Best Part of the Persimmon Fruit that Nobody Ever Told You About

John,I peel my persimmons, fuyu . Don't throw the skin. I dry it for my tea. I add fresh moringa, organic lemon peels, mint and honey from my honey garlic concoction it's optional. That's my morning tea. No one is talking about persimmon peel. Please don't throw away, it's good for tea. Blessing to all. Thank you

You can pick them at night with a good flashlight. Just shine a light on them and if it glows like it's translucent then it's ripe and ready. If the light doesn't go into the fruit it's not ripe.

Try ripening your fruit by placing them in a brown bag with one overripe banana peel at the bottom. This works well with mangoes, avocados and papaya. Great vlog...love it!

I really like the short video format, John. It is more likely that other people will take the time to watch the shorter format when I forward your videos to them. Also, it makes it easier to find the information again when I only have to watch a 10 minute video (as opposed to a 20-30 minute one). Your videos have consistently helped me improve my health. Thank you for all your hard work!

I feel like a pre school student, learning so much. You are a great teacher 😂

I LOVE persimmons but they are sure hard to find.  My favorite way to eat the astringent type is to let them ripen in the refrigerator (until soft), then turn them bottom side up on a plate.  I make an X in the bottom, then just dig out the flesh with a spoon, kinda like a melon.  Heaven!

Thank you for telling us how to ripen the best fruit in the world. I didn’t know we could freeze them or any of the other methods you mentioned now I can purchase more and eat more!

Watching you peel that persimmon skin was oddly satisfying. I just had my first Hachiya last week--I usually only eat Fuyu's but my sister bought them and it was all they had at the grocer. I knew enough about them to wait until they were super soft and they were extremely sweet and delicious. I may never go back to Fuyus!

sugar levels go up when cold or after frost because "Ethylene" is both the fruit ripening hormone & one of the dormancy hormones. it goes sky high at temps below 38°F. it converts starches to sugar, which are already in the fruit. Frost does not transport sugar to the fruit, it turns starch in the fruit to sugar & transports sugar from the fruit to the root system!

My favorite way to eat hachiya persimmon is to let them ripen till you could barely pick them up without them falling apart and that's when they are super sweet.

Yours has been my favorite video on persimmons so far! You gave us SO MUCH great info!! Thank you for sharing that passion and knowledge with all of us!!

John you are the man.you have inspired me so much over the years I been following you.because of you and knowledge.I have been able to grow a 12 foot okra plant,a pineapple crop,I have learned how to clone,I have learned grafting,make my own natural compost,especially I learned how to grow in small areas and container growing.thank you for the knowledge you give to us growers!!!!!!!

I tried your trick with eating the peel. It was AMAZING! It seems like fine fructose sugar crystals are on the underside of the skin. Thank you for your patience in discovering this. It's easy to just scarf them down when they are so ripe and mushy.

Wow! Thanks for that. I have always loved persimmons but did not know this. I cannot wait to try this myself. The short video format works really well. I have always appreciated the excellent gardening and eating wisdom that you share, and watching it in this little snippet format is appealing. These kinds of insights on how nature can nourish our souls, as well as our bodies is great to know and practice. It is so important for all of us to be conscious of how best to feed ourselves, and how to interact with nature, optimally. Thanks for showing us this awesome stuff. I believe that the benefits of being aware as well as being as knowledgable as possible about how our world works in relation to ourselves: body, mind and spirit, is invaluable.

As a young adult, I learned a secret. Cut open a persimmon seed, lengthwise, to reveal shapes of what appear to be forks, knives or spoons. Pretty amazing.

I've formally studied a variety of topics/subjects ranging from the sciences (biology to neuroscience to quantum mechanics) as well as current and ancient "religion" to a wide-variety of other topics and I have to say this is hands down one of the best videos I have ever seen of anyone teaching a topic so in-depth, intuitively, and applicably. Came here by complete random chance, but just have to say (coming from a person with a fear of fruits and never having eaten a persimmon) - Absolutely Amazing job and insight! Favoriting this video.

Great info! As a Norwegian living in the northern USA I knew nothing about persimmons so this was awesome! Thanks so much! We have a ripe, flat one from the supermarket that we'll be trying, then off again later to purchase a ripe tall one! So excited!!

Wow! I enjoyed watching you peel and eat that delicious looking persimmon!

Thanks for this tip, John. I love your garden! 🌺 💚 🍓

Glad you mentioned that, the underskin is unbelievable, super sweet, spicey, & cinnamon tasting, I wish the whole fruit tasted like that