.wikipedia.org/wiki/Persimmon#Medical_precaution My favorite fact about persimmons: they are the cause of 85% of human bezoars.

http://en.wikipedia.org/wiki/Persimmon#Medical_precaution

]]> By: elguapostrikes http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303887 elguapostrikes Wed, 30 Nov -0001 00:00:00 +0000 #comment-303887 mmm hojicha mmm hojicha

]]> By: Ceronomus http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303889 Ceronomus Wed, 30 Nov -0001 00:00:00 +0000 #comment-303889 I've got two black persimmon (or "Chocolate Pudding Fruit") trees and I'm just waiting for them to finally start fruiting. I’ve got two black persimmon (or “Chocolate Pudding Fruit”) trees and I’m just waiting for them to finally start fruiting.

]]> By: Anonymous http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304660 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-304660 Maybe if you tied plastic bags around the fruit the squirrels wouldn't eat them all when they get ripe. Maybe if you tied plastic bags around the fruit the squirrels wouldn’t eat them all when they get ripe.

]]> By: fistula spume http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303898 fistula spume Wed, 30 Nov -0001 00:00:00 +0000 #comment-303898 You can also cut open the seeds to tell if we're going to have a bad winter as well. I know of some older people that still do this. You can also cut open the seeds to tell if we’re going to have a bad winter as well. I know of some older people that still do this.

]]> By: lhooq http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304930 lhooq Wed, 30 Nov -0001 00:00:00 +0000 #comment-304930 It must be true, people who like persimmons must be sweet. There are two episode's of Huell Howser's California Gold where he visits: California's Gold #10011 - PERSIMMONS 2008 Huell spends the day in Granite Bay California at Otow Orchard to learn the ancient art of Hoshigaki, which is the drying of persimmons.The persimmons are dried each fall in a slow, patient, hands-on process that usually takes three to six weeks...per persimmon. Each persimmon is hand-peeled, strung onto a rack, and massaged every 3 to 5 days for several weeks. Weather conditions are watched carefully. The result is a transformation into a sugary delicacy that is tender and moist. www.otoworchard.com 916-791-1656 Visiting...With Huell Howser #503 - PERSIMMON LADY 1997 Meet Esther DeBar, who is 88 years old and the proud owner of a 90 year old persimmon tree which grows in the back yard of her L.A. home. It must be true, people who like persimmons must be sweet.

There are two episode’s of Huell Howser’s California Gold where he visits:

California’s Gold #10011 – PERSIMMONS 2008
Huell spends the day in Granite Bay California at Otow Orchard to learn the ancient art of Hoshigaki, which is the drying of persimmons.The persimmons are dried each fall in a slow, patient, hands-on process that usually takes three to six weeks…per persimmon. Each persimmon is hand-peeled, strung onto a rack, and massaged every 3 to 5 days for several weeks. Weather conditions are watched carefully. The result is a transformation into a sugary delicacy that is tender and moist. http://www.otoworchard.com 916-791-1656

Visiting…With Huell Howser #503 – PERSIMMON LADY 1997
Meet Esther DeBar, who is 88 years old and the proud owner of a 90 year old persimmon tree which grows in the back yard of her L.A. home.

]]> By: sburnap http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303907 sburnap Wed, 30 Nov -0001 00:00:00 +0000 #comment-303907 This depends on the variety. We had four fuju persimmon trees at our old house and would eat them just like apples. They were very tasty. Unlike the other kinds, they are meant to be eaten when firm. Trader Joes was selling them dried for a while, but stopped recently. :-( This depends on the variety. We had four fuju persimmon trees at our old house and would eat them just like apples. They were very tasty. Unlike the other kinds, they are meant to be eaten when firm.

Trader Joes was selling them dried for a while, but stopped recently. :-(

]]> By: Anonymous http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304419 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-304419 I've tried this one: Add a few drops of rum to the dimple at the top of the the persimmon, and seal it in a tupperware box. For me it ripened in a matter of days. I’ve tried this one: Add a few drops of rum to the dimple at the top of the the persimmon, and seal it in a tupperware box. For me it ripened in a matter of days.

