Best Part of the Persimmon Fruit that Nobody Ever Told You About

John from www.okraw.com/ shares with you the two most popular types of persimmon fruits that are commonly available and also shares his favorite part of the persimmon that nobody ever told you about.
You will learn about the two different types of persimmons: The astringent and non-astringent varieties (aka Hachiya and Fuyu) and when to pick the ripest persimmon from a tree or from the store.
John will then share his favorite part of a Hachiya aka Astringent variety of persimmon with you and how to carefully peel the outer exocarp to reveal the delicious layer inside the outer exocarp that is the most delicious part of the persimmon ever.
After watching this episode, you will learn a thing or two about persimmons, how to select the ripest and best fruit and how to get even more enjoyment out of eating this highly pigmented persimmon fruit.
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[@ZZ-oz4np]

John,I peel my persimmons, fuyu . Don't throw the skin. I dry it for my tea. I add fresh moringa, organic lemon peels, mint and honey from my honey garlic concoction it's optional. That's my morning tea. No one is talking about persimmon peel. Please don't throw away, it's good for tea. Blessing to all. Thank you

[@rose-kp4lf]

how nice

[@johnknoefler]

You can pick them at night with a good flashlight. Just shine a light on them and if it glows like it's translucent then it's ripe and ready. If the light doesn't go into the fruit it's not ripe.

[@megelizabeth9492]

Is that for fuyu or Hachiya varieties?

[@TheRealHonestInquiry]

Great tip TY!

[@mikeflow420]

meg elizabeth prob both

[@werpu12]

great tip, will try it next winter!

[@vicfarol1037]

Try ripening your fruit by placing them in a brown bag with one overripe banana peel at the bottom. This works well with mangoes, avocados and papaya. Great vlog...love it!

[@shawnajohanson1865]

I really like the short video format, John. It is more likely that other people will take the time to watch the shorter format when I forward your videos to them. Also, it makes it easier to find the information again when I only have to watch a 10 minute video (as opposed to a 20-30 minute one). Your videos have consistently helped me improve my health. Thank you for all your hard work!

[@lindagrigsby3699]

I LOVE persimmons but they are sure hard to find. My favorite way to eat the astringent type is to let them ripen in the refrigerator (until soft), then turn them bottom side up on a plate. I make an X in the bottom, then just dig out the flesh with a spoon, kinda like a melon. Heaven!

[@koreanwithhannah7053]

Come visit Korea! We have lots of sweet persimmons to eat every day :)

[@werpu12]

In Europe they have become a staple item every autumn in supermarkets, the spanish are flooding them literally into the rest of Europe, I however have added a persimmon tree to my garden (zone 7a equivalent) it grows really well here Third year and last year I had my first 8-10 fruits, this year very likely twice or triple the amount, I have new shoots like crazy and most of them are developing flowers!

[@nicolelynn8494]

I feel like a pre school student, learning so much. You are a great teacher 😂

[@jesusisgod2953]

