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Originally Posted by dcarch
I discovered one trick for everyone who likes persimmoms:
For the type you have to wait after it becomes very soft to eat, which can take a couple of weeks, all you have to do is to put it in the freezer over-night, thaw it and it's ready.
dcarch
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That is the same excectly what usually happen when the first frost comes to Azerbaijan or Georgia (but it is not so often there  ). But yes, in the fridge the T is about +2+5 C which is also very comfortable to treat persimmon fruits. But it is much quicker and easier in a warm water :wink:
PV, no problem. I have your address, of course. Expect big brown seeds of Korolek persimmon from Belarus (originally Republic of Georgia) within 2 weeks :wink: How about seeds of pomegranatum from Azerbaijan?
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1 kg=2.2 lb , 1 m=39,37 in , 1 oz=28.35 g , 1 ft=30.48 cm , 1 lb= 0,4536 kg , 1 in=2.54 cm , 1 l = 0.26 gallon , 0 C=32 F
Andrey a.k.a. TOMATODOR
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