The Incredible (Inedibly Astringent) Persimmon: Know This First
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- เผยแพร่เมื่อ 23 ก.ค. 2024
- Here are some facts to know about persimmons that will make you appreciate them even more. As it turns out, yes, you can die from the persimmon, one of the most lovely fruits on the planet. They're not poisonous though. Instead, it comes down to an oddity of the tannins in their skin.
I had to dive deep into the scientific literature on this one as very little had been written about this in popular online articles. If you're a doctor in a persimmon rich area, you probably know about this, but if you're not, it's all but unknown.
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A fellow firefighter my husband works with was dated I to eat a 2 pound bag of carrots. He did and ended up in the Emergency Department. He almost had to go to surgery but a doctor had him drink Coke and it fixed the carrot clump block.
Did he ask.....'what's up doc'?
English......do you speak it
th-cam.com/video/jvpLU7-huao/w-d-xo.htmlsi=dIx7JGhKWON1eyoZ
th-cam.com/video/A_njF66k9Oc/w-d-xo.htmlsi=WZ6h8HqneG9xOd4i
fun fact: a kind of boiled down juice/sirup (kaki-shibu), made from inedibly astringent persimmons, is used in japan as a wood finish and preservative, and to waterproof traditional paper umbrellas.
Wow! That's very interesting, thank you.
This is the comment I needed!!😮 I’ve recently been wondering this because I know it isn’t a wax or a rice based coating mixed in bees wax. ❤ NO SUCH THING AS COINCIDENCE!! ❤
You can ferment them and use it to protect wood from insects. It’s called kakishibu in Japanese.
Oooh. That's pretty cool. I wish I knew that going into the video. Great comment!
@@UntamedScience Do an extra video. It dyes fabric too and I believes offers anti bacterial properties. I have seen it in toothpaste and soap in Japan too.
Not a big fan of anime bro
That was worth taking a look at, thanks.
@@user-gz7fl4kv3i Anime ? Kakishibu predates anime but about 2000 years bro. Not all foreigners living in Japan are anime fans, I only watch it when my grandchildren visit.
What a sad place the internet has become, someones always poking.
Mom had a persimmon tree, if you ate one before the first frost, it was bitter but became sweet after it frost hit the fruit, most would fall to the ground. They become very sweet. We would gather them up & remove the seed, bake cookies, pudding & also freeze them for Winter baking. I’ve never bought nor tasted the ones in the grocery store.
Got any recipes? I have a few trees and always wanted to make stuff with them.
@@Foxtrap731 They are referring to the standard american persimmon, not those big Japanese ones... is the American persimmon the trees you have? Because right now is their hravest time
@@brockreynolds870 I have several growing wild and yes, they’re on the ground. Deer and hogs love them. As do I. They’re a great snack in the woods.
Same for sloes.. harvest after the first frost.
Interesting because I'm on zone 6b and my husband just found 2 native trees on our property. Although we've had a frost and the leaves are off the tree the fruit is still on. I tried to eat one and at first it was just kind of plain then BAM was my mouth ever dry! I'll give them another week. Maybe I can get some before they fall and all are eaten by animals.
I often make a custard by blending some milk with persimmon. Sets very fast, and it tastes like a flan. Haven't died yet.
Thank you! I came to the comments to see if the congealed milk would be edible
@@mehwishkhan9671 its so delicate, I use soy and oat milk too instead of dairy. Works just the same, very delicate, very delicious. Get it out of the blender quick.
You can also use grated ginger juice
@@gm6719 that sounds amazing, just grate the ginger into milk?
@@MrJohnmikesteve yes you just need a little bit or grade the ginger and take the juice and put it in the milk
Persimmons are an amazing fruit. It always baffled me that they aren't more popular.
Well theyre kind of disgusting
@@imaxdigital7052 It's your right to choose to be wrong.
@@EclipsaRosa As it is your right to enjoy a fruit which tastes only like cane sugar with a hint of cooked vegetable, zero acidity, and the consistency of an uncooked potatoe.
@@imaxdigital7052 My persimmons get soft like a mango and taste like honey.
@@imaxdigital7052 consistency of an uncooked potatoe? More like an apple for a Fuyu type...or if you eat an unriped Hachiya type...The sensor of human tasthe is not universal because it's highly associated to the environment/culture of each individual. I've been told by someone that he associated one variety of fig tasted like peach, or bannana for a different variety. Well, to each his own...
