Wednesday, November 17, 2010

Persimmons




I spent yesterday morning "squishing" persimmons. I absolutely love persimmon pudding and now we can have it for Thanksgiving. I have been checking them for about 3 weeks now. They were still too hard after the first freeze and even the next week, but finally they got soft. I had about twice as much seed and skin gunk as pulp. The struggle to get enough pulp must be what makes the pudding so desired. I ended up freezing about 7 pints.

4 comments:

  1. I had no idea what persimmons looked like! Never tasted one either. The color is beautiful!

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  2. Would love the recipe...but would have to find persimmons?????

    Best Wishes
    Kay in Scotland

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  3. We ate them as kids, had them near my grandparents farm but I can't recall anyone ever cooking with them. Pudding sounds yummy! I'm guessing you could make pound cakes from them also, or quick breads - like zuchini bread?

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  4. Have never had persimmons. What a lot of work. Maybe persimmon pudding at camp next year.

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