The Lost Art of Persimmon Flinging

Story by: Guest Contributor

First posted on 09-07-2007

Homespun Advice from a Veteran County Agent

BENTONVILLE, Ark. - Persimmon sprouts are the bane of livestock producers, but back in an era when kids invented their own fun, a tree full of green persimmons was just the ticket, not for eating, but for flinging! The technique was to simply grab a green persimmon, skewer it on the sharp end of a long switch, rear back and just see how far you could fling the thing.

In the absence of large bodies of water, which are handy for gauging distance, we resorted to flinging at barns. The sound of persimmons hitting wood or the tin roof determined the winning fling. Fortunately, persimmon-flinging season is just getting underway since the fruit is several weeks from turning soft, at which point it can take on edible qualities.

Dr. Gerald Klingaman, a retired extension horticulturist in Fayetteville, noted the reason for the opossum’s silly grin was the belief that it was God’s only creature smart enough to wait for persimmons to ripen before eating one. This is a fair assumption since many who live in persimmon country have tried the taste of a green one. Once attempted, the resulting pucker serves to be unforgettable.

Just for fun, gather around a group of elderly folks and ask for persimmon recipes and be prepared to take notes. You will end up with recipes for persimmon bread, cookies, custard, fruit cake, jam and pudding. Some will attest to the fact that persimmons can be fixed as dried fruit and may encourage you to roast the seed.

Persimmon pickles? Oh yes, but you should really think that one over before trying. Just as you start to leave, don’t be surprised when the daintiest, most elegant little lady in the group slips you her grandpa’s recipe for persimmon beer.

Dr. Klingaman noted that Captain John Smith, the founder of the Jamestown colony in Virginia in 1607, wrote of the persimmon: “If it not be ripe, it will drawe a man’s mouth awrie with much torment. When it is ripe, it is delicious as an Apricot. ” That’s old(er) English, but you get the picture.

Over the years, I’ve eaten my share of ripe persimmons and, on one occasion only, my wife tried her hand at making persimmon butter. So take my word that persimmons are best used for flinging. ‘Til next time!

For more information about persimmons or other horticultural topics, contact your county extension agent or visit, http://www.uaex.edu. The Cooperative Extension Service is part of the University of Arkansas Division of Agriculture

Share | |