Persimmon harvest

[Guest guest]

Hi All,

 

 

 

I've just returned from a persimmon-gathering trip to California and have some

fabulous persimmons for sale. They are not certified organic but were picked

from privately-owned, unsprayed, largely untended trees. Following are the

prices:

 

 

 

Large Hachiya $1 each

 

Medium Hachiya $.50 each

 

Fuyu (limited qty) $.50 each

 

 

 

Hachiyas are the acorn-shaped variety that must be allowed to sit undisturbed

for several days for ripening. They like the chill so they can be kept in a

cool or warm place but should not be refrigerated. If you've tried Hachiyas

before and didn't like them, it was probably because you ate them before they

were ripe. They must be very squishy like water balloons and be translucent

from tip to stem.

 

 

 

Fuyus are shaped like miniature pumpkins and can be eaten hard, although they

are sweeter if they give slightly to the touch and are allowed to darken in

color.

 

 

 

These persimmons are much better than the ones currently available in stores.

I'm not sure whether it's overhandling, refrigeration or what but most of the

supermarket persimmons I buy take a very long time to ripen and do not achieve

the perfect translucence that they should. When ripe, the persimmons I gathered

are very juicy, tender-skinned and sweet.

 

 

 

I also have a limited quantity of uncertified organic Meyer lemons for sale,

harvested 4 days ago, for $.50 each.

 

 

 

If you'd like to order, please email me privately with the quantity you'd like,

and when you'd like to come get them. I haven't had time to sort yet so they

won't be ready for a couple days. Thanks!

 

 

 

Nora