Persimmon recipes needed

[ozark hen]

I have never had or made anything made out of persimmons. This year all the persimmon trees are loaded with fruit...yes, my husband "initiated" me by having me "try one" before frost!

I really do want to do something with them after our first frost to give as Christmas jar gifts. Does anyone have an easy recipe? do I peel them? Or can I incorporate the skins?

 

[juliebee]

Hi Ozark Hen,

You inspired me to go pick up some persimmons last night. I had a collindar full.
Which is enough for me to work on at a time I rinsed them, cut them in half, removed seeds. When I finished making sure all the seeds were gone, dropped the pulp in a food processer and processed until smooth. I ended up with about 6 cups of seeds and tops and 2 cups of yummy goodness. Put in 1 cup containers cause almost all recipes call for 1 cup. I am making cookies this afternoon with 1 and putting the other in the freezer.
Now I know that some people would disagree about using the skin, but I always do and its fine. JUST MAKE SURE THEY ARE RIPE!!!! There are all kinds of recipes on net, just google it

 

[ozark hen]

Thank you juliebee. I was hoping for recipes on byc as these recipes are tried and true and from my "friends"

We haven't had a first frost as yet so I am not picking them yet.

 

[kbarrett]

The only thing persimmon anything that I've ever eaten was jelly. DH & I were in OK to see his grandmother & his aunt had made it. It was wonderful! All I remember her saying is that it took much effort and many persimmons to get a bit of jelly.

 

[ozark hen]

thanks kbarrett, I will be patient and wait on my byc friends to post recipes.

We have lots of persimmon trees here just don't know how much patience I will have.

 

[Acre of Blessings]

My grandmother used to make this wonderful Persimmon Pudding.


Persimmon Pudding

2 c. SR flour
1 egg
1 1/2 c. sugar
2 cups persimmon pulp (must take skin off of persimmon by using a food mill or seave. this will take a while) leave raw~~~DO NOT COOK
1 1/2 vanilla flavoring
cinnamon or nutmeg (optional)

Mix all ingredients together and preheat oven and cook at 350* for 1 hour.

 

[Acre of Blessings]

Also you can sell the pulp for about $6.50 a pint (frozen). Just a thought since you have bunches of trees.

Or you could sell the persimmons for about $4 a bag. Happens in NC all the time with my sister.

 

[ozark hen]

I am interested in the pudding, thank you. Any persimmon jams out there?

 

[country lady]

Ozark Hen,

Here is our favorite persimmon bread recipe. I have used this recipe for years. I found it in The Mother Earth News magazine, #29, Sept. 1974. I use the Foley food mill to get the pulp. I also pour boiling water over the persimmons (just my idea to clean them) I don't have persimmons anymore so it has been a while but this bread is delicious. I also froze just the pulp.


PERSIMMON BREAD

2 cups flour
2 teaspoons baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup persimmon pulp
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup softened butter or margarine
I cup chopped nuts (optional)

Sift together the first six ingredients. Combine the persimmon, sugar, milk and eggs, add the flour mixture and the softened butter and mix until the dough is well blended. Stir in the nuts. Spread the batter in a well-greased loaf pan (9" X 5" X 3"") and bake it at 350 degrees for 45 minutes or until done. This bread freezes well.

There are also recipes for persimmon pudding, persimmon drop cookies and persimmon black walnut cake (one Layer)

I haven't tried the cookies or black walnut cake. Let me know if you want those recipes too.

Enjoy!

 

[ozark hen]

Well, after our first frost I tasted one..........

I thought they were to be ripe after the first frost?

I could taste some sweetness but then the "alum" taste kicked in

It has been cold and getting colder this weekend so I may try it again.

If so I will try to get enough to fill a colander and go from there.
Thanks so much for the yummy recipes. I really want to try making something with them. We have a few trees on the edge of the woods.
By the way, I like to make my black walnut cakes out of white cake mix and add black walnut flavoring along with the black walnuts. Yum, not going to change that recipe. ha ha