ping George:persimmons
Kathi Jones
I can get persimmons for 97 cents each at the local Wally World right now.
I looked at them today - they are small, firm, flattish and orange. I know
it's prolly not a good price where you come from, but I'm willing to pick
some up to try them out. Only thing is, as curious as I am, I haven't a
clue what to do with them. I don't even know what they taste like.
You've talked about them before, so that's why I'm asking. If I were to buy
6, what 6 should I buy and what would I do with them? I'm thinking
preserves of some sort, of course.
TIA,
Kathi
PS bought 6 pomegranates for 97 cents each today - 10 year old really likes
them. What we don't eat, I'll juice and make jelly. Was a big hit last
time I made it.
Omelet
"Kathi Jones" <kat...@storm.ca> wrote:
> Hey George,
>
> I can get persimmons for 97 cents each at the local Wally World right now.
> I looked at them today - they are small, firm, flattish and orange. I know
> it's prolly not a good price where you come from, but I'm willing to pick
> some up to try them out. Only thing is, as curious as I am, I haven't a
> clue what to do with them. I don't even know what they taste like.
>
> You've talked about them before, so that's why I'm asking. If I were to buy
> 6, what 6 should I buy and what would I do with them? I'm thinking
> preserves of some sort, of course.
>
> TIA,
> Kathi
>
I'm not George, but my mom made Persimmon puddings every year for
Christmas with nuts and brandy.
They were the gods.
She froze them first to soften them prior to processing.
She used 2 lb. coffee cans to steam and ship the puddings in, but for us
she had a very nice bundt shaped pudding steamer.
--
Peace! Om
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George Shirley
> Hey George,
>
> I can get persimmons for 97 cents each at the local Wally World right now.
> I looked at them today - they are small, firm, flattish and orange. I know
> it's prolly not a good price where you come from, but I'm willing to pick
> some up to try them out. Only thing is, as curious as I am, I haven't a
> clue what to do with them. I don't even know what they taste like.
Sound like Fuyu's, you can peel them and eat them like an apple, or you
can cook them in many ways. I just made a bundt cake with the last of
ours today, added chopped walnuts and craisins to it and made it with
Splenda, it's good. Lots of 'simmon recipes on the web.
>
> You've talked about them before, so that's why I'm asking. If I were to buy
> 6, what 6 should I buy and what would I do with them? I'm thinking
> preserves of some sort, of course.
Six probably won't be enough for preserves but Fuyu are ripe when the
skin is yellowish orange and the meat is still firm. You might be able
to dehydrate them for later use. I noticed a neighbor two blocks west of
us has a Fuyu persimmon tree absolutely covered with 'simmons. Might hit
him up for some as we only harvested about a dozen from our tree, the
most we've gotten since it was planted.
>
> TIA,
> Kathi
>
> PS bought 6 pomegranates for 97 cents each today - 10 year old really likes
> them. What we don't eat, I'll juice and make jelly. Was a big hit last
> time I made it.
My favorite aunt had a pom tree in her backyard in Vidor, Texas, used to
make a wonderful ruby toned jelly with them plus pom juice to drink.
Good luck with both.
Kathi Jones
be and what would I put up?
Just curious at this stage....
Kathi
"George Shirley" <gsh...@bellsouth.net> wrote in message
news:ocudncD6e5igfHXX...@giganews.com...
George Shirley
> yup, they had stickers with Fuyu on it...6 isn't enough eh? How many would
> be and what would I put up?
>
> Just curious at this stage....
>
> Kathi
I've made persimmon jam before and it was okay but not anything to write
home about. I made a Fuyu persimmon bundt cake yesterday with walnuts
and craisins in it and it was delicious.
I would have to go dig in the preserving book section of our library to
find the recipe I used but I would bet that UGA has at least one on
their website. Going to take a lot more than 6 to do a decent jam
though. Shoot, I would just peel and eat them like an apple with maybe
some smoked cheese on the side.
