Description

Our freeze dried treats are made from American persimmons grown, harvested and processed at Red Fern Farm.

Our persimmons are allowed to ripen on the tree and are harvested after fully ripe. We carefully clean and store the fruit till processing day. Our puree is 100% American persimmon fruit with nothing added.

American persimmons are naturally sweet and rich in vitamins, minerals, and antioxidants. They are also an excellent source of dietary fiber making these a delicious, healthy snack.

Fresh American persimmons are bright orange bags of sugar growing on trees. The skin is smooth and  soft with a whitish blush. Inside, the flesh is a vibrant deep orange with a jelly-like texture that becomes increasingly succulent as the fruit matures. It’s so soft that it can be easily scooped out to reveal an almost gelatinous consistency. These persimmons release a sweet, honey-like scent that intensifies upon full ripening. The hard, unripe fruits are highly astringent due to tannins. Fully ripe American persimmons offer a silky, sweet flavor reminiscent of caramel, with hints of honey, tangerine, and heavy cream, all enveloped in a custard-like texture. Because of their softness and delicate skin, American persimmons do not ship well. Drying has been a traditional way of storing both American and Asian persimmons. Our freeze drying technique preserves the sweetness and nutrition of American persimmons and turns it into a crunchy snack.

Brittles: Thin layers of puree randomly broken up. This is not peanut brittle. This is pure fruit delight full of vitamin C and fiber. Great for snacking.

Chunks: Thick chunks of puree. These are great for using in recipes.

Prok: Prok American persimmon are taller than

wide with a beautiful orange flesh that glows.

Yates: Yates American persimmon ripen first in Fall.  They are very sweet fruit with internal freckles inside.

Morris Burton: Tom’s favorite persimmon. A dark orange color and the most flavorful, in Tom’s opinion, American persimmon. Of all thee persimmons he feels it keeps the most flavor after freezing.