1 00:00:08,240 --> 00:00:10,800 Speaker 1: Hello, and welcome to Savor production of iHeart Radio. I'm 2 00:00:10,840 --> 00:00:13,840 Speaker 1: Annies and I'm Lauren bog Obam and today we're talking 3 00:00:13,880 --> 00:00:20,720 Speaker 1: about per Simmons. Yes, Oh my goodness, so fun. I 4 00:00:20,800 --> 00:00:22,880 Speaker 1: had also fun to say. I really have discovered a 5 00:00:22,960 --> 00:00:25,959 Speaker 1: love for the word per simmon. Yes. Every single time 6 00:00:26,000 --> 00:00:27,600 Speaker 1: I typed it out, I was like, oh, I get 7 00:00:27,640 --> 00:00:32,040 Speaker 1: to say that. Yes, it's a delight to say. I 8 00:00:32,120 --> 00:00:36,519 Speaker 1: highly recommend it. Um. And this was a topic that 9 00:00:36,560 --> 00:00:38,360 Speaker 1: you came up with, Lauren when I was like, Lunar 10 00:00:38,400 --> 00:00:41,879 Speaker 1: New Year's coming, what should we do? Uh? And that 11 00:00:42,000 --> 00:00:44,159 Speaker 1: was news to me. I didn't know about per Simmons 12 00:00:44,159 --> 00:00:47,080 Speaker 1: in Lunar New Year. We we we talked about it 13 00:00:47,240 --> 00:00:51,040 Speaker 1: very briefly, um in our Foods of the Lunar New 14 00:00:51,120 --> 00:00:53,720 Speaker 1: Year episode. Um. I had just been kind of like 15 00:00:53,840 --> 00:00:57,960 Speaker 1: browsing through that and I was going like, huh, what's 16 00:00:58,040 --> 00:01:01,480 Speaker 1: up with the per semmon? Anyway? What is up with 17 00:01:01,480 --> 00:01:05,679 Speaker 1: the persimmon? A very good question. Um. Yeah. I was 18 00:01:05,720 --> 00:01:09,399 Speaker 1: telling Lauren, I'm getting ready, like I can't go out 19 00:01:09,400 --> 00:01:11,720 Speaker 1: and do things, but I'm determined to make like Lunar 20 00:01:11,760 --> 00:01:14,680 Speaker 1: New Year foods Marty Graf foods because that's coming up. 21 00:01:15,120 --> 00:01:17,520 Speaker 1: And now you know, I don't have much experience with 22 00:01:17,520 --> 00:01:22,440 Speaker 1: per Simmons at all. Um. I think our coworker and friend, 23 00:01:22,480 --> 00:01:24,800 Speaker 1: Tracy V. Wilson of stuff he was in history class. 24 00:01:24,840 --> 00:01:28,959 Speaker 1: She suggested to me, or maybe she said it on 25 00:01:28,959 --> 00:01:31,920 Speaker 1: an episode and it just seeped into my subconscious But 26 00:01:32,000 --> 00:01:34,760 Speaker 1: somehow per Simmon pudding and I was like, m and 27 00:01:34,800 --> 00:01:37,319 Speaker 1: I made that and I absolutely loved it was so good. 28 00:01:37,319 --> 00:01:38,800 Speaker 1: I don't know why I didn't make it again. Maybe 29 00:01:38,800 --> 00:01:42,160 Speaker 1: it was difficult, but I made it at one time. 30 00:01:42,280 --> 00:01:46,120 Speaker 1: That's my first simmon experience. Yeah, I am. I also 31 00:01:46,400 --> 00:01:50,240 Speaker 1: do not have a lot of persimmon experience. Um. I 32 00:01:50,280 --> 00:01:56,640 Speaker 1: don't think I've ever had them dried. I've had them fresh, 33 00:01:56,960 --> 00:01:59,680 Speaker 1: like like you know, you know when you go to 34 00:01:59,720 --> 00:02:02,600 Speaker 1: a sup remarket um and and they have the little 35 00:02:02,640 --> 00:02:06,360 Speaker 1: samples of fruit out they had they had little samples 36 00:02:06,840 --> 00:02:11,200 Speaker 1: out at h smart one time, and I think I 37 00:02:11,520 --> 00:02:13,480 Speaker 1: don't think that I that I ate it like correctly. 38 00:02:13,520 --> 00:02:15,040 Speaker 1: I think that you were supposed to kind of just 39 00:02:15,080 --> 00:02:20,840 Speaker 1: like eat the gooey center out and I ate the 40 00:02:20,840 --> 00:02:25,640 Speaker 1: skin and I was like this is gross. Um. Oh no, 41 00:02:27,960 --> 00:02:32,919 Speaker 1: it was the skin's texture in that particular very ripe fruit. 42 00:02:33,080 --> 00:02:36,160 Speaker 1: Was was just a kind of kind of hard and pasty, 43 00:02:36,200 --> 00:02:39,160 Speaker 1: and I didn't I didn't like it. But um, yeah no, 44 00:02:39,160 --> 00:02:41,480 Speaker 1: now I know, Now I know better. Um so yeah, 45 00:02:41,480 --> 00:02:44,720 Speaker 1: so I I also write like that that is that 46 00:02:44,919 --> 00:02:47,640 Speaker 1: is the extent of my person and experience. Um, I've 47 00:02:47,720 --> 00:02:50,160 Speaker 1: kind of never gone back after that, and after having 48 00:02:50,200 --> 00:02:53,360 Speaker 1: done this research, Oh my gosh, I really want to. 49 00:02:53,440 --> 00:02:55,760 Speaker 1: I like really I've been needing an h smart run anyway, 50 00:02:56,040 --> 00:02:59,280 Speaker 1: So I think it's going to happen. It's time to 51 00:02:59,360 --> 00:03:03,200 Speaker 1: make up for your past experience. They're very sweet. I 52 00:03:03,240 --> 00:03:07,240 Speaker 1: remember being shocked at how like not sickeningly sweet, but 53 00:03:07,320 --> 00:03:11,760 Speaker 1: just like nice sweet flavor. Also, they look cool. They 54 00:03:11,800 --> 00:03:14,280 Speaker 1: look like a fruit from a video game world or something. 55 00:03:14,320 --> 00:03:18,440 Speaker 1: They do they do? Yeah, um, yes, but I suppose 56 00:03:18,560 --> 00:03:27,160 Speaker 1: this brings us to our question, Yes, Per Simmons, what 57 00:03:27,280 --> 00:03:31,799 Speaker 1: are they? Well? Uh, Per Simmons are Per Simmons. Uh 58 00:03:32,000 --> 00:03:35,080 Speaker 1: that I usually say something clever here, but like, I've 59 00:03:35,080 --> 00:03:38,080 Speaker 1: never really read about a fruit like this, and so 60 00:03:38,160 --> 00:03:40,400 Speaker 1: I'm just gonna say it is what it is on 61 00:03:40,440 --> 00:03:44,120 Speaker 1: the label. Um, they're they're about the size and shape 62 00:03:44,120 --> 00:03:47,000 Speaker 1: of a of a tomato. Um kind of squatly round 63 00:03:47,200 --> 00:03:50,520 Speaker 1: or or ovular and sort of pointed one way or another, 64 00:03:50,520 --> 00:03:53,600 Speaker 1: depending on the variety. Um, they're golden too red to 65 00:03:54,000 --> 00:03:57,240 Speaker 1: brown and color when they're mature, and they usually still 66 00:03:57,280 --> 00:04:00,360 Speaker 1: come with a with a little uh faux leaflet set 67 00:04:00,480 --> 00:04:02,360 Speaker 1: kind of kind of on the top of them. So yeah, 68 00:04:02,440 --> 00:04:07,560 Speaker 1: you get that little kind of cartoon look to them. 69 00:04:08,200 --> 00:04:12,960 Speaker 1: The tree uh, Genus diospyrus is related to the date plum. 70 00:04:13,080 --> 00:04:16,120 Speaker 1: The different species are tropical to temper It. They're all deciduous, 71 00:04:16,160 --> 00:04:18,880 Speaker 1: which means that they will shed their leaves every year. Um. 72 00:04:18,920 --> 00:04:21,800 Speaker 1: The fruits are are are very sweet, yes, and taste 73 00:04:22,400 --> 00:04:24,640 Speaker 1: kind of kind of rich, like sort of like a 74 00:04:24,760 --> 00:04:27,839 Speaker 1: like a squash sort of flavor with like a tiny 75 00:04:27,880 --> 00:04:32,960 Speaker 1: bit of fruity spice to them. Um. Yeah uh, and 76 00:04:33,240 --> 00:04:37,080 Speaker 1: they do not have to be pollinated to bear fruit. Um. 77 00:04:37,200 --> 00:04:40,920 Speaker 1: Sun per simmons are naturally seedless, but apparently the pollinated 78 00:04:40,960 --> 00:04:45,080 Speaker 1: ones are like tastier, like sweeter, I don't know. Um. Also, hey, 79 00:04:45,120 --> 00:04:46,880 Speaker 1: if you're buying per simmons at the store, do not 80 00:04:46,960 --> 00:04:49,640 Speaker 1: worry about black spots on the skin. Um. Those are 81 00:04:49,680 --> 00:04:54,720 Speaker 1: apparently like sunburns that don't really affect the inner fruit. Sunburns. 82 00:04:54,760 --> 00:05:01,480 Speaker 1: Sunburns for sermons can get sunburned, I guess so. Uh. 83 00:05:01,520 --> 00:05:05,200 Speaker 1: They are also a rare fruit that is um harvested 84 00:05:05,320 --> 00:05:08,359 Speaker 1: in the fall to winter, sometimes so late that the 85 00:05:08,440 --> 00:05:11,799 Speaker 1: leaves have already fallen from the trees, or even after 86 00:05:11,880 --> 00:05:14,279 Speaker 1: there's already been a freeze. And that is part of 87 00:05:14,320 --> 00:05:18,440 Speaker 1: why they are a winter holiday fruit in some places. Right. 88 00:05:18,680 --> 00:05:21,839 Speaker 1: And and they have an interesting lore that I read 89 00:05:21,880 --> 00:05:24,720 Speaker 1: in a few places about the weather, which is doubly 90 00:05:24,760 --> 00:05:27,080 Speaker 1: interesting because I recently went on this whole deep dive 91 00:05:27,120 --> 00:05:30,000 Speaker 1: about what the what the hell is ground? Howkeday? Okay? 92 00:05:30,040 --> 00:05:35,960 Speaker 1: But anyway, according to the Farmer's Almanac, the shape of 93 00:05:35,960 --> 00:05:38,719 Speaker 1: the seeds of a locally grown for simon opened in 94 00:05:38,760 --> 00:05:41,560 Speaker 1: the fall can be a predictor of what kind of 95 00:05:41,600 --> 00:05:46,159 Speaker 1: winter we can expect here in the US. So a 96 00:05:46,240 --> 00:05:49,720 Speaker 1: fork shape indicates a mild winter, a spoon shape that 97 00:05:49,760 --> 00:05:52,600 Speaker 1: there will be lots of snow like get a shovelet uh, 98 00:05:52,640 --> 00:05:56,240 Speaker 1: And a knife represents that the winter will be extremely 99 00:05:56,320 --> 00:06:00,919 Speaker 1: cold and bite like a knife or be cutting. And 100 00:06:01,000 --> 00:06:04,120 Speaker 1: they do really look like those shapes. The spoon one 101 00:06:04,200 --> 00:06:08,880 Speaker 1: is so cool. Um. There hasn't been much research into this, surprise, surprise. 