PERSIMMONS have an alkaline reaction although in food value they 
rank highest of any fruit grown in the temperate zone. In an unripe state 
they are astringent, and must be allowed to ripen thoroughly before being 
eaten. They should reach the point of ripeness which in any other fruit 
would be considered over-ripe, as soft to the touch as jelly with a change 
in appearance from opaqueness almost to translucence. 
Ripening is hastened in China by the primitive method of inserting a 
splinter of wood under the collar, going all the way to the point of the fruit 
and then left in a warm room. They may be frozen solid and then put in 
a warm room to soften before use. If by accident they should freeze in 
transit, keep them frozen until ready to use, and they will not be impaired. 
KEEPING qualities can be prolonged by storing them in an ice-box or 
cold cellar. 
Unless you can eat them in the orchard out of hand, they are best when 
chilled, with or without cream. They respond readily to other flavors 
and lend themselves to treatment with sherry, rum, brandy or liqueurs 
with or without chopped fresh mint at the beginning or end of the meal. 
As SALADS, they can be sliced from tip to stem and arranged flat like 
the petals of a flower, garnished with cream cheese; or moulded in a gela- 
tine base, the pulp being sieved and incorporated solidly with the gelatine, 
or used in pieces together with other fruits like pineapple, or grapefruit; 
