Wednesday, September 1, 2010

The slightest bloom is beginning to appear on Diospyros virginiana, our native Persimmon

Their Asian counterparts are still as green as can be. Many persimmons are strongly sour, astringent, until the ripen to a soft condition. Folklore decrees that it is best to wait until the fruit has been frosted; that the process of freezing starts the fruit to rotting which makes it palatable. I remember a few years ago a particularly hot summer ripened the fruit on the trees in August. That hasn't happened this year, I think, because there has been enough rain to keep the trees hydrated and the fruit happily alive.....not rotting. I looks like we've got another couple months to wait this year.

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