Persimmon Recipes

[Northern Light]

Persimmons are just marvelous! Love them. There was a thread on the Ladies' Tea, before we had the food forum, about persimmons among other things. I dragged it forward - lots of yummies!

http://civilwartalk.com/threads/some-additional-pre-and-civil-war-era-recipes.27345/

I really enjoyed this! Thanks, Diane! Did I miss something, though? Is there a connection between the video and persimmons?

 

[OldGreyMare]

Love persimmon loaf! It's a great accompaniment (sort of a dessert like thing) with venison. Grandma used to send us out to pick them every year with the warning to watch which ones we bit into (an unripe persimmon is as horrible as a ripe one is glorious) and to not bite into all of them (or else there would be none to make persimmon loaf with).

 

[diane]

I really enjoyed this! Thanks, Diane! Did I miss something, though? Is there a connection between the video and persimmons?

Yes! That is the Dance of the Sugar Plum Fairy by Tchaikovsky - sugar plums are persimmons.

 

[donna]

It is Fall and again time for Persimmons. Thought bump this thread and add a couple more recipes.

Persimmon Griddle Pancakes, another Fall breakfast treat:

1 cup persimmon pulp
2 eggs, beaten
1 cup milk
1 cup molasses
4 cups flour
1 teaspoon salt
1 teaspoon cream of tartar

Combine ingredients, beat, drop by large spoonfuls unto hot greased griddle.

delicious sauce for these pancakes is Cider Sauce.

1 cup sugar
1/2 cup cider

Boil sugar and cider together in sauce pan for 4 minutes. Serve hot over the pancakes.

Another delicious sauce for the pancakes is Persimmon Sauce:

1 1/2 cups persimmon pulp
3/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1/3 cup raisins
1/2 cup milk

Mix pulp, sugar, spices and salt. Then add raisins and milk. Mix thoroughly and heat.

 

[donna]

Persimmon fudge is a real treat.

3/4 cup persimmon pulp
5 cups sugar
1/2 cup light corn syrup
1 1/2 cups milk
4 tablespoons butter

Combine ingredients in the order given and cook to a very firm ball when dropped into ice water. Then add butter. When mixture is cool, beat until it begins to take on a dull appearance. Pour into buttered pan.

 

[dlavin]

Neighbors have a persimmon tree and asked the other day what to do with them all. Now I can tell them a lot of things!

 

[AshleyMel]

Oh how I love persimmons! There was a sweet lady at church who let us pick persimmons of her tree! Sadly (for us), she moved away to be with her children in another state. One year I had so many, I just couldn't use them all up fast enough, so I froze the pulp. I have a recipe for persimmon cheesecake I will have to try and find! It is delish!

 

[donna]

Ashley Please post the recipe. Love all kinds of cheesecake.

 

[shermans_march]

Here is a Persimmon Cookie Recipe.

1 cup raisins
1 cup nuts
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup pulp
1 stick butter
1 cup sugar
1 egg, beaten

Chop nuts and raisins and mix with flour, salt and spices. Dissolve soda into pulp. Cream butter and sugar and beat in the egg, then pulp. Stir in flour mixture. Drop by spoonfuls onto greased cookie sheet. Bake about 15 minutes in 350 degree iven.

My Grandma made excellent persimmon cookies. She turns 90 next year.

 

[mofederal]

I have never heard of this soup. It sounds pretty good, and I would like to try it. Thank you @donna.

 

[AshleyMel]

Persimmon Cheesecake

For the crust:
2 cups of Graham crackers (or your favorite, Snicker doodles are yummy too)
2 to 3 Tbs. butter, melted. More as needed.
1/3 cup brown sugar

For the cheese cake:
2 cups persimmon pulp
3 - 8 oz packages cream cheese, softened
1 1/4 cup sugar
3/4/ cup sour cream
1 tsp. cinnamon or 1 tsp. pumpkin pie spice (I just like cinnamon for mine)
pinch of salt (1/8 tsp)
6 eggs

Heat over to 325 degrees. Have ready a 9 inch spring form pan. Some people like to also place a shallow pan of water on the bottom rack of the over for steam for the cheesecake when it bakes. It's your choice.

Crumble and crush graham crackers and mix in brown sugar. Drizzle in butter and press into cheese cake pan. Making sure bottom is well covered and up sides some. If mixture seems dry add a little extra melted butter a drop or two at a time.