Matthew 11:15 KJV He that hath ears to hear, let him hear. Are you saved? Where will you go when you die? Heaven or hell? The Gospel, which means the Good News is the news that God Almighty, the Creator came in the flesh as Jesus Christ to take away the sin of the world. The one God is a trinity of the Father, the Son and the Holy Spirit. The Son came and laid down his own life to save ours. His sacrifice on the cross paid the price for our redemption with his own blood. On the third day he rose from dead and offers the gift of salvation and forgiveness to those that repent and trust in him. Although God's creation was created perfect, having no death, sickness and disease, the creation became corrupted through Adam and Eve in them disobeying God. In this rebellion the creation became fallen through the curse of sin and mankind became separated from God. This world is fallen, but God offers reconciliation to him through his provision at the cross. Ultimately God will restore his creation to perfection when he returns but those that who reject his offer of redemption will remain condemned by their sins and go to hell. 1 Timothy 3:16 KJV And without controversy great is the mystery of godliness: GOD WAS MANIFEST IN THE FLESH, justified in the Spirit, seen of angels, preached unto the Gentiles, believed on in the world, received up into glory. John 1:1,14 KJV In the beginning was the Word, and the Word was with God, and THE WORD WAS GOD. [14] And THE WORD WAS MADE FLESH, and dwelt among us, 1 John 3:8 KJV He that committeth sin is of the devil; for the devil sinneth from the beginning. For this purpose the Son of God was manifested, that he might destroy the works of the devil. Hebrews 2:14-16 KJV Forasmuch then as the children are partakers of flesh and blood, he also himself likewise took part of the same; that through death he might destroy him that had the power of death, that is, the devil; [15] And deliver them who through fear of death were all their lifetime subject to bondage. [16] For verily he took not on him the nature of angels; but he took on him the seed of Abraham. Isaiah 9:6 KJV For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty GOD, The everlasting Father, The Prince of Peace. John 1:10 KJV He was in the world, and the world was made by him, and THE WORLD KNEW HIM NOT. John 20:28-29 KJV And Thomas answered and said unto him, MY LORD AND MY GOD. [29] Jesus saith unto him, Thomas, because thou hast seen me, thou hast believed: blessed are they that have not seen, and yet have believed. Acts 16:30-31 KJV ...what must I do to be saved? And they said, Believe on the Lord Jesus Christ, and thou shalt be saved, and thy house. Ephesians 2:8-9 KJV For by grace are ye saved through faith; and that not of yourselves: it is the gift of God: [9] Not of works, lest any man should boast. 1 John 1:8-10 KJV If we say that we have no sin, we deceive ourselves, and the truth is not in us. [9] If we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness. [10] If we say that we have not sinned, we make him a liar, and his word is not in us. GOD CREATED THE WHOLE UNIVERSE, INCLUDING THE ORIGINAL PLANTS, ANIMALS AND THE FIRST TWO HUMANS (ADAM AND EVE) IN SIX LITERAL 24- HOUR DAYS. GOD CREATED THE EARTH AS A GLOBAL PARADISE, THERE WAS NO DEATH, SICKNESS OR DISEASE. MAN LIKE ALL OF THE ANIMALS ATE VEGETATION. ALL WAS PERFECT. Genesis 1-2 GOD CREATED ADAM, THE FIRST MAN OUT OF DUST Genesis 2.7, GOD COMMANDS ADAM NOT TO EAT FROM THE TREE OF THE KNOWLEDGE OF GOOD AND EVIL BECAUSE, THE TREE WILL BRING DEATH Genesis 2:16-17 GOD MAKES EVE, THE FIRST WOMAN FROM ADAM'S RIB Genesis 2.18-23 ADAM AND EVE WERE NAKED AND NOT ASHAMED Genesis 2.25 THE DEVIL APPEARS TO EVE AS A SNAKE AND CAUSES HER TO DOUBT GOD'S WORD Genesis 3:1 THE DEVIL LIES, TO EVE AND SAYS THAT THEY WILL NOT DIE IF THEY TAKE FROM THE FORBIDDEN FRUIT. Genesis 3.3 ADAM AND EVE EAT THE FORBIDDEN FRUIT Genesis 3.6 ADAM AND EVE'S EYES WERE OPENED. THEY KNEW THEY WERE NAKED AND HID IN SHAME. Genesis 3.7 ADAM AND EVE ATTEMPTED TO HIDE FROM GOD Genesis 3.8 GOD CURSES THE DEVIL Genesis 3.14 GOD PROPHESIES OF HIS REDEMPTION OF MAN AND THE DEFEAT OF THE DEVIL Genesis 3.15 GOD MULTIPLIES THE WOMAN'S SORROW AND CONCEPTION AND HAS THE HUSBAND RULE OVER HER Genesis 3.16 GOD CURSED THE GROUND FOR ADAM'S SAKE. THORNS AND THISTLES WERE BROUGHT FORTH Genesis 3.17 THE HUMAN BODY WILL RETURN TO DUST Genesis 3.19 GOD CLOTHED ADAM AND EVE Genesis 3.21 GOD DROVE ADAM AND EVE OUT OF THE GARDEN Genesis 22-24 THROUGH ADAM, CONDEMNATION CAME UPON ALL MEN AND ALL BECAME SINNERS. Romans 5.18-19 GOD, THE CREATOR TAKEN ON FLESH AND ENTERED THE WORLD AS JESUS CHRIST GOD REDEEMS MANKIND John 10.11, Isaiah 53, Psalm 49.15 John 1.1-14 WHOEVER BELIEVES ON CHRIST HAS ETERNAL LIFE, THOSE WHO DO NOT BELIEVE ARE CONDEMNED ALREADY John 3:15-20 THOSE THAT DENY THAT GOD CAME IN THE FLESH ARE ANTICHRIST 1 John 4.3, John 1.1-14, John 20.28, 2 John 2.7 THOSE THAT DENY THE FATHER AND SON ARE ANTICHRIST 1 John. 2.22 THE ONE GOD IS A TRINITY OF THE FATHER, THE SON AND THE HOLY SPIRIT Matthew 28.19, 1 John 5.7 SALVATION IS IN CHRIST ALONE! Acts 4:12, Psalm 45.22

