I wouldn't know a persimmon tree if I fell out of one, lol. I love to hunt, fish and generally just be outdoors but there is a lot I don't know.
The bark is fairly alligatored and the canopy of the tree is kind of pyrimidal to roundish. Here's some photos:
This one's much larger than any on my property but they're generally shaped like this:
Then when the fruit starts to ripen and it's been a good year, the tree will be covered in orangey persimmons:
The best way to test this is to get one half to three quarters drunk first, then eat a few off the tree. Yup, that's how you do it.I always thought you had to wait until after the first frost or they would be like eating a box of alum.
We just clean ours really good then run them through a strainer thingy. Yeah, that is a technical term. The food processing thing that looks like a pan with a crank handle on top and strainer in the bottom.My biggest thing with persimmons is that I don't have a clue how to process them... If you wait til they drop and are mushy the skins falls apart. Which means any mechanical means of processing you get bits of skin with them. So you're left to peel by hand before mechanical processing. Is there a better way?