Recipe: 25 Persimmon Recipes

Persimmon Info
Spiced Persimmon Butter
Persimmon Bread
Persimmon Date Nut Bread
Persimmon Pudding Cake
Persimmon Jam
Persimmon Flastaff Fluff
Persimmon Salad
Persimmon Meringue Pie
Freezer Jam
Persimmon Ice Cream
Persimmon Pie
Persimmon Marmalade
Persimmon Ice Cream
Sujongwwa (Persimmon Punch)
Sweet Potatoes With Persimmons
Kokkam Ssam (Dried Persimmon Slices)
Fall Fruit Stew
Persimmon Puree
Glazed Persimmon Bars
Persimmon Cake
Persimmon Frosting
Persimmon Marmalade
Persimmon Fudge
Lemon Persimmon Jello


From: David Lewis
There are 2 types of persimmons-- The native american brand and the Japenese variety. Most of the persimmon trees in Southern California are the Japenese Persimmons. The japenese persimmons evidently grow to the size of softballs and are either bright orange or red. They need to be very soft before they are eaten. Both varieties can be "puckery", but especially the native variety. To remove this puckery taste, store for 2-4 days in a plastic bag (Joy of Cooking). To ripen the persimmons, store for 2-7 days in a brown paper bag in a dark cool place.

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Title: Spiced Persimmon Butter
Categories: Spreads, Persimmons
Yield: 3 cups

3 c Persimmon pulp
3/4 c Apple cider
1 1/4 c Firmly packed brown sugar
1 t Cinnamon
1/4 t Ground cloves
1/4 t Grated nutmeg

Preheat oven to 275 degrees. Combine all the ingrediants in a heavy, 2 quart baking dish and mix well. Cover the dish loosely with the lid or aluminum foil. Bake, stirring occaisonally, until the mixture is darkened and thick, about 40 minutes to an hour. Store tightly covered in the refrigerator and serve with hot biscuits.

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RACEBBS, Parker, Az. 1-602-669-9225 28.8kbps

Date: Wed, 4 Dec 1996 10:14:38 -0500
From: Craig L. Meyer

Here are a few recipes I included in one of my recent newsletters which I was writing for a local rare fruit club here in Fla.
Hope you enjoy them.

Craig Meyer

Persimmon Bread

2 cups unbleached all-purpose flour
2 cups whole-wheat pastry flour
1 tablespoon + 1 teaspoon baking soda
1 teaspoon salt
1 teaspoon mace
1/2 teaspoon cloves
4 eggs
1 cup unsalted butter, melted
1/4 cup honey
1 3/4 cups brown sugar
2/3 cup bourbon
2 cups very ripe persimmons, mashed
2 cups chopped walnuts (black, if you can find them)
2 cups raisins

Combine flour, pastry flour, baking soda, salt, mace, and cloves in large mixing bowl. In separate bowl, beat eggs, butter, honey, brown sugar, bourbon, and persimmons. Add liquid to dry, stirring just until moistened. Stir in walnuts and raisins. Pour batter into two loaf pans. Bake at 350 degrees for about an hour.


PERSIMMON DATE NUT BREAD

1/4 cup plus 2 tbls. butter or margarine
1 cup sugar
2 eggs
1 tsp. baking soda
1 cup persimmon pulp
1 tsp. baking powder
2 cups all-purpose flour
1/2 tsp. salt
1/3 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 cup chopped dates
1 cup chopped nuts

Cream butter, gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.

Combine pulp and soda. Let stand until soda is dissolved. Add to creamed mixture, blending well.

Combine next ingredients, gradually adding to batter. Beat well. Stir in dates and nuts. Pour into greased loaf pan.

Bake at 350 degrees for 40 to 60 minutes, or until pick comes out clean.


PERSIMMON PUDDING CAKE

2/3 cup sugar
1/3 cup corn oil
1 cup sifted unbleached flour
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsps. baking soda
2 tsps. warm water
2 (6-oz.) very ripe persimmons, finely diced
3 tbls. brandy
1 tsp. vanilla
1/2 cup liquid egg substitute
1/2 cup seedless raisins
1/2 cup chopped walnuts
Topping, optional

Stir together sugar and corn oil. Sift together the flour, salt, cinnamon and nutmeg; add to the sugar and oil. (The batter will be stiff and crumbly so far.) Dissolve the baking soda in the warm water and add to the batter.

