A Fuyu Persimmon Harvest

Why did the turkey cross the road?

To get to the persimmon orchard!

This past Sunday, I volunteered for Village Harvest again, this time with one of their persimmon harvests!

We harvested Fuyu persimmons in a scenic private orchard in Gilroy, CA (the Garlic Capital of the World). The turkeys in the photo above were roaming around part of the property. They were a little camera shy and didn’t like people getting too close to them.

We were a small harvesting group this time – 10 volunteers plus two volunteer coordinators.

Most of the persimmons were high up in the trees, so we needed pickers or ladders to get most of them. The fruit doesn’t come off the tree easily. If we used a ladder, we could use hand pruners to snip the persimmons off of the tree. If using the pickers, we really had to twist and pull to get the fruit to snap off.

Once we got the fruit off the tree, we trimmed the woody stem as close to the fruit as we could, so the stems wouldn’t puncture other fruit while the fruit was packed in transit.

In the end, we harvested over 1500 pounds of persimmons!

And of course, volunteers took home any fruit that had fell on the ground or any fruit that had been punctured. This is my collection – 104 Fuyu persimmons! So good and sweet!

Fuyu persimmons are a non-astringent variety, so I can eat them as is. I also took home four Hachiya persimmons, which are astringent and need to be blet before I can eat them. I’ve never bletted persimmons before, but I’ve read that they should feel like a water ballon when they’re ready to eat.

I enjoy eating Fuyu persimmons just as is, but it could be fun to test out baking recipes that use persimmons. If you’ve cooked with persimmons before, send me your persimmon recipes!