Texas persimmons are slow-growing, multi-trunked trees with a semi-evergreen habit. Their light grey bark is smooth and sloughs off in large flakes as the tree ages. When the tree has received moisture at the right times during the year, the black-colored ripe persimmons can be as large as golf balls though they are more commonly the size of large marbles.
Ripe persimmons will look plump, round and smooth and can easily be pulled from their limbs. Squeeze the inner pulp out of the skin and into your mouth for a lovely treat on a hot summer afternoon. Once you’ve sucked all the pulpy sweetness off the seeds, spit them out and eat another. You’ll need to indulge in several to feel full.
Then, pick as many as you can for your recipes.
When you arrive back in your kitchen, wash and dry them – they will store in the refrigerator for a couple of days or freeze them for several months. Most recipes using persimmons will call for persimmon pulp - about 4 cups of Texas persimmons will make 1 cup of pulp. Since Texas persimmons are small, you’ll want to make every effort at pulping count.Texas Persimmon Fruit Plants in Keralais now available in our farms.