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Post by KarenN on Sept 27, 2006 8:20:10 GMT -5
We have dozens of persimmon trees and dozens more along the road that nobody else ever harvests. I'm getting ambitious this year and think I'll try something beyond Persimmon cookies - so anyone have any GOOD persimmon recipes - jams, jellies, pudding, cake?? This year looks like a HEAVY fruit bearing year!
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Post by Mary Ann on Sept 27, 2006 12:48:40 GMT -5
*sniff* A-a-are these th-the w-w-wild persimmons, the tiny ones that are dark colored and mostly seeds, that taste so darned sweet? That absolutely HAVE to fall or they'll pucker you so tight you can't eat anything but spaghetti???
We used to wildcraft for those in southern Indiana. When we moved up here, there was a place that would still ship. I understand that once the internet happened, they were so inundated they refused to ship anymore; you have to go there to buy it.
I'll see if I can find my old recipe for persimmon pudding, but if you make it you have to promise to eat it still warm from the oven with lots of whipped cream....
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Post by KarenN on Sept 27, 2006 12:53:49 GMT -5
Yes, the wild ones, and it looks like a real bumper crop this year! I've been doing some 'net searching and have come up with a few recipes, but they all use the cultivated Japnese variety....
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Post by Mary Ann on Sept 27, 2006 13:28:07 GMT -5
Okay, this recipe is pretty old; hubby was making this about thirty years ago before we met. He got the recipe then from a friend's grandmother, if I remember right. And YES, it's to be used with the wild ones, not the Japanese impostors.  It makes about eight servings. Persimmon Pudding 1 pint pulp 2 cups milk 2 eggs, beaten 1 1/2 cups sugar 1 1/2 cups flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp EACH cinnamon and allspice 3 tbsp melted butter. Stir ingredients together and bake in a buttered pan for one hour at 350 degrees. Serve warm with whipped cream or ice cream. I've substituted 1 cup of honey for the sugar before, and used whole wheat flour. This is very moist and kinda cakey at the same time, like an old fashioned moulded pudding. |
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Post by KarenN on Sept 27, 2006 13:36:49 GMT -5
THANKS! Will think of you when I make this later this fall - they aren't quite ripe yet, but if I can get them before the coyotes, I'll have tons!
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Post by TandB on Sept 27, 2006 20:51:00 GMT -5
Okay a stupid question and cause I am too lazy to google it.
What is a persimmon?
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Post by KarenN on Sept 28, 2006 10:42:23 GMT -5
Persimmons are an american wild fruit - the tree is of the ebony family and is used to make golf clubs and other fine wood items. The fruit is small and hard, bitter and astringent until late fall, then it ripens quickly and is to die for! Birds, coyotes, racoons, possums, etc love them and in low bearing years I rarely get any, but this year looks to be bountiful!
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Post by cynthia on Sept 28, 2006 11:04:02 GMT -5
We have a good crop this year too -- if we can get to the fruit before the donkeys find it. My DH is going to try to make Persimmon wine this year. It was a bad year for wild grapes.
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Post by MJ on Oct 10, 2006 18:32:26 GMT -5
Oh, I miss persimmons. I used to love to climb the little groves of trees, hide in them and eat persimmons. I found some in a store once and they were definitely not the same thing. I haven't eaten any in years but would love to see how they compare with what I remember.
MJ
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Post by KarenN on Oct 12, 2006 10:21:36 GMT -5
They're getting close - I think we may be persimmon picking this weekend!
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Post by MJ on Oct 27, 2006 14:59:56 GMT -5
So Karen, tell me, what did you do with the persimmons?
MJ
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Post by KarenN on Oct 29, 2006 9:16:52 GMT -5
Well, so far I've made MA's Persimmon Pudding - Absolutely to die for, especially with real whipped cream. Last night I made persimmon cookies wioth orange glaze to take to the church fall festival today, and I'm thinking about trying a persimmon butter - I think that might be real good! Of course we eat more than make into the house some days! LOL
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Post by ben on Nov 12, 2006 22:37:31 GMT -5
Can I make the pudding with Fuyus (the flat, orange Japanese ones)? By a rather comical series of errors, instead of our usual box-of-28 persimmons, our produce guy delivered us a 125 POUND crate of gorgeous Fuyus! Luckily, we're not getting billed until we sell them- I ordered the right thing- they messed up.
So, in short, we have 300-odd persimmons at the store. I've already eaten a zillion, but I want to try the pudding!
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Post by KarenN on Nov 13, 2006 10:17:59 GMT -5
Ben, I suppose you could try, but the Japanese Fuyus are anot at ALL like wild persimmons - I have no idea how it would turn out!
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Post by ben on Nov 13, 2006 20:02:13 GMT -5
Yeah, I've had the wild ones before in all their wierd, smooshy goodness  At least I think they were persimmons... I'll give it a try & let you know how it turns out |
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It makes about eight servings.
At least I think they were persimmons...