Persimmons - Page 2

Worth1 · December 15, 2018

Stuff at bottom reminds me of the good old days of good gasoline.

Worth

Rajun Gardener · December 15, 2018

Quote:

Originally Posted by pmcgrady

Got my box of goodies today! I was getting ready to make persimmon cookies but you informed me they are kumquats... I've never eatin one till tonight...and they are delicious WOW! Thank You for the experience!

I'm glad you liked them, that was an after thought walking past the tree after getting the cuttings.

I hope those cuttings take for you, Good Luck with them.

Rajun Gardener · December 15, 2018

Quote:

Originally Posted by Worth1

Stuff at bottom reminds me of the good old days of good gasoline.

Worth

I've been making a wine called Dragon Blood and it's a fast drinking hooch type. I also made 3 gallons of 3/4 cranberry and 1/4 concord grape flavored with Jim Beam to give it an oak flavor. This stuff need to age to mellow the alcohol but it's really good now, reminds me of a Port. I step fed the sugar and restarted fermentation so I'm guessing it's about 17% alcohol by volume.

Worth1 · December 15, 2018

Sweet.

pmcgrady · December 15, 2018

I'm getting ready to invest in a couple white oak stave bourbon barrels... Anybody from Kentucky know where I can get them? I'd love to drive down and pick a few of them up!

AlittleSalt · December 16, 2018

I remember the first persimmon that I ate. It was growing in the Ozarks in Arkansas. I was 11 years old and had never heard of persimmons. It was far from ripe, and to equate it - it was like taking a bite of alum. Ripe persimmons taste good.

Worth1 · December 16, 2018

Anybody up for an unripe persimmon eating contest.

Worth

NarnianGarden · December 17, 2018

Quote:

Originally Posted by Worth1

Anybody up for an unripe persimmon eating contest.

Worth

LOL! We get them in supermarkets, as persimmons do not grow locally in our climate. There are several sub-species / varieties, some are edible and even delicious before their soft prime, while others... well, not so

Before you bite in, you never know which variety it is.

NarnianGarden · December 17, 2018

Correction: There is a cultivar / variety called 'Sharon' which comes from Israel, and it has square-ish type of fruit. That one is safe to eat at any stage of its ripeness (provided the right color is there of course)

habitat_gardener · December 17, 2018

Fuyu persimmons are common here and are also edible (and good!) when they are firm.

December 15, 2018	#16
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Stuff at bottom reminds me of the good old days of good gasoline. Worth

December 15, 2018	#20
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	I'm getting ready to invest in a couple white oak stave bourbon barrels... Anybody from Kentucky know where I can get them? I'd love to drive down and pick a few of them up!

December 16, 2018	#21
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	I remember the first persimmon that I ate. It was growing in the Ozarks in Arkansas. I was 11 years old and had never heard of persimmons. It was far from ripe, and to equate it - it was like taking a bite of alum. Ripe persimmons taste good.

December 17, 2018	#24
NarnianGarden Tomatovillian™ Join Date: Jun 2013 Location: Finland, EU Posts: 2,550	Correction: There is a cultivar / variety called 'Sharon' which comes from Israel, and it has square-ish type of fruit. That one is safe to eat at any stage of its ripeness (provided the right color is there of course)

December 17, 2018	#25
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,543	Fuyu persimmons are common here and are also edible (and good!) when they are firm.