🥭️ Yes, we’re still receiving comments and questions related to our November 8 item on persimmons.
Karen Bernstein writes that her persimmon tree yields tons of fruit, which she usually leaves to be eaten by squirrels and birds. This year, though, black flies ate her persimmons – “big suckers, like Jeff Goldblum-size flies.” What, she asks, is happening?
I called the experts. Carol Burton, director of education at Urban Harvest, says that when persimmons are left on a tree, birds often peck the unripe ones, and the breaks in their skins accelerate ripening. Flies follow.
If you want to eat your tree’s persimmons – or just to keep the flies away – Burton recommends harvesting early and letting the fruits ripen, unpecked, indoors. “The old Japanese tradition,” she says, “is to ripen them in rice.”
🥭️ Tyler Horne, director of farmers’ markets at Urban Harvest, told me that one reason persimmons aren’t more familiar to most Americans is because the trees were once in heavy demand not for their fruit, but for their wood. Expensive golf drivers (“woods”) had heads made of the hard wood from American persimmon trees (D. virginiana).
Starting in the 1980s, “metal woods,” such as Callaway’s Big Bertha, made it possible for golfers to drive the ball farther, and persimmon-headed clubs were left to gather dust in garages. Now, though, they’re enjoying a minor comeback – a revival in Europe, and appreciation by the occasional American player who likes their vintage vibe.
“Consider the resurgence of vinyl records,” Shawn Allen wrote in Sports Illustrated last year. “There are many more efficient and effective ways to listen to music these days – radio, phone, computer – but with vinyl, the audio quality is higher and the experience is more enjoyable.”
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