Presidential Travel Journal:
Trip Log of South Korea ( August 19-25)
South Korea is beautiful. Its a good thing I did a report on this country when I was in 6th grade or I would be lost and confused. I am staying with the penpal I was assigned to in 6th grade as well. She was surprised to see me since I hadn't written her a letter since 7th grade. She has been extremely hospitable regardless, although I am still unsure if I am calling her by her first name or last name. Tomorrow we go to the Shindzu temple on main street, six blocks up from the tongue depressor factory (if I am understanding her correctly). Here I will learn the art of making persimmon Kimchee. It is sure to be a treat. Until then, Your traveling President- Jennifer
Trip Log of Macedonia (June 26-July 7 2006)
I have realized that no one cares about my journeys except for myself so I have deleted the Macedonian desert out of my memoirs. Tomorrow I rest for one day more in Macedonia and then I take my travels to South Korea to the Shindzu Temple of the Persimmon and learn how to make some really great persimmon Kimchee. Until then, your traveling president, Jennifer

Feature Article:
Get to know the Persimmon. From experience Captain John Smith said, "If it is not ripe it will draw a man's mouth awrie with much torment."

Origin: The oriental persimmon is native to China, where it has been cultivated for centuries and more than two thousand different cultivars exist. It spread to Korea and Japan many years ago where additional cultivars were developed. The plant was introduced to California in the mid 1800's.

Fruit: Persimmons can be classified into two general categories: those that bear astringent fruit until they are soft ripe and those that bear nonastringent fruits. Astringent means it will almost kill you if you eat it before it is fully ripe. Not only will it turn your mouth awry with torment, it will force you to think you are having a serious allergic reaction as your tongue swells up, your mouth loses all forms of saliva and your brain tricks you into thinking you can no longer breath. An astringent cultivar must be jelly soft before it is fit to eat, nonastringent persimmons are always edible even before they are soft. For this reason, my favorite variety of persimmon is the Fuyu because it has never fooled me into thinking it was okay to eat when it wasn't. Astringency can also be removed by freezing the fruit overnight and then the thawing softens the fruit and removes the astringency.

Recipes!!!!!!!!

Why should you cook with Persimmons? Listen to our southern states correspondent Bob Mahoney...

“I have learned that persimmons are a great source of vitamin C, beta carotene and fiber. I have not done much cooking with persimmons, but have used them to predict what type of winter we will have. ”

Recipe of the Month!!!

Persimmon Cilantro Salsa Recipe

from: Gayla

Servings: 3/4 cup

¼ cup chopped fresh cilantro1 ½ tablespoon minced red onion1 tablespoon fresh lime juice1 teaspoon minced jalapeño pepper2 ripe persimmons, peeled and coarsely chopped
Combine all ingredients in a bowl, and stir well. Cover and chill.

New Member Welcome…


Our newest member is Melanie Morales, currently residing in Orlando, Florida. We are so excited to have her join our exclusive club. Melanie will also be our new free-lance writer (meaning that she will write for free). We look forward to reading her thought-proving articles describing her personal discovery of the Persimmon.

If you would like to be mentioned in our new member welcome please email us and tell us why you should be considered, or add your comments on our site.

mascots: Nicodemus and Fiona

We Welcome you to the

The Semi-Official Persimmon Fan Club

Our Organization:
The Persimmon Lounge is a newsletter dedicated to celebrating one of the world's most delicious fruits. We here at the Lounge are creative people who enjoy the fruit and need an outlet for unbridled enthusiasm. When we discovered the fruit of the gods, we found that most people don't even know what a persimmon is. We decided that the easiest way to spread our unnatural passion was to create a newsletter that contained facts about persimmons and false statements about everything else. Our hope is that we do not offend any one, but if we do, get over it.

Things we hate about other Fruits…

• “Bananas have the worst tasting peel I have ever tried. And I have tried a lot of peels that most people haven’t.” Jennifer, President

• 'Oranges always get under my fingernails and dye my finger tips orangey-yellow. Then it looks like I smoke, which I do, but I don’t want people to know that.” Greta - Wy
  

• “Papayas taste like vomit.” Rebecca, Vice-President
  

• “A pomegranate is another nice fruit that starts with the letter P, but they are very messy and they stain, and they surely do not compare with the persimmon.” BerthaMae- Hahavemale, FL

• “I am allergic to watermelon and it makes me have asthma.”Lorna - Ashcroft, B.C.
  

• “Persimmons are a lot bigger than grapes, and raisins are like miniature grapes.” Kelsey- Roy, UT
  

• “Who doesn’t like a persimmon? When someone gives me a strawberry I say “What the heck!?” and then I throw it over my shoulder and go and get a persimmon.” Derek-Riverton, UT
  

• “Once I tasted a star-fruit and it didn’t taste anything like a star but it did have some fruitiness to it. I think that is false advertising.” Christina-Roswell, NM

• If you eat cataloupe on the thing, then it gets all over you and it gets you all sticky, and that is NOT some sweet action.” Michelle- Persimmon Activities Committee
  

• “Pineapple comes in this hard shell that is very hard to crack open with a hammer.” Michael-Mililani, HI
  

• “Raspberry seeds get stuck in my teeth and it hurts my mouth to chew on them. I am very sensitive and I squench at the thought.” Justin-Utah

Disclaimer

There is very little if any credibility to this website. We are merely experts in tasting persimmons. One of us is a horticulturist and is planning on planting a persimmon tree in her yard. The statements on our site about the persimmon itself are fact. The recipes are genuine recipes that we have received from fan club members or stolen from forbidden cookbooks. Anything of a questionable nature is indeed questionable. We are not sure where we get our information from or if we have made it up.
If you have any questions or inquiries that are not answered on our site here feel free to email us at persimmonfanclub@gmail.com