Best Part of the Persimmon Fruit that Nobody Ever Told You About
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- Опубликовано: 9 ноя 2016
- John from www.okraw.com/ shares with you the two most popular types of persimmon fruits that are commonly available and also shares his favorite part of the persimmon that nobody ever told you about.
You will learn about the two different types of persimmons: The astringent and non-astringent varieties (aka Hachiya and Fuyu) and when to pick the ripest persimmon from a tree or from the store.
John will then share his favorite part of a Hachiya aka Astringent variety of persimmon with you and how to carefully peel the outer exocarp to reveal the delicious layer inside the outer exocarp that is the most delicious part of the persimmon ever.
After watching this episode, you will learn a thing or two about persimmons, how to select the ripest and best fruit and how to get even more enjoyment out of eating this highly pigmented persimmon fruit.
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John,I peel my persimmons, fuyu . Don't throw the skin. I dry it for my tea. I add fresh moringa, organic lemon peels, mint and honey from my honey garlic concoction it's optional. That's my morning tea. No one is talking about persimmon peel. Please don't throw away, it's good for tea. Blessing to all. Thank you
how nice
You can pick them at night with a good flashlight. Just shine a light on them and if it glows like it's translucent then it's ripe and ready. If the light doesn't go into the fruit it's not ripe.
Is that for fuyu or Hachiya varieties?
Great tip TY!
meg elizabeth prob both
great tip, will try it next winter!
Try ripening your fruit by placing them in a brown bag with one overripe banana peel at the bottom. This works well with mangoes, avocados and papaya. Great vlog...love it!
I really like the short video format, John. It is more likely that other people will take the time to watch the shorter format when I forward your videos to them. Also, it makes it easier to find the information again when I only have to watch a 10 minute video (as opposed to a 20-30 minute one). Your videos have consistently helped me improve my health. Thank you for all your hard work!
I feel like a pre school student, learning so much. You are a great teacher 😂
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I LOVE persimmons but they are sure hard to find. My favorite way to eat the astringent type is to let them ripen in the refrigerator (until soft), then turn them bottom side up on a plate. I make an X in the bottom, then just dig out the flesh with a spoon, kinda like a melon. Heaven!
Come visit Korea! We have lots of sweet persimmons to eat every day :)
In Europe they have become a staple item every autumn in supermarkets, the spanish are flooding them literally into the rest of Europe, I however have added a persimmon tree to my garden (zone 7a equivalent) it grows really well here Third year and last year I had my first 8-10 fruits, this year very likely twice or triple the amount, I have new shoots like crazy and most of them are developing flowers!
Thank you for telling us how to ripen the best fruit in the world. I didn’t know we could freeze them or any of the other methods you mentioned now I can purchase more and eat more!
Watching you peel that persimmon skin was oddly satisfying.
I just had my first Hachiya last week--I usually only eat Fuyu's but my sister bought them and it was all they had at the grocer. I knew enough about them to wait until they were super soft and they were extremely sweet and delicious. I may never go back to Fuyus!
sugar levels go up when cold or after frost because "Ethylene" is both the fruit ripening hormone & one of the dormancy hormones. it goes sky high at temps below 38°F.
it converts starches to sugar, which are already in the fruit. Frost does not transport sugar to the fruit, it turns starch in the fruit to sugar & transports sugar from the fruit to the root system!
jepp if they ripen on the tree in cold weather they are sugar cube sweet!
My favorite way to eat hachiya persimmon is to let them ripen till you could barely pick them up without them falling apart and that's when they are super sweet.
Yours has been my favorite video on persimmons so far! You gave us SO MUCH great info!! Thank you for sharing that passion and knowledge with all of us!!
John you are the man.you have inspired me so much over the years I been following you.because of you and knowledge.I have been able to grow a 12 foot okra plant,a pineapple crop,I have learned how to clone,I have learned grafting,make my own natural compost,especially I learned how to grow in small areas and container growing.thank you for the knowledge you give to us growers!!!!!!!
I tried your trick with eating the peel. It was AMAZING! It seems like fine fructose sugar crystals are on the underside of the skin. Thank you for your patience in discovering this. It's easy to just scarf them down when they are so ripe and mushy.
Wow! Thanks for that. I have always loved persimmons but did not know this. I cannot wait to try this myself.
The short video format works really well. I have always appreciated the excellent gardening and eating wisdom that you share, and watching it in this little snippet format is appealing.
These kinds of insights on how nature can nourish our souls, as well as our bodies is great to know and practice. It is so important for all of us to be conscious of how best to feed ourselves, and how to interact with nature, optimally. Thanks for showing us this awesome stuff.
I believe that the benefits of being aware as well as being as knowledgable as possible about how our world works in relation to ourselves: body, mind and spirit, is invaluable.