Dried persimmons are an excellent snack! I hope this video persuades people who normally don't harvest their persimmons to pick them and give them a try (and share them with the neighborhood)!
I fully agree with that. Thanks again for helping make this video better Stefan!
I dehydrate persimmons in my Excalibur: they make a delightful snack. (I dislike them fresh because of the slimy texture.)
As for an edible acid to dissolve the bezoar: the acid used in Coca-Cola is phosphoric.
I first fell in love with persimmons after I dried them. Now I love them to eat like an apple, Fuyu variety.
I’ll have to give this a go, the bats & possums just ate a decent crop off our tree this year. I’m not very keen on persimmons really, but I do like dried fruit & it could be a good additive to fruit roll ups.
I miss both raw and dried persimmons so much after moving to USA. We used to peel the fruits to hang outside under the roof for a month or so. What a delightful sight it was!
I confused an unripe hachiya with a fuyu and ate about half of it before I realized there was something terribly wrong. My esophagus seized up; I tried to drink some water but nothing would pass through. I thought I was having an anaphylactic reaction and might be a goner until I realized that I could still breathe. I calmed down, rinsed out my mouth and laid down. Over the course of an hour or so, the blockage cleared. BTW, I had some protein powder in almond milk about an hour earlier.
Thank you for sharing this knowledge. We used to harvest small persimmons out in the woods when they would fall to the ground as a child in Arkansas. The first time I saw the other kind was when I was stationed in Korea. I love them all, they are delicious. I just started buying the hichiya kind from our local Asian market and the cashier was very kind to tell me to wait till they were totally mushy to eat.
I know somebody who almost died falling off a ladder picking persimmons
Learning about the whole coca-cola thing, just scares me away from that stuff even more. I remember talking to a concrete guy & he told me that they would use concentrated Coca-Cola to etch the concrete instead of muriatic acid, because apparently the coke would eat through the concrete way faster than anything else they've ever seen.
It's because it's cheaper
The coke has phosphoric acid in it but it's certainly not as strong as muriatic acid, because you can drink coke ...vinegar will also do the same job it just takes longer the weaker the acid is ...but same result ... So why pay big $
You certenly mean the 5% playground vinegar. By using concentrated 99% hot Vinegar(PH 2,5) would work fine as well as 99%Muriatic Acide(PH 2) You can punch up vinegar by adding table salt to get the last 0.5% lower though. you get then the chloride protonated and sodium accettate. This is used to clean copper pennys by adding salt to 5% vinegar. Don't forget to rinse and dry the pennys after cleaning them with this Tinktur or the will turn to green (cupper chloride layer)
Wow, I had no idea that people didn’t know about persimmons! I grew up in California and we had a giant hachiya tree in our front yard. My mom made cookies and breads and cake and steamed pudding from them. Also, persimmons are common in the markets here. Mostly fuyus, but increasingly more hachiyas. Lately I’ve been getting really good ones at the farmers market. I’m planning on making persimmon pudding for Thanksgiving tomorrow.
Right love the cookies
This sounds so interesting ...
Could I have a recipe for persimmon cake or cookies from you ... ?
Love your video, My grandparents and great grand parents grew these astringent persimmons for many years and I grew up eating my grandmothers famous persimmon cookies made with cinnamon and allspice and a little ginger, but the main ingredient in the recipe is baking soda which is mixed with the persimmons after they have been pureed and the tannins are pretty much neutralized and forms this congealed mixture that when mixed with the rest of the ingredients gives a perfect consistency for cookies or bread very similar to the consistency of banana bread. The recipe also calls for baking powder as well to create a rise in the bake.
Cookies sound good. I've made persimmon bread forever.
I've heard persimmons are the sugar plums dancing in their heads.
Crazy! Im in new zealand and I ate an entire tree full of them in my backyard!!! Very sweet. Also sweet when they werent ripe yet too
I spent tome in Christ Church NZ years ago, best vacation ever.Im in California.
Ta
@@mlindamccarthy-boley914 Christchurch is my home town!!! Awesome!!!!
I was so shocked when i saw what happened from the earthquake, i can't remember what year it was, but the flat i stayed in was just gone. So scary, now the volcano on Tonga, oh Lord help us all. I hope you are well!!
We have such a short persimmon season, and I LOVE Hachiyas! We get them in the stores when they're still very astringent. It takes a lot of willpower to let them soften but it's worth it. No puckering, and so sweet!
