After using a pile of persimmons in her last post to try to predict what kind of winter we’re going to have, Sarah in Illinois is back today to answer the question of what she did with all of that fruit.
Persimmons are a big commodity in Illinois in the fall. A quick search on Facebook shows the going rate for persimmon pulp is $4/pint.
As I talked about in my previous post, I have used persimmons to try to predict the upcoming winter, but I had not used them to make any type of dessert. So this year I decided I should try one.
When you taste a ripe persimmon, it is really sweet and the texture is similar to an overripe peach. But there is a catch. If you taste a persimmon that is not ripe, you will know it.
An unripe persimmon will dry your mouth out in a second. I really have not tasted anything like an unripe persimmon.
So when I picked persimmons I tried to pick mostly from ones that had fallen to the ground. If they have fallen, they are most likely to be ripe.
When I brought them home and removed the skin and the seeds, I put what was left in my Grandmother’s sieve/masher.
It has a wooden pestle that allowed me to push the pulp through the little holes. This step took a lot longer than I was expecting, but when I was done I had 2 cups of pulp.
Now I had to decide what to make.
When you say “persimmon” the first thing that comes to mind is “persimmon pudding.” A quick search on the internet will bring up more recipes than you can imagine. But that is not what I was looking for. Persimmon pudding is similar to a bread pudding, and I don’t care for bread pudding.
So my next search was persimmon cookies. Most cookie recipes call for walnuts and raisins. And I don’t care for either of those in my cookies. So what else could I make? Persimmon bread? Persimmon roll? Persimmon bars? Persimmon smoothie? Persimmon margarita?
I decided on Persimmonies which the author describes as a “cross between a bar cookie and a snacking cake.” It even has the suggestion of adding chocolate chips.
How can you go wrong with adding chocolate?
I followed the recipe exactly. I was surprised that the batter was pretty thick.
I won’t describe each step here, you can click on the website and get it straight from the author, but it was a pretty straight-forward cake like recipe.
I didn’t have chocolate chips on hand so I just used the author’s original recipe.
In my opinion, it tasted like cinnamon bread, which was really, really good. I just didn’t taste much persimmon. Maybe I should have added some more pulp. And next time I will definitely add the chocolate chips, because again… chocolate.
I took the persimmonies to work and brought home an empty pan, so you could say they were a success.
Anyone made anything with persimmons? What recipe would you try? Are persimmons popular in your area?
I’ve not seen persimmons in our area, and I don’t think I’ve ever eaten one–let alone made anything with them. I’m curious now, Sarah, to give them a try. And I agree… chocolate is never a bad idea.
I have to add, a very happy Thanksgiving to Sarah and all of my other American readers.
I’ve never tasted one either. The cake/bread looks delicious! I want to try as well. 🙂 And happy Thanksgiving!
Maybe it’s not a Canadian thing.
I don’t know – I just googled it to see if they grow in Canada, and believe it or not, I couldn’t find the answer!
Really? That’s surprising.
Thank you Jan! Persimmons seem to be quite abundant this year around here. I have a customer that has given me extra pulp that he had and my step-children say there are two trees at their mother’s that are very full this year.
I had persimmons for the first time this year. My mom has been putting them in salads.
Oh! I have never had them in a salad. But from the abundance of recipes I have found online, I guess I can’t been too surprised. What else was in her salad?
She used sweet pumpkin seeds from trader Joe’s and a pumpkin vinaigrette (that is not sweet). I’d be happy to get the recipe. She also found that if the persimmons aren’t ripe marinating them in the dressing takes care of that mouth drying thing
I’d love the recipe if you have time, Chad! Pumpkin vinaigrette sounds good!