The Tropical Fruit Forum
Temperate Fruit & Orchards => Temperate Fruit Discussion => Topic started by: Francis_Eric on November 01, 2020, 11:18:47 AM
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A Interesting Cake could be made if your not a fan of persimmons that are mushy
I am sure you could even buy a boxed cake, and add them to it
I have not made the cake, but used them In a smoothie, tasted like Sherbert ice cream
and vinified a wine from them, and aged the wine as well (own recipe)
I actually liked the wine I made with the spend left over fruit surprisingly
It was not much but even though it lacked flavor I liked the subtle flavor in that wine.
I am not a huge fan of super sweet food, but the vitamin A in this fruit makes you feel full,
and sometimes I crave it , I like how in a smoothie it cuts down the sweetness as well
http://persimmonpudding.com/recipes/cakes/cake002.html (http://persimmonpudding.com/recipes/cakes/cake002.html)
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I think you should try a bread instead looks like you might like that better
Pudding is what is most popular -- funny Ihave not tried but still have a bunch frozen in gallon bags
(bought 2 buckets full 5 gallon buckets mostly for seed I can pick wild)
not as bad to separate seeds as it seems
http://persimmonpudding.com/recipes/breads.html (http://persimmonpudding.com/recipes/breads.html)
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http://persimmonpudding.com/recipes/puddings.html (http://persimmonpudding.com/recipes/puddings.html)
Becky's Best Persimmon Pudding
Well do you like pudding
Random recipe
ingredients:
1 cup persimmon pulp
1 1/4 cup sugar
1/4 tsp baking soda
1/2 tsp ground cinnamon
1 tsp baking powder
2 eggs
1 1/4 cup milk
1 cup flour
Mix all together and pour into an ungreased 9x13 inch pan. Bake for 45 minutes to 1 hour.
Becky's Best Persimmon Pudding (metric measurements)
Ingredients:
240 ml persimmon pulp
250 ml sugar
1.25 ml baking soda
2.50 ml ground cinnamon
5 ml baking powder
2 eggs
300 ml cup milk
120 g flour
Mix all together and pour into an ungreased 23x32.5 cm pan. Bake for 45 minutes to 1 hour.
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When I still lived in South Carolina I made a Persimmon- Pumpkin cheesescake. Nilla wafer butter crust. Made it at the last minute on a whim. Native persimmon pulp from my tress 50-50 with canned pumpkin pie filling , cream cheese, sugar, some cream cheese frosting off the shelf, cinnamon, pumpkin and apple pie spice, vanilla, rum, and almond extracts, heavy cream and more sugar. I guess I got the proportions wrong since it was improvisational. It cracked deeply while baking in a 13x9 pan but I added a couple bags of marshmallows and they melted caramel into the cracks with a creme brulee type crust on top. A lucky accident. Best Thanksgiving dessert ever with 2 native fruits starring !!! The combo of persimmon and pumpkin was synergistic, much better than either alone.