Awesome lil video. Good sound, editing, content and smiling friendly faces. Keep making great and interesting videos and we'll keep watching/sharing. Many thanks!
Interesting, we have a family friend who is a doctor who told us about this happening to one of his neighbors and she had to have surgery. He said it was because of eating too many and it was basically just too much fiber. I always thought that didn't make any sense to me and now I know why.
In Italy persimon is known as cachi or kaki and as many as 65000 tons are produced (says Wikipedia 😉) If you travel in the Po valley in winter you see the barren trees with the bright red fruits gleaming in the fog. Mostly however grown in the south of Italy. Have eaten them from childhood on and never heard anyone mentioning them as deadly.
We call persimmons "Kaki (柿/かき)" in Japanese.
In Sicily we eat lots of them, we also call them loti (idk if it's a family thing or more widespread)
As far as I know, there are two kinds of Kaki in Japan mainly eaten, the regular round sweet ones and the slimmer with pointed bottom bitter ones. The former can be eaten fresh, peeled. The latter is too bitter, so we peel the skin leaving a short T-shaped stem/branch to be hung with a string under roof outside to be dried for some weeks. They loose bitterness and become very sweet. Both can be eaten as they are or used in some dishes. I just miss seeing those "Hoshi-gaki/干し柿 (dried persimmon)" hanging under the roof in autumn. (I moved abroad some time ago.)
@@atsukorichards1675 that's a really cool way to eat them. I haven't seen the pointed variety here, but as for the sweet ones we don't peel them cause here they are too soft (almost gelatinous) when ripe so we use the peel as a makeshift casket and eat them with spoons
@@amisteryfella yes, like banana, some people like to eat the soft ripe Kaki, and some don't. I myself prefer the firm but sweet ones. Those remind me of my young days, going to my grandparents' old house in the country with some big Kaki trees to pick the fruits using a long bamboo stick with a Y-shaped branch tied on its end. We were told to leave the top ones for the birds to eat...
Literally eating homemade Fuyu Persimmon Ice Cream while watching this... glad it wasn't hachiya. Harvested over 300 fruit from my small tree, so I'm trying every way to preserve and eat them. Fuyu persimmons do make a massive gel-like substance when simply peeled and cooked down a bit.
I had the same 300 plus persimmon problem this year from my Saijo and Nikita's gift persimmon trees. I made Hoshigaki (dried persimmon) by stringing them up and letting them dry over a month. Once dried you can bag them, store in the fridge, give to friends, and use them anytime you want throughout the year. Dried persimmon has no astringency and are often compared to dates for a sweetness comparison. I would recommend trying the astringent varieties. My family's least favorite persimmon is the fuyu. We prefer the American or hybrid varieties that have a really nice rum raisin flavor. The Asian varieties we have tried have a very mild flavor profile in comparison. All persimmons are delicious though.
Personally, I like to let my fuyus ripen to about the same place as you would a ripe peach. Then you still get the wonderful ripe persimmon flavor, without sacrificing texture or ability to hold together somewhat.
@@megelizabeth9492 I enjoy eating them crunchy!
I am so jealous you have a fuyu tree! They don't grow where I live. November/December is my favorite time of year because that's when Costco has their persimmons. I'd rather have a tree though!
@@feebee5557 The American persimmon and hybrid varieties are typically hardy to zone 5. If you like an astringent persimmon, this may be an option if you are in a USDA plant hardiness zone 5 or above
I could not look away from this video. Incredible information, storytelling, editing, everything!
Ah. Thanks. Lots more where this one came from. 🤓🤘
Amazing content bro! I see the amount of effort put into this video and it’s awesome
First of all here in the middle-east
the persimmon must be treated in water before being sold( they soak them for a period of time in water) if they are not treated they are said to be poisonous, they are an acquired taste and a very sweet.
I learned about this from both my neighbor who has one growing and from the guy who farms them. Here they date back to biblical times and where called Afarsimon… and perfume dating to that time in which they didn’t just use the fruit to make the perfume but literally the whole tree ( it was very young under three years of age and is to long a story to say here) it was said the perfume made the women more beautiful (the word could also mean desirable) and men rich…(we know who sold it and became rich, don’t we lol)
The Bible has tons of these stories and accumulated knowledge, it is fascinating to read about it now and see how heuristics from the Bible stand the test of time, and were digested into a more palatable form of information which are known as ‘old wives tales’ or ‘grandmas knowledge.’
