By another comment request, Daniel Delaney covers the edible fruit known as the persimmon. He explores different types, how to tell if they’re ripe, and whips up an quick, delectable ice cream out of them.
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Us southerners are very familiar with the Persimmon. Our version, Diospyros virginiana, grows wild throughout the south east. You completely missed all the fun of eating an un-ripe one.
If you want to do some other weird southern foods, how about: Damson, Poke Sallet, Ramps, or back-yard salad (any combination of wild local greens like Dandelion, Lamb’s Quarters, Sorrel, Chickweed, and any of the wild mustard greens,) Raccoon, Possum, Bear, Bobcat, Grits (its an art, not a science,) the list goes on….
Wow great suggestions. I’ll try and cover them all. What the benefit of an unripe chayote?