102 00:06:09,200 --> 00:06:12,280 Speaker 1: But according to some weather experts, it seems these persimmon 103 00:06:12,400 --> 00:06:19,279 Speaker 1: based weather predictions only turn out about twenty Yeah. I 104 00:06:19,279 --> 00:06:21,960 Speaker 1: guess we shouldn't look to the first simmon for our 105 00:06:22,000 --> 00:06:25,039 Speaker 1: weather forecast. I think there are better ways of forecasting 106 00:06:25,080 --> 00:06:32,200 Speaker 1: the weather at this juncture in in history. Um, but cool, 107 00:06:32,279 --> 00:06:35,080 Speaker 1: nonethe list Yeah and and they and yeah and the 108 00:06:35,200 --> 00:06:37,440 Speaker 1: and they do really look like those shapes, so it's 109 00:06:37,480 --> 00:06:43,400 Speaker 1: it's fun. I mean, but I get what the spoon 110 00:06:43,440 --> 00:06:49,080 Speaker 1: and knife represent. What's the fork? These are the deep questions. 111 00:06:49,240 --> 00:06:52,640 Speaker 1: These are the deep questions. Um. Yeah, Like in terms 112 00:06:52,640 --> 00:06:55,760 Speaker 1: of shoveling snow and cutting like the weather right for 113 00:06:58,760 --> 00:07:01,560 Speaker 1: a fork is a shrug, it's going like, oh my old, 114 00:07:05,279 --> 00:07:12,320 Speaker 1: the fork isn't sure either, um uh. Seeds and weather 115 00:07:12,560 --> 00:07:17,760 Speaker 1: predictive ability aside um. There are two main categories of 116 00:07:17,800 --> 00:07:22,160 Speaker 1: per simmons um a stringent and non astringent, and a 117 00:07:22,200 --> 00:07:25,880 Speaker 1: stringency is the quality of things that make you pucker, 118 00:07:26,560 --> 00:07:30,240 Speaker 1: like like drying and kind of bitter. Um. Non astringent 119 00:07:30,400 --> 00:07:34,560 Speaker 1: persimmon varieties like foo you and gero can be eaten 120 00:07:34,600 --> 00:07:37,440 Speaker 1: fresh out of hand like an apple, or peeled and 121 00:07:37,560 --> 00:07:40,680 Speaker 1: sliced into any dish that you would slice fresh fruit 122 00:07:40,800 --> 00:07:43,520 Speaker 1: into either while they're still crisp or when they're a 123 00:07:43,520 --> 00:07:47,360 Speaker 1: little riper, softer and sweeter. They're also dried in slices 124 00:07:47,440 --> 00:07:51,280 Speaker 1: like an apple or a mango. Might be a stringent varieties, however, 125 00:07:51,560 --> 00:07:55,440 Speaker 1: like um he chia have to be uber ripe to 126 00:07:55,600 --> 00:08:00,240 Speaker 1: be eaten, like, they are essentially inedible in all they 127 00:08:00,280 --> 00:08:03,760 Speaker 1: are jelly on the inside um, at which point you 128 00:08:03,840 --> 00:08:05,960 Speaker 1: just scoop out that jelly and eat it straight or 129 00:08:06,040 --> 00:08:12,000 Speaker 1: incorporated into desserts like puddings. Yes, and I remember because 130 00:08:12,040 --> 00:08:15,400 Speaker 1: I've never bought a per simmon before and people were online. 131 00:08:15,480 --> 00:08:18,680 Speaker 1: I think aware that a lot of us don't know 132 00:08:18,840 --> 00:08:20,960 Speaker 1: the difference between for simmons, And there was like strict 133 00:08:21,040 --> 00:08:23,480 Speaker 1: instructions in a picture and like kept this one and 134 00:08:23,600 --> 00:08:29,680 Speaker 1: not this one. He also be in trouble. It all 135 00:08:29,720 --> 00:08:37,720 Speaker 1: worked out, yeah yeah. Um. These can however, be made 136 00:08:37,920 --> 00:08:40,960 Speaker 1: edible before they are that right, but by like mushing 137 00:08:41,080 --> 00:08:46,400 Speaker 1: them about in a number of ways. Um. Freezing or 138 00:08:46,480 --> 00:08:51,120 Speaker 1: blending works. Drying, however, might be the most famous way 139 00:08:51,240 --> 00:08:54,719 Speaker 1: of doing this, because there is a Japanese delicacy called 140 00:08:54,800 --> 00:08:59,160 Speaker 1: hoshigaki um and these are made by peeling um unripe, 141 00:08:59,360 --> 00:09:02,120 Speaker 1: had she per simmons and then air drying them for 142 00:09:02,240 --> 00:09:06,080 Speaker 1: a month or more and then hand massaging them every 143 00:09:06,200 --> 00:09:12,840 Speaker 1: day until the insides turn into this like rich, almost 144 00:09:13,160 --> 00:09:15,960 Speaker 1: gummy like um, sort of like a like a whole 145 00:09:16,040 --> 00:09:20,000 Speaker 1: fruit pete de fruit um sort of thing. Um. And 146 00:09:20,160 --> 00:09:23,360 Speaker 1: you know they're they're done apparently when a fine powder 147 00:09:23,480 --> 00:09:28,200 Speaker 1: of sugar crystallizes on the outside. Yeah. Um Utia are 148 00:09:28,360 --> 00:09:30,040 Speaker 1: are oblong, sort of sort of like a like a 149 00:09:30,080 --> 00:09:34,400 Speaker 1: plum tomato um. But hoshigaki are typically um rolled or 150 00:09:34,480 --> 00:09:37,920 Speaker 1: like squished into a round disk, and they are served 151 00:09:37,960 --> 00:09:40,320 Speaker 1: as a snack, often with tea. I've not had them. 152 00:09:40,360 --> 00:09:43,199 Speaker 1: Apparently the drying process really brings out like like honey 153 00:09:43,360 --> 00:09:47,120 Speaker 1: and like fall spice kind of flavors. Oh. People love 154 00:09:47,240 --> 00:09:53,800 Speaker 1: them all the Oh they love them, and yeah I 155 00:09:53,920 --> 00:09:57,320 Speaker 1: want to try it. Yeah. I've seen them in markets 156 00:09:57,360 --> 00:09:58,880 Speaker 1: and I was always like, what the heck is that, 157 00:09:59,040 --> 00:10:00,920 Speaker 1: and like just ignored it. And now I'm like, what 158 00:10:01,040 --> 00:10:05,360 Speaker 1: have you done? You've been wasting your line past. Lauren 159 00:10:06,640 --> 00:10:11,800 Speaker 1: ruined everything for me. Oh no, right, gosh, yeah, she's 160 00:10:11,880 --> 00:10:15,400 Speaker 1: she's about fifty fifty. She's she's done some things. Um, 161 00:10:16,400 --> 00:10:22,560 Speaker 1: I would say so um that um that a stringency 162 00:10:22,880 --> 00:10:27,400 Speaker 1: until they are very ripe. Is um is evolutionarily useful 163 00:10:27,600 --> 00:10:30,120 Speaker 1: in in a in a fruit because it prevents mammals 164 00:10:30,200 --> 00:10:33,000 Speaker 1: from eating the fruit until the seeds are mature and 165 00:10:33,080 --> 00:10:36,679 Speaker 1: ready to be spread. Um. And the stringency is caused 166 00:10:36,800 --> 00:10:40,040 Speaker 1: by tannins in the fruit, which um, which Yeah. Tannins 167 00:10:40,160 --> 00:10:44,000 Speaker 1: will cause that dry feeling in your mouth by by 168 00:10:44,120 --> 00:10:48,400 Speaker 1: binding to the proteins in your saliva that make it slippery, um, 169 00:10:48,760 --> 00:10:53,000 Speaker 1: therefore turning your saliva into like more like just water 170 00:10:53,480 --> 00:10:57,280 Speaker 1: instead of saliva. Um. This is the same effect that 171 00:10:57,360 --> 00:11:00,079 Speaker 1: you have when you maybe drink like a like a 172 00:11:00,160 --> 00:11:03,000 Speaker 1: mint tea or um or a wine like a dry 173 00:11:03,080 --> 00:11:07,240 Speaker 1: wine or coffee has a little bit of this lemon 174 00:11:07,400 --> 00:11:11,000 Speaker 1: stuff like that. Yeah um. And it can be it 175 00:11:11,040 --> 00:11:14,640 Speaker 1: can be like a fine sensation in your mouth if 176 00:11:14,679 --> 00:11:16,760 Speaker 1: it's just a little bit, but it can be very 177 00:11:17,280 --> 00:11:20,599 Speaker 1: off putting if it's a lot, because the decrease in 178 00:11:20,800 --> 00:11:25,280 Speaker 1: slippiness increases the friction between your tongue and the rest 179 00:11:25,360 --> 00:11:29,840 Speaker 1: of your mouth, and so it's just like, oh, that's 180 00:11:29,880 --> 00:11:37,560 Speaker 1: so interesting, right yeah yeah. Side note, researchers have used 181 00:11:37,800 --> 00:11:42,480 Speaker 1: this this chemistry with tannins to make gloves, Okay, that 182 00:11:42,600 --> 00:11:48,120 Speaker 1: released tannic acid when you touch them. Because the slippery 183 00:11:48,200 --> 00:11:51,800 Speaker 1: mucous layer on the skin of for example, fish, also 184 00:11:51,960 --> 00:11:54,520 Speaker 1: reacts the same way to tannins, so the fish will 185 00:11:54,559 --> 00:12:01,960 Speaker 1: become less slippy and easier to grasp. Oh wow, fascinating. Hi, 186 00:12:02,080 --> 00:12:08,520 Speaker 1: I love it. Huh. Anyway, um, as as a person 187 00:12:08,600 --> 00:12:12,160 Speaker 1: in ripens, it will become less a stringent because um, 188 00:12:12,400 --> 00:12:15,160 Speaker 1: I want one of the like like ripe fruit compounds 189 00:12:15,320 --> 00:12:18,520 Speaker 1: that that developed as fruits. Ripen Um binds the tannins 190 00:12:18,640 --> 00:12:22,480 Speaker 1: up with each other, preventing them from reacting with your saliva, 