Recipe#11260
Title: Persimmons
Newsgroups: rec.food.recipesFrom: lewis@GDEsystems.COM (Robine J. Lewis)
Subject: COLLECTION: Persimmons
Message-ID: <347i4t$pq1@gde.GDEsystems.COM>
Organization: GDESystems Inc.
Date: 2 Sep 1994 08:59:25 -0700
COLLECTION: Persimmons
Thanks to all who answered my question about what to do with persimmons.Enclosed are some recipes and comments from:
RKING@oavax.csuchico.edu
HORTLAB@TIFTON.CPES.PEACHNET.EDU
ptang@morgan.com
kdeck@epaus.island.net
jvanders@acbsvcs.win.net
David Lewis
Some general comments I gleaned from talking with people and reading every
cookbook I can find about persimmons
There are 2 types of persimmons-- The native american brand and the Japenese
variety. Most of the persimmon trees in Southern California are the
Japenese Persimmons. The japenese persimmons evidently grow to the size
of softballs and are either bright orange or red. They need to be very
soft before they are eaten. Both varieties can be "puckery", but especially
the native variety. To remove this puckery taste, store for 2-4 days in a
plastic bag (Joy of Cooking). To ripen the persimmons, store for 2-7 days
in a brown paper bag in a dark cool place.
Comments from various people around my work indicate that persimmon bread
and cookies can be delicious, but no recipes were provided by these people.
I have not yet tried any of the recipes below (in fact I've never tried
a persimmon), but if you want a personal evaluation, send me an email request
and I'll send you comments in a couple of months.
********** Misc Persimon Recipes from Dr. Evert ************
>From <@uga.cc.uga.edu:HORTLAB@TIFTON.CPES.PEACHNET.EDU>
Organization: COASTAL PLAIN EXPERIMENT STATION
Here are some persimmon recipes from Dr. Evert, who is conducting research here
at the Coastal Plain Experiment Station on persimmons.
***Persimmon Pie
2 C persimmon pulp 1 beaten egg
1 C whole milk 1/2 C sugar
dash salt 1 T cornstarch
unbaked 9" pie crust.
Mis persimmon pulp, egg and milk. Combine sugar, salt and cornstarch. Mix wel
l and stir into persimmon mixture. Spoon filling into pie crust. Bake at 400 d
egrees for 10 minutes, reduce heat to 350 and bake for additional 50 minutes.
***Persimmon Bread
1 C sugar 1/2 C oil
2 egg whites plus 1 yolk
1 C persimmon 1 C chopped nuts
1 C raisins 1 t vanilla
2 1/2 C plain flour 1 t soda
1 t salt 1/2 t each cinnamon, allspice and cloves
Mix sugar and oil, add egg whites and yolk, beat well. Add persimmon, raisins,
nuts vanilla and spices. Mix well. Add flour, soda and salt. Bake in loaves
at 350 Degrees. Makes 2 loaves or 1 tube pan. Grease pans well with Crisco a
nd flour.
***Persimmon Mrmalade
Blend enough persimmons to make 2 quarts. Cook for 15 minutes, add 1 C pure or
ange juice and 1 C crushed pineapple. To each cup of mixture, add 3/4 C sugar.
Boil, stirring often, until thick. Pour into jars, seal, do not put in hot w
ater bath.
***Persimmon Pudding
Persimmon Pudding #1 : (#2) : (#3)
1 C flour : 2 C pulp : 1 egg
1/2 t baking soda : 2 C flour : 3/4 stick butter
1/2 t salt : 3 C milk : 1 C sugar
1/2 t cinnamon : 2 C white sugar : 1 C persimmon pulp
3/4 C sugar : 1 C brown sugar : 1 1/2 C flour
1/2 C seedless raisins : 1 1/2 sticks margarine : 1 t baking powder
1/2 C chopped nuts : 1 t soda : 1 t cinnamon
1 C fresh persimmon pulp : 1/2 t salt : 1 C milk
1/3 C milk : 3 eggs :
1 t vanilla : 2 t vanilla : Cream butter and
: 1/2 t pumpkin pie spice : sugar, add egg,
Mix and sift flour, salt : 1/2 t cinnamon : blend well. Add
cinnamon and sugar, stir : : dry ingr and milk.
in raisins, and nuts. : mix all ingred. together. : Stir in persimmon
Combine remaining ingr. : pour into greased pyrex : pulp. Pour into
and stir into flour mixture.: dish. Bake at 375 deg. : greased pan (9x13)
Turn into greased mold, : for 40 min., reduce heat to: bake 1 hour at 325
filling it about 2/3 full. : 350 for another 10 min. : degrees.
