It was yummy.




Ever eaten a persimmon?

Here's some further reading you can do on persimmons:

Bathgate, et al. Fuyu Primer: Collection of Published Articles, California Fuyu Growers Association, P.O. Box 1301, Valley Center, CA 92082. 1991.

Griffith, E. and M. W. Griffith. Persimmons for Everyone. NAFEX, 1982.

Kitagawa, H. and P. Glucina. Persimmon Culture in New Zealand. DSIR Series no. 159. Science Information Publishing Center. Science Information Publishing Center, Wellington, N.Z., 1984. [I read this one on one sitting!]

LaRue, James H., et al. Growing Persimmons. University of California, Leaflet 21277. 1982.

Ortho Books. All About Citrus and Subtropical Fruits. Chevron Chemical Co. 1985. pp. 68-70.

Reich, Lee. Uncommon Fruits Worthy of Attention. Addison-Wesley Pub. Co., 1991. pp. 75-94.

Ryuago, K., et al. Persimmons for California. California Agriculture Magazine, July-August 1988.

Here's a picture:

Here's a picture of one cut open.

I call this "Picture of a persimmon cut open"

Oh please, motherfuckers! Please!!

I got one at a party last week, but they told me it wasn't ripe yet. So I have to wait. Sounds good.

Can this be the end of the persimmon thread?

Will LleeLlee come and save it from the ugly death of a premature page 2?

Tune in in half an hour to see the exciting conclusion...

any second now this thread will be a'flamin

XxAxX said:

Is that a hint to post some persimmon recipes?

Name:: Baked Persimmon Pudding
Yield: 8 Servings

Ingredients:
1/3 cup Butter
3 x Eggs
1 1/2 cup Persimmon pulp
3/4 cup Honey
1 1/2 cup Whole wheat pastry flour
2 tsp Baking powder
1 tsp Cinnamon
1/2 tsp Nutmeg
Pinch of ground cloves
1/3 cup Milk
Salt to taste
1 cup Chopped nuts
1 cup Raisins

Directions:
Cream butter. Add eggs, persimmon pulp and honey. Sift dry ingredients together and mix in. Stir in milk. Add nuts and raisins and stir well.

Pour into greased 2-quart baking dish or bundt pan. Bake at 325F for 40-50 minutes until cake tester comes out clean. Serve warm with whipped cream or brandy sauce.

Brandy Sauce: 2/3 c honey; 1/2 c water; pinch salt; 4 ts corn starch; 1/4 c water or apple juice; 4 ts butter; 6 tb brandy. Combine honey, water and salt in small, heavy saucepan. Bring to a boil and cook 3-4 minutes.

Dissolve cornstarch in water, and add slowly to the honey mixture. Cook over very low heat, stirring constantly until mixture thickens. (Watch carefully to prevent scorching.) Remove from heat, add butter, stirring until it is blended into the sauce. Add the brandy and stir well. Serve over ice cream, pudding, or fruit.

Makes about 1 1/4 cups.

Note: This is
especially delicious made with a fruit-flavored brandy.

I already addressed this fruit in another thread.

http://www.prince.org/msg/100/168930

ReturnOfDOOK said:

Don't try to piggyback on the success of my persimmon thread!!

2the9s said:

2the9s said:

it's too cute to eat!

We have a persimmon tree. I'm not sure which variety it is. It's gorgeous; too bad I hate the way persimmons taste. Here are some photos I took a few weeks ago:

were you riding a tractor while eating this persimmon?

2the9s said:

you are such a

thanks for the reading list. Only you would even provide page numbers.



....
[Edited 11/29/05 14:44pm]

I live on Wild Olive. The house next to mine begins Wild Persimmon.

2the9s said:

no , you called it cut2

Never eaten or seen that

Dewrede said:

You haven't lived.

Get on that, Dew!

2the9s said:

where did you find that persimmon?

JasmineFire said:

Right here in Brooklyn.

2the9s said:

why does that not surprise me! 20 days and i'll be back in NYC, too. maybe i'll eat a persimmon.

JasmineFire said:

Not if I get to them first.

Was it ripe and juicy, sort of like me?

2the9s said:

i'll just distract you with a tractor.

Hey! No one gave you permission to eat a persimmon.

2the9s said:

ok , i'll see if they have it here , i wonder

2the9s said:

I always thought it was a color in the crayola 64 box!!

DiminutiveRocker said:

Very clever.

CoJones said:

LMAO! That's right!