191 00:12:23,040 --> 00:12:25,800 Speaker 1: and uh, freezing or blending or drying the fruit will 192 00:12:25,880 --> 00:12:28,280 Speaker 1: will break the cell walls inside of the fruit and 193 00:12:28,360 --> 00:12:31,280 Speaker 1: thus similarly tie up the tannins. So so yeah, you 194 00:12:31,320 --> 00:12:35,439 Speaker 1: don't get that drying effect. The bound up tannons in 195 00:12:36,320 --> 00:12:40,000 Speaker 1: a stringent per simmons when they are you know, either 196 00:12:40,760 --> 00:12:45,000 Speaker 1: very ripe or have otherwise been treated their their thickeners um, 197 00:12:45,200 --> 00:12:48,360 Speaker 1: and they account for that for that jelly or putting 198 00:12:48,440 --> 00:12:52,560 Speaker 1: like texture of these per simmons when they are ripe 199 00:12:52,679 --> 00:13:02,360 Speaker 1: or dried or whipped. So fun. Uh. The non stringent 200 00:13:02,440 --> 00:13:05,640 Speaker 1: varieties do still contain some tannins but less like two 201 00:13:05,720 --> 00:13:09,800 Speaker 1: to of what you would find in the stringent varieties. Um, 202 00:13:09,960 --> 00:13:12,079 Speaker 1: you can also make for some in vinegar or wine 203 00:13:12,200 --> 00:13:15,280 Speaker 1: or liquor. It's a thing that happens. It is a 204 00:13:15,360 --> 00:13:17,640 Speaker 1: thing that happens, um. And the vinegar one kind of 205 00:13:17,679 --> 00:13:21,719 Speaker 1: surprised me. I have a random question for you. Have 206 00:13:21,800 --> 00:13:26,160 Speaker 1: you ever played Star Fox? Oh? Heck, yes, not in 207 00:13:26,320 --> 00:13:31,800 Speaker 1: like twenty five years. Yeah, it's been a long time 208 00:13:31,880 --> 00:13:33,920 Speaker 1: for me too. But I would be remiss if I 209 00:13:33,960 --> 00:13:36,800 Speaker 1: didn't mention my friend who I played that game with. 210 00:13:37,400 --> 00:13:42,160 Speaker 1: She hated Slippy the Frog. So every time you're saying Slippy, 211 00:13:42,400 --> 00:13:45,720 Speaker 1: I can hear her like shouting like, damn you Slippy 212 00:13:46,400 --> 00:13:49,440 Speaker 1: because he always needed rescuing, and she'd be like doing 213 00:13:49,520 --> 00:13:52,880 Speaker 1: our missions, and then you'd hear Slippy on the intercom 214 00:13:53,040 --> 00:13:58,040 Speaker 1: like star Fox. He anyway, that ones are you, Katie? 215 00:13:58,080 --> 00:14:04,440 Speaker 1: I remember your Slippy very well. I didn't remember anything 216 00:14:04,480 --> 00:14:08,000 Speaker 1: about that game until you started talking about it. The 217 00:14:08,120 --> 00:14:12,680 Speaker 1: barrel roll, the barrel roll. Huh. I was a monkey 218 00:14:13,200 --> 00:14:15,959 Speaker 1: terrible at that game. Oh my god, me too. That's 219 00:14:16,000 --> 00:14:18,080 Speaker 1: why I let Katie play it and I just watched. 220 00:14:22,040 --> 00:14:24,200 Speaker 1: But all right, I just had to put that in there. Yeah, 221 00:14:24,880 --> 00:14:29,280 Speaker 1: I appreciated. Yeah, let's let's get back to the per Simmons. 222 00:14:29,880 --> 00:14:35,360 Speaker 1: What about Lauren, Well, they are pretty sugary fruits, so 223 00:14:35,480 --> 00:14:37,600 Speaker 1: watch out for that if that's a something that you 224 00:14:37,680 --> 00:14:40,040 Speaker 1: are watching out for. They've got a good punch of 225 00:14:40,080 --> 00:14:42,760 Speaker 1: dietary fiber that will help fill you up, you know, 226 00:14:42,840 --> 00:14:44,720 Speaker 1: maybe eat it with like a protein and a little 227 00:14:44,760 --> 00:14:46,960 Speaker 1: bit of fat to help keep you going. Um. They 228 00:14:47,040 --> 00:14:49,160 Speaker 1: do have a good spread of vitamins and minerals um 229 00:14:49,360 --> 00:14:52,760 Speaker 1: and a bunch of the compounds in persimmons um are 230 00:14:52,840 --> 00:14:56,120 Speaker 1: being investigated for all kinds of potential health benefits. You know, 231 00:14:56,200 --> 00:14:58,760 Speaker 1: like fruit is fruit is good for you. Tannins are 232 00:14:58,800 --> 00:15:04,280 Speaker 1: good for you. Also, those tannins can apparently bind to 233 00:15:04,520 --> 00:15:08,960 Speaker 1: snake venom, and thus, like the tannins from per Simmons 234 00:15:08,960 --> 00:15:13,400 Speaker 1: specifically are being investigated for helping with snake bites. Oh 235 00:15:13,640 --> 00:15:17,000 Speaker 1: that's so cool. I ran into all kinds of really 236 00:15:17,040 --> 00:15:22,440 Speaker 1: wacky research while I was reading about this. The per 237 00:15:22,560 --> 00:15:28,280 Speaker 1: Simmons got to come into our fruit superhero group. They do. Yeah, 238 00:15:28,920 --> 00:15:31,760 Speaker 1: you like, maybe the weather predicting is not there for 239 00:15:31,960 --> 00:15:37,880 Speaker 1: tape kind of snake bite things. Pretty cool. Oh, and 240 00:15:38,080 --> 00:15:42,440 Speaker 1: apparently per simmon um uh, like reduces the amount of 241 00:15:42,520 --> 00:15:45,480 Speaker 1: alcohol that your body absorbs and also changes the way 242 00:15:45,520 --> 00:15:48,000 Speaker 1: that you metabolize it, so it can reduce the intensity 243 00:15:48,040 --> 00:15:56,720 Speaker 1: of hangovers. What I don't know. That's amazing per Simmons. Yeah. 244 00:15:57,880 --> 00:16:03,240 Speaker 1: The leaves are also sometimes used medicinally. Um. However, however, 245 00:16:03,520 --> 00:16:06,200 Speaker 1: this one does come with a warning, do not eat 246 00:16:06,600 --> 00:16:10,800 Speaker 1: a stringent variety per Simmons on an empty stomach, because 247 00:16:12,080 --> 00:16:16,840 Speaker 1: these heckn tannins that do this thickening can bind up 248 00:16:16,880 --> 00:16:20,360 Speaker 1: in your stomach and create an indigestible mass that will 249 00:16:20,440 --> 00:16:26,560 Speaker 1: require surgery. Oh no, what a bummer, You're like my 250 00:16:26,640 --> 00:16:31,320 Speaker 1: favorite food. I guess I'll just have a boil eat 251 00:16:31,400 --> 00:16:34,880 Speaker 1: with other foods. This is so well recorded in the 252 00:16:34,960 --> 00:16:38,680 Speaker 1: medical literature that there is a name for this particular 253 00:16:38,760 --> 00:16:42,200 Speaker 1: type of bees or and and that is named after 254 00:16:42,560 --> 00:16:49,240 Speaker 1: that genus name. It's ada Spiro bees or So don't 255 00:16:49,280 --> 00:16:53,560 Speaker 1: do it, super superhero, indeed, you know, don't mess with superhero. 256 00:16:54,160 --> 00:16:57,520 Speaker 1: This is what happens to you. This is a very 257 00:16:57,640 --> 00:17:02,840 Speaker 1: interestingly powered super superhero. I like it. Yeah, I like 258 00:17:02,960 --> 00:17:07,320 Speaker 1: it too. It's kind of a quirky outsider super are. Yeah, 259 00:17:09,200 --> 00:17:11,200 Speaker 1: they're like, what are you doing on this team. Again, 260 00:17:12,960 --> 00:17:15,840 Speaker 1: I can help if anyone gets bitten by snakes. Also, 261 00:17:15,920 --> 00:17:24,159 Speaker 1: if you want to drink a lot, we do have 262 00:17:24,359 --> 00:17:29,320 Speaker 1: some numbers for you. China is the world's largest producer 263 00:17:29,440 --> 00:17:33,440 Speaker 1: of per simmons by far, like percent of the world's 264 00:17:33,480 --> 00:17:37,760 Speaker 1: percimmons as of eleven UM at that time, Another nine 265 00:17:37,800 --> 00:17:40,920 Speaker 1: percent came from Korea and four percent from Japan. They're 266 00:17:40,920 --> 00:17:43,920 Speaker 1: also grown um in in in temperate to tropical regions 267 00:17:44,240 --> 00:17:48,200 Speaker 1: around the Mediterranean, the United States, South America, Southeast Asia, 268 00:17:48,440 --> 00:17:51,760 Speaker 1: down into Australian New Zealand. Um, yeah, yeah, kind of 269 00:17:52,480 --> 00:17:57,560 Speaker 1: kind of everywhere. There's over four d species dang yeah right. 270 00:17:58,600 --> 00:18:03,280 Speaker 1: Um speaking of those uh hoshi ghaki. Um, those are 271 00:18:04,640 --> 00:18:08,000 Speaker 1: I said, delicacy and they are expensive. Um. They tend 272 00:18:08,080 --> 00:18:12,400 Speaker 1: to run four to five dollars a piece like her 273 00:18:13,960 --> 00:18:17,399 Speaker 1: dried fruit. Wow. I mean you do you got a 274 00:18:17,480 --> 00:18:21,720 Speaker 1: hand massage from every day? You do? There is mild 275 00:18:21,880 --> 00:18:25,320 Speaker 1: argument about how often they should be hand massaged, of 276 00:18:25,440 --> 00:18:31,240 Speaker 1: course there is, of course there is I like mild 277 00:18:31,400 --> 00:18:36,240 Speaker 1: argument to like kind of low key too much, like 278 00:18:36,320 --> 00:18:38,400 Speaker 1: no one's mad about it as far as I can tell, 279 00:18:38,480 --> 00:18:40,600 Speaker 1: but some people are like, look, you really don't need 280 00:18:40,680 --> 00:18:44,080 Speaker 1: to do that. Every day and other people are like, 281 00:18:44,200 --> 00:18:46,480 Speaker 1: you should probably do it multiple times a day in 282 00:18:46,600 --> 00:18:53,000 Speaker 1: my experience, So about your persimmons, like I do, um, 283 00:18:53,119 --> 00:18:54,879 Speaker 1: you can make them at home, by the way, Like 284 00:18:55,000 --> 00:18:58,000 Speaker 1: it's pretty easy if you, you know, can remember to 285 00:18:58,440 --> 00:19:02,040 Speaker 1: massage a person in a couple of times days. I 286 00:19:02,080 --> 00:19:05,679 Speaker 1: wanted to do list like wake up massage per simmon. 