http://www.eattheweeds.com/newsletter-16-january-2012

We were at a small wooded park the other day, letting our pooch run about, and came across five trees with little pumpkin-looking fruits. I knew these little fruits looked familiar, but thought, "Hmmm...not sure what that is."

Hub says, "I don't know what they are either, but those look like hickory trees". I quickly asked, "What makes you think they are hickory trees?" Hub replies, "Well, everything about them, the bark, the leaves...". My reply "Oh, okay."

Once home, a little research revealed a surprise. Imagine hub's chagrin when I told him to call Guinness because we found some hickory trees that were growing persimmons. I do love my hub, he is so entertaining sometimes, and hey, we have to take our entertainment where we find it, right. (Below are the two of the photos I took that day.)

Not really surprising, under the trees were three piles of deer poo (persimmon seeds included)...which I took as an indication that deer must like to munch the wild persimmons.

garden-journal-103109-happy-halloween.html

According to local native folklore (which means it hasn't been scientifically proven, or disproved), the severity of approaching winter can be forecast by cutting open a persimmon seed and looking at the shape of the kernel inside. Hold the seed carefully with a pair of needled-nose pliers and use a paring knife to slice it open.

If the kernel is spoon-shaped, lots of heavy, wet snow is the forecaste. If the kernel is fork-shaped, powdery light snow and a mild winter is predicted. If the kernel is knife-shaped, the prediction is for icy and bitter cutting winds.

I grew up with this folklore and Mom shared a story of how, when her and my uncles were kids, the wild persimmon was what they would try to get a kid who didn't know what they were to eat, while still firm (unripe) for the biggest pucker face ever. These little wild fall fruits must be soft and mushy to be fit for consumption and they are very heavy on seeds. It would take quite a lot for any significant amount to make pudding or cookies.

However, in the produce department at the grocery store I found the Fuyu and the Hachiya persimmons. Wow! This picture shows how small the wild persimmons are alongside the Fuyus.

http://www.reallyrawfood.com/2008/11/16/wild-persimmons-vs-fuyus/

Fuyu persimmons are the squatty looking ones. They are best when they are reddish orange and firm to the touch. You can eat Fuyus when they're crunchy and they taste mild and sweet. The Hachiya persimmons are sort of shaped like a cone and can't be eaten until they are extremely soft. They're good for smoothies and for baking. The Hachiya persimmons need to be totally soft before eating because they are highly astringent and will make your mouth pucker. Not a pretty mouth feel or sight!

http://bikinirun.blogspot.com/2010/12/playing-with-persimmons.htm

Persimmons are a great source of fiber, vitamin A (as beta-carotene, ergo the beautiful orange color), and give us a decent amount of potassium, vitamin C and vitamin E.

www.healthline.com-persimmon-salad

http://blog.fatfreevegan.com/2006/11/persimmons-and-frozen-persimmon-sorbet.html

Tried this recipe for persimmon salad and boy was it tasty!

Persimmon Salad
Salad Ingredients:
*1 - 6 ounce bag baby spinach
*3 medium Fuyu persimmons, cored and cut into slices or cubes
*1/4-1/2 cup roasted pecans
*1/4 cup dried cherries (or dried cranberries if you can't find the cherries)

Dressing Ingredients:
(this dressing is easy to make but if you really don't have time any citrus flavored store bought one will work too)
*2 Tbs. Seasoned rice vinegar
*3 Tbs. Olive oil
*3 Tbs. Orange juice
*1/2 tsp. Salt

Directions:
Mix dressing ingredients well. Toss salad ingredients with dressing just before serving. It's as easy as that!

Below are additional links to persimmon recipes.