[@mersh121]

My favorite way to eat hachiya persimmon is to let them ripen till you could barely pick them up without them falling apart and that's when they are super sweet.

[@claramecum8639]

Thank you for telling us how to ripen the best fruit in the world. I didn’t know we could freeze them or any of the other methods you mentioned now I can purchase more and eat more!

[@KudukUngol]

Watching you peel that persimmon skin was oddly satisfying. I just had my first Hachiya last week--I usually only eat Fuyu's but my sister bought them and it was all they had at the grocer. I knew enough about them to wait until they were super soft and they were extremely sweet and delicious. I may never go back to Fuyus!

[@Olivetreedisciples3887]

As a young adult, I learned a secret. Cut open a persimmon seed, lengthwise, to reveal shapes of what appear to be forks, knives or spoons. Pretty amazing.

[@helenbrown1773]

Wow! I enjoyed watching you peel and eat that delicious looking persimmon!

[@lindas8898]

Reminds me of me eating blue grapes when I was young. I loved the sweet part just under the skin. :)

[@komreed]

Glad you mentioned that, the underskin is unbelievable, super sweet, spicey, & cinnamon tasting, I wish the whole fruit tasted like that

[@vandana5575]

A good vid for those who really dont know about the fruit. Thank you from India 🙏🏻😊💐

[@howardmilwich3711]

I tried your trick with eating the peel. It was AMAZING! It seems like fine fructose sugar crystals are on the underside of the skin. Thank you for your patience in discovering this. It's easy to just scarf them down when they are so ripe and mushy.

[@TheC3.]

I looove persimmons, thanks for this great video!

[@Pay-It_Forward]

sugar levels go up when cold or after frost because "Ethylene" is both the fruit ripening hormone & one of the dormancy hormones. it goes sky high at temps below 38°F. it converts starches to sugar, which are already in the fruit. Frost does not transport sugar to the fruit, it turns starch in the fruit to sugar & transports sugar from the fruit to the root system!

[@werpu12]

jepp if they ripen on the tree in cold weather they are sugar cube sweet!

[@stephaniecruvant9130]

WONDERFUL! This video was so much fun & so informative! Now I need to plant a persimmon tree!

[@TosTinManEasyCooking]

Good video! I ate one that wasn't ripe years ago so I thought they were terrible. Now I know how to do it!

[@douglasjohnson6004]

TosTinMan EasyCooking a

[@victoriaramreddy3936]

TosTinMan EasyCooking b

[@ninjadinosaur9133]

Yeah awile back i had one that was so mouth puckering bitter and another that was so amazingly sweet both in the same batch... Was weird

[@ohthelovelypoems]

@Big Daddy Leroy yeah, I've done that to unsuspecting friends & laughed like hell cause their eyes get big as saucers when their mouth puckers up.

[@roxannerodriguez7075]

Yours has been my favorite video on persimmons so far! You gave us SO MUCH great info!! Thank you for sharing that passion and knowledge with all of us!!

[@rawveganstyle7536]

Thanks for this tip, John. I love your garden! 🌺 💚 🍓

[@k-sell4065]

John you are the man.you have inspired me so much over the years I been following you.because of you and knowledge.I have been able to grow a 12 foot okra plant,a pineapple crop,I have learned how to clone,I have learned grafting,make my own natural compost,especially I learned how to grow in small areas and container growing.thank you for the knowledge you give to us growers!!!!!!!