Wait, who sold it and became rich, Jesus?
@@virtuerse Yeah. And check this out, tons of the stories and wisdom from the bible also came from stories and accumulated wisdom from centuries and even millenia earlier!
You can learn about lots of societies which predated the bible(s) and see the similarities and passed down wisdom!
@@BoogieBoogsForever well said. I can’t stand when people say “religion is useless,” when the Bible was created as a sort of manual for your life. It’s chock full of useful information but people are drawn to the politicized negatives surrounding Christianity like the Southern Baptist Church and condemning homosexuality or abortion. You can hold two views simultaneously: 1 that the Bible is useful and has some information you can integrate into your own framework for life and 2 not believe in God. Unfortunately, it’s common to just completely throw the baby out with the bath water.
Thank you. You explain science so well. That was really very interesting. Keep up the good work. B
So nice of you. Thank you.
Wow, an actually educational TH-cam video with info I didn’t know and told in an interesting way. Well done dude.
I have been eating Persimmons all my life. (Parsi-an) And I have NEVER, EVER heard of such a phenomenon. Need to research this further!
But, very interesting and informative video! Thank you for sharing...
Search for persimmon phytobezoar. ;)
Didn't know persimmons could be "deadly?" I've eaten persimmons all my life. Back in my home country Albania I've eaten tons. There are two main varieties there; white seed persimmons as we call them and blackseed ones. The white seed ones I have yet to see here in US. They are almost 3 times bigger in size than the ones here. You basically, must eat them when they are fully ripe and soft just like in the video with a spoon or slurp them with skin after washing them. The blackseed ones are sweet as soon as they get their full shape on the tree and you don't need to wait until they're ripe to eat them. But didn't know eating them you can get lumps in your stomach and drinking coca-cola dissolves it haha.
Again, getting a bezoar from them is rare, but it did provide a good hook for the video. Hope it didn't seem to sensational because of that. They are cool fruits!
@@UntamedScience If you ever visit my country but only late fall/winter you will see for yourself the varieties we have there.
Same here, I have eaten persimmons for decades and never experienced any issue. Yeah, the black seeds ones. Are you guys scaremongering?
Bezoar beschemoar. Just tell mom you have to drink a lot of coca cola or you'll die. Profit. 😄
@@boulderbash19700209 Haha I am not that young to ask mom to drink coca cola but it seems you do haha😀
Interesting. Thanks for the lesson.
I grew up in East Texas and at some point my dad planted several American Persimmon (diospyros virginiana) trees around our house and in a wooded area nearby. Of course I didnt realize the latin name or differences from other persimmons until now. As a kid wandering through the woods I would eat these all the time. The ripe ones of course 😀. You dont have to eat them off the ground, there were plenty of ripe ones still on the tree. They are sweet but have an odd flavor that to me wasnt very pleasant. I still ate them but always preferred other forest foods instead like cactus fruits, brazos berries, plumbs, ect. The flying insects (red wasps, honey bees, bumble bees, beetles) LOVED these fruits! I would sit and watch them for hours as they frantically ate as much as possible. That was the day I learned stinging insects dont care about stinging anyone when they are busy foraging for food. You can pick them up and hold them in your hands as long as they have food to occupy their attention.
Also the wild hogs. We would collect shovels full of rotting ones from the ground and store them in sealed 5gal buckets to use as hog bait when hunting.
Awesome. That's such a cool story. Thanks for sharing.
I live in Louisiana and have quite a few trees on my property. Even as a kid I always loved them because to me they are sweeter than any other fruit (once they are ripe to the point of being mushy). I'd describe the flavor as a concentrated, melted orange popsicle. How do you know if you have persimmon trees around you ask? Well, if you have outside dogs and notice big flat seeds in their poop in the fall, then congrats, you have persimmons. EVERY animal in the woods is crazy about them, even strict carnivores
Hopefully this doesn't dissuade people from eating them (the right way). They're one of the only fruits that grow native in Texas so they're an important food source for people who like to eat naturally growing local foods.
So, like 5 Texans.
Cus as a whole, that entire state is backwards when it comes to diet.
@@PNWLeviathanFPV Hello!! Why do you think that?
@@PNWLeviathanFPV pretty bold generalization there.
Prickly pears. Don't forget those!
