Persimmons are ripening

[John *.?-!.* cub owner]

We have a small clump of 3 persimmon trees in our lower yard, and I really love them. Unfortunately the ones that grow in this area are the small ones with a lot of seeds. Not practical to cook with due to the small amount of flesh and difficulty of removing seeds. However, if you do not mind wallowing them around in your mouth and chewing on the seeds for a while before spitting the seeds out they are great. One word of warning though, be careful that when spitting out the seeds your false teeth do not go to.

[T-Mo]

John,
One of the churches I used to belong to for years, was once named Persimmon Grove, among other names including Fountain Farm. When I was going there, there were no persimmon trees left, but the church building dates back to the early 40s, if not sooner. Unfortunately, the new owners of the church tore down the original building.

[Eugene]

Need to check the persimmon tree near the ridge top. Had quite a few persimmons this year.

Weather forecast has several evenings in the low 30s.

If the racoons haven't raided the tree, I will pick and then pulp the fruit. Save the juice for my daughter who makes assorted jellies and jams.

[lyle11]

I planted a grafted Yates persimmon at my previous place. It produced golf ball or slightly larger sized fruit with a few big seeds and it was self pollinating, since I only had room for 1 tree. I planted it mainly for looks. I like the big leathery leaves and the look of the bark. A single “named variety” tree grows fast and makes a nice yard tree but it is messy with a lot of small twigs breaking off in the wind. I am pretty sure golf club woods are made from persimmon wood. It is extremely hard and fine grained. Much harder than hickory, which is harder than maple. I wasn’t crazy about the fruit but loved the tree.