Monroe Countians should expect to deal with plenty of snow this coming winter. The age-old persimmon test was conducted today revealing the snowy prognostication. Lifelong residents Vicki (nee Hoffmann) and Roger Taake performed the official weather prediction today at her home in rural Maeystown.
"Me and Roger picked a whole punch of persimmons this morning," reports Taake. Being farmers, Roger and Vicki were very curious as to the severity of this coming winter. Roger pulled out his trusty pocket knife and cut several of the fruit in half. "Spoon, spoon, spoon, spoon..... All of the seeds inside were in the shape of a spoon," said Vicki after close observation.
As many astute followers of Mother Nature's tendencies' know, this means we should expect a lot of snowfall over the winter of 2016-2017. "Well, it's been wet all year, so I guess we are due for a heavy, wet snow this winter," said Roger.
According to the trustee Farmer's Almanac, the rules of the persimmon seed test are:
- If the kernel is spoon-shaped, expect lots of heavy, wet snow. Spoon = Shovel
- If it is fork-shaped, expect a mild winter - light, powdery snow.
- A knife-shaped seed means a dry but very cold winter. Knife = Icy, cutting winds.
According to folklore, you can predict the winter weather with a persimmon seed. Here’s how to do it:
Persimmons are small orange fruits the size of a plum. The fruits may be sold anywhere, but the trees usually grow in zones 6 or warmer.
HOW TO PREDICT WEATHER WITH A PERSIMMON SEED
Cut open a persimmon seed. (Find persimmon fruit in your supermarket. It should be locally-grown to reflect your weather.)
Look at the shape of the kernel inside.
- If the kernel is spoon-shaped, lots of heavy, wet snow will fall. Spoon = shovel!
- If it is fork-shaped, you can expect powdery, light snow and a mild winter.
- If the kernel is knife-shaped, expect to be “cut” by icy, cutting winds.
It’s best to use ripe seeds.
That’s it! Now, what did you see?
Photo credit: Tammie Dooley/www.soloroadtrip.com
Another classic tradition for predicting winter weather is to use a woolly bear caterpillar. Find out how!
Or, check out how The Old Farmer’s Almanac predicts the weather.
PERSIMMON PUDDING RECIPE
Now what do you do with those persimmons? Make persimmon pudding! This is a baked dessert with the taste of pumpkin and the texture of gingerbread. (Yum!)
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!Persimmons can also be made into breads, dried fruit, canned into jam, and even alcohol.