They are so healthy, as well, because they have SOOOOOOO many vitamins ...
I never thought that one can make cakes or cookies out of them. They sure taste nice. - It's a waste of vitamins though, one should bear in mind ...
The congealing of the milk...that's actually how homemade yogurt is made. You can use any fruit grown in your garden, which will have the necessary bacteria in its surface and if you dip it in milk and keep it covered, the milk will ferment and give you yogurt with live active probiotic culture.
I would stay away from using fruits that you haven't grown yourself though, you never know what they have come in contact with and instead of lactobacteria you might end up culturing something harmful
Some of the pasteurized milk might not work though, right?
Back in the days milk would sour just left on the countertop, pasteurized milk just goes bad =/
@@d-meth No, it's pasteurized mil that don't contain any lactic acid bacteria. Fruits is not a good source of lactic acid bacteria that consume lactose
@@d-meth Homogenization won't inhibit the process at all unless it's already started to spoil. Better to start with a know good yogurt culture, though. Store-bought yogurt works fine.
@@komocka 🤣
I meant to write pasteurized 🤦♀️
@@dtpflug I meant to write pasteurized
This was super cool! I was particularly fascinated with the congealing of milk, I have never ever heard about that before. I’m going to test it out with some acorns that I foraged that are also high in tannins. I’ll let you know how that turns out! :D
Please do. I really don't know what is going on here, but I'd love to actually figure it out with further experimentation. ;) R
You can remove tannins from acorns by leaching them in running cold water for about a week and a half, or by boiling them in cycles until the water runs clear.
Boiling them is faster, but more hands-on, and removes some flavor and nutrients.
Remove the shells before doing either of these.
@@bushwookie9152 I use the cold leach method from this video. 😉 - th-cam.com/video/QtLtRqWAe7o/w-d-xo.html
@@UntamedScience First attemtp with Chestnut Oak yielded no interesting results! I blended them up with the milk so that I'd get as much of the tannins into the milk as quickly as possible. Left for over a week, nothing happened! I may need to reattempt with a Red Oak acorn which should have more tannin content. I'm wondering if the particular type of tannin in Persimmon is important? Otherwise it could also just be the amount!
And... dont eat 🍉and drink milk
Theirs a whole list of thing not eat with milk
Thank God it wasent
the🍪...🥺
Fascinating. For years, using a tree in a friend's California yard, I would use the very soft when ripe variety and make "Persimmon Pinapple Nut" bread (with a powdered sugar glaze.) I never knew anything about what they were like when not ripened to essentially "mush" in a skin because I never tried them. I'm glad I never did lol 😆 PS. If you want to make the bread, locate your favorite banana bread recipe, replace the bananna with 1 cup of very ripe (mushy juicy) persimmon and add 1 cup canned crushed pineapple (juice squeezed out). Otherwise, follow the bananna bread recipe. I typically use a spring form bundt pan as it makes a perfect circular bread (aka coffee cake), and it's easy to get out of the pan. Typically bake at 350 for 1 hour or until the butter knife comes out almost clean (clean may mean you've baked too long and bread may be dry). It should split on the top like bananna bread. Glaze with powdered sugar glaze (powdered sugar and milk). You can also make this with fresh pureed pumpkin (or Libby's). Just replace the persimmon with 1 cup pumpkin and viola perfect for Fall. Anyway, thanks for the great video!
Thanks man for all the knowledge.
Its been great 5 years of hearing you and learning about cool stuff.
Ah. Thanks for that comment. Much appreciated.
Thats amazing.. Thank you for making this video!!! Learned something todayaa
I live in Northern California and when I was growing up many people had persimmon trees. We never ate them raw, never thought of eating the nasty things raw, but they made the best cookies. This was back in the 50s, 60s. and early 70s.
I grew up with fuyu persimmons! They are my absolute favorite. My dad loved the hachiyas, and only ate them when they were extremely soft. Unbelievably delicious. I remember buying one for the first time and not realizing you cannot eat them like a fuyu. I didn't have the patience to wait for them to ripen. What a mistake.
You can put them in a freezer and 24 hours later they become soft, kind of “ripen” and ready to eat.
Loved this video thanks for the info
Love to see another video on your channel :)
Today I learned that children reacting to persimmons is comedy gold.
hah.
I appreciate how your wife is consistently original in her descriptions of how eating tannins feels.