287 00:19:07,480 --> 00:19:10,840 Speaker 1: I gotta go home. I got a massage my per simmon. Yeah. 288 00:19:10,920 --> 00:19:13,200 Speaker 1: Like like you know, like like in the before times, 289 00:19:13,240 --> 00:19:14,720 Speaker 1: what would you do if you went out of town, 290 00:19:15,000 --> 00:19:18,000 Speaker 1: like you have to have someone dropped by and massage 291 00:19:18,080 --> 00:19:21,320 Speaker 1: your person. Yeah, I had to be somebody you trust 292 00:19:22,119 --> 00:19:25,720 Speaker 1: with your per Simmond. You need me to get the mail? Oh, no, 293 00:19:25,880 --> 00:19:33,679 Speaker 1: I need you to massage per simmon. I also did 294 00:19:33,760 --> 00:19:38,560 Speaker 1: find at least at least four per simmon festivals around 295 00:19:38,880 --> 00:19:42,520 Speaker 1: the United States the United States alone, and I'm sure 296 00:19:42,560 --> 00:19:46,719 Speaker 1: that they happen elsewhere. Mm hmmm. And listeners, please let 297 00:19:46,880 --> 00:19:49,480 Speaker 1: us know if you know about these person festival. Oh 298 00:19:49,560 --> 00:19:52,280 Speaker 1: my goodness, yes, always right in and tell us about 299 00:19:52,320 --> 00:19:56,280 Speaker 1: a festival. Yes, yes, please. And we are going to 300 00:19:56,359 --> 00:19:58,840 Speaker 1: talk about one of the bigger persimmon festivals in the 301 00:19:58,960 --> 00:20:01,920 Speaker 1: history section. We will and we're going to get into 302 00:20:02,040 --> 00:20:03,560 Speaker 1: that as soon as we get back from a quick 303 00:20:03,600 --> 00:20:13,880 Speaker 1: break for a word from our sponsor, and we're back. 304 00:20:13,920 --> 00:20:18,760 Speaker 1: Thank you, sponsor, Yes, thank you. Okay. So I did 305 00:20:18,880 --> 00:20:20,600 Speaker 1: want to start with a disclaimer on this one too, 306 00:20:21,280 --> 00:20:26,200 Speaker 1: because there's some confusion about Asian varieties of per simmons 307 00:20:27,040 --> 00:20:30,800 Speaker 1: and American varieties of per simmons throughout history. Um, because 308 00:20:30,840 --> 00:20:32,600 Speaker 1: people weren't always clear when they were which one they 309 00:20:32,640 --> 00:20:35,480 Speaker 1: were talking about when they were talking about it. Oh sure, yeah, yeah, 310 00:20:35,560 --> 00:20:38,520 Speaker 1: yeah right, So just put that out there, UM, try 311 00:20:38,600 --> 00:20:41,320 Speaker 1: to get to the bottom of it. But per simmon 312 00:20:41,400 --> 00:20:45,720 Speaker 1: confusion mysteries, histories. Yeah, yeah, because there there are varieties 313 00:20:45,800 --> 00:20:50,399 Speaker 1: that grow natively in the United States. Yes, yes, that 314 00:20:50,520 --> 00:20:52,480 Speaker 1: was one of those like research turns where I was like, 315 00:20:52,560 --> 00:20:56,840 Speaker 1: oh no, because I realized like I didn't know that, Like, 316 00:20:56,880 --> 00:21:01,679 Speaker 1: oh now I gotta go back and check and make sure. Ah, 317 00:21:01,840 --> 00:21:05,119 Speaker 1: now I know, and soon you will too. So UM, 318 00:21:06,440 --> 00:21:10,000 Speaker 1: Asian varieties of per simmons most likely originated in China 319 00:21:10,160 --> 00:21:13,439 Speaker 1: over ten thousand years ago. Based on written records, um 320 00:21:13,520 --> 00:21:18,000 Speaker 1: surviving art, and horticultural evidence, the Chinese have been cultivating 321 00:21:18,040 --> 00:21:20,560 Speaker 1: per simmons for thousands of years, possibly as far back 322 00:21:20,640 --> 00:21:23,359 Speaker 1: as two hundred and twenty one b c E, with 323 00:21:23,600 --> 00:21:27,480 Speaker 1: large scale cultivation beginning in the six hundred CE, and 324 00:21:27,600 --> 00:21:32,360 Speaker 1: the Japanese began cultivating them about thirtundred years ago. Yeah 325 00:21:32,520 --> 00:21:35,760 Speaker 1: so so probably like within about a hundred years after 326 00:21:36,160 --> 00:21:41,760 Speaker 1: large scale cultivation began. Yes, yes, um And throughout history, 327 00:21:41,840 --> 00:21:44,800 Speaker 1: per simmons have been utilized for all sorts of medicinal 328 00:21:44,880 --> 00:21:50,320 Speaker 1: purposes um as a stringen antiseptics for diarrhea, dysentery, diph theoria, 329 00:21:50,440 --> 00:21:53,639 Speaker 1: drops you fever, ganerihea, syphilis, himorrhoids, and thrush, and a 330 00:21:53,720 --> 00:21:56,320 Speaker 1: lot of other things like a lot of other things. 331 00:21:58,200 --> 00:22:01,520 Speaker 1: And because the wood is so sturdy, it's also been 332 00:22:01,680 --> 00:22:06,080 Speaker 1: useful historically for a wide range of things, um from 333 00:22:06,240 --> 00:22:11,280 Speaker 1: gunstocks to malice to golf club his. I mean all 334 00:22:11,400 --> 00:22:14,280 Speaker 1: kinds of things. And the bark could be used to 335 00:22:14,320 --> 00:22:19,960 Speaker 1: make dies, so pretty useful things all around. Okay, why 336 00:22:20,000 --> 00:22:23,720 Speaker 1: did I not run into that? Okay, please contin for once. 337 00:22:24,240 --> 00:22:27,200 Speaker 1: You know, I only got like the snake bite weirdness 338 00:22:27,280 --> 00:22:29,520 Speaker 1: instead of the full like when you search for foods. 339 00:22:29,640 --> 00:22:32,160 Speaker 1: For some reason, the Internet loves to tell you about 340 00:22:32,240 --> 00:22:36,600 Speaker 1: everything non food related, and it possibly can right, did 341 00:22:36,720 --> 00:22:40,159 Speaker 1: you know that the trees can be used to make 342 00:22:40,280 --> 00:22:48,399 Speaker 1: mats interesting um, and for simmons, we're the stuff of 343 00:22:48,560 --> 00:22:54,320 Speaker 1: legend um multiple legends. I found, for instance, a Korean myth. 344 00:22:54,760 --> 00:22:56,840 Speaker 1: There's this Korean myth around the idea that per simmons 345 00:22:56,880 --> 00:23:00,360 Speaker 1: are deterrence against predators, which hey, maybe that's sneak by thing. 346 00:23:00,920 --> 00:23:04,280 Speaker 1: I don't know, but anyway, probably stammed. This whole idea 347 00:23:04,320 --> 00:23:08,240 Speaker 1: probably stemmed from the tiger and the per simmon. So 348 00:23:08,400 --> 00:23:10,720 Speaker 1: this story goes that one night, a tiger was prowling 349 00:23:10,760 --> 00:23:13,120 Speaker 1: the outskirts of a village for a cow to eat, 350 00:23:13,720 --> 00:23:17,720 Speaker 1: an unbeknownst to the tiger, a burglar was circling the 351 00:23:17,840 --> 00:23:21,359 Speaker 1: town looking for a cow too. At the same time, 352 00:23:21,840 --> 00:23:24,879 Speaker 1: a child was loudly crying in the village, and the 353 00:23:25,000 --> 00:23:29,399 Speaker 1: villagers were determined to comfort this child. Okay, yeah, they 354 00:23:29,440 --> 00:23:32,119 Speaker 1: didn't notice the tiger or the burglar. They're focused on 355 00:23:32,240 --> 00:23:36,159 Speaker 1: the kid. So the cries drew the tiger's attention and 356 00:23:36,240 --> 00:23:41,040 Speaker 1: it crept closer and closer. But finally a woman got 357 00:23:41,119 --> 00:23:43,960 Speaker 1: the idea to feed the child a dried per simmon, 358 00:23:44,320 --> 00:23:48,600 Speaker 1: and instantly the child is satisfied. The crying stops. The 359 00:23:48,760 --> 00:23:53,280 Speaker 1: tiger thought some fearsome thing called a per simmon had 360 00:23:53,400 --> 00:23:59,560 Speaker 1: frightened the child into silence and quickly retreated um, and 361 00:23:59,680 --> 00:24:03,000 Speaker 1: the burglar mistook the tiger for a cow and jumped 362 00:24:03,119 --> 00:24:06,920 Speaker 1: on it. Startled and terrified, the tiger bolted out of 363 00:24:06,920 --> 00:24:09,280 Speaker 1: the village with the burglo on its back, believing the 364 00:24:09,359 --> 00:24:14,920 Speaker 1: burglar to be this deadly per simmon. Oh no, I 365 00:24:15,040 --> 00:24:17,840 Speaker 1: love it because I know this is a Korean legend, 366 00:24:17,920 --> 00:24:20,720 Speaker 1: so the word wouldn't be per semmon. But in English 367 00:24:20,800 --> 00:24:23,000 Speaker 1: the word per simmon and is lovely and not scary 368 00:24:23,040 --> 00:24:25,359 Speaker 1: at all to me, So I like the idea of 369 00:24:25,400 --> 00:24:35,320 Speaker 1: this tiger being like prus simmon. No, early European explorers 370 00:24:35,359 --> 00:24:39,479 Speaker 1: frequently compared per simmons to plums. That's another mix up 371 00:24:39,520 --> 00:24:42,280 Speaker 1: that happens sometimes. And also meddlers, which I had never 372 00:24:42,359 --> 00:24:45,880 Speaker 1: heard of, but that that came up a lot um. 373 00:24:46,119 --> 00:24:48,440 Speaker 1: The first known written description of a per simmon dates 374 00:24:48,480 --> 00:24:50,920 Speaker 1: back to the mid fift hundreds, in the writings of 375 00:24:51,040 --> 00:24:55,960 Speaker 1: the Gentleman of Elvas, who was an anonymous author. In 376 00:24:56,080 --> 00:25:00,439 Speaker 1: his tales of De Soto's expedition through the southeastern United States, 377 00:25:01,000 --> 00:25:04,520 Speaker 1: he mentioned per simmons multiple times and wrote they are 378 00:25:04,640 --> 00:25:07,080 Speaker 1: better than any plums that are raised in Spain and 379 00:25:07,320 --> 00:25:10,520 Speaker 1: much better than prudes. I gotta do the prune that way. 380 00:25:11,320 --> 00:25:19,000 Speaker 1: Oh anyway, so these are common per simmons. What he 381 00:25:19,119 --> 00:25:22,840 Speaker 1: was describing our American per simmons, which do you share 382 00:25:22,840 --> 00:25:28,000 Speaker 1: a genetic ancestor with Asian varieties? According to Newish research. 