Persimmon Pulp? What?
After a few questions on the name of this blog, I decided to expound.
Well, partially anyway…
The persimmon is a fruit that part of our country is very knowledgeable of… and the rest has barely heard of. It is commonly recognized as an Asian fruit. It is generally orange, and there are two very common varieties. One is good anytime, the other has to be properly ripened or it will be horrid. No, really, really bad. An unripe Hachiya persimmon is something that no one wants to experience. But a fully ripened one? Sooooooo good.
It’s also considered to be a part of the berry family.
The persimmon was also called “the fruit of the gods” by the Greeks.
What does this have to do with a blog, you ask?
Plenty.
…
Our lives are known by the fruit that they produce. Are we producing fruit from a Godly life? If so, our fruit should be sweet and enjoyable. Sometimes, however, we are going through a time of trial and growth. During this time the fruit may not be quite so enjoyable, but once it ripens and we learn from our trials, that same fruit will become a sweet blessing others.
My life can be much like an unripe persimmon at times… highly astringent. This is not a pleasant thing! However, I am seeking to become more like persimmon pulp - that fully ripened fruit that is made up of a sweet, refreshing pulp that is contained inside of its somewhat rubber-y skin. There isn’t anything hard about persimmon pulp… the insides of a fully ripe persimmon are almost like jelly. And the sweetness that is contained therein is something that blesses those that get to partake of it. And when that skin is punctured or squeezed too hard, that sweetness starts to ooze out. It will spread to those things that are around it.
One other little note about persimmons… not everyone likes them. They can be considered an acquired taste.
I’ll let you figure out the rest.
