hqcreations: plantyhamchuk: whatthehellhappenedtoyou: plantyhamchuk: November 2015 - New experiments
hqcreations:plantyhamchuk:whatthehellhappenedtoyou:plantyhamchuk:November 2015 - New experiments!I travelled to a grocery store that had interesting and affordable produce, so we can try our hand at growing asian persimmon. Although I guess I should try eating some first!those look like the regular variety of persimmonsFor greater context: I currently have Diospyros virginiana cold stratifying in my fridge. I think that these are Diosypyros kaki, which are native to Asia. D. kaki is the one most commonly eaten, but has less cold hardiness, so I’m not 100% certain it will do well here. D. virginiana is usually used for preserves and other such prepared foods, but being a native species here in Appalachia hopefully it will do very well.Also I just took a bite out of one of these, I’ve never had persimmon before, but apparently it wasn’t quite ripe… ugh.Oh noooos my dear ;-( Astringent persimmons are the worst! You got to blet the shit out of this fruit in order to get it edible. You’ll know it’s ready when the fruit feels like a squishy ballon. You bite open the skin then suck out the sweet sweet gooey guts that has some crunchy bites. I actually…don’t like eating this variety.In other news, I did find this interesting Japanology episode that speaks to the various uses of the persimmon beyond just food. What a great video!! Yeah I’ll chalk this up as a new life experience. It didn’t have any seeds to speak of so in the end, I’m sure the worms in our vermicomposting setup will enjoy it. -- source link
#persimmon#asian persimmon#japan#experiments#diospyros kaki