383 00:25:28,040 --> 00:25:32,840 Speaker 1: I think there's still research is ongoing about this. Yeah, yeah, 384 00:25:32,880 --> 00:25:36,320 Speaker 1: but so these were new to Europeans when they arrived 385 00:25:36,440 --> 00:25:39,440 Speaker 1: to North America. They had never seen them before. The 386 00:25:39,560 --> 00:25:43,040 Speaker 1: first written English description for per simmons was featured in 387 00:25:43,240 --> 00:25:47,320 Speaker 1: Thomas Harriet's work A Brief and True Report of the 388 00:25:47,440 --> 00:25:52,159 Speaker 1: newfound Land of Virginia. He wrote, they are reddish cherries 389 00:25:52,200 --> 00:25:55,359 Speaker 1: and very sweet. But whereas the cherry is sharp sweet, 390 00:25:55,600 --> 00:26:04,280 Speaker 1: they are luscious sweet. Oh sharp sweet. Okay, um, I 391 00:26:04,359 --> 00:26:08,720 Speaker 1: guess maybe like acidic they're talking about acidic. Yeah, I 392 00:26:08,760 --> 00:26:11,119 Speaker 1: mean cherries can pack a punch like it can be 393 00:26:11,200 --> 00:26:15,560 Speaker 1: like and they can they can, although they are a 394 00:26:15,560 --> 00:26:20,160 Speaker 1: sweet variety of cherries to anyway, sure, yeah, anyway, um. 395 00:26:20,680 --> 00:26:22,720 Speaker 1: And the first written use of the word per simmons 396 00:26:22,760 --> 00:26:27,159 Speaker 1: showed up in sixteen twelve and William Strategy's strategies or 397 00:26:27,480 --> 00:26:32,400 Speaker 1: stress Chase perhaps um travel into Virginia Britannia. But there 398 00:26:32,440 --> 00:26:35,640 Speaker 1: were so many names and spellings for per simmons. Oh 399 00:26:35,800 --> 00:26:39,200 Speaker 1: my gosh. Like the paper I got this from, it 400 00:26:39,359 --> 00:26:42,920 Speaker 1: was literally like almost an entire page of names. It 401 00:26:43,040 --> 00:26:46,520 Speaker 1: was wild. Um. But some of the some of the 402 00:26:47,359 --> 00:26:55,639 Speaker 1: my favorite examples were Virginia plums, put shaman's piss mean plums, fish, 403 00:26:55,680 --> 00:27:01,520 Speaker 1: shaman first, amenas pitch human powsum mon goes on and 404 00:27:01,600 --> 00:27:06,800 Speaker 1: on and on and on. Yeah, yeah um. Words for 405 00:27:06,920 --> 00:27:09,679 Speaker 1: per simmon from native American languages were also used by 406 00:27:09,720 --> 00:27:13,159 Speaker 1: the French and Louisiana and Illinois and yeah. As you 407 00:27:13,200 --> 00:27:16,560 Speaker 1: can imagine, this also adds a layer of difficulty when 408 00:27:16,600 --> 00:27:20,880 Speaker 1: you're doing research into the history of per simmons. Yes, 409 00:27:21,600 --> 00:27:24,920 Speaker 1: one theory suggests that the word means choke. Fruit formed 410 00:27:25,000 --> 00:27:27,720 Speaker 1: by combining a prefix and suffix from a native language 411 00:27:27,720 --> 00:27:31,240 Speaker 1: are actually kind of a family of languages. Linnaeus gave 412 00:27:31,400 --> 00:27:35,640 Speaker 1: the persimmon our modern scientific name in seventeen fifties three. 413 00:27:38,200 --> 00:27:40,360 Speaker 1: The common persimmon made its way to England at least 414 00:27:40,400 --> 00:27:44,440 Speaker 1: by sixteen twenty nine, when John Parkinson described them growing there, 415 00:27:44,880 --> 00:27:47,719 Speaker 1: and written records show that in seventeen seventy five per 416 00:27:47,760 --> 00:27:51,040 Speaker 1: simmons were in France and in Italy. By seventeen ninety, 417 00:27:51,520 --> 00:27:54,320 Speaker 1: George Nicholson wrote about a large per simmon growing in 418 00:27:54,480 --> 00:27:58,320 Speaker 1: England's que Gardens, allegedly gifted to King George the Third 419 00:27:58,400 --> 00:28:04,080 Speaker 1: by the so called tree Longer, the Duke of Argyle Treemonger. 420 00:28:04,280 --> 00:28:09,520 Speaker 1: That's a treemonger. Yeah. Europeans used for simmons, both for 421 00:28:09,600 --> 00:28:13,200 Speaker 1: food and medicinally, as the Native Americans, the simmon was 422 00:28:13,320 --> 00:28:17,240 Speaker 1: integral to the diets of southeastern Native Americans, enough so 423 00:28:17,560 --> 00:28:19,720 Speaker 1: to show up in Laura as the origin story of 424 00:28:19,840 --> 00:28:22,359 Speaker 1: the raccoon. That's also a really fun story. It's about 425 00:28:22,359 --> 00:28:24,960 Speaker 1: a man you couldn't resist the temptation up both simmons, 426 00:28:25,520 --> 00:28:28,040 Speaker 1: so he was turned into a creature cursed with paws 427 00:28:28,119 --> 00:28:36,080 Speaker 1: like human hands, the raccoon. Yeah, it's not a curse. 428 00:28:36,720 --> 00:28:41,160 Speaker 1: That's that's great. Raccoons are buddies. Oh, I don't know. 429 00:28:41,520 --> 00:28:43,560 Speaker 1: I don't know, Lauren, have you ever been met an 430 00:28:43,560 --> 00:28:51,080 Speaker 1: angry raccoon? They're scary, I tell you know. They're they're terrifying. 431 00:28:51,120 --> 00:28:55,960 Speaker 1: They're completely terrifying and also one of my favorite creatures. Yeah. Yeah, 432 00:28:56,000 --> 00:28:59,600 Speaker 1: I also really like raccoons. But they're scary. No, yeah, sure, 433 00:29:00,280 --> 00:29:06,800 Speaker 1: respect yeah, respect respect the raccoon um To. Written accounts 434 00:29:06,840 --> 00:29:11,440 Speaker 1: about Desoto's expedition in the Southeastern United States mentioned per 435 00:29:11,480 --> 00:29:16,360 Speaker 1: Simmon bread favorably, describing it like really good reviews um 436 00:29:16,600 --> 00:29:19,560 Speaker 1: And in the ensuing centuries, several pieces of writing from 437 00:29:19,560 --> 00:29:23,560 Speaker 1: Europeans in North America describe her Simmon bread when calling 438 00:29:23,600 --> 00:29:26,520 Speaker 1: it the quote most delicious fruit from Illinois to the 439 00:29:26,600 --> 00:29:30,719 Speaker 1: sea um Entire families went out to gather per Simmons 440 00:29:30,760 --> 00:29:33,840 Speaker 1: for bread. The fruit was then mashed, sieved, boiled into 441 00:29:33,880 --> 00:29:36,920 Speaker 1: a thick paste, turned into bread, and either dried in 442 00:29:37,000 --> 00:29:40,000 Speaker 1: the sun are grilled over a fire. Those reviews seemed 443 00:29:40,000 --> 00:29:42,560 Speaker 1: to prefer the sun dried version. What would they would 444 00:29:42,560 --> 00:29:45,640 Speaker 1: be both okay, uh yeah, And and this isn't like 445 00:29:45,720 --> 00:29:47,640 Speaker 1: a like an ad in You're not like adding this 446 00:29:48,200 --> 00:29:50,840 Speaker 1: this uh this kind of paste into like a loaf 447 00:29:50,920 --> 00:29:53,320 Speaker 1: of wheat bread or something like that. This is this 448 00:29:53,480 --> 00:29:57,880 Speaker 1: is making a thick dough from the fruit goo itself, 449 00:29:58,040 --> 00:30:00,360 Speaker 1: you know, using those those tannins again when when you 450 00:30:01,120 --> 00:30:03,000 Speaker 1: kind of treat him in this in the in the 451 00:30:03,080 --> 00:30:06,640 Speaker 1: specific way and then baking that goo up into um 452 00:30:07,040 --> 00:30:10,200 Speaker 1: a bread. And I couldn't find a really specific description 453 00:30:10,400 --> 00:30:13,600 Speaker 1: of like of like the taste or the texture. Um. Yeah, 454 00:30:13,760 --> 00:30:16,240 Speaker 1: just people were like it's so good. I'm like why. 455 00:30:17,640 --> 00:30:21,320 Speaker 1: They were like really great. I'm like tell me why. 456 00:30:23,040 --> 00:30:26,880 Speaker 1: M Yeah. What's now? Illinois is a is a big 457 00:30:27,000 --> 00:30:34,200 Speaker 1: center of American for simmons. Apparently, yes, yes, apparently. Other 458 00:30:34,280 --> 00:30:36,920 Speaker 1: than bread, per simmons were eaten fresh, dried and put 459 00:30:37,000 --> 00:30:40,720 Speaker 1: into puddings and pies, and fermented to make beer, brandy, wine, 460 00:30:40,800 --> 00:30:44,760 Speaker 1: and cider and vinegar. Yes. Uh. And the seeds may 461 00:30:44,800 --> 00:30:49,640 Speaker 1: have been used in games. These seeds are pretty cool. Um. 462 00:30:51,320 --> 00:30:53,280 Speaker 1: One of the first written examples of per simmon beer 463 00:30:53,600 --> 00:30:56,600 Speaker 1: came from seventeen o five The History and Present State 464 00:30:56,680 --> 00:31:00,360 Speaker 1: of Virginia by Robert Beverly. He claimed that the quote 465 00:31:00,560 --> 00:31:05,640 Speaker 1: poorer sort brewed their beer with per simmons. Yeah, yeah, 466 00:31:05,680 --> 00:31:09,480 Speaker 1: I know. Um. Decades later, in seventeen seventy three pair 467 00:31:09,640 --> 00:31:13,760 Speaker 1: columns work Travels into North America detailed how English and 468 00:31:13,800 --> 00:31:17,040 Speaker 1: Swedish colonists brewed per simmon beer, and he gave an 469 00:31:17,080 --> 00:31:20,040 Speaker 1: explanation of the brewing process that was pretty detailed. UM. 470 00:31:20,840 --> 00:31:23,840 Speaker 1: Several other following works from and about parts of North 471 00:31:23,920 --> 00:31:28,240 Speaker 1: America that Grouper Simmons included mentions of Persimmon beer. In 472 00:31:28,360 --> 00:31:32,080 Speaker 1: seventeen ninety, Luigi Cassiglione wrote that Persimmon beer had a 473 00:31:32,160 --> 00:31:34,800 Speaker 1: quote sweet and heavy flavor that keeps on improving in 474 00:31:34,920 --> 00:31:39,600 Speaker 1: quality even after a long time. And uh, persimmon beer 475 00:31:39,760 --> 00:31:42,520 Speaker 1: was also highly reviewed. People seem to really like it. Um, 476 00:31:43,120 --> 00:31:44,760 Speaker 1: So I don't know what that guy was all about. 