[@annhaynesparker]

I grew up in and around Atlanta and one of the best parts of cold weather was eating ripe wild persimmons right off the trees. They were really small, like wild plums, but they were so good! There are not many persimmon trees around here now. I'm glad to know how to pick these at the store! And we were known to trick little cousins or unknowing friends into eating an unripe one👹!

[@jennifern2805]

Ann Parker Check out Bottoms Nursery in Concord, Ga. I live in Atlanta, did not water or fertilize my 2 yr. old (planted) Fuyu persimmon and I had 51 fruit this year on 3 branches of a 4' tree. I pulled half to allow energy for remaining fruit and more growth. We have been eating the fruit for 2 months. Saving some for post freeze. They are non astringent (no puckering).

[@annhaynesparker]

Jennifer. Oh boy, I will. I lost my plum tree, so this has an empty spot just waiting. Thanks so much for the info and tip. That's a lot of fruit on a little tree!

[@jennifern2805]

Ann Parker I was there a couple weeks ago. They still have some decent trees. I filled the planting hole with water, let it soak in and then mulched with cypress. Also, paw paws are available at Kinsey Family Farms. They can do well in shade and under juglone producers such as hickory. Have fun! :)

[@annhaynesparker]

Jennifer N ok, another good lead. I already googled Bottoms and we're going to visit. I'll check out Kinsey too. Happy Thanksgiving! And maybe we'll get rain soon.

[@crdefhead]

Thanks for posting this, GREAT VIDEO! I grew up where they grew everywhere, wild. Many who have took a bite before they are ripe, will refuse to ever eat them again (cousins, family and friends used them to joke with people who didn't know, TAKE A BITE, TRY IT, TRY IT! As they laughed about it!!). MANY people will argue, believing they can not be eaten! I've spend yrs explaining tgat, yes you can eat them, yes they can taste great!! Thanks for sharing, I'll just play this to them now! 😁

[@gracelovesgaia5117]

this is so pure omgggg just watching him enjoy this

[@casper_420]

I absolutely love persimmon my grandmother owns a produce store when i was little and and i live in florida and i c them in stores vary rarely and when i do see them there look horrible brings back child memories i wish i had some now they remind me of my grandparents but recently passed away this year.. they look great you have beautiful fruits. Thanks for sharing with us all.

[@roxannerodriguez7075]

I know I'm responding to a 2yr old comment, but I'm so sorry for the loss of your grandparents! I just heard of this fruit! And you've had a lifetime of wonderful memories with it. 💜

[@casper_420]

@@roxannerodriguez7075 thank you

[@rainraihan9681]

I've formally studied a variety of topics/subjects ranging from the sciences (biology to neuroscience to quantum mechanics) as well as current and ancient "religion" to a wide-variety of other topics and I have to say this is hands down one of the best videos I have ever seen of anyone teaching a topic so in-depth, intuitively, and applicably. Came here by complete random chance, but just have to say (coming from a person with a fear of fruits and never having eaten a persimmon) - Absolutely Amazing job and insight! Favoriting this video.

[@ratnaabnes1276]

I love these fruits.

[@stizan24]

When I was at boot camp we had had a persimmon tree. Out CO let us have a few when we where on a run. A couple guys went crazy and ate a bunch, and they where on the pot for the whole day after lol

[@JL-sz1fx]

Wow! Thanks for that. I have always loved persimmons but did not know this. I cannot wait to try this myself. The short video format works really well. I have always appreciated the excellent gardening and eating wisdom that you share, and watching it in this little snippet format is appealing. These kinds of insights on how nature can nourish our souls, as well as our bodies is great to know and practice. It is so important for all of us to be conscious of how best to feed ourselves, and how to interact with nature, optimally. Thanks for showing us this awesome stuff. I believe that the benefits of being aware as well as being as knowledgable as possible about how our world works in relation to ourselves: body, mind and spirit, is invaluable.

[@Sheenasalesthriftytreasures]

Thank you for the video. Enjoyed it

[@missmessydiagnosis]

I discovered that second skin 3 days before watching your video, John!! SO GOOD!!!!!!

[@vegansoldier3668]

its awesome

[@cellfonelive]

THANK YOU very much for that tip on the skin of the persimmon! I'll try that. Great Video 😊

[@coribelliares5447]

Great info about persimmons! I love your videos!

