A Plethora of Persimmon Potions: Recipes for the bounty

Last year, I promised to share more persimmon recipes, following my post about Persimmon Cookies. I have also written about Steamed Persimmon Pudding and making Hoshigaki at home. With persimmons in season again, it was time to pull out the recipes.

I generally use Hachiya for breads and cookies, and enjoy Fuyu in salads. The trick with Hachiyas is to make sure you let them ripen completely, until very soft and gelatin-like, otherwise, they are too astringent. And the Fuyus are meant to be eaten crisp – I like to peel mine, and slice into thin pieces.

Here are many more of my family’s favorite persimmon recipes:

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DSC_0888

Fuyu Persimmons

Persimmons in Salad

Originally from Joe Carcione’s The Greengrocer

Peel a Fuyu (the squat, crisp persimmon) and slice in small sections. Add to a bowl of salad greens and thin sliced red onions. Add a light vinegrette of lemon juice and olive oil for a refreshing seasonal salad.

Persimmon Cake

  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • 3 Tablespoons butter, softened
  • 2 teaspoons vanilla
  • 1 cup milk
  • 2 cups persimmon pulp
  • 1 cup bread crumbs
  • 2 cups chopped dates
  • 2 cup chopped nuts

Preheat oven to 350F.

Sift together flour, soda, powder and salt. Mix sugar, butter, vanilla, milk, and persimmon pulp, and add in flour mixture. Mix in bread crumbs, dates and nuts.

Pour into two (2) greased loaf pans and bake 65 minutes. Cool.

DSC_0896
DSC_0896

Hachiya Persimmons

Persimmon Oatmeal Drop Cookies

  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup persimmon pulp
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 1/2 cup quick rolled oats
  • 1/2 cup coconut
  • 1/2 cup chopped nuts

Preheat oven to 375F.

Cream together butter and sugar. Beat in eggs.

Stir soda into persimmon pulp and add to creamed mixture. Add vanilla and sifted dry ingredients. Mix well. Stir in rolled oats, coconut, and nuts.

Using your cookie scoop, drop balls of dough onto greased or parchment-lined cookie sheets. Bake 12 minutes. Makes 6 dozen.

Persimmon Cookies

  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup butter, softened
  • 2 eggs
  • 2 cups persimmon pulp
  • 2 teaspoons baking soda (dissolved in persimmon pulp)
  • 4 cups flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 2 cups raisins
  • 1 cup chopped nuts

Preheat oven to 350F.

Pour boiling water over raisins and let stand while mixing other ingredients.

Cream sugars and butter well. Add eggs and beat well. Add persimmon pulp and mix well. Sift dry ingredients and add. Mix in vanilla, nuts and raisins.

Using your cookie scoop, drop balls of dough onto greased or parchment-lined cookie sheets. Bake 20 minutes, until light brown. Do not overbake.

DSC_0904
DSC_0904

Hachiya (pointy and tall) and Fuyu (short and squat)

Persimmon Refrigerator Roll

  • 1 cup persimmon pulp
  • 1 cup graham cracker crumbs
  • 1/2 cup chopped nuts
  • 10 dates, chopped fine
  • 10 marshmallows, chopped fine

Mix all ingredients together, then turn onto waxed paper spread with more graham cracker crumbs. Form into a roll about 2″ diameter, coating well with crumbs.

Wrap in waxed paper and chill for at least 2 hours. Slice and serve with whipped cream.

Frozen Persimmon Mousse

  • 1 1/2 cups persimmon pulp
  • 1/4 cup diced orange
  • 1/2 cup diced canned pineapple
  • 1/4 cup sugar
  • 1/2 pint whipped evaporated milk
  • 1/4 teaspoon salt
  • 1 Tablespoon lemon juice

Combine pulp, orange, pineapple, sugar, salt and lemon juice. Blend gently, and fold in whipped milk. Pour into freezer unit of ice cream maker and freeze according to manufacturer’s instructions.

Indiana Persimmon Bread
originally from Recipe Source

  • 1 cup raisins
  • 1/2 cup brandy
  • 1/2 cup sugar
  • 2 cups brown sugar, firmly packed
  • 2 cups persimmon pulp
  • 1 cup vegetable oil
  • 4 eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup walnuts, chopped

Preheat oven to 350F.

Soak raisins in brandy, set aside.

Combine sugars, persimmon pulp and oil. Add eggs, one at a time, beat well after each addition. Sift together dry ingredients into medium bowl. Add to egg mixture and stir in brandied raisins and nuts.

Pour into greased 9×5″ loaf pans (two) or 8×4″ loaf pans (three) and bake 1 hour. The larger pans make take a little longer. Use cake tester to ensure bread is done.

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One Comment

  1. Amy B
    Posted December 15, 2009 at 10:29 am | Permalink

    Fuyu Persimmons… my all-time favorite fruit! I made the salad last night (with spinach and scallions instead of mixed lettuce and onions). But it was a BIG hit!!

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