What I Can I Do With Persimmons?
09-26-2011, 07:58 AM
#21
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Join Date: May 2010
Location: Bakersfield, CA
Posts: 13,214
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.
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.
09-26-2011, 08:01 AM
#22
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Join Date: Nov 2010
Location: Calif (San Joaquin Valley)
Posts: 3,482
Originally Posted by np3
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.
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.
09-26-2011, 08:03 AM
#23
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Join Date: Nov 2010
Location: Calif (San Joaquin Valley)
Posts: 3,482
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.
09-26-2011, 08:11 AM
#24
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Join Date: May 2010
Location: Bakersfield, CA
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Originally Posted by QuiltnCowgirl
Originally Posted by np3
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.
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.
09-26-2011, 08:12 AM
#25
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Join Date: May 2010
Location: Bakersfield, CA
Posts: 13,214
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.
09-26-2011, 08:12 AM
#26
Member
Join Date: Dec 2010
Location: Payson, AZ
Posts: 53
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.....
09-26-2011, 08:25 AM
#28
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Join Date: May 2010
Location: Bakersfield, CA
Posts: 13,214
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.....
09-26-2011, 08:30 AM
#29
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Join Date: Nov 2010
Location: Calif (San Joaquin Valley)
Posts: 3,482
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?
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