]]> By: mbobich http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303910 mbobich Wed, 30 Nov -0001 00:00:00 +0000 #comment-303910 Hmm, I thought everybody knew about freezing fresh persimmons. My family has taken the bright, orange, hard persimmons and put them in the freezer for longer than I can remember. After they freeze, you can eat em cold or let em thaw if you want. This seems to cure the illness problems typically associated with the fruit, and makes them more palatable in my opinion. Everyone I know who has a tree does the same thing as well. Perhaps this tradition is local to Texas? I didn't see anything on wiki about it... Hmm, I thought everybody knew about freezing fresh persimmons. My family has taken the bright, orange, hard persimmons and put them in the freezer for longer than I can remember. After they freeze, you can eat em cold or let em thaw if you want. This seems to cure the illness problems typically associated with the fruit, and makes them more palatable in my opinion. Everyone I know who has a tree does the same thing as well. Perhaps this tradition is local to Texas? I didn’t see anything on wiki about it…

]]> By: tafkajp http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303913 tafkajp Wed, 30 Nov -0001 00:00:00 +0000 #comment-303913 I was at the Farmers market this weekend and overheard two young girls talking as they sampled a persimmon from one of the vendors. The first girl said to the other girl, "It's like an apple and a ? had a baby." Sorry I can't remember what the other fruit she referred to but it made me chuckle at the time. I was at the Farmers market this weekend and overheard two young girls talking as they sampled a persimmon from one of the vendors. The first girl said to the other girl, “It’s like an apple and a ? had a baby.” Sorry I can’t remember what the other fruit she referred to but it made me chuckle at the time.

]]> By: NoahApples http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304689 NoahApples Wed, 30 Nov -0001 00:00:00 +0000 #comment-304689 Stewed persimmons with sugar. Cream. An ice cream maker. Love life. Stewed persimmons with sugar. Cream. An ice cream maker.

Love life.

]]> By: Anonymous http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-324916 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-324916 Koreans favor the non-astringent squatty variety that resemble a firm orange tomato. They use it for the most delightful cinnamony, sweet drink called sujeonggwa. It's delicious. http://en.wikipedia.org/wiki/Sujeonggwa Koreans favor the non-astringent squatty variety that resemble a firm orange tomato. They use it for the most delightful cinnamony, sweet drink called sujeonggwa. It’s delicious.

http://en.wikipedia.org/wiki/Sujeonggwa

]]> By: Takuan http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304698 Takuan Wed, 30 Nov -0001 00:00:00 +0000 #comment-304698 http://winemaking.jackkeller.net/persimmo.asp http://winemaking.jackkeller.net/persimmo.asp

]]> By: Anonymous http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304962 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-304962 My mom used to have a persimmon tree in her backyard and we used to make some delicious pudding. It involved baking in the oven in a "bath." The recipe we used was from a cookbook called San Francisco ala Carte and it made a wonderful Christmas dessert with lemon curd sauce. YUMMY! My mom used to have a persimmon tree in her backyard and we used to make some delicious pudding. It involved baking in the oven in a “bath.” The recipe we used was from a cookbook called San Francisco ala Carte and it made a wonderful Christmas dessert with lemon curd sauce. YUMMY!

]]> By: Anonymous http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304457 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-304457 Hi, main thing to know is that there are basically two types of persimmon ... sweet ones and not-sweet ones! Hi, main thing to know is that there are basically two types of persimmon … sweet ones and not-sweet ones!