477 00:31:47,000 --> 00:31:51,280 Speaker 1: In the seventeen seventy one, the Philosophical Society of Philadelphia 478 00:31:51,440 --> 00:31:56,720 Speaker 1: taskeed Isaac Bartram to experiment with persimmon brandy to lessen 479 00:31:56,840 --> 00:32:01,000 Speaker 1: the dependence on West Indian rum, and he arrived at 480 00:32:01,040 --> 00:32:04,840 Speaker 1: a very specific set of instructions like really scientific, how 481 00:32:04,960 --> 00:32:08,000 Speaker 1: much land, how much money you should spend, just the 482 00:32:08,080 --> 00:32:12,680 Speaker 1: whole thing. Years later, in eighteen seventeen, French botanist Francois 483 00:32:12,760 --> 00:32:15,600 Speaker 1: and J. Micho wrote that making a profit off of 484 00:32:15,680 --> 00:32:19,400 Speaker 1: brandy made from per Simmons was impossible um and that 485 00:32:19,680 --> 00:32:22,000 Speaker 1: the apple and peach would be a better choice if 486 00:32:22,040 --> 00:32:25,240 Speaker 1: we were going to try to go this route. He 487 00:32:25,360 --> 00:32:28,640 Speaker 1: really put the foot down on the per simmon. In 488 00:32:28,880 --> 00:32:32,040 Speaker 1: seventifty four, The Natural History of Carolina, Florida and the 489 00:32:32,080 --> 00:32:35,440 Speaker 1: Bahama Islands by Mark Casspy included this description of the 490 00:32:35,440 --> 00:32:37,960 Speaker 1: taste of for simmons left to dry on tree branches. 491 00:32:38,680 --> 00:32:41,280 Speaker 1: The fruit, having then lost much of its watery parts, 492 00:32:41,400 --> 00:32:44,920 Speaker 1: is shriveled, candied, and very luscious, resembling in taste and 493 00:32:45,080 --> 00:32:50,400 Speaker 1: consistence raisins of the sun. The second time, let just 494 00:32:50,520 --> 00:32:54,520 Speaker 1: has come up to describe for simmons in this outline. Yeah, 495 00:32:55,080 --> 00:33:00,320 Speaker 1: it's it's that's something about that texture, you know. M However, 496 00:33:00,800 --> 00:33:04,400 Speaker 1: you can contrast that with John Smith's six twelve description 497 00:33:04,480 --> 00:33:07,200 Speaker 1: of an unripe per simmon. If it not be ripe, 498 00:33:07,400 --> 00:33:10,400 Speaker 1: it will draw a man's mouth awry with much torment. 499 00:33:10,760 --> 00:33:13,400 Speaker 1: But when it is ripe, it is delicious as an 500 00:33:13,400 --> 00:33:22,520 Speaker 1: apricot torman's mouth awry with much torment. I love that 501 00:33:22,840 --> 00:33:29,000 Speaker 1: so much. Superhero theme is here. It's the per Simmons. 502 00:33:29,040 --> 00:33:32,080 Speaker 1: Got a lot going on, a lot of strange stuff, 503 00:33:32,080 --> 00:33:34,960 Speaker 1: as we said, but it's got a lot going on. Yes, 504 00:33:36,600 --> 00:33:39,960 Speaker 1: the Confederacy used per simmon seeds for buttons. Um. Someone 505 00:33:40,040 --> 00:33:43,280 Speaker 1: wrote in eighteen sixty three. If you use them for buttons, 506 00:33:43,360 --> 00:33:47,240 Speaker 1: the washer woman will hardly break them with her battling stick. 507 00:33:48,560 --> 00:33:51,440 Speaker 1: Are they'd grind up the seeds after roasting them to 508 00:33:51,560 --> 00:33:53,920 Speaker 1: use as a substitute for coffee. And we've talked about 509 00:33:53,920 --> 00:33:57,320 Speaker 1: this before in her Oakra episode. Um but oh right, 510 00:33:57,480 --> 00:34:01,120 Speaker 1: yeah right. In his work Domestic, a me of the Confederacy, D. 511 00:34:01,440 --> 00:34:05,360 Speaker 1: Dodge wrote, no privation caused more actual discomfort among the 512 00:34:05,400 --> 00:34:09,880 Speaker 1: people at large than the want of coffee, and allegedly 513 00:34:09,960 --> 00:34:13,719 Speaker 1: the ground up Per Simmon seeds substitute was one of 514 00:34:13,760 --> 00:34:17,520 Speaker 1: the better ones. People thought, this is one of the 515 00:34:17,640 --> 00:34:21,840 Speaker 1: best ways I can pretend that is coffee. Stop coffee. 516 00:34:24,840 --> 00:34:28,120 Speaker 1: In eighteen sixty three column from the Montgomery Weekly Advertiser, 517 00:34:28,320 --> 00:34:30,759 Speaker 1: the author wrote, the seeds of the Pert Simmon, when 518 00:34:30,800 --> 00:34:34,040 Speaker 1: roasted and ground produces a beverage which cannot, even by 519 00:34:34,120 --> 00:34:41,600 Speaker 1: old and experienced coffee drinkers, be distinguished from genuine coffee. Amazing. Um. 520 00:34:41,800 --> 00:34:45,080 Speaker 1: I don't know if I believe it, but I feel 521 00:34:45,120 --> 00:34:47,280 Speaker 1: like there are a lot of people who were writing 522 00:34:47,280 --> 00:34:50,120 Speaker 1: about a lot of these coffee alternatives and going like, 523 00:34:50,360 --> 00:34:55,080 Speaker 1: it's totally like coffee. This is very much similar to coffee. 524 00:34:55,280 --> 00:34:58,080 Speaker 1: And I'm not mad about not having coffee right now 525 00:34:58,160 --> 00:35:03,800 Speaker 1: at all. A doubter, we must perform a savor test. 526 00:35:05,760 --> 00:35:07,360 Speaker 1: I do have a hard time like even when we 527 00:35:07,480 --> 00:35:09,200 Speaker 1: did the okrah one. I it's just hard for me 528 00:35:09,320 --> 00:35:12,680 Speaker 1: to imagine how that could be. Like I'm willing to 529 00:35:12,800 --> 00:35:17,000 Speaker 1: believe it. It's just hard for me to imagine maybe 530 00:35:17,080 --> 00:35:20,799 Speaker 1: one day, Yeah, you're I guess, I guess you're more. 531 00:35:21,080 --> 00:35:25,760 Speaker 1: You're more like hopeful. Now I just feel jaded, Okay, anyway, 532 00:35:26,880 --> 00:35:33,839 Speaker 1: you're jaded to this whole coffee game. Uh and right 533 00:35:33,920 --> 00:35:36,080 Speaker 1: fore right per seven free was turned into syrup and 534 00:35:36,200 --> 00:35:38,800 Speaker 1: green per simmons were used for ink again in in 535 00:35:38,880 --> 00:35:43,280 Speaker 1: the Confederacy UM. A lot of nineteenth century European literature 536 00:35:43,760 --> 00:35:47,680 Speaker 1: about per simmons focused on how to improve cultivation UM, 537 00:35:47,760 --> 00:35:50,560 Speaker 1: but still compared to other fruits, it really didn't get 538 00:35:50,680 --> 00:35:54,440 Speaker 1: that much attention. There was a renewed interest fueled by 539 00:35:54,520 --> 00:35:57,720 Speaker 1: arriving Japanese immigrants in the United States in the nineteenth 540 00:35:57,760 --> 00:36:02,319 Speaker 1: and twentieth centuries and brought Japanese per simmons with them. 541 00:36:02,520 --> 00:36:06,760 Speaker 1: These Asian varieties, along with traditions around them like hoshigaki, 542 00:36:07,040 --> 00:36:11,000 Speaker 1: where it mostly stayed within these immigrant communities for a while. 543 00:36:11,440 --> 00:36:15,120 Speaker 1: UM and growers tried grafting different varieties together as some 544 00:36:15,239 --> 00:36:18,359 Speaker 1: of these newly introduced Asian varieties and some of those 545 00:36:18,400 --> 00:36:22,719 Speaker 1: graphs experiments were quite successful. Yeah, yeah, for sure. On 546 00:36:22,880 --> 00:36:25,200 Speaker 1: top of that, the U. S d A introduced cultivars 547 00:36:25,280 --> 00:36:28,800 Speaker 1: upper simmons to California from the eighteen seventies to the 548 00:36:28,960 --> 00:36:34,560 Speaker 1: nineteen twenties. However, some people viewed per simmons as an annoyance. 549 00:36:36,160 --> 00:36:39,800 Speaker 1: In a nineteen o one issue of The Daily Review, 550 00:36:40,239 --> 00:36:43,320 Speaker 1: the author vote, the growth of old persimmon trees in 551 00:36:43,440 --> 00:36:46,360 Speaker 1: the South has been looked upon as a curse. The 552 00:36:46,480 --> 00:36:50,080 Speaker 1: persimmon trees will spring up almost like corn. It takes 553 00:36:50,120 --> 00:36:52,319 Speaker 1: a lot of digging and grubbing to keep them down. 554 00:36:53,719 --> 00:36:58,000 Speaker 1: Be aware of the curse. Some of my favorite movie 555 00:36:58,040 --> 00:37:01,200 Speaker 1: coats of all time The Mummy nineteen nine nine. Um. 556 00:37:01,840 --> 00:37:05,160 Speaker 1: Also this is it said it was from Decatur, and 557 00:37:05,640 --> 00:37:08,840 Speaker 1: I think it's Decatur, Georgia, but I couldn't actually find it. 558 00:37:08,960 --> 00:37:11,440 Speaker 1: And more, and I know we've talked about this before, 559 00:37:11,760 --> 00:37:14,520 Speaker 1: but I once took a job Indicator, Georgia because I 560 00:37:14,560 --> 00:37:17,120 Speaker 1: thought it was Indicator Georgia. But there is a Dicatur, Alabama, 561 00:37:17,520 --> 00:37:25,040 Speaker 1: and so I had to commute to Alabama. But Tacato 562 00:37:25,200 --> 00:37:27,400 Speaker 1: was very it was beautiful and a lot of good becons. 