As a young adult, I learned a secret.
Cut open a persimmon seed, lengthwise, to reveal shapes of what appear to be forks, knives or spoons.
Pretty amazing.
I've formally studied a variety of topics/subjects ranging from the sciences (biology to neuroscience to quantum mechanics) as well as current and ancient "religion" to a wide-variety of other topics and I have to say this is hands down one of the best videos I have ever seen of anyone teaching a topic so in-depth, intuitively, and applicably. Came here by complete random chance, but just have to say (coming from a person with a fear of fruits and never having eaten a persimmon) - Absolutely Amazing job and insight! Favoriting this video.
Great info! As a Norwegian living in the northern USA I knew nothing about persimmons so this was awesome! Thanks so much! We have a ripe, flat one from the supermarket that we'll be trying, then off again later to purchase a ripe tall one! So excited!!
Wow! I enjoyed watching you peel and eat that delicious looking persimmon!
Thanks for this tip, John. I love your garden! 🌺 💚 🍓
Glad you mentioned that, the underskin is unbelievable, super sweet, spicey, & cinnamon tasting, I wish the whole fruit tasted like that
I love persimmons. we have a Fuyu Imoto tree and it produces delicious fruit. I chose this non-astringent variety to better tolerate Louisiana hot summers and for several years, it has done well.
Thanks for making this video. :)
A good vid for those who really dont know about the fruit. Thank you from India 🙏🏻😊💐
this is so pure omgggg just watching him enjoy this
Reminds me of me eating blue grapes when I was young. I loved the sweet part just under the skin. :)
I absolutely love persimmon my grandmother owns a produce store when i was little and and i live in florida and i c them in stores vary rarely and when i do see them there look horrible brings back child memories i wish i had some now they remind me of my grandparents but recently passed away this year.. they look great you have beautiful fruits. Thanks for sharing with us all.
I know I'm responding to a 2yr old comment, but I'm so sorry for the loss of your grandparents! I just heard of this fruit! And you've had a lifetime of wonderful memories with it. 💜
@@roxannerodriguez7075 thank you
I grew up in and around Atlanta and one of the best parts of cold weather was eating ripe wild persimmons right off the trees. They were really small, like wild plums, but they were so good! There are not many persimmon trees around here now. I'm glad to know how to pick these at the store!
And we were known to trick little cousins or unknowing friends into eating an unripe one👹!
Ann Parker Check out Bottoms Nursery in Concord, Ga. I live in Atlanta, did not water or fertilize my 2 yr. old (planted) Fuyu persimmon and I had 51 fruit this year on 3 branches of a 4' tree. I pulled half to allow energy for remaining fruit and more growth. We have been eating the fruit for 2 months. Saving some for post freeze. They are non astringent (no puckering).
Jennifer. Oh boy, I will. I lost my plum tree, so this has an empty spot just waiting. Thanks so much for the info and tip. That's a lot of fruit on a little tree!
Ann Parker I was there a couple weeks ago. They still have some decent trees. I filled the planting hole with water, let it soak in and then mulched with cypress. Also, paw paws are available at Kinsey Family Farms. They can do well in shade and under juglone producers such as hickory. Have fun! :)
Jennifer N ok, another good lead. I already googled Bottoms and we're going to visit. I'll check out Kinsey too. Happy Thanksgiving!
And maybe we'll get rain soon.
Good video! I ate one that wasn't ripe years ago so I thought they were terrible. Now I know how to do it!
TosTinMan EasyCooking a
TosTinMan EasyCooking b
Yeah awile back i had one that was so mouth puckering bitter and another that was so amazingly sweet both in the same batch... Was weird
@Big Daddy Leroy yeah, I've done that to unsuspecting friends & laughed like hell cause their eyes get big as saucers when their mouth puckers up.
Thank you for explaining, appreciate it. Had no idea about Persimmons until a few years ago. Your knowledge and explaining sure helps to understand about Persimmons. They are delicious. Thanks again for educating us about this very special fruit.
I looove persimmons, thanks for this great video!
I never ate one, so I'm glad I came across your video. Thank you John!
Thanks for all the kool information about fruits and vegetables. Been following you since 2016
When I was at boot camp we had had a persimmon tree. Out CO let us have a few when we where on a run. A couple guys went crazy and ate a bunch, and they where on the pot for the whole day after lol
a whole new perspective on those crazy gooey and sweet fruits! Now I wish I was back in my backyard in Los Angeles, where they covered the sidewalk every spring. The bees loved em too!
Thanks for posting this, GREAT VIDEO! I grew up where they grew everywhere, wild. Many who have took a bite before they are ripe, will refuse to ever eat them again (cousins, family and friends used them to joke with people who didn't know, TAKE A BITE, TRY IT, TRY IT! As they laughed about it!!). MANY people will argue, believing they can not be eaten! I've spend yrs explaining tgat, yes you can eat them, yes they can taste great!! Thanks for sharing, I'll just play this to them now! 😁
you're awesome John. Thanks for the video.
