- Author: Jeannette E. Warnert
When the weather cools in the fall and the holidays draw near, orange orbs ripen on persimmon trees in California to offer a fresh autumn sweetness in time for Thanksgiving recipes and holiday décor.
At the UC South Coast Research and Extension Center (SCREC) in Irvine, a collection of 53 persimmon varieties are at their peak in November when the public is invited for tasting and harvesting at the annual persimmon field day.
“We want to raise awareness about persimmons,” said Tammy Majcherek, SCREC community educator. “It's a beautiful...
- Author: Jim Coats
On a wet and gloomy winter afternoon, there are few sights more cheering to my eyes than a persimmon tree loaded with its brilliant fruit, hanging from dark boughs like a mass of orange lanterns. But if you come across this bright spectacle on a winter's walk, don't rush to take a bite of that tempting fruit unless you're sure you know what's what.
See, there are persimmons, and then there are persimmons.
The type of persimmon that you can eat right off the tree is the Fuyu variety (left), a firm-fleshed, yellow- to orange-skinned fruit that is flat on the bottom and wider than it is tall—sometimes twice as wide. You can eat the fresh, sweet fruit like an apple or cut up in salads or you can dry it on...