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The hubs ran across a wild persimmon tree out in the woods and brought me back a fruit because he didn't know what it was (he's from Alaska). I know that the seeds have to be cold stratified, but should I ferment them first? They have that slimy fleshiness like tomato seeds, but I wasn't sure. I only have a half-dozen seeds from that one fruit, so I'm kind of chicken to experiment.
