The past couple of weeks it has been all about paw-paws, the indigenous fruit on North America that tastes like bananas. One must keep an eye on the fruit in the woods because ripening is variable with the weather. If you were waiting for the first frost, for instance, you would miss the persimmons this year because they are ripe now.
Persimmons are an edible berry. If you see them in the stores, they might be as large as a lemon, but the wild ones are smaller, about the size of a crab apple.
When they are ripe, they are sweet with high glucose content. If you eat one that isn’t quite ripe, it may make your lips pucker.
Also, when they are ripe, they are pleasantly fragrant.
The protein content is low, but the berries have chemical and medicinal properties.
Some people don’t like the ripe persimmons because the fruit is soft. Eating them a little before full ripeness and you may taste the tannin, that is a little bitter. That makes it interesting.
Japanese are known to make them into a steamed pudding. They are not unlike plums in that regard.
Now, for preppers who are known to be experimental at times, you may dry persimmons like apricots. They can be stored and used in the winter time either eaten raw or rehydrated.
On this late September day, a walk in the woods to locate a persimmon tree is most pleasant.