Persimmon?!
what is it good for?
Answers: does anyone know how to eat this? any cool recipes?
what is it good for?
Peel the skin and eat fresh.If the persimmon is not a bright orange color leave on counter or windowsill for a few days to fully ripen.Persimmons can be used to make bread,cake,pudding,preserves,etc.
Persimmon Pudding
1 cup persimmon pulp
1 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup milk
1/4 lb butter or margarine, melted
1/2 teaspoon cinnamon
1. Combine persimmon pulp with sugar.
2. Beat in eggs.
3. Sift or stir flour with baking powder, cinnamon, nutmeg, milk and butter.
4. Mix with persimmon mixture.
5. Pour batter into a well greased 9-inch square cake pan.
6. Bake in a 300-325°F oven for 35 minutes.
PERSIMMON COOKIES
1 c. sugar
3/4 c. butter
2 eggs
1 c. persimmon pulp
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 c. flour
1/2 c. raisins
1/2 c. nuts
Dissolve soda in the pulp. Cream sugar and butter. Add vanilla and beaten eggs. Sift dry ingredients together. Add with pulp. Then add raisins and nuts. Drop cookies by teaspoon on ungreased cookie sheet. Bake until puffed and golden brown, 350 degrees.
you wash the persimmon remove the leaves and eat it
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.
Persimmon Brunch Cake
INGREDIENTS
1 1/4 cups persimmon pulp
1 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped pecans
1 teaspoon orange zest
1/2 teaspoon lemon zest
1/4 cup confectioners' sugar for dusting
DIRECTIONS
Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
In a large bowl, cream together the butter or margarine and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and rinds. Batter will be stiff. Spoon into a greased and floured 8 inch square cake pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar, and serve warm.