Ginny wrote:
George Shirley wrote:
Picked up about 25 lbs of Japanese persimmons yesterday. The kind that
have to be dead ripe to be eaten. They're spread out in the garage on
a table awaiting the right time. A few were already ripe and have been
pulped and frozen.

When all the pulp is ready I intend to make some persimmon jam,
persimmon cookies, and a persimmon cake to give to the fellow that
gave us the simmons. Been awhile since we've been able to get our
hands on a good sized pile of simmons so we're looking forward to what
can be made from the. Our Fuyu persimmon tree has white scale and
aphids so bad that it only has two fruit left on it. I've been
spraying with dormant oil with a natural pesticide but they keep
coming back. I will report back once we start making "stuff" from the
persimmons.

George

So what do you do with your non-astringent persimmons if/when you have
excess? I have just planted my Fuyu - can't wait 'til it starts fruiting.

Persimmon jam, persimmon pies, persimmon cakes, eat them out of hand. My
tree is a Fuyu also but it is slowly being destroyed by scale insects
that I can't seem to control. These I got from a friend are the heart
shaped ones that have to be completely dead ripe before eating or using
as they are astringent.

I have successfully removed the pulp and froze it in 2 cup containers.
My wife likes to just freeze the whole fruit, partially thaw them and
then eat them with a spoon like sherbet. Do a google on persimmon
recipes, there's a million of them out there.

George