Persimmons!!!

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rukiddin

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Y'all gotta try this!!!! I've put up a ton of persimmon pulp this year. I do all mine in 2 cup batches. My wife has always made this Paula dean recipe at thanksgiving using the pumpkin and it's always great. I asked her last night if she'd try it with persimmon instead of pumpkin!!! She made it last night and it was awesome!!!! I grew up on persimmon pudding, just found a killer persimmon cake recipe this year as well, and now this recipe!!! Only changes to actual recip is use 2 cups of persimmon pulp instead of pumpkin and only use 1/4 of powdered sugar. We also left out nutmeg and cinnamon. It's incredible!!!!
www.pauladeen.com

Decadent Pumpkin Gooey Butter Cake Recipe - Paula Deen

This rich, delicious and gooey pumpkin cake is the perfect end to any fall meal. You'll need yellow cake mix, butter, pumpkin puree, cream cheese, vanilla, cinnamon and nutmeg. Guests will beg for more!
www.pauladeen.com www.pauladeen.com

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I've been wanting to do something like this for years, but have never gotten around to it. I struggle to find properly ripe persimmons. Does it matter for the recipe how ripened they are?

There are some trees near my house that are HEAVY with persimmon fruits, but have never been good to eat, even after a frost. What's your guidance on collecting them? And I presume you have to parboil them to remove the skin, right?
 
rukiddin said:
Y'all gotta try this!!!! I've put up a ton of persimmon pulp this year. I do all mine in 2 cup batches. My wife has always made this Paula dean recipe at thanksgiving using the pumpkin and it's always great. I asked her last night if she'd try it with persimmon instead of pumpkin!!! She made it last night and it was awesome!!!! I grew up on persimmon pudding, just found a killer persimmon cake recipe this year as well, and now this recipe!!! Only changes to actual recip is use 2 cups of persimmon pulp instead of pumpkin and only use 1/4 of powdered sugar. We also left out nutmeg and cinnamon. It's incredible!!!!
www.pauladeen.com

Decadent Pumpkin Gooey Butter Cake Recipe - Paula Deen

This rich, delicious and gooey pumpkin cake is the perfect end to any fall meal. You'll need yellow cake mix, butter, pumpkin puree, cream cheese, vanilla, cinnamon and nutmeg. Guests will beg for more!
www.pauladeen.com www.pauladeen.com

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that looks amazing haha
 
TAFKAP said:
I've been wanting to do something like this for years, but have never gotten around to it. I struggle to find properly ripe persimmons. Does it matter for the recipe how ripened they are?

There are some trees near my house that are HEAVY with persimmon fruits, but have never been good to eat, even after a frost. What's your guidance on collecting them? And I presume you have to parboil them to remove the skin, right?
Click to expand...
I do it the way I been taught for years. This year, there are two trees on the edge of the road in a subdivision across from
Our farm. My daughter and I drive the side by side over there every evening and pick them up. Soft, borderline mushy are the perfect ones. These are some of the sweetest Ive ever found. But I'd wait till I had about a gallon. I rinse them lightly, remove the cap and remove the little black stem from the bottom and throw them in the strainer. I then just strain out all the pulp and put it up in 2 cup bags and freeze it. All my recipe's (persimmon pudding, persimmon cake and this one, all call for two cups). All trees vary. There's another tree about a mile down the road that the persimmons are massive and never really turn orange but more of a yellowish orange. They're not as sweet but still great for cooking.
Everyone here always mentions not picking until after a frost but I'd never heard that mentioned where I grew up in central NC. We picked them up once they started falling.
I use a strainer just like the one pictured below to get my pulp. But if you don't have one, a colander and mash fruit with your hand will do the same. Need to worry about skin.
 

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Awesome. Thank you. I might take the TAFKAP boys persimmon pickin this weekend
 
Oldschool said:
Do you wait until after the first frost to pick them? I have always heard to wait.
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Never have. Grew up in NC and most are gone by first frost. I was picking these in east tn where I live. I never heard of waiting till after frost to pick them until I moved to east TN.
 
rukiddin said:
I do it the way I been taught for years. This year, there are two trees on the edge of the road in a subdivision across from
Our farm. My daughter and I drive the side by side over there every evening and pick them up. Soft, borderline mushy are the perfect ones. These are some of the sweetest Ive ever found. But I'd wait till I had about a gallon. I rinse them lightly, remove the cap and remove the little black stem from the bottom and throw them in the strainer. I then just strain out all the pulp and put it up in 2 cup bags and freeze it. All my recipe's (persimmon pudding, persimmon cake and this one, all call for two cups). All trees vary. There's another tree about a mile down the road that the persimmons are massive and never really turn orange but more of a yellowish orange. They're not as sweet but still great for cooking.
Everyone here always mentions not picking until after a frost but I'd never heard that mentioned where I grew up in central NC. We picked them up once they started falling.
I use a strainer just like the one pictured below to get my pulp. But if you don't have one, a colander and mash fruit with your hand will do the same. Need to worry about skin.
Click to expand...
My wife and I use that same strainer. Works really good. We have only made the pudding. Gonna have to try this!
 
rukiddin said:
Y'all gotta try this!!!! I've put up a ton of persimmon pulp this year. I do all mine in 2 cup batches. My wife has always made this Paula dean recipe at thanksgiving using the pumpkin and it's always great. I asked her last night if she'd try it with persimmon instead of pumpkin!!! She made it last night and it was awesome!!!! I grew up on persimmon pudding, just found a killer persimmon cake recipe this year as well, and now this recipe!!! Only changes to actual recip is use 2 cups of persimmon pulp instead of pumpkin and only use 1/4 of powdered sugar. We also left out nutmeg and cinnamon. It's incredible!!!!
www.pauladeen.com

Decadent Pumpkin Gooey Butter Cake Recipe - Paula Deen

This rich, delicious and gooey pumpkin cake is the perfect end to any fall meal. You'll need yellow cake mix, butter, pumpkin puree, cream cheese, vanilla, cinnamon and nutmeg. Guests will beg for more!
www.pauladeen.com www.pauladeen.com
What's the other persimmon cake recipe?
View attachment 150954View attachment 150953
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Right about now, when they're orange and soft is when they're delicious.

Again, as posted, you want them to be totally orange, and softike a rule plum/peach.
Remember to slit out the seeds, lol.
They're really just an occasional snack, I wouldn't eat more than 3-4 of them at a time.

One of my favorites, though when I can find them.
 

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