Fall is here, even though the weather says otherwise! But persimmons are in full affect. What’s a persimmon? I didn’t know either until the other day. I went looking for them and found some down the street at the farmers market. I decided to dissect one to see what it looks like plus taste like. It’s actually sweet and pretty good. The flesh is orange with a few seeds. Texture wise was firm and juicy. I plan to make something with these.
So here is some fun facts and pictures:
- a fruit most often grown in warm, dry climates
- persimmon’s are Japan’s national fruit
- known to be astringent and non-astringent
- persimmon season is from September-December
- farmers almanac determines winter with the persimmon seed
- high in calories, low in fat. good source of vitamin C
- you can eat them raw, cooked or dried
Persimmon seeds I cut in half. Guess we are going to have a snowy winter in the Carolinas!
If the kernel is spoon-shaped, lots of heavy, wet snow will fall.
If it is fork-shaped, you can expect powdery, light snow and a mild winter.
If the kernel is knife-shaped, expect to be “cut” by icy, cutting winds.
*Information adapted from google