Mix the persimmons, brandy and vanilla together in a separate bowl then add to the batter. Add the egg substitute, mixing thoroughly but lightly. Add the raisins and nuts; stir until mixed.

Pour batter into a loaf pan lined with foil and sprayed with nonstick vegetable coating. Bake in a pre-heated 350-degree oven for about 45 minutes, or until a toothpick inserted in the center comes out clean. Pull the pudding cake out of the pan by the foil and cool.

Serve each slice with 1 tablespoon topping, if desired.

Makes 16 slices.

Topping:
1 cup part-skim ricotta cheese
3 tbls. plain nonfat yogurt
3 tbls. sugar
1 tsp. vanilla extract
1 tbl. brandy

Blend all ingredients in a food processor with a metal blade until satin smooth.

Refrigerate in a tightly covered container.

Makes 1 cup.

Title: Persimmon Jam
Categories: Preserves, Fruits, Gifts
Yield: 8 servings

8 Ripe persimmons (medium to large)
1/4 c Lemon juice
1 3/4 oz Powdered pectin
6 c Sugar

Wash persimmons, cut stem ends and force fruit through food mill or coarse strainer. Measure 4 cups pulp into deep saucepan. Add lemon juice and pectin to persimmon pulp and mix well. Heat to boiling, stirring constantly. Boil without stirring 4 minutes. Remove from heat and alternately stir and skim 5 minutes to cool. Spoon into hot sterilized jars and seal. (If not processed in a boiling water bath, store in refrigerator after they are cooled.)

Makes about 8 half-pints

(C) 1992 The Los Angeles Times

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Title: Persimmon Flastaff Fluff
Categories: Desserts, Nuts, Fruits
Yield: 4 servings

6 lg Persimmons, ripe with peel & seeds removed
1 tb Lemon juice
1/8 c Dates, pitted
1/2 c Water
2 tb Pine nuts
1/4 ts Pure vanilla

Blend persimmons & lemon juice together in a blender at medium speed until smooth. Divide amnog 4 pudding glasses. Soak dates in the water. Blend the dates with their soaking water, pine nuts & vanilla, at medium speed, until creamy. Top each glass with a spoonful of the nut cream. Serve immediately or cover tightly & store in the refrigerator for 3 to 5 days.

Frances Kendall, "Sweet Temptations"

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persimmon advice and books
>From jvanders Fri Sep 2 06:56:55 1994

The book "The Curious Cook" by Harold McGee, Collier Books, ISBN 0-02-009801-4, has an interesting chapter "Persimmons Unpuckered" which is essential reading to those of us who have persimmons in our backyards. Happy cooking!
Jim Anderson

Persimmon salad

taken from the Joy of Cooking
Chill Persimmons
Slice into flower shape, but leave connected at base insert peeled oranges, grapefruit, and avocados in between the persimmon flower petals. Serve with your favorite salad dressing such as a boiled dressing or mayonaise fruit salad dressing.


PERSIMMON MERINGUE PIE

2 cups persimmon pulp
1/2 cup sugar
1/2 teaspoon mace
1 teaspoon grated lemon peel
1/8 teaspoon salt
2 teaspoons butter
2 egg yolks
1 baked pastry shell (9-inch)

The persimmons should be sweet and very ripe. Peel. Press enough through a colander or food mill to make 2 cups of pulp. Add sugar, mace, lemon peel and salt and cook slowly for 5 minutes. Add a small amount to butter and beaten egg yolks; return to persimmon mixture and stir until mixture is slightly thickened. Pour into pastry shell and cool; cover with meringue.

meringue:
2 egg whites
4 teaspoons sugar
1/2 teaspoon vanilla

Beat eggs until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to 18 minutes. Cool before serving

From Karen Deck Thu Sep 1 14:27:52 1994

********* persimmon advice and books *****

>From jvanders Fri Sep 2 06:56:55 1994

The book "The Curious Cook" by Harold McGee, Collier Books, ISBN 0-02-009801-4, has an interesting chapter "Persimmons Unpuckered" which is essential reading to those of us who have persimmons in our backyards. Happy cooking!
Jim Anderson

******** Freezer Jam **********

From the Sunset Favorite Recipes

4 cups persimmon puree
3 cups sugar
2 tbsp lemon juice
1/4 tsp lemon peel

mix all ingredients together and boil at low temperature for approximently 20 minutes or until thickened. Pour into sterilized jars and seal. Store in refrigerator or freezer. Makes 6 jars

******* Persimmon Ice Cream *********
From the Joy of Cooking

4 ripe japenese persimmons--puree
2 TBS sugare
6 TBS lemon juice
2 cups whipping cream

Whip cream until thickened but not stiff. Add other ingredients and whip. Freeze until solid.

