North American Fruit Explorers mailing list at ibiblio

[Lucky Pittman <lucky.pittman@murraystate.edu>]

At 02:34 PM 9/28/2005, you wrote:
> I'm looking for good persimmon
> recipes and in particular ways to preserve the harvest. 

I freeze pulp in plastic containers, for later use. 
You can dry/dehydrate them - when doing this, I usually just sort of
'squash' them - the seeds are easier to remove after they're dry than
they are beforehand.
Have made persimmon leather - cover a baking sheet with plastic wrap,
spread a layer of persimmon pulp - I usually try to smooth it out to
about 1/4", place in the oven at 175-200 over night, then peel it
off of the plastic wrap, cut/tear into strips & store in ziploc
bags.

Here are a couple of recipes that have been posted to the list in the
past, and I'll see if I can't hunt up my favorite persimmon pudding
recipe and post it later.

 From Boyd Manges:
I didn't save a source, but these sound fun!
happy halloween

Blood Muffins (Persimmon and Red Currant Muffins)

These are one of my favorite muffins to use all fall
and winter long. Their vibrant color makes them
perfect for adding to bread baskets for color and
contrast. They have a marvelous flavor, only matched
by their astounding color. Kids love them, especially
if you call them blood muffins, and adults will love
their flavor too. You can add some red food coloring
to the muffins if desired to increase the color,
although it is pretty dramatic without it. 

1 1/2 cups pureed persimmons
1 teaspoon baking soda
1 1/2 cups soft butter
1 1/4 cups sugar
2 eggs
1 1/3 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons vanilla
2 teaspoons lemon juice
1 1/2 cups red currants

Preheat oven to 325 degrees. Place the pureed
persimmons in a small bowl and add the baking soda.
Set aside. Cream the butter and sugar together. Add
the eggs one at a time and beat well. Add the
persimmon mixture and mix until well incorporated. Add
the vanilla and lemon juice. Add the flour, salt, and
cinnamon, stirring until just moistened. Add the
currants. Fill greased or papered muffin cups 3/4
full. Bake for 45 minutes. Remove from the tins and
cool on a wire rack. 

Spicy, Rich Persimmon Pudding
recipe:
 
2 Cups persimmon pulp
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup milk
1 cup Half and Half
1/2 tsp nutmeg (or 3 tsp pumpkin pie spice)
2 eggs
1 1/2 cups flour
1 tsp baking soda
1/2 cup melted butter
2 tsp cinnamon
1 tsp ginger or allspice
1 tsp ground cloves (optional)
 
Mix together pulp, sugar, melted butter, and
milk.  Mix dry ingredients separately.  Then combine both
mixtures.  Stir well.  Pour into greased 9 X 13 inch pan and
bake for one hour at 325  F.  Stir several times while pudding
is baking.
 
This is my wife's favorite recipe for persimmon
pudding.  Can use native or oriental, but the native is best.
 Bob Kelly

Rene' Brock, of the IN Nutgrowers Assn. sent me these:

Persimmon Pudding
2 cups sugar
2 cups persimmon pulp
1 3/4 cup milk or cream
1 tsp. cinnamon
1 tsp salt
1 tsp baking powder
2 eggs
2 cups flour
1 tsp baking soda

Combine all ingredients. Melt 1/2 stick butter or margarine in a 13x9 pan
in
a 350 degree oven. Pour the butter into the mix and beat well. Pour
batter
over margarine left in pan and bake about 35-40 minutes until
toothpick
comes out clean. Pudding will settle after removing it from
oven.

Diabetic variation
Instead of sugar, use 1 cup of spoonable sweetener such as
SugarTwin.

Persimmon Pie
1 Graham cracker crust
1 cup persimmon pulp
1 envelope unflavored gelatin
1/2 cup brown sugar
1/2 tsp salt
3 eggs, separated
2/3 cup milk
1 Tbsp. lemon juice
1/4 cup chopped pecans

Combine gelatin, brown sugar, and salt in saucepan. Add egg yolks and
milk
and bring to a boil, stirring constantly. Remove from heat, and stir
in
persimmon pulp. Chill until thickened. Beat egg whites with lemon
juice
until stiff, fold into persimmon mixture along with the nuts. Turn
into
crust and chill until firm. Tp with whipped cream if desired. This
recipe
can also be made with sugar substitute.

Persimmon Bread
Use you favorite banana bread recipe, and substitute persimmon pulp for
the
bananas.

Persimmon Roll
Use your favorite Pumpkin Roll recipe and substitute persimmon pulp for
the
pumpkin. Add 1/4 cup more milk to recipe.....persimmon pulp is dryer
than
pumpkin.

My grandmother used to make a sweet dessert `soup' using persimmon
pulp,
Eagle Brand milk, brown sugar and eggs, but I don't have that recipe. It
was
served cold, and was very rich and thick. Anyone feel adventurous enough
to
experiment?

Persimmon Ice Cream
Make a custard for homemade ice cream. Add 1 cup persimmon pulp, and 2
pints
whipping cream. Pour it all into freezer, and follow manufacturer's
directions.

And, from a Yankee friend, here's a persimmon pudding with rum
sauce:
Persimmon Pudding

1 1/2 cups granulated white sugar
1 1/4 teasp. ground cinnamon
2 cups all-purpose flour
1 teasp pure vanilla extract
1 teasp baking powder
pinch salt
2 cups persimmon pulp
2 eggs
1 cup buttermilk
1/4 stick unsalted butter, melted

Use an electric mixer to blend everything together...

Beats eggs til light & fluffy, add pulp & buttermilk, mix til
well blended. Add sugar & rest of "dry" ingredients, mix
well. Add melted butter & vanilla last, mix well. Pour into greased
casserole dish (I use a corning ware 3 liter without the glass
lid).

Bake in center of preheated 325 degree F. oven, in boiling water bath for
about 1 hour til set. (Set persimmon pudding casserole dish inside a
larger pan & pour near boiling water up to half level, or more.
Baking in the hot water bath is KEY for me obtaining a really moist &
fluffy consistency. Can also bake in oven without hot water bath, but
consistency will be alot denser & not much like pudding
consistency.

Rum Sauce:

1/2 cup butter, melted
1/2 cup confectioner's sugar
1/2 cup heavy whipping cream
1 teasp vanilla
1-3 Tablespoons Rum or to taste (Bacqardi or cheap brand is
fine)

Combine first 3 ingredients in small saucepan, bring just to light boil
over med-hi heat. Remove from heat, stir in vanilla & rum.
Serve hot over warm persimmon pudding.

These oughta get you started.

Jeannie & Berry's Native Plants page also has some good pawpaw &
persimmon recipes:
http://members.aol.com/blaneky/


Happy cooking!