Persimmon Bread
I saw this from the Almanac this morning. It looks MIGHTY GOOD! The persimmons I have access to are the wild persimmons that grow all over around here. For wild persimmons, you have to wait until after the first frost, when they turn from and orangy pink to a very soft purple. Before then, they are so extremely bitter and astringent that they are impossible to eat. You also have to seed them very carefully and thoroughly if you are going to cook them, or the seeds will make them just as bitter and astringent as before.
Comments
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The best way that I've found to remove the seeds from the pulp is something I saw on YouTube years ago. Use a mesh strainer and a round- bottomed coffee cup. I found an old Corelle Ware cup at a thrift shop that works well. Put 12-20 persimmons in the strainer and set it over a bowl. Push with the bottom of the cup to force the persimmon pulp through the mesh. Scrape and repeat until all of the fruit is processed. I freeze the pulp in ice cube trays and use it as a sweetener in baking all year. It's especially nice in sweet potato pudding.
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That is a great tip - I would not have thought of that!
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@Gail H That's how I make my blackberry tea...by using my keifer strainer to push the blackberry pulp through it, but then I scrape the convex side of the sieve and add that to the tea....talk about super yummm! with out the seeds
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Yumm, i'll take some warmed with whipped cream please
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It was a rite of passage in my youth to trick your siblings or cousins into biting into a green persimmon. I was well into adulthood before I would voluntarily eat any kind of persimmon treat, but this looks pretty good.
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This looks delicious. And I love the tip on getting the seeds out. Unfortunately, I don't have a source for persimmons now, but when I was a kid, we enjoyed them.
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I got my mom to share her recipe for persimmon bread in an article that was up on TGN.... hopefully it will return.
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@Mary Linda Bittle When I was in 4th grade we moved into a subdivision and the kids tricked my sister and I into trying a non ripe persimmon. I'll never forget it! I too took many years before I'd willingly eat one! Unless they are so ripe they're very soft I won't even think about eating one still! π
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@Mary Linda BittleΒ I have a friend that told me about this where he grew up that is what all children go through. It took him researching to be willing to eat them ripe!
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i was looking for persimons here and a lady had some for 2.99 lb at 5lbs min. and the stores are selling them for 1.49 each. ugh my great grandma and me used to make persimmon cookies and i wanted to make them again.
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Persimmons are not well-known where I am. But many Chinese immigrants have come here, and I'm excited that they brought persimmons with them. The persimmons are a little expensive for this area, but I splurged one day, and each one had a seed. David the Good has a book and several videos on how to grow just about anything, so I followed his instructions. One of the seeds has germinated, and I'm taking pictures of its progress.
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Good job!
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This just arrived in my in-box with persimmon recipes.
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It is almost time to harvest here... another week or two
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Ooo, I'll have to try this! We just found out this week that we have a persimmon tree on our property!
And I've been wondering what I can do with them.
Thanks for the links to the recipes @judsoncarroll4 & @torey. π
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I look forward to them every year!
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I need to start a tree from seed lol. I know there is one on my campus so I will probably grab a pit from it this week.
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persimmons do not grow in Austrian Alps but I have found a few farmers in Spain and order fruit that we do not have from their farms: persimmons, oranges, tangerines, pomegranates, avocados, kiwis, mangoes. I buy them only during the season when they are ripe and that is usually autumn. Good timing, because here we have frost and local berries and fruit season is over. It works very well in the EU. Of course, one can say - transport costs and pollution, but, at least I buy directly from farmers and not from big supermarkets.
There is a network crowdfarming.com One can get all kinds of farmers products directly.
@judsoncarroll4 I have never seen a wild persimmon. We will spend next 5 weeks in Canary Islands. I will look round. May be I see one. I am already very much looking forward to all the local fruit and sea food.
Thank you all for the recipes!
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In found 3 huge persimmon trees on our property. I grew up eating the big Asian kind, but these ones are smaller than walnuts! They are just SO tiny. I wonder if I can fertilize or do something else to increase their size. One tree they are a little bigger, but the tree is so large I just have to eat them as they fall. Which I do- and the wild flavor is just exquisite.
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Me too!
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The AMerican persimmon is normally that size - they won't get any bigger no matter what you do. They are also much more bitter when unripe, so be forewarned! When they turn from red to a rose/purple, then they are ready. They will be very soft.
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