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Article: Whether right off the tree or the boat, persimmons are late-fall treat. (Originated from Knight-Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- October 24, 1994
- Author:
CopyrightCOPYRIGHT 1994 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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In the Deep South, persimmons grow wild. They dangle, walnut-sized fruits an inviting shade of something close to apricot.
I remember, as a child, finding one on the ground early in the fall and, with my brother's encouragement, scooping it up and taking a big bite.
It was a mistake.
As he laughed uproariously, my mouth gathered itself into what felt like a tiny, extremely dry lump.
I learned two lessons in that moment: If my brother says to do it, check with someone else. And, native persimmons aren't ripe until later in the fall.
But after that, what delectable treats they are _ soft, meltingly sweet and with a depth and complexity of flavor unmatched ...