persimmon recipes

Wild Persimmon – 4 Sweet & Savory Recipes for Fall Festivities

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Around here, Persimmons rival the Pumpkin for the title of “Most Versatile Fruit”.  Ripening in October, wild persimmons are plentiful and go into everything from bread to jam.  Since the prepared pulp freezes easily, we enjoy them well into the winter months.

Below are a few of my favorite persimmon recipes; numbers 1 & 2 are my Grandmother’s recipes while 3 & 4 are ones that I’ve collected from others.  All of them will change your perspective on these strange looking, often overlooked little fruits!

Persimmon Pudding

Persimmon Pudding (a classic persimmon use)

In the typed version below, I’ve adjusted the sugar and butter just a bit and added vanilla extract.  The photograph of the written recipe shows the original higher sugar, higher butter content recipe in my Grandmother’s own handwriting, of course! <3

1 pint (2 cups) strained persimmon pulp
1/4 cup granulated white sugar
1/4 cup brown sugar
1 cup Milk
1 teaspoon Vanilla Extract
1/4 teaspoon Baking Soda
1 & 1/2 teaspoon Baking Powder
1/2 teaspoon salt
2 eggs, beaten
1 Tablespoons melted butter
1 & 1/2 cup All-Purpose Flour
Dash of Cinnamon

Sift flour with dry ingredients.  In a separate bowl, mix all other ingredients together.  Combine the two mixtures, blending well. Pour into a lightly greased 11 x 7 casserole pan and bake at 350 degrees for 45 minutes.  Serve warm.

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Persimmon Butter (refrigerator style)

Similar to Apple Butter, this twist on classic fruit spread is a tremendous hit.  Serve on biscuits or toast or as a topping on pancakes and drizzled with honey.

2 Cups strained Persimmon Pulp
1/4 teaspoon Cinnamon
1/4 teaspoon Vanilla Extract
2 Tablespoon Orange Juice
1/16 teaspoon Lemon Extract
1/2 cup white Sugar
1/3 cup water

Combine all ingredients in a small sauce pot.  Cook over low heat, stirring constantly, for 2o minutes.  Keep in the refrigerator.  May also be frozen.

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Persimmon Fruitcake

If you like fruitcake, you’re going to love the flavor the persimmons add in this holiday fruitcake recipe!  One of my Dad’s favorites…

1 Cup strained Persimmon Pulp
3 eggs
1 teaspoon Vanilla Extract
1/4 cup softened butter
2 Tablespoons lemon juice
3/4 cup honey
2 & 1/2 cups All-Purpose Flour
1 & 1/2 teaspoon Baking Soda
1 cup Yellow Raisins
1/2 cup candied pineapple chunks
1 cup chopped Walnuts
1 teaspoon Cinnamon
1/2 teaspoon Salt

Cream butter, honey, vanilla and eggs then add persimmon pulp and lemon juice.  Sift dry ingredients together (flour, soda, salt & cinnamon) and blend slowly into wet ingredients.  Fold in raisins, candied pineapple and walnuts just until combined.   Pour into 2 greased loaf pans.  Bake at 350 degrees for 45 minutes or until toothpick inserted in the center comes out clean.  Serve plain, with ice cream or with whipped cream.

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Persimmon Frozen Yogurt

This is an adaptation of a recipe I originally found in a book in 2014.  I have long since forgotten which book, and I’ve never gotten around to making it.   I think the bones of this would work in any Homemade ice cream recipe too.

– Makes 1 Quart

6 Whole Black Peppercorns, lightly crushed
4 Whole Cloves
1 Stick Cinnamon, broken in half
1⁄2 Cup Sugar
1⁄2 tsp. freshly grated Nutmeg
2 Cups plain full-fat Yogurt
1 Cup strained Persimmon pulp
1 Cup Milk
1 tsp. Vanilla extract

Heat peppercorns, cloves, and cinnamon in a 2-qt. saucepan over medium-high heat until fragrant, 4–5 minutes. Add sugar, nutmeg, and ¼ cup water; boil. Cook until sugar is dissolved, 1–2 minutes; let cool, strain, and transfer to a bowl. Whisk in yogurt, persimmon pulp, milk, and vanilla. Pour mixture into an ice cream maker and process according to the manufacturer’s instructions until yogurt is churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours.

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