Great in jams and jellies when they are ripe.

oooo we had them and I thought they made you pucker too much...our favorite use was to throw them at each other...sorry, no help I know but it brought back memories.

How do you freeze them? Do you freeze them whole,cut up, cooked or what? Maybe I should know this but have never worked with them! Sorry.

Persimmon Bread
2 eggs
1 1/2 cups flour
3/4 cup sugar
1/2 t. salt
1/2 cup oil
1 t. cinnamon
1 c. persimmon pulp

Persimmon Bread
2 eggs
1 1/2 cups flour
3/4 cup sugar
1/2 t. salt
1/2 cup oil
1 t. cinnamon
1 c. persimmon pulp

Persimmon Bread
2 eggs
1 1/2 cups flour
3/4 cup sugar
1/2 t. salt
1/2 cup oil
1 t. cinnamon
1 c. persimmon pulp
1/2 cup chopped walnuts
1 t. baking soda
1/2 c raisins
Preheat oven to 325°. Oil 9 X 4 inch bread pan. In small bowl, combine flour, cinnamon, salt, nuts and raisins. In large bowl, blend eggs, sugar and oil. Mix baking soda into pulp, add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan. Bake for 75 minutes or until it tests done with toothpick inserted in middle that comes out clean.

Lucky you! Make some cookies and enjoy.

Thanks time2 I will try that.

Here are a few of my favorite recipes. The notes are for my daughter; I'm putting together a family cookbook for her.

Freeze them whole in a brown paper bag.

Or you can peel them and make pulp from the inside fruit and freeze that in any airtight container that you would use to freeze anything else.