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Author Topic: Persimmons  (Read 5416 times)

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Offline LeeB

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Persimmons
« 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.
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

Offline WDH

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Re: Persimmons
« Reply #1 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.
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Offline Radar67

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Re: Persimmons
« Reply #2 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.....
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Offline Don P

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Re: Persimmons
« Reply #3 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  :)
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Offline WDH

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Re: Persimmons
« Reply #4 on: October 01, 2008, 11:25:39 PM »
There you go!  Thanks to Mr. Don ;D.
Woodmizer LT40HDD35, John Deere 2155, Kubota M5-111, Nyle L53 Dehumidification Kiln, and a passion for all things with leafs, twigs, and bark.  hamsleyhardwood.com

Offline Lanier_Lurker

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Re: Persimmons
« Reply #5 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.

Offline Dodgy Loner

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Re: Persimmons
« Reply #6 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
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Offline WDH

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Re: Persimmons
« Reply #7 on: October 02, 2008, 09:46:47 AM »
The pudding that I have had came from Jody.
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Offline Tom

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Re: Persimmons
« Reply #8 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
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Offline LeeB

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Re: Persimmons
« Reply #9 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?
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.


Offline LeeB

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Re: Persimmons
« Reply #11 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.
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

Offline flip

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Re: Persimmons
« Reply #12 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.
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Offline Lanier_Lurker

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Re: Persimmons
« Reply #13 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

Offline flip

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Re: Persimmons
« Reply #14 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 :)
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Offline Banjo picker

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Re: Persimmons
« Reply #15 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
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Offline T.J.

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Re: Persimmons
« Reply #16 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

Offline Lanier_Lurker

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Re: Persimmons
« Reply #17 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.

Offline CLL

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Re: Persimmons
« Reply #18 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
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Offline okie

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Re: Persimmons
« Reply #19 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.
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