Loving your channel my friend
This was so interesting. Thank you for sharing
Thank you for commenting. :)
Great video...this fruit is more commonly sold in the supermarket now (Costco has it too). In Asia, it is just like apple as it is in the West. I have a Fuyu tree and a hybreed American persimmon tree in my yard which produce enough for us to enjoy. I have heard a lot of the folklores or warnings about this fruit but never paid any attention to them. Frankly, if I did, along with other "warnings", there is nothing left for me to consume...
Hachiya persimmons are best when they're super soft and ripe. When they're in this state they no longer taste astringent. I absolutely adore hachiya persimmons!
Awesome channel brother
Awesome! So much great info! And congratulations on the 200k!
Thanks so much Neil! Always appreciated.
Well here I am .. after watching a lot of Korean series i finally had an actual persimmon last month .. but after watching this video. I am like am I gnna die 🤣🤣🤣🤣
I still remember where I was standing, with the look of confusion, as I looked up at that tree, as my mouth and throat dried, then stared at my dad like I owe you one(or two) for this one.
He was laughing so hard as I found out the difference in the fruits of the different types. We had a persimmon tree in our yard in California, but this tree in South Carolina will dessicate your face!
It's surprising how easily people still fall for it out of an innocent ignorance. Funny too! 😆
similar story with crab apples and regular, the antinutrients in unripe crab apples are quite toxic. VERY SIMILAR TO the fly agaric mushroom, these things ARE OTHER THAN our species natural food to consume, and all the books that claim they are safe as water, and the other books that claim they are super ultra deadly need to actually put the FULL TRUTH about the fungus!
I got the "dirty vaccum cleaner bag" dry mouth first time i tried one, it was horrific.
Thank you for a very informative podcast on persimmons. It is a beautiful fruit full of sweetness and goodness.
Great video! I actually love them and is one of my dream trees to have in the future. Learned a lot about them. Thank you 😊
They’re amazing trees. Good luck getting one!
We might pronounce the word a bit differently but when the astringent ones are nearly rotten, boy are they delicious. Bit like the medlar, which has to 'blet', go almost rotten, before its edible. The Asian persimmon tree is stunningly beautiful, a wonderful wood to make furniture and with the added bonus of how attractive the tree looks in winter, covered with orange baubles but leafless in the snow. Needs to be grown more often.
So true. The genus they're in (Diospyros) is where ebony wood comes from. I was debating adding that fact, but it felt a little off topic to the fruit we were discussing.
@@UntamedScience As a retired horticulturalist, I am always interested in any facts like that and I doubt I would be alone. When I found out the wood is the one known as ebony, I was really interested too. They are underappreciated, I reckon, bit like the quince tree. Thanks for your interesting channel, and love seeing family fun too. Happy New Year to you and yours from hot Australia.
As I write this, I'm looking at a tansu we acquired in Japan made out of persimmon wood. I've collected about four pieces over the years; the grain is exotic and beautiful.
I was shocked when I ate raw American persimmon last year. I just thought I purchased bad one until now!! Asian persimmon was my mother's pregnancy craving and she had whole tree full of Asian persimmon in the back yard in Japan. I sure LOVE it too.
Man that was fascinating, thank you!
Awesome video. Loving your channel!
I wish persimmons were more common in grocery stores where I live. I’ve only seen them a couple times in my life, but the one time I got to try a fuyu it was delicious. One of the best fruits I’ve had.
Same here. Two things I miss dearly after moving from Japan to USA are Kaki (persimmons) and chestnuts.
yeah I just bought some at Harris Teeter right now its December 5th dont know where they came from but they were delicious
my childhood home had a huge american persimmon tree in the side yard. i never knew until a few years ago that there were more pleasant varieties, but they're still very nostalgic for me and one of my favorites
Persimmon is my favorite fruit. I’m interested in the Paw-Paw fruit. Could you do a video about Paw-Paws?
On the list. I love paw paws!
The first time I ate a persimmon, I thought it was weird. The 2nd time I ate a persimmon, my body said, "Where you been? We like you!"
Personally I find either type absolutely disgusting to eat, however the Persimmon tree itself is one of the prettiest of all fruit trees. Very large, papery brilliant green leaves, beautiful fragrant blossoms that soon form green fruit. As fall approaches the large leaves turn a wonderfully vibrant crimson to rust color, dropping to the ground and revealing a skeleton of branches with hundreds of fruit hanging like christmas baubles. It's such a pretty tree.