563 00:37:27,840 --> 00:37:33,759 Speaker 1: Um Anyway, Augustine Henry and Henry john Us wrote about 564 00:37:33,760 --> 00:37:36,919 Speaker 1: for simmons in nineteen twelve that it is quote little 565 00:37:37,040 --> 00:37:41,800 Speaker 1: valued as human food, though eaten by animals. It sounds 566 00:37:41,800 --> 00:37:43,279 Speaker 1: like they were just kind of out of the loop though, 567 00:37:43,280 --> 00:37:46,840 Speaker 1: because people were eating for simmons, but so are animals, 568 00:37:47,000 --> 00:37:50,800 Speaker 1: especially a possums. There were multiple songs and poems linking 569 00:37:50,880 --> 00:37:55,160 Speaker 1: possums to the persimmetry talking about their love of per simmons. 570 00:37:56,120 --> 00:37:59,560 Speaker 1: In interviews with the Federal Writers Project in six, former 571 00:37:59,600 --> 00:38:03,200 Speaker 1: in Sleep person Millie Evans gave recipes for persimmon cornbread 572 00:38:03,239 --> 00:38:06,400 Speaker 1: and pie. And I just thought persimmon cornbread interesting. I 573 00:38:06,520 --> 00:38:08,560 Speaker 1: never thought of that or heard of that one. Yeah, 574 00:38:10,200 --> 00:38:15,800 Speaker 1: h and okay. Mitchell, Indiana held their first per Simmon 575 00:38:15,880 --> 00:38:19,759 Speaker 1: festival in nine six. Apparently the town water tower as 576 00:38:19,760 --> 00:38:21,680 Speaker 1: a persimmon painted on it. I've seen a picture of it, 577 00:38:21,719 --> 00:38:23,080 Speaker 1: but I don't know if it's still there because it's 578 00:38:23,120 --> 00:38:26,400 Speaker 1: kind of an older picture. M m. And this festival 579 00:38:26,560 --> 00:38:30,280 Speaker 1: lasts for a week and has all kinds of events, contest, entertainment. 580 00:38:30,719 --> 00:38:34,280 Speaker 1: In recent years, the festival has seen upwards of thirty 581 00:38:34,440 --> 00:38:40,920 Speaker 1: thousand attendees. Wow mm hmm, I know great. I know 582 00:38:42,400 --> 00:38:48,120 Speaker 1: I want to go um. Oh yeah, some day it'll well, 583 00:38:48,400 --> 00:38:52,080 Speaker 1: well we'll get back out there, Annie, It'll be okay. Um. 584 00:38:53,120 --> 00:38:57,320 Speaker 1: In the nineteen seventies, some researchers developed a process for 585 00:38:57,640 --> 00:39:02,160 Speaker 1: making a stringent per simmons um UH reduced in tannins 586 00:39:02,400 --> 00:39:05,640 Speaker 1: while they're still firm UM, and so some markets began 587 00:39:05,719 --> 00:39:10,840 Speaker 1: to roll those out UM. In two thousand four, jumping 588 00:39:10,880 --> 00:39:14,840 Speaker 1: ahead just a tiny bit, this Japanese documentary that was 589 00:39:14,960 --> 00:39:19,040 Speaker 1: over a decade in the making came out about this 590 00:39:19,239 --> 00:39:24,360 Speaker 1: one small town in Japan whose um, whose traditional product 591 00:39:24,920 --> 00:39:29,359 Speaker 1: was UM. The the the dried per simmons and uh 592 00:39:29,560 --> 00:39:32,680 Speaker 1: and yeah, just just following the the lives in the 593 00:39:32,840 --> 00:39:35,880 Speaker 1: in the life cycle of UM of these people in 594 00:39:35,960 --> 00:39:39,120 Speaker 1: this product. UM. It's called red per Simmons um in 595 00:39:39,280 --> 00:39:42,120 Speaker 1: in English. And uh, yeah, there's it's it's it's it's 596 00:39:42,160 --> 00:39:47,959 Speaker 1: out there, it's available. I've heard that it is ridiculously gorgeous. Yeah. 597 00:39:49,200 --> 00:39:51,360 Speaker 1: UM and for Simmons have grown in popularity in the 598 00:39:51,440 --> 00:39:54,800 Speaker 1: United States, thinks in part to social media the Internet 599 00:39:54,840 --> 00:39:58,560 Speaker 1: at large, and there increased appearance on menus and UH. 600 00:39:59,000 --> 00:40:01,240 Speaker 1: One of the there was an article I read about 601 00:40:01,480 --> 00:40:04,040 Speaker 1: hosh Gotti specifically and how kind of younger people are 602 00:40:04,280 --> 00:40:06,320 Speaker 1: are into this idea and wanting to learn how to 603 00:40:06,400 --> 00:40:10,000 Speaker 1: do it. Yeah. Yeah, I feel like it would be 604 00:40:10,080 --> 00:40:13,080 Speaker 1: a good quarantine project. That's true, if you're done with 605 00:40:13,160 --> 00:40:15,239 Speaker 1: the sour dough or like you're looking for something else 606 00:40:15,280 --> 00:40:19,080 Speaker 1: to do with your sour dough project or whatever food 607 00:40:19,120 --> 00:40:22,279 Speaker 1: projects you got gone this, I think this would be 608 00:40:22,320 --> 00:40:27,279 Speaker 1: a good one too. I bet it be a stress reliever, right, yeah, 609 00:40:27,800 --> 00:40:30,279 Speaker 1: just just just something small that you can do every 610 00:40:30,400 --> 00:40:37,560 Speaker 1: day that I don't know. Yeah, yeah, maybe maybe I'll 611 00:40:37,600 --> 00:40:44,600 Speaker 1: add per Simmons to my epic groceralists. Yeah, I never 612 00:40:44,840 --> 00:40:46,880 Speaker 1: I've been meaning to start the sour doughs thing. I 613 00:40:46,920 --> 00:40:49,839 Speaker 1: think I promised that like three months ago. I'll get there. 614 00:40:52,040 --> 00:40:57,520 Speaker 1: You will, you will, I will. I think that's what 615 00:40:57,680 --> 00:40:59,520 Speaker 1: we have to say about the Perst Simmon for now, 616 00:41:00,960 --> 00:41:04,480 Speaker 1: it is. We do have some listener mail for you, 617 00:41:04,600 --> 00:41:06,440 Speaker 1: but first we've got one more quick break for a 618 00:41:06,480 --> 00:41:19,080 Speaker 1: word from our sponsor. And we're back. Thank you, sponsor, Yes, 619 00:41:19,200 --> 00:41:26,680 Speaker 1: thank you, And we're back with listen listener so luscious. 620 00:41:28,080 --> 00:41:31,759 Speaker 1: You know, sometimes I think it's very clear how out 621 00:41:31,840 --> 00:41:36,640 Speaker 1: of touch of certain things, but you know that makes 622 00:41:36,680 --> 00:41:41,040 Speaker 1: it interesting. We all have different areas of expertise. We do, 623 00:41:41,400 --> 00:41:44,080 Speaker 1: we do, Annie, and that's okay. You know I wouldn't 624 00:41:44,440 --> 00:41:47,080 Speaker 1: you know? Parties would be so boring if you showed 625 00:41:47,160 --> 00:41:50,279 Speaker 1: up and you were like, have you heard about this 626 00:41:50,560 --> 00:41:53,839 Speaker 1: pineapple fact? And everyone there was like, yes, I also 627 00:41:53,920 --> 00:41:57,959 Speaker 1: specialized in pineapple facts. Oh that I would be so sad. 628 00:41:58,000 --> 00:42:01,920 Speaker 1: I think I would leave the party. It's like that 629 00:42:02,040 --> 00:42:04,520 Speaker 1: time I went to a party with the Halloween party 630 00:42:05,160 --> 00:42:07,560 Speaker 1: and I went his rainbow bright and somebody else's rainbow 631 00:42:07,600 --> 00:42:09,120 Speaker 1: bright and she was a better rainbow bright, and so 632 00:42:09,200 --> 00:42:11,759 Speaker 1: I like literally turned around and left. I opened the 633 00:42:11,840 --> 00:42:17,440 Speaker 1: door nobody. It was also really really cold, it was 634 00:42:17,520 --> 00:42:21,680 Speaker 1: like degrees and I thought, you know what, this isn't 635 00:42:21,719 --> 00:42:26,600 Speaker 1: worth it. That's that's fair. And watch this focusn't eight 636 00:42:26,680 --> 00:42:35,920 Speaker 1: mac and cheese. So it's a good day. Um seventy 637 00:42:36,040 --> 00:42:38,600 Speaker 1: wrote your saffron episode made me laugh. As soon as 638 00:42:38,600 --> 00:42:41,040 Speaker 1: I heard about the food fraud and crime aspect. A 639 00:42:41,160 --> 00:42:43,440 Speaker 1: few years ago, my husband and I couldn't find saffron 640 00:42:43,520 --> 00:42:46,880 Speaker 1: in any major grocery store in the UK. We went 641 00:42:46,920 --> 00:42:49,839 Speaker 1: into a little corner store to buy random junk food, 642 00:42:50,080 --> 00:42:52,600 Speaker 1: and on a whim, I asked if they had any saffron. 