[@cherriemckinstry131]

I really appreciate learning more about persimmons

[@tiantian5693]

I just watched a video 11 minutes long to see some person peel a persimmon What has my life become

[@MW-um7rs]

Sophia Yang That made me burst out laughing

[@virginiamoss7045]

Same here. What my life has become is retired. I have every right to waste my minutes and hours watching videos that will never change my life in any significant way. I earned it!

[@dougouste3418]

Don’t feel bed. This guy is entertaining.

[@cmezung]

Well for me at least I am watching the fruit up front for the first time. I guess I got education.

[@tiantian5693]

@@cmezung true 🙏 im gonna watch the video again ty for reminding me

[@annecorey607]

I love all this fruits and healthy fruits and vegetables thank you for sharing very nice fruits.

[@luckychicav7981]

I never ate one, so I'm glad I came across your video. Thank you John!

[@crochetgottaloveit]

I love persimmons. we have a Fuyu Imoto tree and it produces delicious fruit. I chose this non-astringent variety to better tolerate Louisiana hot summers and for several years, it has done well. Thanks for making this video. :)

[@bjutgaard8481]

you're awesome John. Thanks for the video.

[@helenw.132]

Thank you for explaining, appreciate it. Had no idea about Persimmons until a few years ago. Your knowledge and explaining sure helps to understand about Persimmons. They are delicious. Thanks again for educating us about this very special fruit.

[@kao5789]

The first time I ate a Hachiya Persimmon was a mind blowing moment! It's truly nature's dessert.

[@avincelli5297]

Persimmons look amazing

[@tereservsherman4318]

Great info! As a Norwegian living in the northern USA I knew nothing about persimmons so this was awesome! Thanks so much! We have a ripe, flat one from the supermarket that we'll be trying, then off again later to purchase a ripe tall one! So excited!!

[@abbyc403]

This is really pure

[@jeanwanchen1]

But I LOVE the “ooy-gooy” part inside!

[@terriehampel9905]

a whole new perspective on those crazy gooey and sweet fruits! Now I wish I was back in my backyard in Los Angeles, where they covered the sidewalk every spring. The bees loved em too!

[@glennrobinson1876]

just tried for the first time,sweet and delicious...

[@SaiyanDom]

Funny I accidentally discovered this sweeter part today before watching this. Was the best bite of one I've ever had, tasted like an orange creme sickle with vanilla ice cream... :O Love your videos Brother! :D

[@BlinkinFirefly]

Thanks for the info. Awesome garden! ^^

[@minkademko2335]

I'm new to persimmons. Thanks for the video 🙂

[@kalaninkj]

Thanks for the tip

[@areminekedah7187]

Very very nice amazing fruit. I love pesimon

[@marryb7885]

Thanks for all the kool information about fruits and vegetables. Been following you since 2016

[@caroll4151]

Love persimmons!!

[@fruitascension5089]

Wow that's pretty cool! Never knew that about persimmons. Never really liked them but I'd try again now.

[@evvie01]

The persimmon's that grow here in the Ozarks are the acorn shape, but much smaller, an inch to two inches, very very sweet after the first hard frost. Lay out a sheet and gently shake a few off the tree for the next several days to a couple weeks. They do not all ripen at once. The trees are usually just loaded with fruit. Enjoy!

[@jesussepulveda9426]

Very good video I love persimo

[@lorineltner6193]

totally watching all these viedo love them

[@JamieJamie2011]

Thanks for sharing . Any recommendation of nursery to get a plant of that geant fuyu persimmon? thanks u John Kim

[@roxananunez2735]

One of my favorite fruits yumm

[@stephaniepretty]

super informative!! this video was awesum!!! :D can't wait to try the persimmons i bought :)

[@AikaneKahuna]

Thanks for this! I still have some from this falls harvest ripening in my fridge and I'll try this second skin appreciation technique!

[@abbyromero5990]

You are my flipping hero!. never stop making videos thank you so much for educating us who are not in the know

[@deborahszafraniec4829]

The stuff I learn from you!

