Hachiya Persimmons

13 years ago

A friend just gave me probably about 4 cups of Hachiya Persimmon pulp (already frozen).

Suggestions?

I looked up a couple of recipes for pudding (cake/bread) and "chewies". I'm just wondering if anyone has a T&T recipe they love?

I've cross posted on Harvest forum.

Deanna

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Comments (9)

centralcacyclist
13 years ago
I have used persimmon pulp in place of pumpkin puree in pumpkin bread. My experience with it is that the bread did not rise as high and was dense and moist. All good, though.

Gina W. has a good persimmon cookie recipe I can't find it in my files.
jessyf
13 years ago
Deanna, I also have four cups of frozen Hachiya pulp that I want to turn into a cake/bread for Rosh Hashanah. I found this link, at least it has cred.

Here is a link that might be useful: David Lebovitz persimmon page
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It's true. The fruit will be of variable quality and the seeds won't be true to type they will be hybrids. If you are going to plant self pollinating use only self pollinating of the same hybrid type. If you aren't using self pollinating then you will need different types to cross pollinate. In this case, people usually pick a type of persimmon because they like it's taste and so a similar tasting persimmon that ripens earlier or later than your favorite as the cross pollinator makes sense. In my case I was recommended, if I remember right, a Yates or a Prok, by this nursery: http://www.nolinnursery.com/Persimon.htm He is a Ag graduate from UK with many years of experience. So if I was like you I and wanted two trees I'd buy 2 Yates or 2 Proks. You should buy 1 or 2 or the same variety if they are self pollinating. I'm only buying one so I don't have that problem. I have a Black Gum (aka Black Tupelo) in my yard already and it's you've seen one you know they are closely related to persimmons. I'm not sure it they can 'cross pollinate' persimmons like donkeys & horse can cross breed though. Here is a link that might be useful: Nolin Nursery Persimmons This post was edited by AgroCoders on Sun, Jun 8, 14 at 3:09
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Christie, It's probably not worthwhile for you (or me) to grow out seedling kakis, especially in small numbers; theoretically one-half of the seedlings will be non-fruiting males, and when I look at native populations, I think the percentage is skewed way over 50% in favor of males. You'd be much better off either grafting your own onto D.virginiana rootstock or purchasing a grafted specimen. I don't know where those folks came up with their 10-yr lifespan information. I've only got about 10yrs experience growing Asian persimmons, but I know of one, in the backyard of the late dean of the School of Agriculture at Auburn University that he grafted back around 1960, that's still going strong and fruiting well. Scott can probably comment on the extensive D.kaki plantings J.Russell Smith made at his homestead in VA, back in the 1920s-1930s; a number of those trees, grafted onto D.virginiana rootstock, are still alive today.
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I think some nurseries are responsible for some of the confusion about persimmons. I believe Stark Bros until recently recommended buying multiple female Asian persimmons to pollinate each other. Now they describe their Asian persimmons as "self-pollinating," which isn't technically correct either since they produce fruit without pollination, not by self-pollinating. As for other Asian persimmon recommendations, I haven't tasted very many Asian persimmons myself, but I might consider Saijo for superior cold-hardiness to Hachiya. To your question about the native persimmon, I've never heard of any success with air layering persimmons or rooting cuttings. Unless someone else can give you (and me) more information, I'd assume there's no hope in that. In any case, every indication I've seen of named varieties from nurseries, as with what members of this forum have described doing for themselves, has always been about grafting. If you haven't done any grafting before, it's easily enough learned. I had pretty good success the first year I tried grafting from a local tree onto some volunteer seedlings on my property, so you might, too. However, that must have been pretty random, because I've had very lower percentage takes with persimmons since then. Persimmons seem to provide lots of random grafting failures, which other trees (pears, for example) don't. It sounds to me like you're interested enough in fruit that you ought to just give it a try. Once you get some minimal supplies each graft will cost you hardly anything besides time, especially if you have a free local source of scion wood.
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Our property is heavily wooded with all kinds of native trees including persimmon, however I have never seen any fruit on any of them and we've lived here for 9 years now. Is it because the animals get it first? Do they eat the fruit when it first forms? When I was a kid we lived in a place where there were several persimmon trees right next to the house and we had lots of them but the possums were up there every night eating them. Also, the trees were in a cluster and the ones we have are spread out. I've also noticed the ones along the road, even the big ones don't show signs of fruit either. The same with all the wild grape vines here, never seen fruit on them.
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centralcacyclist
13 years ago
I love James Beard so I've bookmarked this link. Some years I find myself with a wealth of persimmons, other years none at all. Persimmon trees are common in the yards of the older homes here in Modesto.
Gina_W
13 years ago
Yes, I make these every season, and I now have a baby Hachiya tree in my back yard. Here's the recipe, originally from cathyid. I think 2 cups is 2-3 large Hachiya's worth.

