Persimmons!!!

[rukiddin]

Y'all gotta try this!!!! I've put up a ton of persimmon pulp this year. I do all mine in 2 cup batches. My wife has always made this Paula dean recipe at thanksgiving using the pumpkin and it's always great. I asked her last night if she'd try it with persimmon instead of pumpkin!!! She made it last night and it was awesome!!!! I grew up on persimmon pudding, just found a killer persimmon cake recipe this year as well, and now this recipe!!! Only changes to actual recip is use 2 cups of persimmon pulp instead of pumpkin and only use 1/4 of powdered sugar. We also left out nutmeg and cinnamon. It's incredible!!!!
https://www.pauladeen.com/recipe/pumpkin-gooey-butter-cake-2/

 

[archer19]

Gonna give this a try,
Thanks for suggesting

 

[TAFKAP]

I've been wanting to do something like this for years, but have never gotten around to it. I struggle to find properly ripe persimmons. Does it matter for the recipe how ripened they are?

There are some trees near my house that are HEAVY with persimmon fruits, but have never been good to eat, even after a frost. What's your guidance on collecting them? And I presume you have to parboil them to remove the skin, right?

 

[C1295]

Y'all gotta try this!!!! I've put up a ton of persimmon pulp this year. I do all mine in 2 cup batches. My wife has always made this Paula dean recipe at thanksgiving using the pumpkin and it's always great. I asked her last night if she'd try it with persimmon instead of pumpkin!!! She made it last night and it was awesome!!!! I grew up on persimmon pudding, just found a killer persimmon cake recipe this year as well, and now this recipe!!! Only changes to actual recip is use 2 cups of persimmon pulp instead of pumpkin and only use 1/4 of powdered sugar. We also left out nutmeg and cinnamon. It's incredible!!!!
https://www.pauladeen.com/recipe/pumpkin-gooey-butter-cake-2/
View attachment 150954View attachment 150953

that looks amazing haha

 

[rukiddin]

I've been wanting to do something like this for years, but have never gotten around to it. I struggle to find properly ripe persimmons. Does it matter for the recipe how ripened they are?

There are some trees near my house that are HEAVY with persimmon fruits, but have never been good to eat, even after a frost. What's your guidance on collecting them? And I presume you have to parboil them to remove the skin, right?

I do it the way I been taught for years. This year, there are two trees on the edge of the road in a subdivision across from
Our farm. My daughter and I drive the side by side over there every evening and pick them up. Soft, borderline mushy are the perfect ones. These are some of the sweetest Ive ever found. But I'd wait till I had about a gallon. I rinse them lightly, remove the cap and remove the little black stem from the bottom and throw them in the strainer. I then just strain out all the pulp and put it up in 2 cup bags and freeze it. All my recipe's (persimmon pudding, persimmon cake and this one, all call for two cups). All trees vary. There's another tree about a mile down the road that the persimmons are massive and never really turn orange but more of a yellowish orange. They're not as sweet but still great for cooking.
Everyone here always mentions not picking until after a frost but I'd never heard that mentioned where I grew up in central NC. We picked them up once they started falling.
I use a strainer just like the one pictured below to get my pulp. But if you don't have one, a colander and mash fruit with your hand will do the same. Need to worry about skin.

 

[TAFKAP]

Awesome. Thank you. I might take the TAFKAP boys persimmon pickin this weekend

 

[Oldschool]

Do you wait until after the first frost to pick them? I have always heard to wait.

 

[Carlos Viagra]

Do you wait until after the first frost to pick them? I have always heard to wait.

I don't believe you have to, but this is about when the most of them ripen.

 

[rukiddin]

Do you wait until after the first frost to pick them? I have always heard to wait.

Never have. Grew up in NC and most are gone by first frost. I was picking these in east tn where I live. I never heard of waiting till after frost to pick them until I moved to east TN.

 

[Teacher]

If you ever bite into a green persimmon, you will never do it again!

Trust me on this.

B

 

[TnBob]

I do it the way I been taught for years. This year, there are two trees on the edge of the road in a subdivision across from
Our farm. My daughter and I drive the side by side over there every evening and pick them up. Soft, borderline mushy are the perfect ones. These are some of the sweetest Ive ever found. But I'd wait till I had about a gallon. I rinse them lightly, remove the cap and remove the little black stem from the bottom and throw them in the strainer. I then just strain out all the pulp and put it up in 2 cup bags and freeze it. All my recipe's (persimmon pudding, persimmon cake and this one, all call for two cups). All trees vary. There's another tree about a mile down the road that the persimmons are massive and never really turn orange but more of a yellowish orange. They're not as sweet but still great for cooking.
Everyone here always mentions not picking until after a frost but I'd never heard that mentioned where I grew up in central NC. We picked them up once they started falling.
I use a strainer just like the one pictured below to get my pulp. But if you don't have one, a colander and mash fruit with your hand will do the same. Need to worry about skin.

My wife and I use that same strainer. Works really good. We have only made the pudding. Gonna have to try this!

 

[TnBob]

Y'all gotta try this!!!! I've put up a ton of persimmon pulp this year. I do all mine in 2 cup batches. My wife has always made this Paula dean recipe at thanksgiving using the pumpkin and it's always great. I asked her last night if she'd try it with persimmon instead of pumpkin!!! She made it last night and it was awesome!!!! I grew up on persimmon pudding, just found a killer persimmon cake recipe this year as well, and now this recipe!!! Only changes to actual recip is use 2 cups of persimmon pulp instead of pumpkin and only use 1/4 of powdered sugar. We also left out nutmeg and cinnamon. It's incredible!!!!
https://www.pauladeen.com/recipe/pumpkin-gooey-butter-cake-2/What's the other persimmon cake recipe?
View attachment 150954View attachment 150953

 

[CritterGitter]

If you ever bite into a green persimmon, you will never do it again!

Trust me on this.

B

I bit into one once , wayy off in the woods . Probably 2 miles from the truck, it was such a great idea, i was like man people love these . It was horrible and i had nothing to rinse my mouth out

 

[mike243]

the hull is what will pucker your puss no matter if ripe or not lol

 

[Carlos Viagra]

Right about now, when they're orange and soft is when they're delicious.

Again, as posted, you want them to be totally orange, and softike a rule plum/peach.
Remember to slit out the seeds, lol.
They're really just an occasional snack, I wouldn't eat more than 3-4 of them at a time.

One of my favorites, though when I can find them.