In TEXAS??? We haven't even had a freeze here yet!!! We've had some nights in the mid 30s though.

No freeze here either, yet..And I've 4 plants outside..Variegated Yucca, Pandanus (screw pine) Christmas Cactus, and Algerian Ivy.

AAE, as long as you don't have Persian or Key Limes they should do fine..are any fruiting? Toni

Bryan -- I doubt it will freeze, otherwise I wouldn't be so bold. But there is an advisory.
Toni -- My key limes are in a greenhouse. But I do have a Kaffir Lime and a Buddha's Hand Citron unprotected.

I'm hoping, by the way, that this cold snap will help my persimmons along. I have dozens of trees scattered across more than 100 acres. I've been planning to harvest them for the past three weeks! I've even made room in the freezer for several bags of pulp. Hopefully, I'll be able to fill the space by the end of the week.

oooh! good luck with your persimmons. I never got around to trying Asian types, but we have a small fruited native in the back yard here. its tasty! Weve had a week or more of 40-50 nights, and ours are ripening nicely.

Was going to say --you are very brave! If I hear temps down to 45, my plants are in. I can't believe you may get frost already!! I haven't had any way up here YET.
What do persimmons taste like?
Patty

Patty:
The first time I tasted the Fuyo Persimmon I was hooked. But that was many years ago. Now I have 5 matured persimmons in my yard and gained a lot of new friends because of it. The taste is like eating an apple - very crunchy but the taste is like a papaya, tangerine, and orange combined. And you don't have to wait till it is soft either. You can harvest it as soon as the color turns orangy. It costs over a dollar a pound here in supermarket.

Well, despite some frost on my roof, I think everything came out fine. If I notice dark-colored leaves, I'll let ya'll know how stupid my experiment was, LOL.

The persimmons I'm waiting on are good ol' native persimmons. We use the pulp for cookies and cakes. I also agree with Benny about the Fuyu. The Hachiya is also very good. You eat them both like an apple. And they aren't nearly as astringent as the native versions.

Ohhhhh Alter I need some fruiting age persimmons for my personal collection. Can you email me a source? Also any info you have on them.

Thanks,
Tamara

MMMMMmmmm... I remember a few years ago on an herb walk we came upon an American Persimmon tree. There were a few fruits left and it was the most unique flavor I ever experienced. Of course one bad one and.... BLAH! But i'm always on the hunt for them now. The asian varieties in the market didn't hold a candle to it. Unless I just didn't get a properly ripened one.

BTW temps here got close to 40F last night and the winds around here are getting heavy again. Brought in the rest of my plants and hope they'll make it inside. Only thing left out there are my figs...
-Chops

AAE, happy to hear your citrus made it through the night..But keep an eye out for greyish colored leaves..this is a sign of frost.
Um, I love persimmons..wish I had the tree..they are really expensive fruit and for the life of me, I can't figure out a reason..
My store only sells one type..don't know which brand. Papaya is another fruit I love, but almost 4.00 each..Toni

Chops: You are right. There are so many stores including here do sell those asian varieties very unripe. To test for ripeness: make sure the skin is very bright orange realy shiny and very orange in color. The way I do it (not with persimmons though) I just buy one fruit pay it; walk out the store and ate the fruit. If it tastes sweet, then I go back and buy a bunch.

Benny, you make me want to buy a persimmon! Don't think I ever saw one in stores but will check again & buy one to taste.
Chops, I only have figs out too. I just ate 2 more today LOL. I'll leave them out till all leaves fall & then to seepy in bsment.

Patty, do you have Dominick's food stores in Wi? If so, of all the stores around here, Dom's has the best and most varieties of fruit..They even sell this Italian veggie called Cardone nobody else sells..Um, that's good,. too..