mariadnoca
Moderator
I love to eat them plain, but this is too many before they’d go bad. What to do?
(I tried them on cereal, but the flavor was lost.)
(I tried them on cereal, but the flavor was lost.)
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More questions! Fuyu persimmons...I have too many. Two neighbors dropped off bags.
- Thread starter mariadnoca
- Start date
In southern Indiana most people don
persimmons are harvested in early to late September (or after the first frost), they are mashed through a strainer aka a food mill (my mother used a Foley mill) and turned into persimmon pulp. The pulp can be frozen, then used any time of year. Two favorite desserts to make are persimmon pudding and persimmon cookies.
https://homestead-honey.com/2013/10/16/persimmons/
persimmons are harvested in early to late September (or after the first frost), they are mashed through a strainer aka a food mill (my mother used a Foley mill) and turned into persimmon pulp. The pulp can be frozen, then used any time of year. Two favorite desserts to make are persimmon pudding and persimmon cookies.
https://homestead-honey.com/2013/10/16/persimmons/
colleenmomof2
Well-known member
Can freeze!? Smoothies?
I don't think that I've ever eaten a persimmon so I don't have any experience to share. So I googled freeze/preserve and the first post from Central Texas Gardener was:
"You can also slice firm, but ripe fruit and freeze on parchment paper, then freeze in containers. If you are in a rush, just wash the persimmons and freeze them in a bag or freezer container. Allow to thaw in the refrigerator and then prepare as above." Lots of info at link smileys/wink.gif Colleen
https://www.centraltexasgardener.org/resource/preparing-persimmons-for-freezing-or-for-cooking/
I don't think that I've ever eaten a persimmon so I don't have any experience to share. So I googled freeze/preserve and the first post from Central Texas Gardener was:
"You can also slice firm, but ripe fruit and freeze on parchment paper, then freeze in containers. If you are in a rush, just wash the persimmons and freeze them in a bag or freezer container. Allow to thaw in the refrigerator and then prepare as above." Lots of info at link smileys/wink.gif Colleen
https://www.centraltexasgardener.org/resource/preparing-persimmons-for-freezing-or-for-cooking/
colleenmomof2
Well-known member
Holidays are to splurge! And on a salad, that's a great idea! Share your recipe,
please? Will be looking for a persimmon to make your salad. What lettuces do you use and what is in your dressing? Colleen
please? Will be looking for a persimmon to make your salad. What lettuces do you use and what is in your dressing? Colleen
Fuyu Bundt cake
Fuyu Bundt Cake
READY IN: 1hr 15mins
SERVES: 10-12
YIELD: 1 cake
UNITS: US
INGREDIENTS
Nutrition
3
firm fuyu persimmons, peeled and diced (3 cups)
2
teaspoons baking soda
1⁄2
cup butter, softened
1 2⁄3
cups sugar
2
eggs
2
teaspoons lemon juice
2
teaspoons vanilla
2
cups flour
1
teaspoon baking powder
1
teaspoon salt
1
teaspoon ground cloves
1
teaspoon cinnamon
1⁄2
teaspoon ground nutmeg
1
cup walnuts, chopped finely (I used pecans)
3⁄4
cup raisins (I used golden)
powdered sugar, to dust if desired
DIRECTIONS
Grease and flour a bundt cake pan.
Preheat oven to 350.
Blend baking soda with chopped fuyus. Set aside.
In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
Stir in fuyu mix.
Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
Stir flour mixture into fuyu mixture until just blended.
Stir in walnuts and raisins.
Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
Cool in pan 15 minutes. Turn onto rack.
When cool, dust with powdered sugar, if desired.
I have made this along with my holiday baking. It keeps well and should freeze.
Fuyu Bundt Cake
READY IN: 1hr 15mins
SERVES: 10-12
YIELD: 1 cake
UNITS: US
INGREDIENTS
Nutrition
3
firm fuyu persimmons, peeled and diced (3 cups)
2
teaspoons baking soda
1⁄2
cup butter, softened
1 2⁄3
cups sugar
2
eggs
2
teaspoons lemon juice
2
teaspoons vanilla
2
cups flour
1
teaspoon baking powder
1
teaspoon salt
1
teaspoon ground cloves
1
teaspoon cinnamon
1⁄2
teaspoon ground nutmeg
1
cup walnuts, chopped finely (I used pecans)
3⁄4
cup raisins (I used golden)
powdered sugar, to dust if desired
DIRECTIONS
Grease and flour a bundt cake pan.
Preheat oven to 350.
Blend baking soda with chopped fuyus. Set aside.
In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
Stir in fuyu mix.
Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
Stir flour mixture into fuyu mixture until just blended.
Stir in walnuts and raisins.
Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
Cool in pan 15 minutes. Turn onto rack.
When cool, dust with powdered sugar, if desired.
I have made this along with my holiday baking. It keeps well and should freeze.
Persimmon Cake
Persimmon Cake (makes two 9 1/2 inch layers)
4 c. sifted Cake Flour (or use AP Flour sifted twice minus 2 Tbsp per cup)
2 tsp Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
1/2 tsp Salt
1 c. Sugar
1 c. Brown Sugar
2 c. Oil
5 Eggs, lightly beaten
3 c. grated Persimmons
1 c. Raisins (I omit - don't like them)
1 c. finely chopped Walnuts
Preheat oven to 375 degrees. Butter and flour cake pans and line with parchment paper.
Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large mixing bowl, beat the sugars, oil and eggs and until lights and fluffy.
Stir in the grated persimmons.
Add the sifted dry ingredients and stir together by hand, adding the raisins and nuts last.
Pour into prepared pans and place in oven.
Reduce oven temperature to 350 degrees.
bake for approximately 55 minutes or until cake tests done. They should be still slightly moist in the center.
Let cool on wire racks before removing from pans.
You can frost this with a cream cheese icing. (I drizzle it on the top when serving.)
Persimmon Cake (makes two 9 1/2 inch layers)
4 c. sifted Cake Flour (or use AP Flour sifted twice minus 2 Tbsp per cup)
2 tsp Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
1/2 tsp Salt
1 c. Sugar
1 c. Brown Sugar
2 c. Oil
5 Eggs, lightly beaten
3 c. grated Persimmons
1 c. Raisins (I omit - don't like them)
1 c. finely chopped Walnuts
Preheat oven to 375 degrees. Butter and flour cake pans and line with parchment paper.
Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large mixing bowl, beat the sugars, oil and eggs and until lights and fluffy.
Stir in the grated persimmons.
Add the sifted dry ingredients and stir together by hand, adding the raisins and nuts last.
Pour into prepared pans and place in oven.
Reduce oven temperature to 350 degrees.
bake for approximately 55 minutes or until cake tests done. They should be still slightly moist in the center.
Let cool on wire racks before removing from pans.
You can frost this with a cream cheese icing. (I drizzle it on the top when serving.)
colleenmomof2
Well-known member
Thank-you!
Looking forward to finding a ripe persimmon! Colleen
Looking forward to finding a ripe persimmon! Colleen