Great info about persimmons!
I love your videos!
I discovered that second skin 3 days before watching your video, John!! SO GOOD!!!!!!
its awesome
WONDERFUL! This video was so much fun & so informative! Now I need to plant a persimmon tree!
Thanks for this! I still have some from this falls harvest ripening in my fridge and I'll try this second skin appreciation technique!
THANK YOU very much for that tip on the skin of the persimmon! I'll try that. Great Video 😊
I really appreciate learning more about persimmons
One of my favourite fruits 😋 So wonderful that you have a lovely tree in your garden 👍
Thank you for the video. Enjoyed it
I love all this fruits and healthy fruits and vegetables thank you for sharing very nice fruits.
Thanks for telling us about the cone shaped persimmons, I always avoided buying them because I had the bad experience that you mentionned. I will start to buy them now.
Wow that's pretty cool! Never knew that about persimmons. Never really liked them but I'd try again now.
The first time I ate a Hachiya Persimmon was a mind blowing moment! It's truly nature's dessert.
super informative!! this video was awesum!!! :D can't wait to try the persimmons i bought :)
The persimmon's that grow here in the Ozarks are the acorn shape, but much smaller, an inch to two inches, very very sweet after the first hard frost. Lay out a sheet and gently shake a few off the tree for the next several days to a couple weeks. They do not all ripen at once. The trees are usually just loaded with fruit. Enjoy!
I'm new to persimmons. Thanks for the video 🙂
Nice video John = ) Definitely make some more of these 10 minute-ish videos. Sometimes i just don't want to watch a half hour-plus video. I'm enjoying some Hachiya's around the orange county area. Best ones are at the farmers markets for sure. Gonna try your tips on some store bought, see if that gets rid of the astringent quality.
Already this year I have made 8 loaves of persimmon bread, or pane di cachi. Such an underrated gem of a fruit.
I’m in Japan right now and the persimmons here are the sweetest I’ve ever had even the light ones I always avoided them because they were so bitter glad I tried them here they are very abundant and very delicious 😋
Thanks for the info. Awesome garden! ^^
I love these fruits.
Hi
we are in the South of France and we have planted 9 persimmon trees 2 years ago, some astringent some not, 7 varieties alltogether. TIP OF THE DAY: You can also pick astringent persimmons when they are not ripe(slightly hard) and slice them in your food processor and then dehydrate them, they become really sweet and you can keep them till the next summer or if you have done enough till the next persimmon season! We love them we love them we love them and it is always something to look forward to in the winter; Love and light
i love the hyasia persimmons. i can eat them all day long. great video
This is really pure
just tried for the first time,sweet and delicious...
But I LOVE the “ooy-gooy” part inside!
Nice video, I started eating persimmons two years ago. I love the hard firm ones, just last month I bought a case with eight, I did not know they were soft, I thought they were spoiled and dumped them, I did not like how gooey they were. But when they are hard and firm they are really good.
JoJo Charlez- That is really interesting. I have only tried persimmons a few times but have found that when they soften (in the window sill), I enjoy them much more because they are sweeter. I'm not sure if this is typical as I am still learning the best way to eat them.
Thanks for the tip
I've only tried tried peeling the thin layer on american persimmons like this but I will try this next time when our hachias ripen in a few days. Thanks for this great vid!
Funny I accidentally discovered this sweeter part today before watching this. Was the best bite of one I've ever had, tasted like an orange creme sickle with vanilla ice cream... :O Love your videos Brother! :D
You are 100 😊% correct. I have 5 trees and of my 24 neighbors only 2 of us eat the fruit because folks do not wait for them to ripen. So far this year as of January 1 2021 no frost.
totally watching all these viedo love them
Love persimmons!!
Thank you for sharing. I love Sharon fruits aka persimmons.Theres another way to eat the astringent type which required total patience, passed on by my mother-in-law. We soak the fruit in brine for several days, checking them daily. Was worth the wait as they were lovely goey-sweet to eat. But these days even the acorn shaped ones i buy are good to eat straight away. I think they have been GM'ed. 🤔
The stuff I learn from you!
Wow. Will have to try that sometime. :)
they're awesome
Natural Lifestyle Show g
You are my flipping hero!.
never stop making videos thank you so much for educating us who are not in the know
Just got some hachiyas from a local guy here in town. I remember eating them as a kid and getting sticky a over the place. I'm going to try and peel on, once it's ripe!
I just discovered persimmons this year. What a huge surprise. They are not too common here in the Pacific Northwest but the stores have started carrying them now. SO HAPPY! I never knew how good they tasted. I can only describe the flavor and texture as kind of like a Honey pudding. Anyone else able to describe the flavor?