[@mandy_145]

One of my favourite fruits 😋 So wonderful that you have a lovely tree in your garden 👍

[@kevinjackson1840]

i love the hyasia persimmons. i can eat them all day long. great video

[@konradkow]

Nice video John = ) Definitely make some more of these 10 minute-ish videos. Sometimes i just don't want to watch a half hour-plus video. I'm enjoying some Hachiya's around the orange county area. Best ones are at the farmers markets for sure. Gonna try your tips on some store bought, see if that gets rid of the astringent quality.

[@georgexashleyb1341]

This is very cool!

[@TheWorldTeacher]

My MOST-favoured fruit of all.

[@Petrov3434]

Thank you

[@kimwelch765]

Good for you i love it 👍😁

[@noriborre8356]

Thank You

[@markemyshibukawa9254]

WOW!!! That Fuyu is HUGE!!! Our favorite!!! 💕 😨👍

[@MSKCCooke]

Ya, I'm with you on the "don't eat it until it is fully ripe." Blech!

[@sazji]

Try eating an American persimmon that’s not quite there. That’s some major nastiness right there!

[@19gregske55]

The unripe bits can block ones esophagus.

[@naturallifestyleshow]

Wow. Will have to try that sometime. :)

[@vegansoldier3668]

they're awesome

[@kimivarely4582]

Natural Lifestyle Show g

[@thezenkibo]

Already this year I have made 8 loaves of persimmon bread, or pane di cachi. Such an underrated gem of a fruit.

[@shingj4007]

Thanks for telling us about the cone shaped persimmons, I always avoided buying them because I had the bad experience that you mentionned. I will start to buy them now.

[@MaureenKo1]

Peeling a persimmon is like peeling grapes. You can do it but really, who has the time?

[@knowledgewillincrease7508]

actually it's really easy, like pealing a potato only easier

[@myapinion7532]

I sometimes cut them in half and eat them by scooping out with a spoon, bit like eating a kiwi fruit, if they're a bit over ripe.

[@tiantian5693]

@@myapinion7532 I just bite into those

[@ritahall2378]

I love them and eat the skin no need to peel I only wish we could get more of them and more varieties of them in NC

[@gladyssmith8912]

I’m in Japan right now and the persimmons here are the sweetest I’ve ever had even the light ones I always avoided them because they were so bitter glad I tried them here they are very abundant and very delicious 😋

[@tb4876]

Of all the persimmons I love the wild native ones the best.

[@ericrosales9722]

I've only tried tried peeling the thin layer on american persimmons like this but I will try this next time when our hachias ripen in a few days. Thanks for this great vid!

[@rosepascua6764]

i love it...

[@yavuzmarifet4528]

I have just eaten a not ripe persimmon and my mouth is like eww phhpph snnsndjf now

[@cherryboo65b56]

Yavuz Marifet They have to be slightly brown and mushy inside.

[@johokeen1]

Thank you for sharing. I love Sharon fruits aka persimmons.Theres another way to eat the astringent type which required total patience, passed on by my mother-in-law. We soak the fruit in brine for several days, checking them daily. Was worth the wait as they were lovely goey-sweet to eat. But these days even the acorn shaped ones i buy are good to eat straight away. I think they have been GM'ed. 🤔

[@unconventionalforager6389]

Good info

[@deduke6544]

Nice video, I started eating persimmons two years ago. I love the hard firm ones, just last month I bought a case with eight, I did not know they were soft, I thought they were spoiled and dumped them, I did not like how gooey they were. But when they are hard and firm they are really good.

[@shawnajohanson1865]

JoJo Charlez- That is really interesting. I have only tried persimmons a few times but have found that when they soften (in the window sill), I enjoy them much more because they are sweeter. I'm not sure if this is typical as I am still learning the best way to eat them.

[@gwmattos]

You are 100 😊% correct. I have 5 trees and of my 24 neighbors only 2 of us eat the fruit because folks do not wait for them to ripen. So far this year as of January 1 2021 no frost.

[@juliep3265]

wow very wonderful persimmon truit and look good and look beautiful fruit i’m to love to eat the persimmon and you are good to plan the persimmon tree too !

