One Word Photo Challenge–Persimmon

Jennifer Nichole Wells has done it again with her fun photo challenge (click here to learn more), which features a different color each week.  This week’s color is persimmon!  I love the color of orange in any shade!


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These are real persimmons.  They are not ripe, so the color is not as brilliant as the photo above, but my tea kettle in the background works for the color also.

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I have a small garden in my creative room and realized that my pen holder (a tiny flower pot) is the perfect color of persimmon too.

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I know I have shared this daylily before, so you must forgive me, however the color is stunning and almost a persimmon color.  I am pining for spring and summer.  All the beauty is there waiting for us just around the corner.

Thanks for popping in for a quick visit today.  I enjoy seeing you every time you can make it by,

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Persimmon–An Asian Fruit


Have you ever heard of persimmons?  Since moving back to Florida a couple of years ago, I have had the best time discovering all kinds of different plants to grow and eat.  My neighbor, Su, shared some of these orange gems with me and they are fabulous!

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Persimmons taste like a cross between a banana and a mango.  I sliced one this morning and cooked it in with my oatmeal.  WOW!  What a different flavor that was.  Fabulous.  They say to let them ripen until they are quite soft and almost jelly like.  The one I tried this morning was still firm.  However, once I cooked it with my oatmeal, cinnamon, and chia seeds, it blended in nicely.

sliced persimmons

(Image credit: sliced persimmons, “Just Fruits and Exotics Persimmons.”)  Visit this site to learn more about growing this fruit.

This fruit was completely new to me.  From this interest, I decided to check out what other kinds of recipes there are out there to make using persimmons.  This is a sample from All

Persimmon Bars

10 Minutes
Ready In:
30 Minutes
20 Minutes
12 (original)


Jessica Eymann

“Persimmon bars as done by my husband’s grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.”

  • 1 cup persimmon pulp
  • 1 teaspoon baking soda
  • 1 egg, beaten
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 cup raisins
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 cup confectioners’ sugar
  • 2 tablespoons lemon juice
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 inch jelly roll pan.
  2. In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
  3. In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
  4. Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners’ sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.
Nutrition:  Calories: 371 | Total Fat: 16.4g | Cholesterol: 18mg

I even found an article entitled, “Persimmons Have Forecasting Abilities in Missouri Folklore,” which states that the shape of the seedling inside a persimmon seed has the ability to predict what the upcoming winter conditions will be like in your area – or at least in Missouri!  The article says:

“University of Missouri Extension horticulture specialist Patrick Byers says there’s no research that backs up the folklore. But that didn’t stop him from collecting fruit from persimmon trees in Lawrence, Newton, Webster and McDonald counties.

His evaluation of 102 seeds suggests this coming winter in the Ozarks is going to be colder than average, with below average snowfall and a few warm spells.”

I do not know if persimmons can predict the winters but, it is a different and exciting fruit to try if you are in the mood for something different.

Have you tried a persimmon?

Thanks for stopping by to see what I am up to this Monday.  I always enjoy seeing you all,

Silver Threading