]]> By: Aizugirl http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-303948 Aizugirl Wed, 30 Nov -0001 00:00:00 +0000 #comment-303948 My best friend's mom in Stockton has a hachiya persimmon tree - ie the flat kind of persimmon and I looked forward to a huge bag of it every fall. It is sweet and you just crunch into it while it is hard. I think fuyu is the pointy kind. When it is nice and soft, Fuyu is sweet and delicate and I make the best persimmon whisky bread out of it - yummmy!! Here in Aizu Wakamatsu, on the island of Honshu, Japan, you can find persimmon trees on temple grounds, graveyards, people's home and we came upon a huge persimmon orchard. Right about now, it is quite a sight with thousands of orange lanterns. But, they are bitter, horrible...twee tweee...blech. No wonder no one steals them off the trees! Personally, I have never eaten the dried shrivelled kind and thanks for the info - I wondered why they hang them - they looked unappetising and rotten! My friend Hiroko san told me how to sweeten it: pluck them firm, put them in an airtight container and spray with shojou - potato wine that you can buy real cheap with about 15% alcohol content - and then cover and leave for a month. I guess the alcohol will leach the bitterness out. However, it is not as sweet as my friend's persimmon in Stockton, California. Read my blog on persimmons: www.bomar.wordpress.com My best friend’s mom in Stockton has a hachiya persimmon tree – ie the flat kind of persimmon and I looked forward to a huge bag of it every fall. It is sweet and you just crunch into it while it is hard. I think fuyu is the pointy kind.
When it is nice and soft, Fuyu is sweet and delicate and I make the best persimmon whisky bread out of it – yummmy!!
Here in Aizu Wakamatsu, on the island of Honshu, Japan, you can find persimmon trees on temple grounds, graveyards, people’s home and we came upon a huge persimmon orchard. Right about now, it is quite a sight with thousands of orange lanterns. But, they are bitter, horrible…twee tweee…blech. No wonder no one steals them off the trees!
Personally, I have never eaten the dried shrivelled kind and thanks for the info – I wondered why they hang them – they looked unappetising and rotten!
My friend Hiroko san told me how to sweeten it: pluck them firm, put them in an airtight container and spray with shojou – potato wine that you can buy real cheap with about 15% alcohol content – and then cover and leave for a month. I guess the alcohol will leach the bitterness out. However, it is not as sweet as my friend’s persimmon in Stockton, California.
Read my blog on persimmons: http://www.bomar.wordpress.com

]]> By: hassan-i-sabbah http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304466 hassan-i-sabbah Wed, 30 Nov -0001 00:00:00 +0000 #comment-304466 kaki kueba kane ga naru nari Horyuji Masaoka Shiki 25-26/10/1895 as I eat a persimmon the bell starts ringing at Hôryûji Temple (version by Sususmu Takiguchi) I bite into a persimmon and a bell resounds - Hôryûji (translation by Janine Beichman) kaki kueba kane ga naru nari Horyuji

Masaoka Shiki 25-26/10/1895

as I eat a persimmon
the bell starts ringing
at Hôryûji Temple

(version by Sususmu Takiguchi)

I bite into a persimmon
and a bell resounds -
Hôryûji

(translation by Janine Beichman)