[@GarysBBQSupplies]

I just discovered persimmons this year. What a huge surprise. They are not too common here in the Pacific Northwest but the stores have started carrying them now. SO HAPPY! I never knew how good they tasted. I can only describe the flavor and texture as kind of like a Honey pudding. Anyone else able to describe the flavor?

[@HendersonHinchfinch]

To me it just tastes like sugar with the slightest hint of pear and maybe melon.

[@xoahkxodu]

I was about to buy some yesterday!

[@vegansoldier3668]

theyre good

[@oliviachen692]

In northern China, there are the second heart shape kind you demonstrated. They usually make dried round flat persimmons for better taste, getting rid of that tangy taste and can be stored longer time. Due to the persimmons is belonged to cold food (in food categories of cold, neutral and warm). You can sock it in hot water to take away the cold from the fruit before eating them. In the 1970's, the fu-yu type persimmons were imported from Israel, not as big as current ones. Now, there are grown in California.

[@patricialumpkin2204]

Hi we are in the South of France and we have planted 9 persimmon trees 2 years ago, some astringent some not, 7 varieties alltogether. TIP OF THE DAY: You can also pick astringent persimmons when they are not ripe(slightly hard) and slice them in your food processor and then dehydrate them, they become really sweet and you can keep them till the next summer or if you have done enough till the next persimmon season! We love them we love them we love them and it is always something to look forward to in the winter; Love and light

[@marycirimele9172]

Just got some hachiyas from a local guy here in town. I remember eating them as a kid and getting sticky a over the place. I'm going to try and peel on, once it's ripe!

[@cperez8919]

Thank goodness for all that’s good in the world-Hachiya Persimmons and Medjool Dates!

[@joshbrooks9579]

I started growing a Medjool from a seed over the summer, and my Hachiya just sprouted 2 days ago. :-)

[@TJLawJX]

I found some wild persimmons about a month ago along side the road here in Central FL. Shockingly, I've finally gotten the seeds to sprout. I've been trying for years to get wild persimmon sprouts only to fail and have the seeds rot out on me. Have you had the wild variety (Diospyros virginiana) before?

[@lanelon9435]

I have a persimmon tree in my backyard The natural , forest type tree . it is on the edge of the lake where I keep my boat and it drops fruit right into my boat . Truly a gift from God . Amazingly delicious . I tried one of those Japanese jobs the other day . They are not in the ballpark with a wild , woodland persimmon .

[@Flemeth85]

TJ Lawrence, I've not had the wild kind, but they grow all over northern California. It could be because the settlers planted them, but all of the ones I've found in the wild are the Hachiya varietal, or some variation of it (acorn shaped). I'd love to grow a wild varietal.

[@VeganKebabDoRuky]

How did you sprout the seed?

[@josephallie3001]

If you have access to a tree its probably easier to try and do a graft.

[@erikjohnson9223]

Daniel Gilliland , The virginiana persimmon is native to the eastern U.S. You probably have feral Asian persimmons in California. Virginianas are astringent like Hachiyas, but smaller and usually require a male tree for pollination, resulting in a fruit with seeds in it. The eastern wild persimmon is the most common rootstock for Asian (kaki) persimmons in the Southeast and perhaps most of the U.S., but it seems the state of California demands Diospyros lotus be used instead. Maybe the eastern one has a pest problem (I have seen tent caterpillars, but that isn't a root issue), but the "lotus plum" is from Turkey, so probably better in California because it comes from a more similar (Mediterranean) climate anyway. Feral (if mushy ripe!) might be better than store bought simply because you can pick them fully ripe (which is rare for anything in the supermarket). Asians (at least in the US, where not native, so that even feral trees come from a narrow, cultivated gene pool) are less variable than the wild ones, the best of which are sweeter/richer/more complex (but the worst can be bland or even bad and all including the best are much smaller), but if you dry them after they are fully ripe, you will get candy anyway. I had lots of dried kakis while teaching in China and they were delicious that way.

[@maravenu1512]

mmmm! love persimmons.what variety were they?

[@0112babes]

I love it

[@bramhallbill]

We love them

[@DrValerie800]

I have never eaten a persimmon (mainly because I had no idea how to eat them and no one I knew was eating them)! I've only seen the acorn-shaped ones available in my area and they usually are a medium to pale orange color. BUT if I see some that look decent now, I shall definitely try one.