Ryan Hobbs wrote:
1. Dehydration: I would cut them in half and remove the seed, then put them in the dehydrator until quite dry.
Ryan Hobbs wrote:
2. Candying: I would cut them in half, remove the seed, and pack them in sugar. Then, when they have been preserved, the sugar could be used in tea or cakes for a persimmon flavor while the candied fruit would make a nice snack.
Preserved Whole Persimmons
Put a thin layer of sugar in the bottom of a jar; then a layer of whole ripe persimmons, then a layer of sugar; and so on until the jar is full. The sugar will soon dissolve and form a sirup. Press the upper fruits down under the sirup or add more sirup to the jars. Seal and store until used. The sirup may be drained off and the fruits served like dates, which they will resemble very much in both appearance and flavor.
tel jetson wrote:what kind of persimmons are they?
those ideas all sound worth trying. it won't do you any good this year, but if they're an astringent variety, you could try making hoshigaki next year. the process may work with non-astringent cultivars, too, but you do need to start well before they're ripe.
I had something that was labeled "persimmon extract" once. it was a delicious liquid sweetener. I have no idea how it was made, but it was really great stuff. the closest I've come to replicating it was when I didn't do a hoshigaki quite right and it started leaking. I put a bowl under it to collect the drips.
Ryan Hobbs wrote:Also, was gonna ask Stumpy the Stump a question
Ryan Hobbs wrote:They're American Persimmons. They taste pretty sweet when you get a good one, but get one that isn't overripe and you might swear off persimmons entirely.
Laurie Meyerpeter wrote:
For soft persimmon pulp, I make my grandma's traditional persimmon pudding, an Ozark recipe that's originated as a type of English "pudding", a cake-like thing baked in a mold, brought to America and the Appalachians, then the Ozarks, and then to California. Cookies are also good. You can also layer it with whipped cream in a glass for a nice dessert. Soft persimmon can be substituted for any recipe that calls for applesauce or pumpkin. They can be made in jams and conserves. The pulp can be dried into fruit leather. It also is pretty good in chili.
Persimmons are also a good fruit to draw birds and animals. Flickers love them. Raccoons fight over them.