]]> By: jennylens http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304222 jennylens Wed, 30 Nov -0001 00:00:00 +0000 #comment-304222 OMG I saw persimmons at the Santa Monica farmer's market by the beach today (Wednesday, October 8, 2008). Soooo early this year! I only saw the smaller fujus, crisp and yummy when hard like an apple. But I let them ripen and get soft too: the softer, the sweeter. The big Hachiyas must be soft and custard-like or they taste awful (as you found out!). Don't eat those too near the stem, even when soft. Do what someone wrote: pick and ripen in your kitchen. I never found freezing to be effective, although obviously others use that method. Most people ripen fruit by putting into paper bags, which traps the gas which fruit release during ripening (ethylene). The gas condenses, so fruit can trap moisture and become rotten. You MUST open the bag and check the fruit at least once or twice a day, every day! I found amazing fruit ripening bowls online a few years ago, but are no longer available. They look like big clear balls, with a clear bottom and top with air holes on the top. IF we get enough for 2500 orders, the manufacturer will do a run! What a shame, because I can't live without mine! I use my four to ripen avocados, stone fruit, persimmons and bananas all year long. I still have to wipe down the tops and sides at times. I still must touch and smell the fruit because not all ripen at the same time, even if picked at the same time. Finally, the Santa Monica Co-Op and downtown farmer's market (by the beach) sell dried persimmons. I think you've got to slice them or use inexpensive slicers/mandolins while they are hard. Drying the larger ones should bring out the sugar and eliminate the astringent quality. That way you can have persimmons much longer than just in season. And yes, dried persimmons are VERY expensive. And very yummy! As I'm sure you know, one tree will produce far more produce than you can eat or freeze. OMG they make fine gifts to those who love them. I am again pea green with envy. Oh to have a house and grow what you grow! (Re the health warning posted: you should never eat under-ripe fruit. The best way to eat ripe fruit is to grow your own and/or the farmer's market. The best way to eat under-ripe fruit is from grocery stores -- the larger they are, the worse. In most cases. And don't trust people who work in the produce department at ANY store. Even the health food stores. Talk to people who actually eat what you want to eat!). OMG I saw persimmons at the Santa Monica farmer’s market by the beach today (Wednesday, October 8, 2008). Soooo early this year! I only saw the smaller fujus, crisp and yummy when hard like an apple. But I let them ripen and get soft too: the softer, the sweeter. The big Hachiyas must be soft and custard-like or they taste awful (as you found out!). Don’t eat those too near the stem, even when soft. Do what someone wrote: pick and ripen in your kitchen. I never found freezing to be effective, although obviously others use that method.

Most people ripen fruit by putting into paper bags, which traps the gas which fruit release during ripening (ethylene).

The gas condenses, so fruit can trap moisture and become rotten. You MUST open the bag and check the fruit at least once or twice a day, every day!

I found amazing fruit ripening bowls online a few years ago, but are no longer available. They look like big clear balls, with a clear bottom and top with air holes on the top. IF we get enough for 2500 orders, the manufacturer will do a run! What a shame, because I can’t live without mine!

I use my four to ripen avocados, stone fruit, persimmons and bananas all year long. I still have to wipe down the tops and sides at times. I still must touch and smell the fruit because not all ripen at the same time, even if picked at the same time.

Finally, the Santa Monica Co-Op and downtown farmer’s market (by the beach) sell dried persimmons. I think you’ve got to slice them or use inexpensive slicers/mandolins while they are hard. Drying the larger ones should bring out the sugar and eliminate the astringent quality. That way you can have persimmons much longer than just in season. And yes, dried persimmons are VERY expensive. And very yummy!

As I’m sure you know, one tree will produce far more produce than you can eat or freeze. OMG they make fine gifts to those who love them.

I am again pea green with envy. Oh to have a house and grow what you grow!

(Re the health warning posted: you should never eat under-ripe fruit. The best way to eat ripe fruit is to grow your own and/or the farmer’s market. The best way to eat under-ripe fruit is from grocery stores — the larger they are, the worse. In most cases. And don’t trust people who work in the produce department at ANY store. Even the health food stores. Talk to people who actually eat what you want to eat!).

]]> By: jennylens http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304229 jennylens Wed, 30 Nov -0001 00:00:00 +0000 #comment-304229 PS WHY are you peeling persimmons?? Most of the nutrients found in most fruit reside thisclose under the skin. ONLY peel if sprayed (after washing). That goes for apples and most everything else. You have to cut away melon and citrus peels, but cut really close to the peelings/skin. Otherwise, you are discarding the healthiest part of the fruit! PS WHY are you peeling persimmons?? Most of the nutrients found in most fruit reside thisclose under the skin. ONLY peel if sprayed (after washing).

That goes for apples and most everything else. You have to cut away melon and citrus peels, but cut really close to the peelings/skin. Otherwise, you are discarding the healthiest part of the fruit!