643 00:42:52,880 --> 00:42:54,920 Speaker 1: I fully expected the guy to say no, but instead 644 00:42:54,920 --> 00:42:57,200 Speaker 1: he stared at me for a second, looked around the shop, 645 00:42:57,400 --> 00:42:59,960 Speaker 1: then told me to wait right there. He went behind 646 00:43:00,080 --> 00:43:02,239 Speaker 1: the till rummaged around for a second, then pulled out 647 00:43:02,280 --> 00:43:05,520 Speaker 1: a tiny vial of saffron strands that were packaged in 648 00:43:05,560 --> 00:43:10,200 Speaker 1: the most witchy way corkstopper on a tiny triangular vial, 649 00:43:10,400 --> 00:43:14,040 Speaker 1: no labels or anything. He asked for three pounds, probably 650 00:43:14,120 --> 00:43:16,480 Speaker 1: three times what I've paid for a similar amount at 651 00:43:16,480 --> 00:43:18,440 Speaker 1: a grocery store, but since we couldn't find it anywhere, 652 00:43:18,600 --> 00:43:20,960 Speaker 1: I just strugged and paid it. As soon as we 653 00:43:21,040 --> 00:43:22,560 Speaker 1: paid for our stuff, he ushered us out of the 654 00:43:22,600 --> 00:43:25,080 Speaker 1: shop as quickly as possible. We had no idea what 655 00:43:25,200 --> 00:43:27,480 Speaker 1: had happened. When we googled it, we found that the 656 00:43:27,600 --> 00:43:30,680 Speaker 1: UK had heavily restricted the flow of saffron into the country, 657 00:43:30,920 --> 00:43:33,719 Speaker 1: so this guy had probably smuggled it in was making 658 00:43:33,800 --> 00:43:37,400 Speaker 1: sure we weren't cops. I'm such a rule following teacher's 659 00:43:37,440 --> 00:43:39,439 Speaker 1: pet so it was really funny to think we brought 660 00:43:39,719 --> 00:43:46,120 Speaker 1: illegal goods in the form of paia ingredients. Wow, yeah, 661 00:43:46,200 --> 00:43:49,360 Speaker 1: that's that vial. I would have been like, what is 662 00:43:49,480 --> 00:43:54,880 Speaker 1: happening here. That's wonderful. I mean I'd be happy to 663 00:43:54,920 --> 00:43:58,120 Speaker 1: get a vial out of it, to be honest, I mean, right, 664 00:43:58,280 --> 00:44:03,040 Speaker 1: like a good weird little jar is great. Yeah. I 665 00:44:03,200 --> 00:44:10,719 Speaker 1: like that it was triangular, right, mm hmmm. Well, I've 666 00:44:11,000 --> 00:44:12,920 Speaker 1: never had an experience like that my life where I 667 00:44:12,960 --> 00:44:15,560 Speaker 1: was in the grocery store and somebody was like, come 668 00:44:15,600 --> 00:44:23,279 Speaker 1: over here, but now I know yeah no, no, me, 669 00:44:23,800 --> 00:44:26,920 Speaker 1: me neither. I guess I've never thought to ask. I 670 00:44:26,960 --> 00:44:30,400 Speaker 1: guess the only time I did one time on Christmas 671 00:44:30,600 --> 00:44:35,480 Speaker 1: morning or maybe Christmas Eve morning, Um, go ask my 672 00:44:35,640 --> 00:44:40,120 Speaker 1: local Jewish deli if they would sell me, like I 673 00:44:40,160 --> 00:44:43,800 Speaker 1: don't know, like a like a half pounded jam because 674 00:44:43,840 --> 00:44:47,280 Speaker 1: I was supposed to bring a jam this jam tart 675 00:44:47,600 --> 00:44:56,320 Speaker 1: too to my friends like like Jewish, Muslim, Lesbian Christmas party, 676 00:44:56,600 --> 00:45:05,200 Speaker 1: and I had forgotten that store are closed, right the 677 00:45:05,280 --> 00:45:08,279 Speaker 1: jam I did? I did? They sort of like looked 678 00:45:08,320 --> 00:45:10,759 Speaker 1: at me weird, and then they were like, yeah, that's 679 00:45:10,960 --> 00:45:16,839 Speaker 1: five dollars like that. It was just I was like, thanks, 680 00:45:16,880 --> 00:45:21,880 Speaker 1: will take some ruggle and two by I bet they 681 00:45:21,920 --> 00:45:26,400 Speaker 1: were like, what is going on here? Oh? I explained 682 00:45:26,480 --> 00:45:33,520 Speaker 1: the situation. They got you out of a gym they 683 00:45:33,600 --> 00:45:41,000 Speaker 1: all and it made a great lenser torch, so everybody one. 684 00:45:41,520 --> 00:45:46,680 Speaker 1: It all worked out excellence, and no illegal jam was blotted. No, no, no, no, 685 00:45:46,880 --> 00:45:50,200 Speaker 1: totally legal. I mean, I mean, you know they were 686 00:45:50,360 --> 00:45:52,719 Speaker 1: a deli counter. They served all kinds of things, or 687 00:45:52,800 --> 00:45:54,720 Speaker 1: they they sold all kinds of things in little tubs, 688 00:45:54,800 --> 00:46:00,440 Speaker 1: so sure, why not? Um? Anyway, Chad wrote, I know 689 00:46:00,560 --> 00:46:03,040 Speaker 1: this is an older episode, but I recently tried jack 690 00:46:03,120 --> 00:46:05,799 Speaker 1: fruit and went back to listen to the jackfruit episode again. 691 00:46:06,239 --> 00:46:09,719 Speaker 1: I cut up a fourteen pound jackfruit. It took me 692 00:46:09,800 --> 00:46:12,960 Speaker 1: one to two hours. And yes, the sap is a hassle. 693 00:46:13,520 --> 00:46:16,440 Speaker 1: The ripe fruit has an addictive taste and smell. I 694 00:46:16,560 --> 00:46:18,839 Speaker 1: really think more products should make use of that. Um. 695 00:46:18,920 --> 00:46:22,600 Speaker 1: I suppose jackfruit isn't a very sexy name for marketing 696 00:46:22,680 --> 00:46:26,440 Speaker 1: fragrances or flavors. I tried boiling the nuts as directed 697 00:46:26,719 --> 00:46:29,480 Speaker 1: after they were pretty bland and a bit mushy. I'm 698 00:46:29,520 --> 00:46:31,000 Speaker 1: sure of what to do with them. I ran them 699 00:46:31,040 --> 00:46:34,319 Speaker 1: through the food processor I regularly make homemade nut butter. 700 00:46:34,440 --> 00:46:37,440 Speaker 1: That way, the nuts turned into a big glob of 701 00:46:37,560 --> 00:46:41,040 Speaker 1: what could only be described as dough, presumably due to 702 00:46:41,120 --> 00:46:44,719 Speaker 1: the water They soaked up. I ad lib cooked hand, 703 00:46:44,800 --> 00:46:47,640 Speaker 1: mixing the dough with an egg, baking powder, honey, salt, 704 00:46:47,680 --> 00:46:52,200 Speaker 1: and oil, and baked it into recognizable biscuits. Not particularly 705 00:46:52,400 --> 00:46:55,800 Speaker 1: good biscuits behind you. Uh, they were dense, not fluffy, 706 00:46:56,160 --> 00:46:58,520 Speaker 1: and the texture was a bit off. I suspect that 707 00:46:58,560 --> 00:47:01,320 Speaker 1: could be fixed with some recipes aaking. I had gotten 708 00:47:01,320 --> 00:47:05,040 Speaker 1: the jackfruit to try making fake barbecue shredded pork alas 709 00:47:05,280 --> 00:47:08,120 Speaker 1: that doesn't work so well with ripe fruit, although the 710 00:47:08,160 --> 00:47:10,720 Speaker 1: results still tasted good on top of baked sweet potatoes. 711 00:47:11,800 --> 00:47:14,880 Speaker 1: Jackfruit being so productive and hardy, I hope it gains 712 00:47:14,960 --> 00:47:17,960 Speaker 1: more widespread adoption. I would certainly be happy to purchase 713 00:47:18,000 --> 00:47:21,680 Speaker 1: the processed fruit, ripe and unripe, but I don't think 714 00:47:21,719 --> 00:47:24,080 Speaker 1: I'll ever cut up a whole jackfruit and deal with 715 00:47:24,200 --> 00:47:28,759 Speaker 1: all that sap again. I mean, yeah, that sounds like 716 00:47:28,840 --> 00:47:38,719 Speaker 1: in or deal, right, I mean hacks yikes. Oh, And 717 00:47:38,880 --> 00:47:40,600 Speaker 1: I I know I've told the story before, but I've 718 00:47:40,640 --> 00:47:43,840 Speaker 1: had a baking fiasco where I just was stuffed with 719 00:47:43,960 --> 00:47:45,640 Speaker 1: sticking everywhere, and I was like, what do I do? 720 00:47:45,960 --> 00:47:48,160 Speaker 1: Because it's all my hands and I can't touch anything. 721 00:47:48,840 --> 00:47:52,640 Speaker 1: So I can imagine the staff was quite the hassle. Yes, 722 00:47:53,840 --> 00:47:55,719 Speaker 1: I love it when the listeners right back about older 723 00:47:55,760 --> 00:47:59,120 Speaker 1: episodes because it's like, oh, yeah, yeah, we did that, 724 00:48:00,040 --> 00:48:03,160 Speaker 1: we did the jack fruit was really interesting and there's 725 00:48:03,160 --> 00:48:05,799 Speaker 1: a lot of things I could use it for. Yeah, 726 00:48:06,560 --> 00:48:09,240 Speaker 1: I still don't think I've gotten my hands on anything 727 00:48:09,640 --> 00:48:15,040 Speaker 1: that that contains it. But yeah, fascinating. Yeah, yeah, I 728 00:48:15,160 --> 00:48:17,600 Speaker 1: found I've had the barbecue a few times since then. 729 00:48:18,200 --> 00:48:21,319 Speaker 1: Um that you spy from the store. No cutting up 730 00:48:21,360 --> 00:48:27,879 Speaker 1: of a fourteen podcast fruit required for me? Good? Yes, yes, 731 00:48:28,080 --> 00:48:30,960 Speaker 1: I am not good. I'm very clumsy. It would be disaster. 732 00:48:31,920 --> 00:48:35,880 Speaker 1: M Thanks to those listeners for writing in. If you 733 00:48:35,880 --> 00:48:37,560 Speaker 1: would like to write to as you can or emails 734 00:48:37,600 --> 00:48:41,040 Speaker 1: hello at savorit pot dot com. You can also find 735 00:48:41,120 --> 00:48:44,360 Speaker 1: us on social media. We are on Facebook, Twitter, and Instagram, 736 00:48:44,480 --> 00:48:47,040 Speaker 1: all three places at savor pod and we do hope 737 00:48:47,080 --> 00:48:49,840 Speaker 1: to hear from you. Savor is production of iHeart Radio. 738 00:48:49,960 --> 00:48:51,960 Speaker 1: For more podcasts in my Heart Radio, you can visit 739 00:48:52,040 --> 00:48:54,719 Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you 740 00:48:54,840 --> 00:48:57,759 Speaker 1: listen to your favorite shows. Thanks as always to our 741 00:48:57,800 --> 00:49:00,520 Speaker 1: super producers Dylan Fagin and Andrew Howard. Thanks to you 742 00:49:00,600 --> 00:49:02,279 Speaker 1: for listening, and we hope that lots more good things 743 00:49:02,360 --> 00:49:11,400 Speaker 1: are coming your way, m hm.