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Other topics for members => FOOD! FOOD! FOOD! => Topic started by: LeeB on October 01, 2008, 05:47:14 PM

Title: Persimmons
Post by: LeeB on October 01, 2008, 05:47:14 PM
Any recipes for persimmons? Jellies, wine, candy, ect. Lindy was invited to pick all she wanted today but didn't know what to do with them so she just made herself sick eating them.
Title: Re: Persimmons
Post by: WDH on October 01, 2008, 08:10:11 PM
I have had persimmon pudding and it was very good.  I will see if I can get the recipe.
Title: Re: Persimmons
Post by: Radar67 on October 01, 2008, 08:54:27 PM
The best recipe for persimmons I know of is this...

Find a good, loaded persimmon tree.

Set up an ambush site about 50 yards from the tree.

Get to the site one morning early and wait for the deer to arrive.

Shoot the best deer and have a BBQ.  :D

Venison is the best recipe.....
Title: Re: Persimmons
Post by: Don P on October 01, 2008, 09:50:23 PM
I've meant to post this for about 8 years, and maybe I have  :D
This is one from Michelle's Mom's cards.

Persimmon Pudding

Sift together;
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
...
3/4 cup sugar
1.2 cup raisins
1/3 cup milk
1 tsp vanilla
2-3 tsp rum
1-1/3 cup persimmon pulp

add the dry to the wet ingredients, mix well and pour into a greased floured bundt pan
Bake at 325 for 50-60 minutes.

I'd have posted quicker but I've been daydreaming. Looking this up was a trip down memory lane  :)
Title: Re: Persimmons
Post by: WDH on October 01, 2008, 11:25:39 PM
There you go!  Thanks to Mr. Don ;D.
Title: Re: Persimmons
Post by: Lanier_Lurker on October 01, 2008, 11:27:16 PM
Now that is a timely post.   :)

I've been wondering what I could do with my persimmon crop that is dropping right now as I speak.  I just might have to give this a try.
Title: Re: Persimmons
Post by: Dodgy Loner on October 02, 2008, 09:29:06 AM
Persimmon puddin' is my fav-o-rite dessert made from a native plant.  My neighbor has a tree that is chock full of 'em, and I can't wait until they start dropping digin1
Title: Re: Persimmons
Post by: WDH on October 02, 2008, 09:46:47 AM
The pudding that I have had came from Jody.
Title: Re: Persimmons
Post by: Tom on October 02, 2008, 10:15:09 AM
I like'em right off of the tree, the best.   

Those that are good and ripe make a good breakfast spread for toast and you don't even have to cook them.  Just open one up, spoon the "stuff" onto the toast, spread it around and eat it.  :D
Title: Re: Persimmons
Post by: LeeB on October 02, 2008, 04:57:20 PM
I've heard tell that if you cut open the seed you can predict the winter with what you find. What do ya'll know about that?
Title: Re: Persimmons
Post by: Tom on October 02, 2008, 06:03:55 PM
I'll bet if you put a handful of them on a plate out in the yard and they get wet, it's probably raining.  ;D


A quote from the linked site roanoke.com.

In my own childhood in Arkansas, I frequently heard a saying of Ozarks origin that persimmon seeds could foretell the winter. Cut open a seed longways, and there is a white formation inside, actually the plant embryo. If the formation is shaped like a knife, a bitterly cold winter is ahead. If it is shaped like a spoon, there would be lots of snow. If it's shaped like a fork, then a mild winter was forthcoming.  (http://www.roanoke.com/weather/wb/xp-7717)
Title: Re: Persimmons
Post by: LeeB on October 02, 2008, 06:15:58 PM
That was the tale we had heard Tom. I just wanted to see if anybody else had heard of this. The ones Lindy cut open had a spoon in them. Looks like it might be a fun winter for us.
Title: Re: Persimmons
Post by: flip on October 13, 2008, 12:01:35 PM
The girlie friend and myself did about 7 gallons of the buggers this weekend.  Got about 7 quarts of pulp and my arm is shot.  We, ahem, I used a chinois (collinder and pestel) to pulp them but because of the meat hanging on the seeds left a lot of goodness go to the chickens.  Is there a mill or pulper that works better than the chinois?  The tree has tons more but the work is killing my arm.
Title: Re: Persimmons
Post by: Lanier_Lurker on October 13, 2008, 12:27:21 PM
You are right about the amount of work.  I did it for the first time yesterday with a spoon and a small masher/sifter.  I probably only have about 2 cups of clean pulp - and I was quite tired of doing it even after that amount.

I was brainstorming the whole time I was doing it - thinking that there had to be a better way.

The idea I had was some kind of food centrifuge.  Mash up a bunch of persimmons to loosen the pulp, then spin the mess at about 15,000 rpms thru a tight screen - and then scrape what comes thru off of a collection shroud.

 :D
Title: Re: Persimmons
Post by: flip on October 13, 2008, 01:31:01 PM
There has to be an easier way but I'll be danged if I can find it.  Maybe a winter project :)
Title: Re: Persimmons
Post by: Banjo picker on October 13, 2008, 10:13:21 PM
I don't eat em till after a frost...an it an't frosted yet here... :D Tim
Title: Re: Persimmons
Post by: T.J. on October 14, 2008, 01:46:03 AM
you can get a wine recipe from e.c.krause (google them.they sell wine making supplies)
i haven't tried to make any persimmon yet.Like Banjo picker said i'm waiting for the first frost.
i have made some cherry,blackberry,peach,grape,muscadine,scuppernong,blueberry,apple,and pear so i've been fairly busy  smiley_alcoholic_01 smiley_alcoholic_01
Title: Re: Persimmons
Post by: Lanier_Lurker on October 14, 2008, 08:39:43 AM
I've meant to post this for about 8 years, and maybe I have  :D
This is one from Michelle's Mom's cards.

Persimmon Pudding

Sift together;
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
...
3/4 cup sugar
1.2 cup raisins
1/3 cup milk
1 tsp vanilla
2-3 tsp rum
1-1/3 cup persimmon pulp

add the dry to the wet ingredients, mix well and pour into a greased floured bundt pan
Bake at 325 for 50-60 minutes.

I'd have posted quicker but I've been daydreaming. Looking this up was a trip down memory lane  :)


I made this yesterday.  I don't think it should be labeled as "pudding".  It is a bread.

However, it is quite good.   ;D

I was a little shy of a full cup on the persimmon pulp.  I'm sure it would be better if I'd had the right amount.  It would probably help to better overcome the sugar+cinnamon influence.
Title: Re: Persimmons
Post by: CLL on November 28, 2008, 08:43:31 PM
Never forget when I was in high school had a yankee move to our town(No offense Mason-dixon folks). Since he was a new kid we give him a nice green persimmon to eat, never forget the look on his face. The next week he gave his cousin the treatment. :D
Title: Re: Persimmons
Post by: okie on November 28, 2008, 10:50:01 PM
When I was a boy, my dad would sometimes bring in persimmons by the 5 gallon bucket full. They would become a pie, I know that peeling the persimmon, mashing and straining of the "meat" was done but I dont know how the pies were made. I do know they were good though, kinda like a sweet tater pie. Us kids would peel the persimmons, dad would mash up the meat and seeds in a bowl and mom would strain through a cloth....it was a porus cloth, maybe cheesecloth but I cant remember for sure.
Title: Re: Persimmons
Post by: WDH on November 29, 2008, 09:33:12 PM
I ate some Thursday that were still hanging on the tree.  They were just right, after having gone through several frosts.  Very sweet ;D.