ping George:persimmons

Hey George,

I can get persimmons for 97 cents each at the local Wally World right now.
I looked at them today - they are small, firm, flattish and orange. I know
it's prolly not a good price where you come from, but I'm willing to pick
some up to try them out. Only thing is, as curious as I am, I haven't a
clue what to do with them. I don't even know what they taste like.

You've talked about them before, so that's why I'm asking. If I were to buy
6, what 6 should I buy and what would I do with them? I'm thinking
preserves of some sort, of course.

TIA,
Kathi

PS bought 6 pomegranates for 97 cents each today - 10 year old really likes
them. What we don't eat, I'll juice and make jelly. Was a big hit last
time I made it.

In article <[Only registered users can see links. ]>,
"Kathi Jones" <[Only registered users can see links. ]> wrote:


I'm not George, but my mom made Persimmon puddings every year for
Christmas with nuts and brandy.

They were the gods.

She froze them first to soften them prior to processing.

She used 2 lb. coffee cans to steam and ship the puddings in, but for us
she had a very nice bundt shaped pudding steamer.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Kathi Jones wrote:

Sound like Fuyu's, you can peel them and eat them like an apple, or you
can cook them in many ways. I just made a bundt cake with the last of
ours today, added chopped walnuts and craisins to it and made it with
Splenda, it's good. Lots of 'simmon recipes on the web.

Six probably won't be enough for preserves but Fuyu are ripe when the
skin is yellowish orange and the meat is still firm. You might be able
to dehydrate them for later use. I noticed a neighbor two blocks west of
us has a Fuyu persimmon tree absolutely covered with 'simmons. Might hit
him up for some as we only harvested about a dozen from our tree, the
most we've gotten since it was planted.


My favorite aunt had a pom tree in her backyard in Vidor, Texas, used to
make a wonderful ruby toned jelly with them plus pom juice to drink.

Good luck with both.

yup, they had stickers with Fuyu on it...6 isn't enough eh? How many would
be and what would I put up?

Just curious at this stage....

Kathi


"George Shirley" <gshirl@bellsouth.net> wrote in message
newscudncD6e5igfHXXnZ2dnUVZ_jWdnZ2d@giganews.com ...

Kathi Jones wrote:

I've made persimmon jam before and it was okay but not anything to write
home about. I made a Fuyu persimmon bundt cake yesterday with walnuts
and craisins in it and it was delicious.

I would have to go dig in the preserving book section of our library to
find the recipe I used but I would bet that UGA has at least one on
their website. Going to take a lot more than 6 to do a decent jam
though. Shoot, I would just peel and eat them like an apple with maybe
some smoked cheese on the side.

Lots easier to make jam with Hachiya persimmons, they ripen really soft.
You would have to let the Fuyu's ripen until soft and that's not going
to happen right away.

On Fri, 30 Oct 2009 16:27:32 -0500, George Shirley
<[Only registered users can see links. ]> wrote:



Recipe please. I have some Pureed persimmon in the freezer.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:

They all appear to be about the same. Here's one of them.


3 cups prepared fruit (buy 5 to 6 medium fully ripe persimmons)
1 cup water
1/2 cup fresh lemon juice
1 box Pectin
1/4 tsp. butter or margarine
6 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer. Wash jars
and screw bands in hot soapy water; rinse with warm water. Pour boiling
water over flat lids in saucepan off the heat. Let stand in hot water
until ready to use. Drain jars well before filling.

REMOVE stems from persimmons. Scoop out pulp and puree. Do not use
peels. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot.
Add water and lemon juice.

STIR pectin into prepared fruit in saucepot. Add butter to reduce
foaming. Bring mixture to full rolling boil (a boil that doesn't stop
bubbling when stirred) on high heat, stirring constantly. Stir in sugar.
Return to full rolling boil and boil exactly 4 min., stirring
constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands
tightly. Place jars on elevated rack in canner. Lower rack into canner.
(Water must cover jars by 1 to 2 inches. Add boiling water, if
necessary.) Cover; bring water to gentle boil. Process 10 min. Remove
jars and place upright on towel to cool completely. After jars cool,
check seals by pressing middles of lids with finger. (If lids spring
back, lids are not sealed and refrigeration is necessary.)

"George Shirley" <gshirl@bellsouth.net> wrote in message
news:Y4GdnXtiPrvax3bXnZ2dnUVZ_tCdnZ2d@giganews.com ...

I totally appreciate your input George. Think I'll buy just one and taste
if before I decide to what to do next.

I saved your recipe from the next post, just in case

Kathi

In article <[Only registered users can see links. ]>,
George Shirley <[Only registered users can see links. ]> wrote:


My mom froze persimmons to soften them for her puddings every Christmas.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
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Subscribe: [Only registered users can see links. ]

Omelet wrote:

Probably Hachiya's Om, they're the most common Japanese persimmon grown
in the US. They Fuyu's don't really soften well, they just start to rot.
I wish now we had planted a Hachiya tree versus the Fuyu.