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My love finally came back

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posted on Sep, 17 2015 @ 07:09 PM
Year after year, I wait for her. She only visits for a short time, but that time is precious to me and I take full advantage of every minute. But, when she's gone, she's gone, not to be seen again till next year.
No, it's not a woman. Wrong forum.
It's Persimmons. Diospyros kaki L. : Food Of The Gods.
They originate from Japan and are the national fruit, but were unknown in America till 1856, when Commodore Perry sent some seeds over from there.

There is a very kind older lady that lives behind me who has several persimmon trees and let's me get all I want. I gather them in a 1 gallon ice cream bucket and store them in the frig. While sitting watching TV, I can easily go through half the bucket. But, for the person unfamiliar with them, a word of caution! If they are not ripe, they are probably one of the most bitter, dry things you will ever put in your mouth. Biting in to an unripe persimmon is like chewing alum. If they're not soft and the color you see in the picture, Stay Away till they ripen. As a small child, I learned that the hard way.

I can't help it. Since I was a little boy, they've been my favorite and apparently that's a good thing

Once again, vitamin A shows itself to be a powerhouse in nutrition, offering 55% of the daily value in the persimmon. Vitamin C runs a close second with 21%, plus excellent amounts of manganese, a co-factor for the enzyme superoxide dismutase, for healthy mucous membranes and skin, as well as a known protectant against lung and mouth cancers.

Persimmons are an excellent source of fiber, which helps keep the body regulated. B-complex vitamins are present to stabilize the metabolic system, along with copper and phosphorus.

Low in calories and fats, this little fruit contains all kinds of phytonutrients, flavonoids, and antioxidants, such as catechins (known to have antibiotic and anti-inflammatory properties, and for protecting small blood vessels from bleeding) as well as gallocatechins and betulinic acid, a tumor inhibitor. Other powerful antioxidants found in persimmons include beta-carotene, lycopene, lutein, and cryptoxanthin. The zeaxanthin content absorbs into the eyes and helps filter light.

Studies done on persimmons also show that :

Persimmons are one of a few foods associated with killing breast cancer cells without harming normal breast cells, according to one new study. Scientists attributed this to the flavonoid fisetin, present in several fruits and vegetables, but in persimmons specifically. Fisetin also has been named as a significant contributor in the programmed eradication of colon and prostate cancer cells1.

Now, did I know all this when I fell in love with them as a child? No. All I knew was that it was a sweet, delicious treat that I could go get off the tree. But, as an adult, I now have a legitimate reason for eating all I want! Many folks make jelly or jam from it and persimmon jelly on a warm biscuit is a little bite of Heaven.

posted on Sep, 17 2015 @ 07:29 PM
a reply to: DAVID64

Memories of mom and dad driving along and finding a tree on the side of the road.

And you are correct if they are unripe...ugh!

My dad would load up on them. So cool memory.

ETA: meant to say we lived in Virginia at the time...
edit on 17-9-2015 by TNMockingbird because: (no reason given)

posted on Sep, 17 2015 @ 08:03 PM
Hey..thanks for posting this.

My best friend lives near San Antonio, and had one of these trees in his yard. It grew yellow fruit with a pit, but thats a persimmon alright.

We'd stand there and snack on them before I'd leave his house while visiting. But we didn't know what they were...only that they were awesome. Addictively so.

Now we know. Unfortunatly, that tree died.

posted on Sep, 17 2015 @ 08:10 PM
a reply to: bigfatfurrytexan

I wonder if it was this?

Diospyros peregrina (Indian persimmon)[edit]
Indian persimmon (Diospyros peregrina) is a slow growing tree, native to coastal West Bengal. The fruit is green and turns yellow when ripe. It is relatively small with an unremarkable flavor and is better known for uses in folk medicine rather than culinary applications.

Wiki says the Texas ones turn Purple.

posted on Sep, 17 2015 @ 08:17 PM
a reply to: TNMockingbird

These were green, turned yellow. Had a rather leathery skin, but a really nice flavor. The "pit" was 3 seeds, i think.

They were about 1.5" in diameter, and grew in small bunches of maybe half dozen.

posted on Sep, 17 2015 @ 08:24 PM
a reply to: bigfatfurrytexan

There are 2 types of persimmons, with several varieties of each type, so it's hard to narrow down which variety you had.

ETA : Looks like he may have had Hachiya persimmons. They are one of the yellow varieties.
edit on 17-9-2015 by DAVID64 because: (no reason given)

posted on Sep, 17 2015 @ 08:26 PM
My dad made something very similar to this with his bounty from our roadside trips...
Well, actually he made two.
One was virgin!

Uhhh...forgot the link

At least that's what I called it LOL
Persimmon Cake
edit on 17-9-2015 by TNMockingbird because: forgotten link

posted on Sep, 18 2015 @ 04:40 AM
It's persimmon season here. We have a couple varieties: one that is orange/red like a tomato (size depends on the tree/soil/light/water etc. some are astringent, some not) and another variety called the Japanese Dwarf Persimmon - my favorite.

Cool fruit, glad it's the same time now as there. Ever try a Mangosteen fruit? It's the season for that now as well =)

posted on Sep, 18 2015 @ 05:38 AM
a reply to: Philippines

I've heard of those, but never had a chance to try one. The local Wal Mart carries a pretty good assortment of fruits and even some exotic [ for Central Illinois ] stuff, but not that exotic.

posted on Sep, 18 2015 @ 09:43 AM
You know? I've never tried one. I've eaten tons of crazier things but never felt the urge to buy them. Maybe it was the old Daffy Duck line from my youth, "Now that'sszzzzzsss ssome sssour perssimmionssszzzzss!" That kept me away.

I'll have the produce guy at my market save me some good ones and give it a go.

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