Fuyu persimmons

Six Persimmon Recipes

Persimmon Cookies I 
Persimmon Cookies II
Persimmon Chews
Persimmon Rice Pudding
Fuyu Bundt Cake
Persimmon Chutney

Also see:
Three Ways to Preserve Persimmons

The first four of these recipes won't require you to take sides in the war between aficionados of the fuyu and devotees of the hachiya -- if you aren't already a partisan in that fight.  They simply call for persimmon pulp, leaving it to you to decide which variety it comes from.

Fuyus, for the uninitiated, are crunchy like an apple while hachiyas are soft when they're ripe.  So hachiyas arguably are better suited for recipes that call for pulp.  However, by some accounts, fuyus can be softened up by leaving them in the freezer over night.

The cake recipe specifies use of the fuyu variety, which isn't too surprising since the recipe was published by the Califuyu, the California Fuyu Growers Association.  Go to their Web site to learn more about fuyu persimmons. The chutney recipe calls for persimmons that can be blanched and diced.  Ripe hachiyas would never stand up to such treatment so it's probably safe to assume that the recipe, from a senior citizens center in Tasmania, calls for fuyus.

Persimmon Cookies I

1 tsp. Baking soda
1 c Sieved persimmon pulp
1/2 c Butter or margarine
1 c Sugar
1 Egg
2 c Flour
1 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1/2 tsp. Ground nutmeg
1 c Raisins and/or nuts.

Stir soda into persimmon pulp and set aside. Cream butter and sugar together.
Beat in egg, then persimmon mixture.
Sift flour with baking powder, salt, cinnamon, cloves and nutmeg.
Add to creamed mixture along with raisins or nuts. Mix thoroughly.
Drop by teaspoons onto greased baking sheets and bake at 350F 8 to 10 minutes.

Persimmon Cookies II

1 c Persimmon pulp
2 c Flour
1 c Sugar
1 c Butter
1 tsp. Soda
1 Egg
1/2 tsp. Cinnamon
1/2 tsp. Clove
1/2 tsp. Nutmeg

Cream shortening and sugar.
Beat in egg and pulp.
Add dry ingredients.
Place on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

Persimmon Chews

1 c Dark brown sugar, packed
1 c Uncooked persimmon pulp, fresh or frozen and thawed
1 c Black walnuts, chopped
2 Egg yolks
1 tb Butter
1/4 c Confectioners's sugar mixed with 1/4 cup finely chopped black walnuts

In the top of a double boiler, combine brown sugar, persimmon pulp, black walnuts, egg yolks and butter.
Put boiler top over base containing boiling water; cook for 25 minutes over medium heat, stirring occasionally.
Cool for about an hour. Form into balls about the size of a walnut, roll in the mixture of confectioners' sugar and chopped walnuts, and refrigerate about an hour before serving.
To store, pack in airtight tin with waxed paper between the layers; keep in a cool place.

Persimmon Rice Pudding

4 cups cooked rice
1 1/4 cups sugar
1/3 cup all purpose flour
1 tsp. vanilla extract
1/4 cup raisins
2 cups persimmon pulp
1 1/4 cups milk
1 egg beaten
3/4 cup chopped nuts

Combine rice and pulp; set aside. Combine sugar, milk, flour, egg and vanilla.
Add rice mixture and mix well.
Stir in nuts and raisins.
Pour into a greased 3 quart baking dish.
Bake uncovered at 350 for 45 minutes or until set.
Serve hot or cold.
Makes 10 to 12 servings.

Fuyu Bundt Cake

Grease and flour a bundt cake pan. Preheat oven to 350.
Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.
In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar.
Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.
Stir in Fuyu mix.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg.
Stir flour into Fuyu mixture just until blended.
Add 1 cup chopped walnuts and 3/4 cup raisins.
Pour into prepared bundt pan. Bake at 350 for 55 - 60 minutes or until toothpick tests clean.
Cool in pan 15 minutes. Turn onto rack.

Persimmon Chutney

12 persimmons
6 lemons
½ cup oil
1 tsp. salt
1½ cups sugar
1 tsp. chilli sauce or powder
2 tblsp. finely chopped raw ginger
3 cloves chopped garlic
2 cups cider vinegar
½ cup currants (optional)

Cut up lemons and soak in vinegar overnight.
Blanch persimmons in boiling water for 5 minutes, then peel and dice.
Add the lemons with all other ingredients and bring to boil.
Continue boiling for about 40 minutes or until the mixture starts to thicken. Remove from stove, allow mixture to cool, bottle and seal.

Source: Pat Coy
Devonport Seniors
Devonport, Tasmania
Devonport Seniors Recipe Index