Lots easier to make jam with Hachiya persimmons, they ripen really soft.
You would have to let the Fuyu's ripen until soft and that's not going
to happen right away.
The Cook
Recipe please. I have some Pureed persimmon in the freezer.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
George Shirley
> On Fri, 30 Oct 2009 16:27:32 -0500, George Shirley
> <gsh...@bellsouth.net> wrote:
>
>> Kathi Jones wrote:
>>> yup, they had stickers with Fuyu on it...6 isn't enough eh? How many would
>>> be and what would I put up?
>>>
>>> Just curious at this stage....
>>>
>>> Kathi
>> I've made persimmon jam before and it was okay but not anything to write
>> home about. I made a Fuyu persimmon bundt cake yesterday with walnuts
>> and craisins in it and it was delicious.
>>
>> I would have to go dig in the preserving book section of our library to
>> find the recipe I used but I would bet that UGA has at least one on
>> their website. Going to take a lot more than 6 to do a decent jam
>> though. Shoot, I would just peel and eat them like an apple with maybe
>> some smoked cheese on the side.
>>
>> Lots easier to make jam with Hachiya persimmons, they ripen really soft.
>> You would have to let the Fuyu's ripen until soft and that's not going
>> to happen right away.
>
>
> Recipe please. I have some Pureed persimmon in the freezer.
They all appear to be about the same. Here's one of them.
3 cups prepared fruit (buy 5 to 6 medium fully ripe persimmons)
1 cup water
1/2 cup fresh lemon juice
1 box Pectin
1/4 tsp. butter or margarine
6 cups sugar, measured into separate bowl
BRING boiling-water canner, half full with water, to simmer. Wash jars
and screw bands in hot soapy water; rinse with warm water. Pour boiling
water over flat lids in saucepan off the heat. Let stand in hot water
until ready to use. Drain jars well before filling.
REMOVE stems from persimmons. Scoop out pulp and puree. Do not use
peels. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot.
Add water and lemon juice.
STIR pectin into prepared fruit in saucepot. Add butter to reduce
foaming. Bring mixture to full rolling boil (a boil that doesn't stop
bubbling when stirred) on high heat, stirring constantly. Stir in sugar.
Return to full rolling boil and boil exactly 4 min., stirring
constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands
tightly. Place jars on elevated rack in canner. Lower rack into canner.
(Water must cover jars by 1 to 2 inches. Add boiling water, if
necessary.) Cover; bring water to gentle boil. Process 10 min. Remove
jars and place upright on towel to cool completely. After jars cool,
check seals by pressing middles of lids with finger. (If lids spring
back, lids are not sealed and refrigeration is necessary.)
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
My mom froze persimmons to soften them for her puddings every Christmas.
George Shirley
> In article <Y4GdnXtiPrvax3bX...@giganews.com>,
> George Shirley <gsh...@bellsouth.net> wrote:
>
>> Kathi Jones wrote:
>>> yup, they had stickers with Fuyu on it...6 isn't enough eh? How many would
>>> be and what would I put up?
>>>
>>> Just curious at this stage....
>>>
>>> Kathi
>> I've made persimmon jam before and it was okay but not anything to write
>> home about. I made a Fuyu persimmon bundt cake yesterday with walnuts
>> and craisins in it and it was delicious.
>>
>> I would have to go dig in the preserving book section of our library to
>> find the recipe I used but I would bet that UGA has at least one on
>> their website. Going to take a lot more than 6 to do a decent jam
>> though. Shoot, I would just peel and eat them like an apple with maybe
>> some smoked cheese on the side.
>>
>> Lots easier to make jam with Hachiya persimmons, they ripen really soft.
>> You would have to let the Fuyu's ripen until soft and that's not going
>> to happen right away.
>
> My mom froze persimmons to soften them for her puddings every Christmas.
Probably Hachiya's Om, they're the most common Japanese persimmon grown
in the US. They Fuyu's don't really soften well, they just start to rot.