With electric mixer begin beating cream cheese (I use my Kitchen-Aid stand mixer). The key to a really good cheese cake is mixing the cream cheese very well. No lumps! Mix for several minutes until cream cheese is velvety smooth. Then add in persimmon pulp and mix well. Then add in sugar and sour cream. Keep mixing! Add the spice and salt. Finally add those eggs one at a time mixing well after each. Did I tell you to mix all that really well?? LOL! Well, keep mixing still! Beautiful shade of orange isn't it? Pour into the spring form pan and gently bake for at least 60- 70 minutes. You'll have to watch it. This cheese cake is moist due to the persimmon pulp so you do not want it undercooked but you do want that slight jiggle in the center but not a split. I like mine with homemade whipped cream! Caramel sauce is good too!

 

[nitrofd]

Persimmon fudge is a real treat.

3/4 cup persimmon pulp
5 cups sugar
1/2 cup light corn syrup
1 1/2 cups milk
4 tablespoons butter

Combine ingredients in the order given and cook to a very firm ball when dropped into ice water. Then add butter. When mixture is cool, beat until it begins to take on a dull appearance. Pour into buttered pan.

Never heard of this before,would love to try.

 

[nitrofd]

Persimmon Cheesecake

For the crust:
2 cups of Graham crackers (or your favorite, Snicker doodles are yummy too)
2 to 3 Tbs. butter, melted. More as needed.
1/3 cup brown sugar

For the cheese cake:
2 cups persimmon pulp
3 - 8 oz packages cream cheese, softened
1 1/4 cup sugar
3/4/ cup sour cream
1 tsp. cinnamon or 1 tsp. pumpkin pie spice (I just like cinnamon for mine)
pinch of salt (1/8 tsp)
6 eggs

Heat over to 325 degrees. Have ready a 9 inch spring form pan. Some people like to also place a shallow pan of water on the bottom rack of the over for steam for the cheesecake when it bakes. It's your choice.

Crumble and crush graham crackers and mix in brown sugar. Drizzle in butter and press into cheese cake pan. Making sure bottom is well covered and up sides some. If mixture seems dry add a little extra melted butter a drop or two at a time.

With electric mixer begin beating cream cheese (I use my Kitchen-Aid stand mixer). The key to a really good cheese cake is mixing the cream cheese very well. No lumps! Mix for several minutes until cream cheese is velvety smooth. Then add in persimmon pulp and mix well. Then add in sugar and sour cream. Keep mixing! Add the spice and salt. Finally add those eggs one at a time mixing well after each. Did I tell you to mix all that really well?? LOL! Well, keep mixing still! Beautiful shade of orange isn't it? Pour into the spring form pan and gently bake for at least 60- 70 minutes. You'll have to watch it. This cheese cake is moist due to the persimmon pulp so you do not want it undercooked but you do want that slight jiggle in the center but not a split. I like mine with homemade whipped cream! Caramel sauce is good too!

With using the sour cream this should be real good.I find that persimmons are really an underrated fruit.the ones that are sold in the stores just seem to be not that good.

 

[donna]

Ashley your cheesecake sounds delicious.

 

[JPK Huson 1863]

@diane , no argument here, I always thought sugar plums were dried plums, well, prunes, rolled in sugar? Honest, if I've been eating plain, old rolled-in-sugar dried plums for the past decades, happy to keep eating them, just will have to rename the things. My great aunts gave us a tin, every Christmas.

Always thought persimmons and New Year's had a connection?

 

[GS]

Reading these recipes is making me hungry! In the 19th Century South, folks made persimmon beer, too.

As a child, I tasted everything nature offered, including green persimmons... only one time! Ewww... how bitter. Then I learned, from my mother, to wait until a frost came on the fruit. Oh, what a difference, sweet and creamy. One day, as an adult now and no longer foraging, I discovered the Asian variety of persimmons, almost big as my fist, at the supermarket. What a treat!

 

[diane]

@diane , no argument here, I always thought sugar plums were dried plums, well, prunes, rolled in sugar? Honest, if I've been eating plain, old rolled-in-sugar dried plums for the past decades, happy to keep eating them, just will have to rename the things. My great aunts gave us a tin, every Christmas.

Always thought persimmons and New Year's had a connection?

Well, from what I can figure, we're both right! (Don't you just love it when that happens? ) Here's a little article on sugar plums as candy:

http://theplate.nationalgeographic.com/2014/12/23/visions-of-sugarplums/

The eastern persimmon, common in the South, was a small little fruit much like an apricot - much meatier and so sweet you didn't need candy. Wild persimmons are wonderful.

 

[donna]

It is time to think about dishes made with persimmons. Love some persimmon pudding.

 

[donna]

It is time of year we always had Persimmon Pudding. I remember buying it in Nashville, Indiana where we would always go for Fall.

They had some great persimmon fudge there too.

 

[Coonewah Creek]

Possums luv 'em! They do have quite the "pucker factor" going on if you happen to bite into a green one.