According to weather folklore, you can predict winter weather with a persimmon seed. Here’s how to do it! Plus, enjoy recipes for persimmon pudding and persimmon bread.
Persimmons are small orange fruits the size of a plum. The fruits may be sold anywhere, but American persimmon trees usually grow in USDA Zones 4 to 9 (Japanese persimmon trees, Zones 7 to 9).
How to Predict Weather With a Persimmon Seed
1. Find a locally-grown persimmon. (A locally-grown persimmon is necessary because it will reflect local conditions!) Wait to pick the fruit or cut into the fruit until after it gets a bit soft—almost mushy.
2. Open the fruit and cut open a persimmon seed.
4. Look at the shape of the kernel inside:
- If the kernel is spoon-shaped, expect plenty of snow to shovel.
- If it is fork-shaped, plan on a mild winter with powdery, light snow.
- If the kernel is knife-shaped, expect frigid winds that will “cut” like a blade.
That’s it! Now, cut open a persimmon and tell us what you see in the comments below. Don’t forget to include your location, too!
Here’s a close-up of a spoon. Get out the shovel!
Photo credit: Tammie Dooley/www.soloroadtrip.com
Another favorite tradition for predicting winter weather is to use a woolly bear caterpillar.
Or, check out how The Old Farmer’s Almanac predicts the weather!
Persimmons have a unique fall flavor that is similar to pumpkin. Most persimmons are the “hachiya” variety. The fruit is very tart so it’s often considered a baking fruit, adding its sweet flavor and moistness to pudding, bread, and pie. Persimmons can also be made into dried fruit, jam, ice cream, and even alcohol.
A ripe persimmon has a “squishy” body and a creamy texture. Ripen persimmons at room temperature. Place in a paper bag to speed up ripening.
Persimmon pudding is a baked dessert with the taste of pumpkin and the texture of gingerbread. This persimmon pudding recipe is from the “Indiana Nut Growers Cookbook” (1995), courtesy of the Indiana Nutgrowers Association.
2 Cups persimmon pulp
2 Cups sugar
3 small eggs
½ stick (4 Tablespoons) margarine
1 teaspoon baking soda
½ Cup buttermilk
1-¾ Cups sweet cream (or milk)
1 teaspoon cinnamon
2 Tablespoons additional persimmon pulp
1-¾ Cups flour
1 teaspoon baking powder
- Mix together the persimmon pulp, sugar and eggs.
- Mix baking soda with buttermilk and add to mixture in bowl.
- Melt margarine in baking pan and add to mixture.
- Sift flour and baking powder together and add alternately with cream or milk. Add cinnamon and mix well.
- Fold in the additional 2 Tablespoons persimmon pulp.
- Pour into 13 x 9-inch metal pan and bake at 350 °F for 55-60 minutes. Be careful not to over bake.
Serve with a dollop of whipped cream and enjoy!
Every September, the city of Mitchell, Indiana, hosts the Persimmon Festival. Their persimmon pudding is famous!
This Persimmon Bread recipe comes courtesy of The Old Farmer’s Almanac Readers’ Best Recipes cookbook.
Have you tried predicting the weather with a persimmon? Let us know what shape you found in your persimmon seed in the comments below!