From
Organization: COASTAL PLAIN EXPERIMENT STATION

Persimmon recipes from Dr. Evert, who is conducting research at the Coastal Plain Experiment Station on persimmons.

***Persimmon Pie

2 C persimmon pulp
1 beaten egg
1 C whole milk
1/2 C sugar
dash salt
1 T cornstarch
unbaked 9" pie crust.

Mix persimmon pulp, egg and milk. Combine sugar, salt and cornstarch. Mix well and stir into persimmon mixture. Spoon filling into pie crust. Bake at 400 degrees for 10 minutes, reduce heat to 350 and bake for additional 50 minutes.

***Persimmon Marmalade

Blend enough persimmons to make 2 quarts. Cook for 15 minutes, add 1 C pure or ange juice and 1 C crushed pineapple. To each cup of mixture, add 3/4 C sugar. Boil, stirring often, until thick. Pour into jars, seal, do not put in hot water bath.

Date: 26-DEC 00:33
From: ROBBIE56

MM: Persimmon Ice Cream

Title: Persimmon Ice Cream
Categories: Frozen, Persimmons
Yield: 1 /2

6 Ripe Japanese persimmons
3/4 c Granulated sugar
4 tb Lemon juice
3 1/2 c Heavy cream

1. Puree peeled and seeded persimmons in an electric blender.
2. Add sugar,, lemon juice, and heavy cream to persimmon puree.
3. Churn-freeze.
Makes 1/2 gallon

The persimmons used in this recipe are called Japanese or oriental persimmons. They are grown commercially in California. The mature persimmons are approximately 3 inches in diameter, reddish orange in color and very sweet.

Source: The Complete Book of Homemade Ice Cream, Milk
Sherbet and Sherbet.

From The Cookie Lady's Files

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Title: Sujongwwa (Persimmon Punch)
Categories: Korean, Beverages, Persimmons
Yield: 6 servings

10 Dried persimmons
The weight of the persimmons
-in fresh ginger root
6 c Water
1 c Sugar
1 tb Pine nuts
Powdered Cinnamon

Scrape the ginger and slice it thinly. Add the water and simmer for 1.1/2 hours. Remove the ginger and add the sugar to the liquid, boil for 5 minutes and cool. Carefully remove the seeds from the persimmons and replace them with pine nuts. Add the persimmons to the syrup and allow it to stand for 5 hours. Chill the punch and serve it in a bowl with pine nuts and cinnamon sprinkled on top.

The quantities may be doubled, or the sugar increased to 1.1/2 cups if a sweeter syrup is liked. Alternatively the sugar may be replaced with honey. One of the pleasures of this dish is its delicate perfume.

Source: Lee Wade's Korean Cookbook (a cookbook primarily intended for foreigners living in Korea.

From The Cookie Lady's Files

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Title: Sweet Potatoes with Persimmons
Categories: Vegetables, Fruits
Yield: 6 servings

1 c Water
1 lb Fresh sweet potatoes, peeled
- and cut
1/2 c Sugar
2 Persimmons, sliced
Juice of 1/2 lemon and
- 1/2 lime

Put all ingredients into saucepan and cook, stirring occasionally, until sweet potatoes are done and medium syrup is formed.

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Title: Kokkam Ssam (Dried Persimmon Slices)
Categories: Korea, Dessert, Fruit, Persimmon
Yield: 6 servings

10 md Dried persimmons
30 Peeled walnuts

Remove the bases from the persimmons, take out the seeds and fill the cavities with walnuts. Cut the persimmons crosswise into 1/2" thick slices.

Source: Lee Wade's Korean Cookbook (a cookbook primarily intended for foreigners living in Korea.

From The Cookie Lady's Files

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Fall Fruit Stew
From: Lon Hall

I got this recipe from an article by Michelle Huneven "The Stews of Autumn" that appeared in the Los Angeles Times food sections 23 October 1995. The fruit may be varied depending on what you have available. Excellent served over ice cream with ginger snaps on the side.

