I picked some persimmons. Half of them are just about right. Any recipe ideas?
Not reallt cooking… But I like making hoshigaki (dried persimmon essentially)
The only thing I’ve ever done with em is gobble em up over the kitchen sink.
You can peel them and put them all in a bowl. So you can gobble them without really noticing that you have gobbled them all.
If you can peel them they ain’t juicy enough.
Also I tend to eat the skin too.
Jam and preserves are popular. Just persimmons, sugar, and a bit of time over medium-low.
A desert utilizing persimmons cooked over brandy works as well. Excellent cake topper, ice cream accent, etc…
I wonder whether there’s some sort of persimmon bread that you can make
Persimmon smoothies with strawberries or another sour fruit
Persimmon salsa’s tasty, but gimmicky
That’s all I got
I’m thinking that any zucchini bread recipe could be done with persimmons. I tasted one and it has a very nice orange flavor. Maybe a chocolate and persimmons bread.
I usually just dehydrate them. They make great snacks and keep really well. Also, the flavor becomes more like candy when dried, and they make great mixing for yogurt bowls or ground up to add on something like whipped or ice cream for desserts.
I use them in holiday punch
My mother used to make persimmon pudding (in the baked dish sense of “pudding”, not the liquid) from Hachiya persimmons. I thought it was fantastic.
I don’t have the recipe to hand.
kagis
I don’t know if this is the same, but it looks similar to the dish I remember:
https://mollyshomeguide.com/easy-persimmon-pudding-recipe-59637/
Was what she did with overripe ones, to avoid having them go bad and getting thrown out. I think that she may have refrigerated or frozen them to accumulate them prior to making the pudding.
This looks amazing!