Thanks so much for providing this information! Literally like need! Stay awesome!
Great video - Thank you.
Regarding the milk congealing: if it happened in the space of minutes, my guess would be that it is not bacteria. The tannins have precipitated the protein in the milk, producing the coagulate you showed.
Tannins are notorious for precipitating proteins. Ask any drugs chemist, there's a list of molecules they won't touch as potential medicines and tannins are very near the top for exactly that reason.
My Mother made cookies out of them, when I was young. (the acorn shaped type). We love them!! I made them last year and the were very fluffy or cake like, so I call them mookies, a cross of muffins and cookies. I add chocolate chips to them.
They have to be VERY RIPE, and use the pulp only. I even found the recipe on TH-cam.
Thank you for the information.
Hello MLinda, would you pls share the link of the cookies recipe pls? Thank you.
I love persimmons! I even love the word "persimmon". Thanks for this education 👍🏼💫
I never knew. Always learning from each video you produce. I think my mouth dried out as well 😉. I need a glass of water. Thanks for another great and educational video. Nature really isn’t trying to kill us….
When you get the kids and parents involved, that's an automatic "thumbs up" for me.
I would have worried if you didn't make that note Tom! ;)
The whole point is NOT dying from a persimmon 🤣 lol.
I have to say though, the astringent types, once ripened, are the best thing ever. Ideally you just buy them and forget about them for a couple of weeks.
I would agree there. It's my favorite thing ever! I much prefer the FUYU ones when they're crisp though.
Thank you so much for sharing this
I grew up with a persimmon tree in the backyard and my grandma loved to let them dry out in the sun by the window. I like them better when they weren't dried out but it was still surprisingly good dried out.
They are so good when super ripe. Even the little American ones. They are like a jam. Just delicious. I had fuyus and a saijo at the old home I took them with me but they didn't survive the transfer
Same I moved some saijo and fuyu and all transplants died. So pretty in fall. And then just no leaves with bright fruits in winter
My mom from Korea loves these and when we moved to Texas she would pick anyone's tree if they let them.
Cool tip, Freeze hard astringent persimmons and when thawed they soften and sweeten so you can scoop with a spoon ( sometimes some astringency is left) but they're totally edible.
I LOVE your wife's 'Pobody's Nerfect' shirt!! And the content was awesome
Thanks for the video!
Thanks for watching! Haley is amazing. She usually comes in to keep it light. ;)
New info to me, thanks!
Interesting! My parents love persimmons so we use to have them every season, but I never had this dry mouth experience described here! I asked my mom about it and she says it happens when you pick them ahead of time, so maybe that's it! The persimmons I know are sweet and moist with an interesting meaty texture. I hope you'll guys dare to try them again - this time ripe and sweet 😊
Yes, only when they are not ripe enough to eat then it will have that tart dry taste. In Southern California lots of people have persimmon trees, they are ready to be picked and eat in November.
Coyotes love persimmons. Seeds are visible in their stool
You have a beautiful family and I love it you all participated in this video … good family time.
Growing everywhere in Vietnam on the sides of roads. I didn't know what the fuss was. They're like tasteless tomatoes to me.
You didn't find it scientifically validated, but does not mean it is lore. And it may depend on the individual.
The chokecherry I believe is called that because of its astringency. My 90 year old best buddy told me a story about a man who consumed chokecherries with milk from the lunch his wife brought out to him. If she hadn't been there with a rag to drag all the mucous that suddenly started pouring from his mouth, he would have suffocated in it. His body was desperate to get rid of whatever he did to it in that moment.
Instinctually as well, it makes sense to me that milk and astringency in these cases is not a good idea.
One year I drank so much cooked chokecherry juice, that I made myself sicker than I had ever been -- puke and pain for days. But I sure looked great after a cleanse like that lolol, as my friends said how great I looked (I didn't tell them how foolish I had been).
Great note!
Didn't Professor Snape say BEE zor? Re Tree education, I learned so much from those Herbert Zim Golden Guide books, which my mother always had a raft of. I think every classroom needs a set.
I love persimmons. I eat a lot of them when they are in season. Thanks for providing all these information here. There were things I did not know about the infamous persimmon!
I ate persimmons in Italy (cachi in Italian). Best fruit I ever ate. Loved them!!