To me it just tastes like sugar with the slightest hint of pear and maybe melon.
wow very wonderful persimmon truit and look good and look beautiful fruit i’m to love to eat the persimmon and you are good to plan the persimmon tree too !
Persimmons look amazing
WOW!!! That Fuyu is HUGE!!! Our favorite!!! 💕 😨👍
In northern China, there are the second heart shape kind you demonstrated. They usually make dried round flat persimmons for better taste, getting rid of that tangy taste and can be stored longer time. Due to the persimmons is belonged to cold food (in food categories of cold, neutral and warm). You can sock it in hot water to take away the cold from the fruit before eating them. In the 1970's, the fu-yu type persimmons were imported from Israel, not as big as current ones. Now, there are grown in California.
I have never eaten a persimmon (mainly because I had no idea how to eat them and no one I knew was eating them)! I've only seen the acorn-shaped ones available in my area and they usually are a medium to pale orange color. BUT if I see some that look decent now, I shall definitely try one.
I am not a fan of the fuyu persimmon. But you are absolutely right about the inner skin. I usually eat the interior then scrape the inner skin off with a spoon or teeth like an artichoke. One of my favorites. What zone is it hardy to?
Very very nice amazing fruit. I love pesimon
One of my favorite fruits yumm
Ya, I'm with you on the "don't eat it until it is fully ripe." Blech!
Try eating an American persimmon that’s not quite there. That’s some major nastiness right there!
The unripe bits can block ones esophagus.
My MOST-favoured fruit of all.
Very good video I love persimo
Thanks for sharing . Any recommendation of nursery to get a plant of that geant fuyu persimmon?
thanks u John
Kim
Were some big persimmon "ranches" around here (near Redding, CA) when I was a kid.. They were grown for cooking, not as a "table fruit.".. Although it was common to see them on tables, since they were such a gorgeous looking fruit.
I was about to buy some yesterday!
theyre good
Good for you i love it 👍😁
This is very cool!
Do you think you could do a video on the most easily digested fruits and those that tend to cause people some trouble? Thanks!
OMG! Your metaphors! Ha ha! Thanks for a great vid. :P
Good info
Wow I reckon that's a giant! I have only seen and eaten wild...we have to wait for frost for them to be good... I love them... Wondering if yours tast the same,
Thank You
I get those too ripe persimons that are like gel! inside. Thank you at the rigt time persimon season persimon talk awesome man! Love ur tips.
yes there the best in the middle of season ! like life :)
im impressed you made a shorter video. :D
Thank you
i love it...
Thanks for this video John. I have never eaten this fruit before but now I will try it. Looks very much like a tomato.
I found some wild persimmons about a month ago along side the road here in Central FL. Shockingly, I've finally gotten the seeds to sprout. I've been trying for years to get wild persimmon sprouts only to fail and have the seeds rot out on me. Have you had the wild variety (Diospyros virginiana) before?
I have a persimmon tree in my backyard The natural , forest type tree . it is on the edge of the lake where I keep my boat and it drops fruit right into my boat . Truly a gift from God . Amazingly delicious . I tried one of those Japanese jobs the other day . They are not in the ballpark with a wild , woodland persimmon .
TJ Lawrence, I've not had the wild kind, but they grow all over northern California. It could be because the settlers planted them, but all of the ones I've found in the wild are the Hachiya varietal, or some variation of it (acorn shaped). I'd love to grow a wild varietal.
How did you sprout the seed?
If you have access to a tree its probably easier to try and do a graft.
Daniel Gilliland , The virginiana persimmon is native to the eastern U.S. You probably have feral Asian persimmons in California. Virginianas are astringent like Hachiyas, but smaller and usually require a male tree for pollination, resulting in a fruit with seeds in it. The eastern wild persimmon is the most common rootstock for Asian (kaki) persimmons in the Southeast and perhaps most of the U.S., but it seems the state of California demands Diospyros lotus be used instead. Maybe the eastern one has a pest problem (I have seen tent caterpillars, but that isn't a root issue), but the "lotus plum" is from Turkey, so probably better in California because it comes from a more similar (Mediterranean) climate anyway. Feral (if mushy ripe!) might be better than store bought simply because you can pick them fully ripe (which is rare for anything in the supermarket). Asians (at least in the US, where not native, so that even feral trees come from a narrow, cultivated gene pool) are less variable than the wild ones, the best of which are sweeter/richer/more complex (but the worst can be bland or even bad and all including the best are much smaller), but if you dry them after they are fully ripe, you will get candy anyway. I had lots of dried kakis while teaching in China and they were delicious that way.
I like to cut it in half and scoop out the flesh with a spoon. It's like eating custard or pudding. Great info, John. Thanks.