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Thread: What I Can I Do With Persimmons?

  1. #1
    Senior Member Gramma's Avatar
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    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

  2. #2
    np3
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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
    Wish you could send them to me!

    Wonderful in cookies, breads, cakes. Puree them and add to oatmeal. They are sky high in price when you can get them.

  3. #3
    Super Member dmyers's Avatar
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    My Aunt use to use them in sauces as a thickener. You couldn't even tell they were in the sauce. Yummy

  4. #4
    Super Member sak658's Avatar
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    I just love to eat them.

  5. #5
    np3
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    Quote Originally Posted by sak658
    I just love to eat them.
    Do you have a lot of them in Texas?

    I freeze as many as I can get my hands on.

  6. #6
    Super Member mcdaniel023's Avatar
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    My grandpa used to make persimmon pudding. I loved it.

  7. #7
    np3
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    Quote Originally Posted by mcdaniel023
    My grandpa used to make persimmon pudding. I loved it.
    And you can layer that with Angel Food cake and cool whip for a very pretty dessert.

  8. #8
    Super Member mcdaniel023's Avatar
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    Quote Originally Posted by np3
    Quote Originally Posted by mcdaniel023
    My grandpa used to make persimmon pudding. I loved it.
    And you can layer that with Angel Food cake and cool whip for a very pretty dessert.
    Yum!

  9. #9
    np3
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    Actually, you can use persimmons in any recipe that you use pumpkin is. They can take the same spices.

  10. #10
    Senior Member Gramma's Avatar
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    Do you have a recipe for the pudding? Never had that.

  11. #11
    Super Member hobo2000's Avatar
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    Great in jams and jellies when they are ripe.

  12. #12
    Super Member moonwork42029's Avatar
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    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.

  13. #13
    Senior Member Gramma's Avatar
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    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.

  14. #14
    Junior Member time2quilt's Avatar
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    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

  15. #15
    Junior Member time2quilt's Avatar
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    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

  16. #16
    Junior Member time2quilt's Avatar
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    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.

  17. #17
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    Lucky you! Make some cookies and enjoy.

  18. #18
    Senior Member Gramma's Avatar
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    Thanks time2 I will try that.

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    Super Member greaterexp's Avatar
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    Here are a few of my favorite recipes. The notes are for my daughter; I'm putting together a family cookbook for her.
    Attached Files Attached Files

  20. #20
    np3
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    Quote Originally Posted by Gramma
    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.
    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.

  21. #21
    np3
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    Quote Originally Posted by time2quilt
    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.
    I add cloves and nutmeg too.

  22. #22
    Super Member QuiltnCowgirl's Avatar
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    Quote Originally Posted by np3
    Quote Originally Posted by Gramma
    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.
    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.
    I measure out & freeze recipe portions of the pulp in ziplock bags. Lay them on a cookie sheet until frozen. This makes them flat & easier to stack & store in the freezer.

  23. #23
    Super Member QuiltnCowgirl's Avatar
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    Has anyone seen a persimmon cake recipe? Similar in texture & looks to a carrot cake. Many years ago a boyfriend's mom made one & I've always wished I had asked for her recipe. Have not really liked persimmons until recently, but I remember liking that cake.

  24. #24
    np3
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    Quote Originally Posted by QuiltnCowgirl
    Quote Originally Posted by np3
    Quote Originally Posted by Gramma
    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.
    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.
    I measure out & freeze recipe portions of the pulp in ziplock bags. Lay them on a cookie sheet until frozen. This makes them flat & easier to stack & store in the freezer.
    I have done this too. But i found I prefer the container, totally personal preference. Do you have a good source for them?

  25. #25
    np3
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    Quote Originally Posted by QuiltnCowgirl
    Has anyone seen a persimmon cake recipe? Similar in texture & looks to a carrot cake. Many years ago a boyfriend's mom made one & I've always wished I had asked for her recipe. Have not really liked persimmons until recently, but I remember liking that cake.
    I need to check my file. I know I have one someplace. I make it and frost it with cream cheese frosting.

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