I wish now we had planted a Hachiya tree versus the Fuyu.
Kathi Jones
I totally appreciate your input George. Think I'll buy just one and taste
if before I decide to what to do next.
I saved your recipe from the next post, just in case :)
Kathi
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
> Omelet wrote:
> > In article <Y4GdnXtiPrvax3bX...@giganews.com>,
> > George Shirley <gsh...@bellsouth.net> wrote:
> >
> >> Kathi Jones wrote:
> >>> yup, they had stickers with Fuyu on it...6 isn't enough eh? How many
> >>> would
> >>> be and what would I put up?
> >>>
> >>> Just curious at this stage....
> >>>
> >>> Kathi
> >> I've made persimmon jam before and it was okay but not anything to write
> >> home about. I made a Fuyu persimmon bundt cake yesterday with walnuts
> >> and craisins in it and it was delicious.
> >>
> >> I would have to go dig in the preserving book section of our library to
> >> find the recipe I used but I would bet that UGA has at least one on
> >> their website. Going to take a lot more than 6 to do a decent jam
> >> though. Shoot, I would just peel and eat them like an apple with maybe
> >> some smoked cheese on the side.
> >>
> >> Lots easier to make jam with Hachiya persimmons, they ripen really soft.
> >> You would have to let the Fuyu's ripen until soft and that's not going
> >> to happen right away.
> >
> > My mom froze persimmons to soften them for her puddings every Christmas.
>
> Probably Hachiya's Om, they're the most common Japanese persimmon grown
> in the US.
Yes.
> They Fuyu's don't really soften well, they just start to rot.
> I wish now we had planted a Hachiya tree versus the Fuyu.
We had a local here with a lovely persimmon tree that was covered with
fruit every year. We stopped by and offered to purchase some a couple
of times and he was very ugly about his refusal. Hell, we offered him
money for them as they were dead tree ripe.
He cut the tree down a couple of years later. :-(
I've been considering looking for some really ripe fruit and trying to
grow one from seed as they obviously will do well in this area...
George Shirley
You would do better to buy a young, grafted tree, from a reputable
nursery. We got our Fuyu at a local nursery and he also stocks
Hachiya's. Got a Bruce plum there, and a Feliciana Peach too. Mostly the
persimmon trees aren't expensive, think I paid $12.50 for mine and it
was about six feet tall when I bought it.
Omelet
George Shirley <gsh...@bellsouth.net> wrote:
Not a bad idea, thanks.
Mimi
recipe was basically the same as the one that George posted except
less sugar. I used the persimmons that got ripe when they were like a
small water ballon--very soft. In fact, the lady that gave them to me
didn't know any more about them than I did and we thought the ripe one
was not good--we threw it out!!! I brought the rest home and googled
for information. That is when I e-mailed my friend to tell her that
we threw out the ripe one!!! I froze the pulp as they ripened until I
had enough to make a batch. The jam turned out good--no problems.
HTH
: - )
George Shirley
Last year I froze twelve three-cup plastic containers of Hachiya pulp.
Picked a whole bucket full at a friends house and left them on the
kitchen counter to ripen and then dug out the pulp and put it in the
containers. Used the last container to make a persimmon cake about two
months ago. We're still eating the Fuyu cake I made last week. The
Fuyu's were cut in chunks and then I added craisins and chopped walnuts
to the batter. Pretty good cake too.
My father-in-law had a native persimmon tree on his property and made
wine from the fruit one year, back in the mid-sixties. Said it took
nearly a year for the wine to quit bubbling and become wine.
There are some American persimmon trees available nowadays that produce
a larger, less astringent fruit. Native persimmons are astringent until
full ripe and soft, just like the Hachiya.
Many good recipes for all sorts of foods made with persimmons on the
web. IIRC there is a persimmon growers association that has a lot of
recipes. Lost the URL on my last computer crash but had downloaded and
printed out the recipes so still have them, somewhere. <G>