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Advice on persimmons....

11 years ago

We have a wonderful OLD persimmon tree in our back pasture. They are just starting to fall. I picked up 5 persimmons tonight, but there are hundreds more on the tree.

Can I freeze the whole persimmon until I get enough to make a recipe? I know that I can press them through a seive to get the pulp, but I don't want to have to do that for just 5 persimmons.

Also.... the only recipe I have ever eaten with persimmons is Persimmon Pudding. I have a feeling that I am going to have A LOT of persimmons (if I can collect them before the deer and raccoons eat them!). I would love to try some new recipes.

Thanks!

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Comments (6)

Gina_W
11 years ago
Are they the heart-shaped Hachiya? Or the squat tomato-shaped Fuyu?

The Hachiya are meant to be used when soft and jelly-like, and they can ripen off the tree in the freezer. I jad a recipe I got here from cathy_id a long time ago for persimmon muffins using Hachiyas. Delicious. They can also be used for a banana-type bread.

Here is a link to uses:

How to use persimmons
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Here is my persimmon ice cream:

dcarch
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Poor black snake, just catching some rays and gets disturbed. I too think that he was scared. I have seen black snakes lying rippled up like that before. It is an old wives tale that persimmons have to be frosted to sweeten up but it's not true. Persimmons just need a long time to mature, and most years they don't get it til after a frost. But if a frost delays til late Nov early Dec as it has some recent years you can eat persimmons before frost. I boil poke just once for about 5 min in plenty of water, pour off the water and then scramble it with eggs. I like it but my California raised husband doesn't. He will eat lambsquarters though, especially if I mix it with spinach. Watercress is one of my favorite spring greens. I eat it raw after washing well in water with a dab of bleach and then rinsing and when I can get enough I steam it or scramble with eggs. I like all the wild fruits, blackberry, mulberry, wild grape, wild cherry, mayapple, passionfruit, persimmon, but only eat them raw in moderation because so many wild animals depend on them. This year though I hope to make persimmon bread, which I like, expecially with black walnuts.
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agmss15
11 years ago
Do you have an american persimmon? They aren't even edible until they have been frosted. I remember my woody plants prof feeding them to unsuspecting students - blech. I only approached another one as a dare - and it was delicious.

I have always wanted to make a persimmon Pavlova, I have only made Pavlova a few times. Chocolate and raspberry was my favorite - but persimmon seemed to be the classic version.

Good luck with your bounty - the ice cream looks delicious!
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caflowerluver
11 years ago
I have a Hachiya tree. What I do is wait till they are super ripe and squishy, then I scoop out the pulp and put it into quart size bags and freeze. I mark how much I have on the outside of the bag. I use mine mainly for baking and not eating.

Right now I am waiting till I have 3 cups then I am going to make persimmon jelly. We also like persimmon bread, muffins, pudding and cookies. I found you can use any pumpkin recipe and substitute persimmon.
Clare
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cherigw
11 years ago
a savory treat!! went to a cooking class the other night and Chef did a persimmon butter for a beef tenderloin. . .roasted persimmons, robo coupe/food processor the roasted persimmons, add parsley, sage, 1/2 c unsalted butter, salt and pepper. . rc/fp again till a smooth butter. Served on the tenderloin with a sprinkle of fresh pomgranate seeds Wonderful!!
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starlightfarm
Original Author
11 years ago
These are the small "wild" persimmons (no idea of the variety). About the size of a small ping pong ball. Although I live in NC, we have already had a frost! They are soft, squishy and very sweet.

I have stuck them in a ziploc baggie in the freezer and plan on continuing to add my bounty to the bag until I have enough to use.

The persimmon icecream looks HEAVENLY!! Although... your variety of persimmon is VERY different from mine. I have the small mushy persimmons, not the large firm ones.

Persimmon muffins will be first on my list!!

Thanks for the help.
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