Comments on: Texas Persimmon Tree – Fruit Stand Open

By: Teresa

Teresa — Mon, 06 Sep 2010 18:59:02 +0000

I think we’ll start seeing more of the Texas persimmon on the future, with the help of the birds, new plants will start growing. I will ask my nursery if they can get them….. I live in The Spring Area, near Houston, never saw a plant with the dark fruits, it is quite atractive .

By: Amber Coakley

Amber Coakley — Mon, 06 Sep 2010 17:34:58 +0000

Texas Persimmons, a native fruit, are well-liked by our wildlife. I was just visiting Perdernales State Park last weekend, and was thrilled to see Texas Persimmon trees growing there. I even saw evidence that the local wildlife was indeed eating the fruits…makes a very dark “scat,” full of those seeds. I’ll go ahead and leave you with that mental image.

By: Amber Coakley

Amber Coakley — Mon, 06 Sep 2010 17:32:31 +0000

I’ve perused some Texas cookbooks in a Hill Country antiques store – no luck. I’ve also looked through a line of Texas jams and jellies at my local farmer’s market – no luck. I’m nowhere close to giving up though! Will keep you posted!

By: Teresa

Teresa — Mon, 06 Sep 2010 01:09:12 +0000

I love Persimmons, I did not know that they had a Texas Persimmon, how interesting to be black in color, I never saw one like that,….I have 2 fuju persimmon trees in my back yard but they are having a hard time!! the squirels do not let the fruit ripen, they are a niusance!!

By: Lon Krieger

Lon Krieger — Tue, 31 Aug 2010 17:25:52 +0000

Amber, please keep up the search. Although I’ve had a few ripen, the majority are still green. I think the best way I can describe the taste is kind of like a gooey raisin… Manuel, I’ll let you know when it’s time – probably a few weeks yet. I have permission to pick persimmons on my neighbor’s 400 acres, so there will be plenty of fruit. I’ll keep you posted.

By: Amber Coakley

Amber Coakley — Tue, 31 Aug 2010 14:44:56 +0000

Manuel – the Texas Persimmons are very different, but still tasty. They are black when ripe, smaller than commercial varieties (see photos in this post), and I’d have to eat another one to accurately describe the flavor. The persimmons growing on my tree are not yet ripe – gives me time to dig up some more recipes!

By: Amber Coakley

Amber Coakley — Tue, 31 Aug 2010 14:41:52 +0000

Hi Lon – I flipped through several old Texas-themed recipe books this weekend while visiting Johnson City. No luck, but I’m far from defeated! Will keep looking!

By: Manuel San Luis

Manuel San Luis — Wed, 25 Aug 2010 00:37:48 +0000

Hi Lon! Thanks for the info about your trees in Wimberley. Please let me know when the fruits are ready for harvest there. I’ve only tried the commercial persimmon at the HEB Central Market, Whole Foods, and Asian Markets here in Austin. Are the Texas varieties that much different? I love the taste of the commercial ones — sweet, but not too much, and that unique buttery flavor they have. Are the Texas ones tart? Keep in touch.

By: Lon Krieger

Lon Krieger — Tue, 24 Aug 2010 17:44:12 +0000

Amber, please keep me posted on the recipe search! I’m going to need some.

Manuel, I believe there will be plenty of fruits in my area (Wimberley). When they are ready, I’ll try to reach you and they can probably be had just for the picking. Do you have any recipes for presereving them? And have you tried the Texas persimmon? They are different than commercially available fruits and may not be what you are looking for.

By: Amber Coakley

Amber Coakley — Tue, 24 Aug 2010 06:28:23 +0000

Connie (and Lon) – I’m gonna have to do some research for more recipes using Texas Persimmons. Off the top of my head, I’m sure they would make a nice jelly, and probably good as dried fruit. The fruits are chock-full of seeds, so whatever the end product, it would have to be able to use juice and/or mashed fruit, probably with skins removed.

This will be fun!