Guest guest Posted December 29, 2005 Report Share Posted December 29, 2005 Organic ones, that is. Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 Hi All, I've been getting some questions about persimmons so I thought I'd provide a bit more info. I pick from many different trees so they ripen at varying rates. They are also quite forgiving once they ripen, as they can last for quite awhile at their peak without going bad, if they're left in an unheated room and not handled too much. I didn't keep records but out of the 100-150 pounds I kept last year, I probably only had to toss about 20 fruit. Persimmons are the great apple alternative as a winter staple because they're nearly as storable but are a lot sweeter and richer. Last year I ate persimmons everyday starting in November and my 100-150 pound cache lasted me all the way through the middle of January. If they do ripen faster than you can eat them, persimmons make fantastic 'ice cream' (frozen fruit put through a Champion juicer) -- it comes out looking like orange sherbet and tasting like bubble gum! I like persimmon ice cream even better than banana. If you have kids, persimmons are sure to be a big hit, fresh or frozen. As I mentioned, Hachiya is the variety that seems most abundant but I come across Fuyus occasionally. I will pick the latter if I find them and if there is sufficient demand. And now some general info about persimmons: The two most common types are Fuyu and Hachiya. The Fuyu is shaped like a miniature pumpkin, while the Hachiya resembles an acorn in shape. Fuyus can be eaten when hard, although they are sweeter and juicier when they darken in color and give slightly to the touch. When eaten hard, they are like a very sweet, dense, crunchy apple. Hachiya persimmons are very different from Fuyus in that they cannot be eaten when they are hard. To ripen Hachiyas, place them in a single layer in a cool or warm place (I've experimented with both and I think cool is better, but not cold or refrigerated). They will get very soft, with the texture of a water balloon. They should be translucent from tip to stem before eating. The fruit is sweetest when the skin is slightly wrinkled at the tip, although is quite edible when the skin is taut as well. Dark streaks or spots on the skin indicate sweetness. I guarantee the quality of the persimmons I will be bringing back. That means, anything you don't like the looks of, you don't have to buy, even if you've placed an advance order. Best wishes, Nora Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 Wanted to add a note about persimmons and ripening: when I have persimmons that are about half-way ripe or ripening unevenly (they seem to do that in my apt), I put them in the freezer. When I'm ready to eat one I let it thaw out until it's all soft. They always come out sweet and good this way, and I don't have to wait so long for them to fully ripen. Blanc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 I had some of Nora's persimmons last year and like all her fruit it was divine. I love persimmons because just when you think they are too ripe, they are ready to eat! Especially the Hychias. They are THE BEST! And you can make wonderful pudding and " pumpkin " pie with them. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2007 Report Share Posted November 28, 2007 Hi All, I just found this interesting page with some video about persimmons: http://www.epersimmons.com/persimmon.htm. I'm happy to report that I was able to find lots of persimmons in California last week. I found one tree loaded with a variety I hadn't seen before called " Hyakume " . They are smaller and lighter in color but very similar (perhaps a little sweeter) to the Hachiya. Like the Hachiya, they need to be ripened to the water-balloon stage before eating. I also picked lots of Hachiyas, from many different trees and in varying sizes and stages of ripeness (all still hard now, tho). I found Fuyus but didn't pick many of them because the quality of fresh-picked Fuyus seems to be about the same as you can get in the stores. I'm still filling orders but expect to have some left. I'm giving those who ordered until Saturday evening to pick up so others who didn't order in advance will have Sunday to pick up. Fyi, I'm not selling the Hachiyas and Hyakumes separately because they are so similar. Everyone who orders will get a mixture of each, until I run out of one or the other. The price is $2 per pound, 10-pound minimum order. They are uncertified organic (naturally grown, uncultivated, unsprayed, unfertilized). Thanks and please email me if you have questions. Warm wishes, Nora Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2007 Report Share Posted November 28, 2007 Nora, I will check with you on Saturday on your supply. I'd like to get more of these from you, but I do want to give others a chance to get some as well. I would like to have some of whatever kind you have left. (that was a nice video of the persimmons. Now I can see how the trees look when the fruit is ready for picking.) Blanc On Nov 28, 2007, at 7:41 AM, Nora Lenz wrote: > Hi All, > I just found this interesting page with some video about persimmons:http://www.epersimmons.com/persimmon.htm > . > > I'm happy to report that I was able to find lots of persimmons in > California last week. I found one tree loaded with a variety I > hadn't seen before called " Hyakume " . They are smaller and lighter in > color but very similar (perhaps a little sweeter) to the Hachiya. > Like the Hachiya, they need to be ripened to the water-balloon stage > before eating. I also picked lots of Hachiyas, from many different > trees and in varying sizes and stages of ripeness (all still hard > now, tho). I found Fuyus but didn't pick many of them because the > quality of fresh-picked Fuyus seems to be about the same as you can > get in the stores. > > I'm still filling orders but expect to have some left. I'm giving > those who ordered until Saturday evening to pick up so others who > didn't order in advance will have Sunday to pick up. Fyi, I'm not > selling the Hachiyas and Hyakumes separately because they are so > similar. Everyone who orders will get a mixture of each, until I run > out of one or the other. The price is $2 per pound, 10-pound minimum > order. They are uncertified organic (naturally grown, uncultivated, > unsprayed, unfertilized). > > Thanks and please email me if you have questions. > > Warm wishes, > Nora > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2007 Report Share Posted December 1, 2007 I was just reading some posts on a forum (on the GLiving site, which is quite interesting for all the info it has, by the way, on " green " products, and some videos on raw recipe preparations) about a farm in California (called the " Date People " ) which offers a large variety of dates. I didn't realize there were so many different varieties available! The only ones I've ever seen are the Medjool and Deglet. I was talking to Nora Lenz about the farm and she remarked that everyone orders from them. But I wasn't aware of them, so I'm posting the urls here for any of you who also didn't know (yet) and might like to place an order: The forum: http://gliving.tv/community/comments.php?DiscussionID=1213 & page=1#Item_0 The Date People: http://www.datepeople.net/Updatecolor2006_sm.pdf (this is info on the farm, but on the very last page they list the date varieties available and the cost) Blanc Quote Link to comment Share on other sites More sharing options...
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