Cover tightly and steam :
1 hour. (or turn into : Hope these are sort of what you were looking
greased loaf pan and bake : for -- Enjoy! Sue Dove
50 minutes at 325 degrees). : Coastal Plain Experiment Station
Serve with hard sauce flavored : Tifton, Ga
with brandy. Serves 6. :
********** more misc recipes from Karen Deck *****************
>From kdeck@epaus.island.net Thu Sep 1 14:27:52 1994
Hi there Robine..
Here are 3 recipes for you, hopefully you can put them to good use.
Enjoy...
KAren Deck / kdeck@epaus.island.net
---------- Recipe via Meal-Master (tm) v8.01
Title: Persimmon Pudding
Categories: Desserts, Fruits
Yield: 6 servings
1 c Pureed persimmons (skinned)
2 ts Baking soda
1/2 c Butter; room temperature
1 1/2 c Sugar
2 Eggs
1 tb Lemon juice
1 tb Rum
1 c All-purpose flour
1 ts Ground cinnamon
1/2 ts Salt
1 c Chopped walnuts or pecans
1 c Raisins
FILL KETTLE THAT IS LARGE enough to hold a 2-quart
pudding mold with enough water to come halfway up
sides of mold. Place kettle over medium heat and let
water come to boil while you prepare pudding batter.
Mold must have lid or be snugly covered with foil
while steaming (coffee can with plastic lid will
work). Place rack or Mason jar ring on bottom of
kettle so that water can circulate under mold while
steaming. Grease the mold. In small bowl, combine
persimmon puree and baking soda. Set aside while
mixing other ingredients (persimmon mixture will
become quite stiff). In mixing bowl, cream butter and
sugar. Add eggs, lemon juice and rum and beat well.
Add flour, cinnamon and salt and stir to blend. Add
persimmon mixture and beat until well mixed. Stir in
nuts and raisins. Spoon batter into mold, cover
tightly and steam 2 hours. Remove mold from kettle and
set aside 5 minutes. Turn onto rack to cool completely
or to cool just a little and serve warm.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Persimmon Jam
Categories: Preserves, Fruits, Gifts
Yield: 8 servings
8 Ripe persimmons
- (medium to large)
1/4 c Lemon juice
1 3/4 oz Powdered pectin
6 c Sugar
Wash persimmons, cut stem ends and force fruit through
food mill or coarse strainer. Measure 4 cups pulp into
deep saucepan. Add lemon juice and pectin to persimmon
pulp and mix well. Heat to boiling, stirring
constantly. Boil without stirring 4 minutes. Remove
from heat and alternately stir and skim 5 minutes to
cool. Spoon into hot sterilized jars and seal.
Makes about 8 half-pints
(C) 1992 The Los Angeles Times
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Persimmon Flastaff Fluff
Categories: Desserts, Nuts, Fruits
Yield: 4 servings
6 lg Persimmons, ripe with peel &
-- seeds removed
1 tb Lemon juice
1/8 c Dates, pitted
1/2 c Water
2 tb Pine nuts
1/4 ts Pure vanilla
Blend persimmons & lemon juice together in a blender
at medium speed until smooth. Divide amnog 4 pudding
glasses. Soak dates in the water. Blend the dates
with their soaking water, pine nuts & vanilla, at
medium speed, until creamy. Top each glass with a
spoonful of the nut cream. Serve immediately or cover
tightly & store in the refrigerator for 3 to 5 days.
Frances Kendall, "Sweet Temptations"
-----
********* persimmon advice and books *****
>From jvanders@acbsvcs.win.net Fri Sep 2 06:56:55 1994
The book "The Curious Cook" by Harold McGee, Collier Books, ISBN
0-02-009801-4, has an interesting chapter "Persimmons Unpuckered"
which is essential reading to those of us who have persimmons in
our backyards. Happy cooking!
Jim Anderson
******** freezer jam **********
Taken from the Sunset Favorite Recipes
4 cups persimmon puree
3 cups sugar
2 tbsp lemon juice
.25 tsp lemon peel
mix all ingredients together and boil at low temperature for approximently
20 minutes or until thickened. Pour into sterilized jars and seal.
Store in refridgerator or freezer. Makes 6 jars
******* persimmon ice cream *********
taken from the Joy of Cooking
4 ripe japenese persimmons--puree
2 TBS sugare
6 TBS lemon juice
2 cups whipping cream
Whip cream until thickened but not stiff. Add other ingredients and whip.
Freeze until solid.