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

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.

I can't wait sweetie

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


Yum!!! A sweet, ripe persimmon is heavenly.

gloria p

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.

--
Ginny - in West Australia

Plan ahead ... It wasn't raining when Noah built the ark. -- Unknown

Oh pshaw, on Tue 16 Oct 2007 12:34:07p, George Shirley meant to say...

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

George, here is a recipe we recently tried and loved. It was posted to rfc


* Exported from MasterCook *

Persimmon sorbet with spices (Sorbet de kakis aux épices)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dead ripe Japanese persimmons (to make 3 c. puree)
-- (3 to 4)
3/4 c. sugar
1 c. water
1 piece cinnamon bark -- (3")
3 cloves
3 allspice berries
1 head star anise
A 1" piece of fresh ginger root -- peeled and cut
into 1/8" slices
1 piece fresh lime peel -- (5")
1/4 c. fresh lime juice
1 T. dark rum

Put the sugar and water in a small saucepan. Drop in the spices, ginger,
and lime peel, bring to a boil, and boil gently 5 minutes. Cool and strain
into a bowl.

Cut the Japanese persimmons in half crosswise and scoop the fruit into the
bowl of your food processor with a tablespoon. Squeeze the empty shell to
extract remaining juice. Measure out three cups and bring to a gentle boil
in a saucepan. Cook 5 minutes. Add to the syrup. Chill thoroughly.

Just before freezing, add the lime juice and rum. Freeze in your ice cream
freezer according to manufacturer's directions.

S(Internet Address):
"http://www.frenchgardening.com/cuisine.html?pid=318283661829920"
- - - - - - - - - - - - - - - - - - -
--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

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

Wayne Boatwright wrote:
Oh pshaw, on Tue 16 Oct 2007 12:34:07p, George Shirley meant to say...

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

George, here is a recipe we recently tried and loved. It was posted to rfc


* Exported from MasterCook *

Persimmon sorbet with spices (Sorbet de kakis aux épices)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dead ripe Japanese persimmons (to make 3 c. puree)
-- (3 to 4)
3/4 c. sugar
1 c. water
1 piece cinnamon bark -- (3")
3 cloves
3 allspice berries
1 head star anise
A 1" piece of fresh ginger root -- peeled and cut
into 1/8" slices
1 piece fresh lime peel -- (5")
1/4 c. fresh lime juice
1 T. dark rum

Put the sugar and water in a small saucepan. Drop in the spices, ginger,
and lime peel, bring to a boil, and boil gently 5 minutes. Cool and strain
into a bowl.

Cut the Japanese persimmons in half crosswise and scoop the fruit into the
bowl of your food processor with a tablespoon. Squeeze the empty shell to
extract remaining juice. Measure out three cups and bring to a gentle boil
in a saucepan. Cook 5 minutes. Add to the syrup. Chill thoroughly.

Just before freezing, add the lime juice and rum. Freeze in your ice cream
freezer according to manufacturer's directions.

S(Internet Address):
"http://www.frenchgardening.com/cuisine.html?pid=318283661829920"
- - - - - - - - - - - - - - - - - - -
Thanks Wayne, someone else copied and sent it yesterday from rfc.

"George Shirley" wrote in message
...
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


Hi, George...I have never had a Persimmon myself..But only yesterday on a
Newsgroup (Not a cooking group) A gent from the USA (South) happened to post
about it...I was shopping today and as yet I haven't seen a persimmon in the
shops...I will post the text of the message here...It is NOT my own, but
'Richards'....You may find some interest in the post ..

"How many yall ever ate persimmon pudding? That's a gift of love and a
North Carolina fall favorite.

Hardly a girl born later than 1940 knows how to make it. It's a simple
dying art.

The problem is people to sorry to pick up the persimmons.

Here is the best instructions of them all.

One part milk,

One part flour,

One part persimmon puree

One part sugar......

A little vanilla.

Stir into a batter, pour in a pan and bake forty five minutes at 350
degrees.

Lordy, a gift to the gods a simple man can enjoy.


I offer this only out of interest to see if any have ideas on the type of
Pudding..

Bigbazza.

Bigbazza wrote:

"George Shirley" wrote in message
...
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


Hi, George...I have never had a Persimmon myself..But only yesterday on
a Newsgroup (Not a cooking group) A gent from the USA (South) happened
to post about it...I was shopping today and as yet I haven't seen a
persimmon in the shops...I will post the text of the message here...It
is NOT my own, but 'Richards'....You may find some interest in the post ..

"How many yall ever ate persimmon pudding? That's a gift of love and a
North Carolina fall favorite.

Hardly a girl born later than 1940 knows how to make it. It's a simple
dying art.

