Wild persimmons are native to much of the eastern and central United States. These tall trees with their inch-and-a-half fruits still dot woodland areas where they are “planted” by the deer, raccoons, possums and turkeys who savor the sweet ripe fruit from October into winter.
The fruits of the wild persimmon are so delicate they’re difficult to cultivate commercially, but you can sometimes find them available from someone who has wild persimmons on his property.
Up in Rabun County, Chuck Mashburn of Mill Gap Farm in Tiger has wild persimmons on the farm, 70-foot-tall trees he estimates to be about 60 years old.
“Sometimes we have enough to sell a pound here or there, but usually we just eat them ourselves,” said Mashburn. Jams and jellies are the way he and his family preserve the harvest.
These days most of us, Mashburn included, are eating Asian persimmons, primarily Japanese cultivars that were introduced in this country in the 1800s. The large heart-shaped Hachiya is the best known “astringent” variety. Like our native wild persimmons, the unripe Hachiya has high levels of tannin and is astringent and bitter. When the fruit is completely soft, it’s luscious and sweet.
The Fuyu persimmon, also widely grown, is shaped like a tomato and is a “non-astringent” variety that can be eaten while it’s still firm. Mashburn enjoys Asian persimmons sliced and wrapped with a slice of ham or prosciutto or added to a mixed fruit salad.
Down in Liberty County, Paschal and Judy Brewer of Brewer’s Christmas Tree-Blueberry Farm in Midway sold their last Asian persimmons the day after Thanksgiving. They tend a small persimmon orchard, 100 trees or so, that this year yielded about 5,000 persimmons. These were sold on the farm to everyone from people who came in the fall for an early preview of the year’s crop of Christmas trees to folks who drove down from Atlanta just for their persimmons. Down near the coast, the farm’s peak month for the persimmon harvest is October.
The Brewer farm is dotted with wild persimmons, planted by the wildlife who enjoy the fruit and leave the seeds behind. Paschal Brewer digs up the small trees and uses them as root stock for the Asian persimmon varieties, Fuyu and Tanenashi, he grows.
“We find folks really like the Fuyus because they can eat them when they’re unripe just like they would an apple,” said Brewer. When the persimmons get really ripe, the Brewers stew them up for persimmon bread or make a sauce for ice cream.
Both varieties of Asian persimmons come to market in the late fall and should be available until January.
Local farmers markets
Fruit: apples, pears
Vegetables and herbs: arugula, Asian greens, beans, beets, broccoli, cabbage, carrots, cauliflower, collards, cucumbers, edamame, eggplant, fennel, garlic, ginger, Jerusalem artichokes, kale, lettuce, micro greens, peppers, potatoes, radishes, spinach, sweet potatoes, Swiss chard, tomatoes, turnips, winter squash
From local reports
Persimmon and Pomegranate Salad
Hands on: 25 minutes
Total time: 25 minutes
Serves: 4
This salad combines two late fall favorites, persimmons and pomegranates. We eat the arils of the pomegranate, the sweet pulp around the tiny seeds. To remove the arils, score the peel of the pomegranate in quarters and then pull it apart. Working over a bowl of water, loosen the arils. They’ll sink and the loose pieces of membrane will float. Scoop off the membrane and then drain the arils. One pomegranate should yield a half cup of arils. Sound like too much work? Packaged pomegranate arils make their appearance in stores around December. Just open the plastic container and enjoy.
Juice from 2 limes
1 jalapeno, seeded and finely chopped
4 Fuyu persimmons
Arils from one pomegranate
1/4 (one-quarter) cup toasted pecans
3 tablespoons olive oil
1/2 (one-half) cup cilantro leaves
In a small bowl, combine lime juice and jalapenos and let stand 5 minutes.
Meanwhile, trim and discard tops from persimmons. Thinly slice into a medium bowl, then add pomegranate arils, pecans, olive oil and cilantro. Stir in lime juice and jalapenos, and taste for seasoning. Let stand at least 30 minutes or up to 2 hours.
Per serving: 293 calories (percent of calories from fat, 43), 3 grams protein, 42 grams carbohydrates, 9 grams fiber, 15 grams fat (2 grams saturated), no cholesterol, 11 milligrams sodium.
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