I am fortunate to have numerous native persimmon trees, Diospyros virginiana, on my property. And this year I was able to get to them before the deer, coyotes or the cows. If you have not ever tried a ripe persimmon, the best description I can give you is imagine a honeyed apricot. The taste is fantastic. And always be certain that it is a ripe persimmon. Green ones are so astringent it will take your breath away and pucker your mouth. They are the last fruit to ripen in the Fall and are usually on the branches after a frost. They are also a good source of Vitamin C having 16.5 mg in every 25 grams of pulp.
The ripe persimmons in this photo are not really white but they do have a faint light blush on the skin that appears white here. The separated pulp has the color of rich pumpkins. I give the seeds to my chickens who LOVE them.
It is best to process the persimmon for pulp before you intend to use it. It does take a little while to separate the flesh/pulp from the seeds. There are at least 5 seeds in each fruit. Old wise women say that you can determine what kind of weather the winter will have in store. You can cut a seed open and look at the shape made when it splits. A knife will foretell a cold cutting winter. A fork tells the tale of fluffy snow. And a spoon will tell you to buy a shovel for all of the wet snow that will come. I have not tried this yet this year.
- 1 cup All Purpose Flour
- ½ tsp Salt
- ½ tsp Baking Soda
- ¾ Cup Sugar
- 1 Cup Persimmon Pulp
- 2 Whole Eggs, beaten
- 1 cup Milk
- ½ tsp Lemon Zest
- 2 tbsp Butter, softened
Preheat oven to 350 degree F. Butter and flour thoroughly an 8x8x2 baking dish.
Sift together the flour, salt, baking soda and sugar. Add the persimmon pulp, beaten eggs, milk, lemon zest and butter. Mix thoroughly. Turn out the mixture into the greased and floured baking dish. Bake for 45 to 55 minutes depending upon your oven. A toothpick in the middle should come out clean. Allow to cool slightly before serving. Can be served with whipped cream.
I always like to acknowledge a recipe that is not one of my original ones. I forgot to attribute this one. I just saw this in “The New Pioneer” magazine in the current issue, Winter 2016.