The problem is people to sorry to pick up the persimmons.

Here is the best instructions of them all.

One part milk,

One part flour,

One part persimmon puree

One part sugar......

A little vanilla.

Stir into a batter, pour in a pan and bake forty five minutes at 350
degrees.

Lordy, a gift to the gods a simple man can enjoy.


I offer this only out of interest to see if any have ideas on the type
of Pudding..

Bigbazza.

There are many recipes for persimmon pudding on the internet. I once
found about forty of them using Google. Haven't tried any of them yet
but may try one this year since we have so many of the persimmons. Today
our friend offered us another two buckets full if we want them. Waiting
for wife to get home from work to see if she's interested.

Thanks for the recipe though, it is much simpler than most.

George

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.

OBRFP: How about the English steamed persimmon pudding? That'll keep
until the holidays (if I remember you put parchment disks soaked in
brandy or rum on it). Then you just re-steam it.

B

Oh pshaw, on Wed 17 Oct 2007 05:16:43a, George Shirley meant to say...

Wayne Boatwright wrote:
Oh pshaw, on Tue 16 Oct 2007 12:34:07p, George Shirley meant to say...

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

George, here is a recipe we recently tried and loved. It was posted to
rfc


* Exported from MasterCook *

Persimmon sorbet with spices (Sorbet de kakis aux épices)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dead ripe Japanese persimmons (to make 3 c.
puree)
-- (3 to 4)
3/4 c. sugar
1 c. water
1 piece cinnamon bark -- (3")
3 cloves
3 allspice berries
1 head star anise
A 1" piece of fresh ginger root -- peeled and
cut
into 1/8" slices
1 piece fresh lime peel -- (5")
1/4 c. fresh lime juice
1 T. dark rum

Put the sugar and water in a small saucepan. Drop in the spices,
ginger, and lime peel, bring to a boil, and boil gently 5 minutes. Cool
and strain into a bowl.

Cut the Japanese persimmons in half crosswise and scoop the fruit into
the bowl of your food processor with a tablespoon. Squeeze the empty
shell to extract remaining juice. Measure out three cups and bring to a
gentle boil in a saucepan. Cook 5 minutes. Add to the syrup. Chill
thoroughly.

Just before freezing, add the lime juice and rum. Freeze in your ice
cream freezer according to manufacturer's directions.

S(Internet Address):
"http://www.frenchgardening.com/cuisine.html?pid=318283661829920"
- - - - - - - - - - - - - - - - - -
-
Thanks Wayne, someone else copied and sent it yesterday from rfc.


You're welcome, George. Keep it on file. It's a winner!

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

George Shirley wrote:
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.
George

My Fuyu is non-astringent so maybe same name, different plant. Be
interesting to see what the fruit is like.

--
Ginny - in West Australia

Ginny wrote:
George Shirley wrote:
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.
George

My Fuyu is non-astringent so maybe same name, different plant. Be
interesting to see what the fruit is like.

The Fuyu is the good one, I've eaten them like an apple straight from
the tree. Dee-licious.

George Shirley wrote:
Ginny wrote:
George Shirley wrote:
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.
George

My Fuyu is non-astringent so maybe same name, different plant. Be
interesting to see what the fruit is like.

The Fuyu is the good one, I've eaten them like an apple straight from
the tree. Dee-licious.
Oh good. That is what I've been after. I am not a lover of the soft
jelly fruit variety although others rave over them. I just like my fruit
crisp and crunchy, something you can bite into. My squish level is mango
and banana but they are improve with drying. I wonder if astringent
persimmon would dry once fully ripe?

--
Ginny - in West Australia

Ginny wrote:
George Shirley wrote:
Ginny wrote:
George Shirley wrote:
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.
George

My Fuyu is non-astringent so maybe same name, different plant. Be
interesting to see what the fruit is like.

The Fuyu is the good one, I've eaten them like an apple straight from
the tree. Dee-licious.
Oh good. That is what I've been after. I am not a lover of the soft
jelly fruit variety although others rave over them. I just like my fruit
crisp and crunchy, something you can bite into. My squish level is mango
and banana but they are improve with drying. I wonder if astringent
persimmon would dry once fully ripe?

The Fuyu is ready to eat once it ripens, which means the fruit full
turns orange. The astringent type get soft when ripe, I doubt you could
dry them successfully.

I'm scooping the flesh out of five or six a day and preparing it for
freezing. Already made two persimmon cakes, one in a bundt pan and the
other as a sheet cake. The bundt pan one was not successful for me as it
was gooey in the middle. the sheet cake one is great, moist without
being gooey, and very tasty. The taste of the simmons comes through nicely.

George