]]> By: Anonymous http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304252 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-304252 Last year I found myself living next to a gigantic Asian fruit market with incredibly cheap persimmons. My roommate and I started buying them in huge quantities, having no idea how or when to eat them. The freezing solution advocated in some of the comments works wonderfully - stick them in the freezer for a couple hours, pull them out and thaw them, and it's just like letting them get all custardy-mushy on the tree. Mmmm... Asian supermarket persimmon season is just starting again here in Vancouver, and I'm gonna try my damndest to get me a bezoar. Last year I found myself living next to a gigantic Asian fruit market with incredibly cheap persimmons. My roommate and I started buying them in huge quantities, having no idea how or when to eat them. The freezing solution advocated in some of the comments works wonderfully – stick them in the freezer for a couple hours, pull them out and thaw them, and it’s just like letting them get all custardy-mushy on the tree.
Mmmm… Asian supermarket persimmon season is just starting again here in Vancouver, and I’m gonna try my damndest to get me a bezoar.

]]> By: Tom Hale http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304516 Tom Hale Wed, 30 Nov -0001 00:00:00 +0000 #comment-304516 Just as #13 said, I've always been told persimmons were best eaten after the first frost. They grow wild in abundance here in the south and I've been eating them all my life. Recently one of my sons has been bringing them in from the woods out back and placing them by a window to ripen. After they turn a dark orange they are very sweet and delicious. A side note, I've heard that the wood from a large persimmon tree is worth a few thousand dollars if you ever decide to get rid of yours. Just as #13 said, I’ve always been told persimmons were best eaten after the first frost. They grow wild in abundance here in the south and I’ve been eating them all my life. Recently one of my sons has been bringing them in from the woods out back and placing them by a window to ripen. After they turn a dark orange they are very sweet and delicious.

A side note, I’ve heard that the wood from a large persimmon tree is worth a few thousand dollars if you ever decide to get rid of yours.

]]> By: Anonymous http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304522 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-304522 This fruit is quite popular here in Brazil because of the japanese immigrants. You have to pick them when trey're orange, wrap'em in a paper bag and keep them indoors for a few days. I never cared for persimmons though. This fruit is quite popular here in Brazil because of the japanese immigrants.

You have to pick them when trey’re orange, wrap’em in a paper bag and keep them indoors for a few days.

I never cared for persimmons though.

]]> By: Takuan http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304277 Takuan Wed, 30 Nov -0001 00:00:00 +0000 #comment-304277 would those green plastic fruit and vegetable preserving bags work for ripening persimmons? would those green plastic fruit and vegetable preserving bags work for ripening persimmons?

]]> By: pauldrye http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304046 pauldrye Wed, 30 Nov -0001 00:00:00 +0000 #comment-304046 And of course sour persimmons actually entered American speech, at least for a while. Viz Daffy in "Duck Amuck": http://www.youtube.com/watch?v=ewVrlNl3MyA Right about 4:25. And of course sour persimmons actually entered American speech, at least for a while. Viz Daffy in “Duck Amuck”:

http://www.youtube.com/watch?v=ewVrlNl3MyA

Right about 4:25.

]]> By: Tavie http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304315 Tavie Wed, 30 Nov -0001 00:00:00 +0000 #comment-304315 Your post reminded me of <a href="http://query.nytimes.com/gst/fullpage.html?res=9A07E5DA1230F932A35757C0A9619C8B63&sec=&spon=&&scp=13&sq=persimmon&st=cse">this essay from the NYTimes Magazine from last year</a>. Your post reminded me of this essay from the NYTimes Magazine from last year.

]]> By: sonipitts http://boingboing.net/2008/10/08/how-i-learned-to-lov.html#comment-304090 sonipitts Wed, 30 Nov -0001 00:00:00 +0000 #comment-304090 I was always taught not to try to eat persimmons (at least the kind that grow wild in the Midwest) until after the frost sweetened them. I think, looking back, that some will ripen to sweetness before the first frost, but really a good freeze makes all the difference in the world. And there's very little better than gran's black walnut persimmon bread with icing glaze on top. Oh. My. God. Good. I was always taught not to try to eat persimmons (at least the kind that grow wild in the Midwest) until after the frost sweetened them. I think, looking back, that some will ripen to sweetness before the first frost, but really a good freeze makes all the difference in the world.

And there’s very little better than gran’s black walnut persimmon bread with icing glaze on top. Oh. My. God. Good.

]]>