Our persimmon tree is on it’s last batch. With about 1o huge fuyu persimmons left on the tree, we’re taking our time and savoring every single fruit.
The best part about these fuyu persimmons is that they can be eaten crunchy or soft. When allowed to soften on the countertop for about a week, the hard fuyu become soft and slippery, just like Hachiya persimmons. So we can have the best of both persimmon worlds! We can devour them straight off the tree and crunchy sweet like an apple, or allow them to take their ripening time and eat them soft.
This year, we had an especially successful crop because we reduced the watering on the tree. In previous years, the tree experienced excessive flower and fruit drop. After doing some research, we think the overwatering had some severe effect on the fruit longevity on the tree. So, we cut back the watering and the majority of the fruit stayed on the tree!
More Persimmon Posts:
- Persimmon and Cinnamon Oatmeal Recipe
- Poached Persimmons with Coconut Milk/ Mascarpone Cream Recipe
- How we reduced the flower fruit drop on our Persimmon tree
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{ 1 comment… read it below or add one }
I love persimmons. I had to convince my husband to plant one in our yard last year as he is not a big fan. We lived in N. California. We moved to the tropics since then and just recently planted soursop and rambutan. I can’t wait for them to bear fruit one day.