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American vs. Asian persimmons: know what you found
 A ripe persimmon can taste like fruity caramel. An unripe astringent persimmon can make your mouth feel as though it has turned inside out. The difference starts with knowing which persimmon you have and what fully ripe looks like for that tree. American vs. asian persimmonsWild American persimmons are native to much of the eastern United States. The fruits are small and reach their best flavor when extremely soft. Timing varies by tree, and some lose their astringency before frost while others do not. Japanese or Asian persimmons are much larger. Non-astringent types such as Fuyu can be eaten while still firm once fully colored. Astringent types must soften fully before eating. Compare American and Asian persimmons Harvest with careOnly gather fruit where you have permission. Learn the trees in your area and return to proven trees when the fruit is ripe. Soft fallen American persimmons are often at peak flavor, but skip fruit that is spoiled or dirty.  Make persimmon oatmeal barsThis breakfast and trail-snack recipe works with American or Asian persimmons as long as the fruit is fully ripe and non-puckery. The recipe uses 1 egg.  Store asian persimmonsIf you have a large harvest, our storage & use guide covers room-temperature, refrigerator, and freezer methods, plus recipes suited to each stage. Happy Halloween and happy foraging, Aaron & Susan
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Tyrant Farms
We're educators and bloggers focused on the topics of raising pet/backyard ducks, no-dig organic gardening & rare edible plants, foraging, wild recipes, and related topics. Subscribe and join thousands of newsletter readers every week!
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