Sounds like a neat idea. Fond memories of them right off the tree as a puckering child. ;) Good luck! Dave

This also uses just one cup. You could make LOTS of bread :) Persimmon Bread 1 cup persimmon pulp 2 teaspoons baking soda 3 cups sugar 1 cup vegetable oil 4 eggs 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 1/2 teaspoon salt 2/3 cup water 3 cups all purpose flour 1 cup chopped walnuts (optional) raisins (optional) - I sometimes throw in a little handful I have found that this recipe will fill five 5 5/8 x 3 3/16 pans. In small bowl, mix persimmon pulp and baking soda. Set aside for 5 minutes. In large bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend. Mix in pulp, water, and flour alternating. Fold in nuts and/or raisins. Fill loaf pans 2/3 full. Bake one hour at 350 degrees or until toothpick comes out clean. Cool in pan for at least 10 minutes before transferring to cooling rack. Freezes well. I think the original recipe came from Allrecipes dot com. ~ Tracy

In the post above, I wrote, "If you get a cultivar, get 2 different cultivars that have the same ploidy (number of chromosomes)." As usual, my brain cells weren't cooperating with each other. It was bad advice for a couple of reasons. First, the only reason you would have to have 2 different cultivars of the same race (number of chromosomes) is if you wanted viable seed. Most growers want good fruit, not viable seed. Secondly, American persimmons are normally dioecious (either male or female). You would need a male and a female (not just two different cultivars) of the same race to produce viable seed. Wild Diospyros virginiana around here have 60 chromosomes. D virginiana in northern states are the 90-chromosome type, and are generally larger fruiting, better tasting, and more productive. Most commercially available cultivars are from the 90-chromosome race. Another race/variety is D virginiana var mosieri, which has only 30 chromosomes. When a 90-chromosome cultivar is planted without a 90-chromosome pollinator but within pollination range of wild 60-chromosome pollinators, the seeds often abort and the fruit can be seedless or have few seeds. This would be ideal for best fruit production with fewer seeds.

Yup, got it. I think I BWBed my last batch. Persimmon Chutney 2 pounds crisp-ripe to soft-ripe Fuyu-type persimmons; or 2 pounds soft-ripe Hachiya-type persimmons 2 tablespoons minced fresh ginger or 1 1/2 teaspoons ground ginger 1 tablespoon mustard seed 3 1/2 cups water 3/4 teaspoon chili powder 1/2 pound (2 cups) dried apricots 1 1/2 cups white wine vinegar 1 1/2 cups raisins 1 1/4 cups firmly packed brown sugar 1. To prepare Fuyu-type persimmons, cut off stems and peel with a sharp knife or vegetable peeler. chop fruit, discarding any seeds; you need 4 1/2 cups fruit. To prepare Hachiya-type persimmons, pull off stems, then cut fruit in half and scoop pulp from skin with a spoon; you need 2 2/3 cups fruit. Set fruit aside. 2. If using Fuyu-type persimmons, in a 5- to 6-quart pan combine fruit with water, apricots, raisins, ginger, mustard seed, and chili powder. Bring to a boil, reduce heat to a simmer, then cover and cook 10 minutes. Add vinegar and sugar. Simmer, uncovered, stirring occasionally then more frequently as mixture thickness, until most of the liquid evaporates and chutney is reduced to 7 cups, about 45 minutes; remove from heat. 3. If using Hachiya-type persimmons, in a 5- to 6- quart pan bring water, apricots, raisins, ginger, mustard, and chili to boiling, reduce heat to simmer, cover, and cook 10- minutes. Add vinegar and sugar. Simmer, uncovered, stirring occasionally until reduced to 41/2 cups, about 55 minutes. Stir in Hachiya-type fruit and remove at once from heat. 4. Serve chutney warm, or store in covered jars in the refrigerator up to 1 month; or freeze in easy-to-use units.