Persimmons are honeslty one of the most mid "maintream" fruits... His son was spot on when he said they simply taste like cane sugar. They have zero acidity, and acidity is really what makes the best fruits. Persimmons basically taste like cane sugar witha hint of cooked vegetable/ pumpkin.
I'd like to try an Asian one. Here in Alabama we have small ones. Full of seeds. But use to have fun with younger cousins giving green ones and telling them it was a crabapple
Oh yes, the Japanese FUYU ones are so much better off the tree. Lowes and Home depot have them most years. You should pick one up. Highly recommended.
Fascinating. And very good to know for those of use with persimmon trees! When eaten ripe they are absolutely delicious. Love the fruit roll up idea. Thanks for the video!
Man, I LOVE your channel! As soon as I started watching the video after reading the title i was like "the only danger is developing a phytobezoar if you eat really a lot of them on an empty" stomach. And 3/4 through the video, here you are. love it. Super Interesting. Anyway, a friend of mine developed a phytobezoar from eating too much tangerines and ended up in the emergency room and underwent urgent surgery for paralitic ileum.
Our persimmon tree makes both types; if the fruit has a circle on the bottom means it's fertilized and contains big seeds, this one can be eaten while it's hard. If it doesn't it's astringent and you have to wait till it ripens enough.
I Love American persimmons! We had a wild tree growing in our hedge row. The deer love them too. When super ripe, you fight the yellow jackets for them on the ground. I've tried the Asian ones in the store, but they are so bland tasting. 🤮
They’re all much better straight off the tree.
Yes! We had persimmon trees in a cow pasture. We didn't eat any until we saw the cows trying to get at them. Usually after a frost. We trusted the cows to know when they were ripe.
“I don’t think this is anybody’s favorite fruit!” cracked me up!!! Cute kiddos, great video!
Thank you for giving this information. I just made persimmon butter, like apple butter. Didn't know to not use milk products while eating persimmons. Thank you very much.
And Sapote negro in Mexico? It's a Diospyros too, same genus as persimmon, which translates to "fruit of the gods". There's hybrids being bred between Oriental and American Diospyros. In Japan I saw a book with color plates of over 40 Persimmon varieties, ranging in color from yellow to nearly red and in shape from oval to acorn to round. If not for dried persimmons (hanging on long skeins under the eaves under every farm house roof and on sale at sidewalk carts at every rail station and neighborhood grocery) I might have starved to death, since most other snacks were not as wholesome. Persimmon is in the same genus as Ebony, and the wood is just as hard too. Still used to make the traditional "Woodie" golf club head, it was the wood of choice to make shuttles for the looms of the New England weaving industry, you can find 'em in antiques stores. I like to eat persimmon when it's soft enough to just bite a hole in the skin and slurp it out. I have 4 different varieties bearing fruit now in my yard, (with a few new ones coming on) and they seem to be having a blast with the new warmer, wetter summers in the Northwest. And just by coincidence... I'm just about to eat one NOW that it's ripened (12/30, one of my last fresh ones)
I still thank you for this very informative video.
Thank you for the Content
I am living in iran.middle east.in autumne its a common fruit.it grows ow fully dry tree north of iran.we call it"khormalu".somehow it has the"khorma"in the name meaning sweet dates.
Maybe the best fruit video, have ever seen! Well done!
Thanks Dan. Much appreciated.
I don't believe I have ever encountered these. At least I wasn't aware of what, how or where.
The semester has just started again, so I got a few minutes to read on my daily commute and your book is the next one on my pile of books to read.
:) Good luck this semester!
We had several of the American persimmon trees in our yard as a kid. It's important for them to be very ripe or they're awful. They were the size of golfballs. Grandma made them into preserves. I loved it.
Informative video! We have an American persimmon tree in the woods. Nothing touches it until first frost. Then deer, raccoons and possums go crazy.
Great informatiin. My son love this fruit, I live in South Florida never seen one of this tree.
I've had American persimmons fallen off the tree, and they still have astringency. There was a tree in our local park when I was growing up and you could just pick up and rinse off the fruits in the nearby water fountain and eat them. They fell on the walking/bike path so you had to go kinda early before they all got squished, or bird pecked.
Great video as always. How do I get a book?
As a Texas I’m surprised persimmon is rare and pricey in grocery stores. Now that I’m in Georgia a coworker brought in some persimmons and ppl thought they were tomatoes lol. Can’t wait to try it!! I want to grow Fuyu here I Georgia now