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Topic: OT-persimmons

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Mary (mepom) -
Subject: OT-persimmons
Date Posted: 11/17/2011 2:21 PM ET
Member Since: 1/23/2009
Posts: 1,192
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WAY OFF TOPIC  laugh

But, someone gave me some persimmons. What in the world do I do with them? Any recipes you have?

Thanks,

Mary

Date Posted: 11/17/2011 3:13 PM ET
Member Since: 6/5/2007
Posts: 2,507
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I have a persimmon cookie recipe floating around, let me see if I can find it. 

We don't tend to get them here, it's been years since I have had one.

A-ha! Found it, it comes from a family friend.

 

Persimmon cookies
 
1 c butter or margarine - soft
1-1/8 c. sugar
Cream together with mixer and add:
 
1 c. persimmon pulp
Mix well.
 
2 c. flour (2 1/2 c makes firmer dough)
1 tsp soda
1 tsp cloves
1 1/2 tsp nutmeg
2 tsp cinnamon
Mix alone well.  Add:
 
1 c nuts (optional)
1 c raisins
 
Sugar tops before baking.  Bake at 325* for 10 minutes.  Makes 4+ dozen.
Date Posted: 11/17/2011 3:49 PM ET
Member Since: 5/3/2008
Posts: 10,335
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Mary - I don't think I've ever tasted a persimmon. You will have to report back. As a matter of fact, I was in Whole Foods yesterday and did a double take because I saw something that I just didn't recognize - persimmons!

Oh! I just went over to allrecipes.com and put persimmons in the subject and there were two pages of recipes - almost all desserts of some kind. hmmmm



Last Edited on: 11/17/11 3:52 PM ET - Total times edited: 1
Date Posted: 11/17/2011 4:40 PM ET
Member Since: 3/14/2009
Posts: 9,174
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I have never seen then either Jeanne,  Mimi what do they taste like?

Date Posted: 11/17/2011 5:57 PM ET
Member Since: 6/5/2007
Posts: 2,507
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I honestly don't remember - it's been so long. I remember the cookies being pretty hearty, kind of like pumpkin cookies. But then, looking at the ingredients, they are seasoned the same way. as pumpkin pie.

Date Posted: 11/17/2011 7:44 PM ET
Member Since: 5/27/2005
Posts: 2,400
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They are sweet & yummy - after the first frost which is when then ripen. Before they are fully ripened, they are bitter & suck all the moisture right out of your mouth. It's a mistake one need only make one time!

 

Kelly



Last Edited on: 11/17/11 7:44 PM ET - Total times edited: 1
Date Posted: 11/17/2011 9:08 PM ET
Member Since: 3/14/2009
Posts: 9,174
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Thank's Kelly I was very curious. :)

Mary (mepom) -
Date Posted: 11/18/2011 7:42 AM ET
Member Since: 1/23/2009
Posts: 1,192
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OK THANKS,

I will first peel and try one. A place online mentioned persimmon relish. When I am successful, I will post.

Mary

Date Posted: 11/18/2011 2:15 PM ET
Member Since: 7/6/2007
Posts: 748
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I didn't know there were recipes for persimmons - I just usually eat them like any other fruit.  But, my advice if you do - make sure they are really ripe (the riper the better - they're much sweeter when soft).  If you eat them when they're still firm, it tastes like you're eating chalk.  It's not a very pleasant experience.

Date Posted: 11/18/2011 4:20 PM ET
Member Since: 7/7/2007
Posts: 4,815
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There are 2 kinds of persimmons common in our supermarkets that can be differentiated by their shape, and they each have different ideal textures to tell when they are ripe.  My botanist hubby loves them, and he offers these tips for selection.

There are elongated ones.  With these, they are at ideal ripeness when they fruit feels like a human breast (natural, not silicon enhanced).  Yes, I'm serious. devil

There are also round ones, and they are much more firm when they are ripe.  I don't have a body part you can compare it to, sorry.

Here's a photo of the 2 shapes.  Color is not an indicator, though I know these 2 appear to be different shades.  It is the shape that matters.  Top one = elongated.

He likes to make persimmon pudding.  If you're interested, I can get the recipe from him.

persimmon.jpg

Date Posted: 11/18/2011 4:25 PM ET
Member Since: 3/14/2009
Posts: 9,174
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With these, they are at ideal ripeness when they fruit feels like a human breast (natural, not silicon enhanced).

I just showered my cat with pop he blames you.  LOLlaugh

Mary (mepom) -
Subject: Elizabeth B
Date Posted: 11/18/2011 4:29 PM ET
Member Since: 1/23/2009
Posts: 1,192
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He likes to make persimmon pudding.  If you're interested, I can get the recipe from him.

Thanks, I would like to try. All I know about persimmons is DO NOT EAT UNDER RIPE.  I do not remember ever seeing one. But, one of my clients gave me some. She is Japanese. These are the short/round ones.

Thanks,

Mary

Date Posted: 11/18/2011 4:30 PM ET
Member Since: 7/7/2007
Posts: 4,815
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Sorry kitty.  Yeah, you should see my husband explaining that to little old ladies in the produce department at the local supermarket.  blush



Last Edited on: 11/18/11 4:30 PM ET - Total times edited: 1
Mary (mepom) -
Date Posted: 11/18/2011 4:33 PM ET
Member Since: 1/23/2009
Posts: 1,192
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Mimi,

THanks for the cookie recipe.

Jeanne,

I looked at allrecipes.com  and there are lots of recipes.

Thanks to both of you for the suggestions.

Mary

 

Date Posted: 11/18/2011 4:38 PM ET
Member Since: 7/7/2007
Posts: 4,815
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I'll get hubby's pudding recipe when he gets in tonight, Mary -- I can't find it in any of his usual recipe hidey-holes.

Mary (mepom) -
Date Posted: 11/18/2011 4:57 PM ET
Member Since: 1/23/2009
Posts: 1,192
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Elizabeth,

Your husband must be a real HOOT!!!

Mary

Date Posted: 11/18/2011 9:35 PM ET
Member Since: 7/7/2007
Posts: 4,815
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Yeah, a hoot or a hooter, I can't decide which.  devil

Ok, here's the recipe.  Depending on the size of your persimmons, the "take about a quart" section may not apply -- just whatever it takes to get 2 C of pulp.

Persimmon Pudding

 

2 C persimmon pulp
3 eggs, beaten
1 3/4 C milk
2 1/2 C flour
1/2 t baking soda
1/2 t baking soda
1/2 t salt
3/4 t cinnamon
3/4 t nutmeg
1 2/3 C sugar
3/4 stick butter, melted
 
Collect about a quart of persimmons, wash carefully and extract the pulp by pressing them through a colander.  Add enough water to make it the consistency of pancake batter.  You should have about 2 C of pulp.  Add the eggs and milk to the pulp and mix.  In a separate bowl, sift together the dry ingredients.  Combine with the pulp, egg and milk mixture.  Add the butter and stir together.  Pour into a well-greased 9 X 13 baking dish.  Bake at 325 for 1 hour. A toothpick inserted into the middle should come out clean.  
 
You can serve with warm with whipped cream or ice cream -- it is an English-style dessert pudding.

 

 

Bonnie (LoveNE) - ,
Date Posted: 11/18/2011 10:12 PM ET
Member Since: 2/17/2007
Posts: 5,982
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Jerelyn how old is that breast you speak of? Ya know it will make all the difference...wink