Six Persimmon Recipes
Persimmon Cookies I
Persimmon Cookies II
Persimmon Rice Pudding
Fuyu Bundt Cake
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.
1 tsp. Baking soda
1 c Sieved persimmon pulp
1/2 c Butter or margarine
1 c Sugar
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
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
1 c Persimmon pulp
2 c Flour
1 c Sugar
1 c Butter
1 tsp. Soda
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.
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.
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.
Farm & Nursery
15251 NW Hwy 129
Trenton, FL 32693.
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.
Source: The Web site of Califuyu,
the California Fuyu Growers Association
Valley Center, Calif.
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
Seniors Recipe Index