2 cups unsweetened apple juice
1 cup water
2 cinnamon sticks
1 (1-inch) piece of ginger root, cut in half
zest of 1 orange
zest of 1 lemon
2 apples, peeled, cored, cut in eighths
2 firm pears, peeled, cored, cut in eighths
4 plums, pitted, cut in halves
2 fuyu persimmons, peeled, seeded, cut in eighths
1/3 cup golden raisins
1/3 cup dark raisins
1/2 cup pitted prunes
1/2 cup dried apricots
1/3 cup fresh raspberries
1.4 cup almonds, chopped
pomegranate seeds

Bring apple juice, water, cinnamon sticks, ginger and zests to boil in
large saucepan. Add apples, cover and cook until just tender, about 15
minutes. Add pears, cover, and cook 5 minutes. Add plums,
persimmons, raisins, prunes and apricots and cook for another 5
minutes. If you must stir, be careful not to break fruit apart. Turn off
heat. Gently stir in raspberries.

Toast almonds in 400^p oven until golden brown, about 3
minutes.

Remove ginger root and carefully spoon stew into individual bowls,
being careful not to break up fruit. Serve sprinkled with toasted
almonds and pomegranate seeds.

Makes 6 servings.

~~~~~

From: Betsy Couch
Newsgroups: rec.food.recipes
Date: 3 Jan 1996

Here are some recipes using persimmons. I haven't tried them, but they all look good. It seems that you can use persimmon in place of pumpkin or applesauce in recipes, so you may want to try converting recipes.

PERSIMMON PUREE

- Scoop pulp out of ripe persimmons.
- Discard skin, seeds and stems.
- Puree the pulp with a blender until smooth.
- To each cup of pulp, add 1 1/2 teaspoons lemon juice.
- To store, freeze in 1 cup batches.

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GLAZED PERSIMMON BARS

Preheat oven to 350 degrees. Grease and flour a 10x15 inch baking pan.

Combine and set aside:
1 c. persimmon pulp
1 tsp. soda

Cream together:
1 c. sugar
1 egg
1/2 c. oil

Add:
1 1/2 tsp. lemon juice
1 1/2 c. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

Blend in the pulp. Stir in:

1 c. nuts
1 c. raisins dusted with 1/4 cup flour

Spread the batter in the prepared pan. Bake for 25 minutes.
Cool slightly on in the pan on a rack. While still warm, spread with
glaze. Cut into bars.

Glaze:

Beat together:
1 cup powdered sugar
2 tsp. lemon juice

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PERSIMMON CAKE

Preheat oven to 350 degrees. Prepare pan(s) as directed.

Mix according to box directions:
1 box yellow or butter cake mix (2 layer)

Stir in:
1/2 tsp. cinnamon
1/2 c. chopped pecans (optional)
1 c. persimmon pulp

Bake 5-10 minutes longer than time on box (cake will be moist).

PERSIMMON FROSTING

Cream together:
1/2 c. softened butter
1 box powdered sugar
1/3 c. persimmon pulp
1/2 tsp. vanilla extract

Spread on cooled cake.

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PERSIMMON MARMALADE

Wash and cut up persimmons, discarding seeds and core. You need:
8 c. ripe persimmon pulp

Mash the pulp and combine in a large saucepan with:
1 c. sugar
1 c. orange juice
Grated peel of 1 orange

- Cook over low heat, stirring frequently, until thick.
- Spoon into hot, clean, half-pint jars and seal. (If not processed in a boiling water bath, store in refrigerator after they are cooled.)

(Makes 6 half-pint jars)

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PERSIMMON FUDGE

In a saucepan combine:
1 c. persimmon pulp
3/4 c. margarine
2/3 c. evaporated milk
3 c. sugar

Bring to boil, stirring constantly until mixture gets to soft ball stage
(232-238 degrees on candy thermometer).

Remove from heat and add:
2 c. marshmallow cream
2 c. powdered sugar, sifted
1 tsp. vanilla
1 c. nuts (optional)

Blend well; pour into greased pan. Cool; cut into squares.


Lemon Persimmon Jello

6 oz. lemon Jello
2 med. size persimmon, chopped
1 med. size can crushed pineapple
Several red maraschino cherries, chopped

Prepare lemon Jello according to recipe on box, except using pineapple juice as part of liquid. Let Jello set until it begins to get syrupy, stir in fruits and chill until set.