- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Three persimmons 2017 A
Fructibus [CC0], via Wikimedia Commons
It is close to Persimmon time. "The persimmon is a round-shaped fruit the size of a quarter. Some attain the size of a half dollar. Persimmons grow on trees as far north as Connecticut and southward into the Cotton Belt, and occasionally as far west as Kansas. They ripen in mid-autumn." They should never be picked but should be allowed to ripen and fall from the tree to the ground before being harvested. The pulp can be made into puddings, cakes, pies,, breads, candies, sauces, and many other dishes.
They were first found by pioneers who crossed the Appalachian Mountains into the fertile Ohio and Mississippi valleys. This was the native American persimmon. " From the Indians, the settlers learned to combine the sweet, spicy persimmon pulp with honey, cornmeal or other coarse stoneground meal to make simple puddings and breads."
Here is old recipe which been recreated for Persimmon Pudding with Burnt Sugar Syrup.
1 cup persimmon pulp
1 cup white sugar
1 egg, beaten
1 cup flour
1/2 cup sweet milk
1/2 cup sour milk
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons butter
Mix ingredients in order given. Pour into greased 8 x 8 inch baking pan or dish. Bake at 350 degrees for half an hour.
Burnt Sugar Syrup
1 cup brown sugar
1 tablespoon flour
1 cup hot water
1 tablespoon butter
While the persimmon pudding is baking, mix the syrup ingredients together in order given. Stir over low heat until sugar dissolves. When pudding is done, after 30 minutes, remove from oven and pour syrup mixture over pudding. Return pudding to oven and bake another 5 minutes.
Information from "Old Fashioned Persimmon Recipes", Bear Wallow Books, 1978.
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