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Thread: What I Can I Do With Persimmons?

  1. #26
    Member AzSailor's Avatar
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    My daughter has a persimmon tree and we found out two things right away. First--take them off the tree just as they start to "blush" before the birds get them. Second--let them ripen (on my enclosed back porch) before using. They are only sweet when ripe. I then take the pulp and freeze it in 2c. bags to use in cookies. Thank you,time2quilt-greaterexp-&np3, for the addition recipes. Maybe using it like pumpkin is before they are fully ripe. I find that when they are ripe, the pulp is more like peaches. By the way, it takes a few weeks to ripen on the porch so be patience.....

  2. #27
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    I see several receipes for breads, but if you go to "Bing" or "google" I bet you can find lots of receipes...worth a try..

  3. #28
    np3
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    Quote Originally Posted by AzSailor
    My daughter has a persimmon tree and we found out two things right away. First--take them off the tree just as they start to "blush" before the birds get them. Second--let them ripen (on my enclosed back porch) before using. They are only sweet when ripe. I then take the pulp and freeze it in 2c. bags to use in cookies. Thank you,time2quilt-greaterexp-&np3, for the addition recipes. Maybe using it like pumpkin is before they are fully ripe. I find that when they are ripe, the pulp is more like peaches. By the way, it takes a few weeks to ripen on the porch so be patience.....
    They will ripen in a brown paper bag on a counter as well.

  4. #29
    Super Member QuiltnCowgirl's Avatar
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    Quote Originally Posted by np3
    I have done this too. But i found I prefer the container, totally personal preference. Do you have a good source for them?
    Yes - I know several people who have trees, so I can usually manage to get a couple of grocery bags full. Strange thing is that my Mom was the one who did all of the baking with persimmons. Her persimmon pudding was always a favorite of both my brothers. First time I made her recipe on my own was a couple of days before she passed away. She had a bag of persimmons at her house that I cooked up into persimmon pudding for my brothers so it did not go to waste. I've been making persimmon pudding for them each year since. A nice tradition of Mom's for me to carry on for my brother's. They really like me doing it. Fond memories & all that.

  5. #30
    Super Member QuiltnCowgirl's Avatar
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    oops double post.

  6. #31
    np3
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    I used to know people who had trees, not anymore. I can't even buy them from stands anymore. I am limited to the grocery stores and they aren't always the best and usually are expensive. If you know of anyone selling them in large quantities for a good price, let me know. It would be worth the trip to come and get them.

  7. #32
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    are only sweet when ripe. I then take the pulp and freeze it in 2c. bags to use in cookies. Thank you,time2quilt-greaterexp-&np3, for the addition recipes. Maybe using it like pumpkin is before they are fully ripe. I find that when they are ripe, the pulp is more like peaches. By the way, it takes a few weeks to ripen on the porch so be patience.....[/quote]
    --------------------------------------
    Depends on the kind. There's 3 or 4 or more kinds of them, the REAL ones from the East that are small and tasty, but should be touched by cold to be eaten.
    Here in CA I first saw the A Fuyu persimmon and the Hachiya, both of which are quite different from the little ones I grew up with in West Virginia.
    One of these is small and hard, when ripe are crisp and lovely in fruit salads. The other one looks like a tomato that I first thought it was when I first got hold of one. This one can be hurried into softness by an overnight visit in the freezer, or held whole in the freezer till you get around to using it. There are other, much rarer ones that have dark meat, but not found often in grocery stores, except for speciality ones.

    I think of them (the big tomato-like ones) like Pumpkins, use the same recipes but add more nuts, it has a lovely deep flavor.

  8. #33

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    at what temp. do you bake it? and for how long?

  9. #34
    Super Member karate lady's Avatar
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    Quote Originally Posted by Gramma
    Neighbor gave us a bag full of persimmons. Naturally, I can't turn them down when I know there is something I can do with them! Jams, Jellys or what have you? Need recipes. Any ideas?

    Thanks in advance?

    Gramma
    cookies!!!!!! wish I knew where to get some in Washington state. smile when I lived in Calif a neighbor would call me when hers were ripe. They make a great cookie.....

  10. #35
    Super Member G'ma Kay's Avatar
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    make wine!

  11. #36
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    Does anyone have the recipe for the persimmon cookies-i have my grandmothers persimmon pudding recipe and also one for the persimmon cake--which is similar to the persimmon bread just more ingredients and you actually cook it in a pound cake-bundt pan-

  12. #37
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    I always understood that they were only ripe after a frost. Maybe that is just a certain kind. I don't know anyone who has them any more.

  13. #38
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    In the eastern states , they need to have a frost on them to make them sweeter. Ours in North Carolina are the small varity.

  14. #39
    Super Member madamekelly's Avatar
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    I haven't had a persimmon since I left Texas, yet another thing I miss about Texas. (And yes, I did suffer the eternal Texas joke for 'greenhorns' I was given a bite of an under ripe persimmon. Gives a whole new meaning to the word sour!)

  15. #40
    Senior Member Sewze's Avatar
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    The variety, that grow wild, here in VA need a frost before they turn sweet; unfortunately, my horses get to them before I do. They absolutely love them.

  16. #41
    Super Member Elisabrat's Avatar
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    Next year ask for them before they are ripe, colorful but not soft. Slice them about 1/4 to 1/3 inch thick and place in a dehydrator for about 8-10 hours. Let them cool and zip lock baggie them. They taste like pumpkin pie and are incredibly sweet without having to add sugar or spice. They are amazing energy boosts. My friends always love them. The longer persimmons work better than the short stubby ones (two different types. I hope you enjoy them. Oh, if they are ripe use the mashed persimmon (no skin) just like you would zuccini or carrot bread .. makes a very moist bread/cake.

  17. #42
    Super Member 1screech's Avatar
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    Pucker up! hehehe...sorry I could not resist. :)

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