Simply Sweet Salad/persimmons

[Guest guest]

Hi Janet,

 

They grow in CA, and there's a variety native to Nebraska. Not sure

where else. They can be expensive. Do you have any Asian markets

near you? Didn't someone post awhile ago about ordering them by the

box for like $50? Maybe in PathofHealth... I think they're good--

not necessarily amazing, but they're one of the few sweet fruits

avail. in winter in some areas.

 

Laurie

 

rawfood , " Janet FitzGerald " <waxplanet

wrote:

>

> All this talk about persimmons... I don't know how everyone can

> afford them! They are almost 2 dollars each in Kansas (organic),

with

> brown spots, and they are so small (a little bigger than a golf

ball).

> I finally had one that I liked, but I wouldn't write home about

it.

[Guest guest]

Hi Everyone,

 

Yeah, I think persimmons are pretty expensive here in the UK too if

you buy them in small quantities. Those that I had in my salad came

from the wholesale fruit market (as does most of what my husband and

I eat). We bought about 70, and they worked out at about 12.5 pence

each (is that about 30 cents?). They're Spanish and quite small. Not

organic as far as I know. The persimmons we were getting last winter

were so sweet and delicious that I always ate them mono. Those that I

had on my salad were not so exquisite, which is why I decided to try

them as a dressing. They were lovely that way. I expect we'll be

getting cheaper and sweeter ones as the season progresses.

 

Love,

Annie

 

 

rawfood , " Laurie Swanson " <laurie wrote:

>

> Hi Janet,

>

> They grow in CA, and there's a variety native to Nebraska. Not

sure

> where else. They can be expensive. Do you have any Asian markets

> near you? Didn't someone post awhile ago about ordering them by

the

> box for like $50? Maybe in PathofHealth... I think they're good--

> not necessarily amazing, but they're one of the few sweet fruits

> avail. in winter in some areas.

>

> Laurie

>

> rawfood , " Janet FitzGerald " <waxplanet@>

> wrote:

> >

> > All this talk about persimmons... I don't know how everyone can

> > afford them! They are almost 2 dollars each in Kansas (organic),

> with

> > brown spots, and they are so small (a little bigger than a golf

> ball).

> > I finally had one that I liked, but I wouldn't write home about

> it.

>

[Guest guest]

I ate a persimmon from local HFS and it made my tongue very chalky feeling.

Then I found out it wasn't ripe enough. Now I am worried about eating the

skin for fear that scratchy feeling will happen again to my tongue.

 

 

 

If a persimmon is ripe, is it ok to eat the skin? When I try to peel them,

a lot of the flesh sort of clings to the skin and it is a bit wasteful.

 

 

 

Thanks,

 

Beth

 

 

 

 

[Guest guest]

You should be able to eat the skin of a ripe persimmon, but some people don't.

If you prefer not to eat the skin, but don't want to waste the clinging pulp,

just suck the pulp off the skin )

 

~Sarah

 

Tom & Beth Mouser <mouser4 wrote:

I ate a persimmon from local HFS and it made my tongue very chalky

feeling.

Then I found out it wasn't ripe enough. Now I am worried about eating the

skin for fear that scratchy feeling will happen again to my tongue.

 

If a persimmon is ripe, is it ok to eat the skin? When I try to peel them,

a lot of the flesh sort of clings to the skin and it is a bit wasteful.

 

Thanks,

 

Beth

 

 

[Guest guest]

Tom & Beth Mouser wrote:

 

I ate a persimmon from local HFS and it made my tongue very chalky

feeling.

Then I found out it wasn't ripe enough.

 

Persimmons have a very astringent chemical in the skin when not ripe.

Let it " ripen " until it is so soft you can not pick it up, then remove

the skin.

 

Laurie

 

--

Scientifically-credible info on human diet:

http://ecologos.org/ttdd.html

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