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so, what do the wooly worms and persimmons say this winter?
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<blockquote data-quote="Lucky_P" data-source="post: 1834118" data-attributes="member: 12607"><p>I've had as many as 30 or so different American persimmon selections grafted and growing here at one time or another; Asian (kaki) persimmons froze out in 2007, and I never replaced them. Have a small collection of AsianXAmerican hybrids growing here now, along with some of the better American persimmon selections. </p><p>Of the American selections I've grown, the vast majority are ripe and gone, here, long before we ever get a frost or freeze, so the old saw about them not being edible until after a freeze does not hold up. There are some local wild persimmon trees that are still holding and dropping fruits, as of January 1. </p><p></p><p>Capt. John Smith wrote back to the folks in England about persimmons in America... "Plumbs, there be two types, one of which, if not ripe, will draw a man's mouth awrie with much torment." </p><p>The best real solution to that 'turning your mouth inside-out' feeling from eating an unripe persimmon is to eat a fully-ripe persimmon. </p><p></p><p>There are non-astringent Asian varieties (Fuyu, Jiro, etc.) that can be eaten while firm and crunchy, like an apple, while others must either be left to become soft and jelly-like - like Americans - or peeled/dried (hoshigaki), losing their astringency in the process. </p><p>Some of the astringent-til-ripe Asians found in groceries have had their astringency removed by treatment with CO2 &/or ethanol vapor. </p><p></p><p>The whole persimmon seed/woolly worm deal makes for fun, interesting discussion, but their predictive value is pretty much zero.</p></blockquote><p></p>
[QUOTE="Lucky_P, post: 1834118, member: 12607"] I've had as many as 30 or so different American persimmon selections grafted and growing here at one time or another; Asian (kaki) persimmons froze out in 2007, and I never replaced them. Have a small collection of AsianXAmerican hybrids growing here now, along with some of the better American persimmon selections. Of the American selections I've grown, the vast majority are ripe and gone, here, long before we ever get a frost or freeze, so the old saw about them not being edible until after a freeze does not hold up. There are some local wild persimmon trees that are still holding and dropping fruits, as of January 1. Capt. John Smith wrote back to the folks in England about persimmons in America... "Plumbs, there be two types, one of which, if not ripe, will draw a man's mouth awrie with much torment." The best real solution to that 'turning your mouth inside-out' feeling from eating an unripe persimmon is to eat a fully-ripe persimmon. There are non-astringent Asian varieties (Fuyu, Jiro, etc.) that can be eaten while firm and crunchy, like an apple, while others must either be left to become soft and jelly-like - like Americans - or peeled/dried (hoshigaki), losing their astringency in the process. Some of the astringent-til-ripe Asians found in groceries have had their astringency removed by treatment with CO2 &/or ethanol vapor. The whole persimmon seed/woolly worm deal makes for fun, interesting discussion, but their predictive value is pretty much zero. [/QUOTE]
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so, what do the wooly worms and persimmons say this winter?
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