Persimmons, Pistachios, etc.

[Guest guest]

Hi All,

The pistachio harvest is still going on; weather issues have delayed progress

but I've been told to expect a shipment within a week. I will keep you posted.

 

In the meantime, I am planning another persimmon gathering trip next month and

would like to get some idea how many I should bring back. If you had these last

year, you know how special they are!

 

We're starting to see persimmons in the stores now but not only are they

expensive, very often persimmons in supermarkets don't ripen properly. They may

get soft but the skin turns leathery and the goo inside never attains the

beautiful translucent quality that Hachiya persimmons are famous for.

Persimmons are so fragile when they are ripe that it is necessary to harvest

them hard but the good news is that unlike some other fruits, persimmons ripen

very well off the tree and they love cool weather. To ripen properly,

persimmons need to be left alone (minimal handling), unstacked (single layer) in

a cool or warm place (not a refrigerator). When they get soft and translucent

from point to stem, they are ready to eat.

 

I usually get mostly Hachiyas but I will get Fuyus (smaller, pumpkin shaped

variety) if they are available and if there is any demand, so please indicate on

the database if you are interested. The Fuyus can be eaten hard, although I

like them to give slightly to the touch.

 

If you are interested in placing an advance order for persimmons or pistachios,

please click on " database " at the Raw Washington homepage and add your

order. Persimmons are uncertified organic and $1.50/lb., 5-lb. minimum. If you

have any questions about anything, including using the database, please don't

hestitate to contact me or post your question here. You can also order by

emailing me directly.

 

Thank you!

 

Best wishes,

Nora

nmlenz