We saw large Asian persimmons while in Singapore fruit markets but the American cousin is way smaller. Because of the above adventure in foolish eating, I stayed away from them.
|American Persimmons (not my photo)|
But reading up on it, I discovered it's an old time American fruit that was very popular for desserts, puddings and jellies. It is not a cooperative fruit to work with. The time to gather them is after they have fallen off the tree and are ready to rot are allowed to ripen in a paper bag with an apple (my method of choice).
I patiently waited over two weeks with the paper bag getting in the way on the kitchen counter. Things started to get a bit mushy today so I thought I'd try pulping them and making a pie (recipe below). Some were really soft and mushy and the pulp was tasty but some were softening up but tasting these left me with that old dry mouth again. So back in the bag they went.
|My 4 T of pulp|
|This is what the "buttons" look like.|
Anyway, I will try to be patient and wait for the rest to ripen. Then I will try out the following pie recipe. Kind of sounds a little like a pumpkin pie.
1 C persimmon pulp
1/4 Tsp salt
1 T butter, melted
1 tsp vanilla
1 tsp cinnamon
Preheat oven to 400 degrees.
Mix ingredients and pour into a single pie crust. Bake for 10 minutes at 400 degrees. Turn oven down to 350 degrees and bake for an additional 30 minutes or until the center of the pie is firm.
Next up - bayberries.