========================
Persimmon Cookies
(cathyid)

2 ripe persimmons, mashed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes or until lightly browned.

=============================
Gina's note: I make these in mini muffin tins. They are more "muffiny" than "cookiey".
iris_gal
13 years ago
The only persimmon thing better than this bread is Persimmon Xmas pudding. But this is close.

*** Persimmon Bread

1 C. Hachiya persimmon pulp (about 3 persimmons)
1 tsp. baking soda
1 egg
1/4 C. milk
1 Tbsp. melted butter
1 tsp. vanilla
1 C. flour
1 C. sugar
1 tsp. each bk. pd. & cinnamon
1/2 tsp. salt
1 C. chopped pecans

Preheat oven to 350 degrees.
Stir baking soda into pulp; set aside.
Mix wet ingredients in mixing bowl.
Mix dry ingredients together.
On low speed, beat dry ingredients into wet,; stir in nuts.
Pour into a greased & floured 1 lb. coffee can.
Bake 1 hour. Cool 10 min. & turn out on rack.

Notes:
This makes a dense rich loaf similar to a Xmas plum pudding.
I double the recipe for 3 - 7 3/8" x 3 5/8" bread pans & bake 40 min.
I also use wax paper in lieu of flour for ease of removal.

-----------------------------------

Have NOT made this but hope it's like a delicious bar a friend served.

Persimmon Bars (Sunset)

1 C. persimmon puree + 1 tsp. bk. soda - stir tog. & set aside

1 egg
1 C. sugar
1/2 C. oil

8 oz. finely chopped dates

1 3/4 C. flour
1 tsp. each salt, cinnamon, & nutmeg
1/4 tsp. cloves

1 C. chopped walnuts or pecans

Glaze: 2 Tbsp. lemon juice mixed with 1 C. pd. sugar

Beat sugar into egg. Beat in oil slowly.
Mix in dates.
Combine dry ingredients - add alternately with puree.
Stir in nuts.

Greased & floured 10 X 13 pan. Preheated 350 degrees, 25 min.
Cool 5 min. & glaze.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Hachiya Persimmons are horrible unless they are super ripe, otherwise they do funny things to your mouth. It takes forever for them to get ripe.

Here is a great tip:

Put the persimmon in the freezer over night. Thaw the next day and it will be ripe.

dcarch
User
13 years ago
I've never heard of ripening something in the freezer. Wonder how that works.

Ann
Gina_W
13 years ago
Hachiya's astringent tannins make unripe fruit too mouth-puckery for eating before they are really ripe. They do ripen after picking. In cold climates, they can be left on the tree to freeze, which hastens ripening. They aren't ready-to-eat ripe unless they are jelly soft, so if you buy them in the store, they are going to be unripe because they are too perishable in their ripe stage. So you can freeze them, or keep them on the counter until ripe.

My baby tree is already producing. I'm afraid about the birds and other critters eating the fruit so I'm keeping an eye out and I should go buy tenting just in case.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
"Posted by ann_t ---------
I've never heard of ripening something in the freezer. Wonder how that works.
Ann"

Try it, really works. Amazing trick few people know.

dcarch

Hachiya Persimmons

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