Persimmons are best enjoyed just on the cusp of rotten. It is a fine, fine line, one that probably reflects why you do not see persimmons at the grocery store. Unripe, they are hideous and offensively inedible. Overripe they are, well, rotten. But just before rotten they have a complex orange flavor that is slightly medicinal and weirdly artificial-tasting. They taste exactly like those cheap plastic sleeves of flavored ice (the orange flavor).
Normally we taste a few and let the rest fall to the ground and rot (plus the deer eat them). In a perfect world, we’d make preserves and sauces and other delicacies with complex flavor profiles by adding some calyxes of roselle. But let’s not get ahead of ourselves. Persimmons have a higher calling. They are meteorologists.
The past few years we have enjoyed the tradition of cutting into a persimmon seed to see what the winter will be like. A fork means it will be a mild winter, a spoon means lots of snow and a knife means cold winter winds will blow.
I love winter, and snow is just so much fun and the more snow, the more wintering-garden pests will be killed off. I don’t really care what the weather will be in winter. Snow, no snow, cold, warm. It’s kind of like whatever, I’ll enjoy what I get. The weather changes drastically about every twelve hours in Missouri so I wouldn’t exactly buy a season pass to Hidden Valley on the sight of a spoon. I just think it is really fun to see the spoon, fork or knife (and we truly have seen all three!) in the persimmon seeds.
Note: If you do try and cut a persimmon seed be VERY careful. They are tough seeds so use a sharp knife and be very careful.
As for the upcoming 2014-2015 Winter? To be announced! The Spy collected a (specially chosen) persimmon seed for us to find out. Forecast coming soon!