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Discussion Starter · #1 ·
I have a 16' Japanese persimmon that is absolutely sagging with Fuyu fruit. My idea is to sell them, but the "ripening" thing is getting fuzzy. I've always adhered to eating after a hard frost, but artificially doing a frost on them is not mentioned in the sites I have visited. Packing with ethanol producing fruits is the easiest one I read.....Any ideas or experiences? :confused:
 

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We have two native persimmons in this area. One early, one late. The early one always ripens and is gone before the first frost. Doesn't change the taste.

The late one sometimes get frost, sometimes don't.

Don't wait. When they are ripe, use them.
 

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Discussion Starter · #3 ·
Ok...Thank, Iddee....I might make some persimmon"shine" and have folks grinning like possums.... :lol:
 
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