The Fine Art Of Persimmon Raiding For Adventure And Full Bellies

PersimmonsHave you ever had one of the wonderfully goo-filled sweet bags of orange flesh we call persimmons? Whether they’re of the oriental or American variety, they’re pretty amazing.

But do you realize they taste approximately 15% better when when you don’t just plop down your hard earned cash for them, but instead find a free-growing tree overfilling with the fruit and pick your fill?

Yesterday I had the great pleasure of returning to a full persimmon tree I’d discovered on an earlier bike trip around Austin, Texas. This time, though, I took some friends and we got about $150 of free fruit for our efforts.

For five hungry raw foodists, there are not many better finds.

Check out the video below to see how it all went down.

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10 Responses to “The Fine Art Of Persimmon Raiding For Adventure And Full Bellies”

  1. Enora says:

    Andrew! I love to hear of you’re adventures in Austin, I live in Wimberley tx, I love persimmons and had the opurtunity in oklahoma to harvest a huge “stash” of unwanted persimmons under a tree, they were food for the gods!, I need to plant some. keep exploring Austin.
    Enora

  2. Linda says:

    Andrew,

    This is so cool that you found this tree….I live here in Austin
    and I have run in that area but have never noticed that persimmon tree. Hope to see you around Austin.

    Linda

  3. Carol says:

    My mother had a persimmon tree growing in her yard. I remember it as a fruit that had seeds scattered throughout with a tiny circle of gelatinous membrane. So I was hoping this video would show how to eat one of those fruits!

    • There’s not much to it, Carol.

      Step One: Wait until the persimmon is very, very soft. It should be like a bag of jelly with a thin skin over it.
      Step Two: Eat. Some people don’t like to eat the skins. I happen to like them. Don’t eat the seeds.

      Either way, it’s ridiculously tasty.

      Everyone should get to enjoy a persimmon, or 50 persimmons.

  4. Marina says:

    hahaha!!! Great! 😀
    I had persimmon only once. Oh, my!!!!!!! Heavenly! So jelouse! 😉
    Enjoy!

  5. Richard says:

    Hi Andrew! I love your narration and story telling skills!

  6. Itsy says:

    You can smell a fruit tree a mile away!! :)

  7. Carol says:

    Andrew, thanks for the persimmon info and welcome to Texas! In case you aren’t familiar with Tx gardening, you should be able to produce your own greens throughout the fall, winter, and spring. Swiss chard is easily grown. One winter it never got above freezing for a week for the first time in my lifetime in Texas. All my huge swiss chard, kale, and beet plants looked dead. But when I pulled off all the dead leaves, I found the center to be still alive and it took about a week and the plants took off again. Also don’t forget lettuce and cabbage. Lately with the intense heat of summer, tomatoes don’t really produce until fall so keep your tomato plants alive. My tomatoes are really putting on now. I will pull the green tomatoes on the first prediction of a freeze, which is usually Nov. 15 and let them ripen inside. Don’t forget to plant carrots in the fall or very early spring too!

    • Carol, my roomates and I were actually just talking about the possibility of planting some greens.

      So if we were to plant two weeks from now, you’d suggest that we skip the lettuce and spinach and go with cold-hardy greens like cabbage, swiss chard, kale, etc?

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