Fuchsias respond super well to pruning, and unlike roses or lilacs, you don’t run the risk of ruining this year’s display if you mess things up a bit. Phew! Isn’t it nice to work with a plant that is totally low pressure?Having said that, you don’t just w
When and How to Harvest Persimmons
06.06.2023 - 17:16 / gardenerspath.com / Laura Ojeda Melchor
When and How to Harvest PersimmonsThe first time I saw a persimmon, I thought it was a tomato that I was expected to eat raw and whole. It’s not, of course – it’s much better.
Or at least it’s much better for those of us who don’t like eating tomatoes out of hand like apples, and who do love the sweet tang of this unique fruit.
Asian persimmons (Diospyros kaki) are best suited to growing in USDA Hardiness Zones 7-11, while American persimmons (D. virginiana) are hardy to Zone 5.
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If you’re growing these delicious fruits, whose botanical genus name Diospyros translates to something like “food of the gods,” how do you know when they’re ripe and ready for picking?
In this guide, we’ll tell all.
Here’s what we’ll cover:
A Quick Persimmon PrimerDetermining when you should harvest these tasty fruits depends not on which specific variety you’re growing, but on whether or not it’s astringent.
An astringent persimmon contains mouth-puckering tannins when it’s unripe, making it just about inedible – or at least that’s the case until it’s so ripe that it’s about to fall off the tree.
These fruits are the most richly flavored, with hints of pumpkin, maple, and spice. If you ask me, a soft, squishy, super ripe persimmon is pretty much the epitome of fall coziness.
Non-astringent varieties have far fewer tannins and lose them a lot more quickly, so you can pick them as soon as they turn that unique orange-pink color. Or you can wait until they’re softer, if you want to.
Since they don’t have as many tannins, they’re milder in flavor than their astringent sisters. But you can eat them while they’re still crispy and crunchy, which
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