Have you ever tasted the sweet delicious pulp from persimmons off the Persimmon tree? I know lots of people dont want them in their hay fields. Actually not only are they loved by deer and raccoons and other animals.. But they are delicious for human consumption too. You can make a butter from them or bread, cookies, pies, and even jelly.. Just about anything you might use sweet potato or pumpkin you can use the pulp of Persimmons.. Delicious... thats if you can get them back to the house to prepare with out eating them all as you pick.. (thats my problem)
First of all Persimmons must be fully ripe or they may taste like alum. But if there soft and juicy ... yum.. Some get ripe even before the frost... they have this year.. if you shake the tree the ones ready to fall will go to the ground and you can pick them easier.
Ok now you want to know.. how do i get the pulp from the seed.. First rince the fruit off drain well.. then put them in a colander smash them till all the pulp has gone through and the seeds are mostly left. now you can bake or make whatever you want with the pulp... and even dry the seeds and ground them for coffee. I haven't tried this yet... but i here it is good.
Use your pumpkin pie recipe to make a pie.
For Persimmon Nut Bread .. sift together 2 cups flour, 1 tsp. soda. Cream 1 cup sugar, 1 1/2 sticks of oleo and mix in 2 well-beaten eggs. add the creamed mixture to dry-ing. add 1 cup persimmon pulp, 1/2 cup of nuts and bake in 2 small loaf pans for an hour at 325 degrees... Now talk about good !!
You can also freeze the extra pulp for other times through out the year for what ever you got a hankerin for.
Cookies, butter, pies, cakes, breads, puddings, and even Jerky..Yes Fruit jerky... So if this has tempted your taste buds or curiosity then, find you a tree pick you some persimmons and try this bread recipe... Or call or email me at the office and i can give you a few more recipes to try... There are plenty of recipes to find over the internet too..
Enjoy the wonders of Finding and Eating Wild Edibles of the Ozarks.
Tina M. Haun,