Persimmons are a very attractive, deciduous tree with spectacular dark-orange autumn foliage. The latin name Diospyros translates as " Food of the gods" which is very appropriate when describing the melting flesh of the persimmon fruit.
The two fruiting types are made up of astringent and non astringent. The difference being astringent fruit must be left until they soften, astringency is the dry, mouth puckering sensation caused by the tannins in the unripe fruit. Non astringent persimmons do not have this effect, they can be eaten crunchy straight from the tree.
Eaten fresh they are delicious. They can also be frozen, dried, made into beer ,wine or cider. They are very versatile in the kitchen and are used in pies, salads, ice cream, juices, and dressings. Dried fruit lose all their astringency.
Other methods are to freeze fruits for 24 hours or place them in a bag with a ripening banana as it releases ethylene which hastens the ripening process 🧡 #daleysfruit #daleysnursery #persimmon #backyardgarden #astringent #nonastringent 
No comments:
Post a Comment