LOWDER FARM  & NURSERY
15251 NW Hwy 129 Trenton, FL 32693

Persimmon Fruit Recipes

    PERSIMMON BREAD
2 cups flour sifted
1 cup sugar
2 eggs, beaten
1/2 cup nuts
1 tsp. soda
1 1/2 sticks margarine
1 cup persimmon pulp
Cream sugar and margarine, add eggs, add dry ingredients, pulp and nuts.   Line loaf pan with waxed paper, pour mixture into pan, bake 1 hour at 325.
 
    PERSIMMON RICE PUDDING
4 cups cooked rice
1 1/4 cups sugar
1/3 cup all purpose flour
1 tsp. vanilla extract
1/4 cup raisins
2 cups persimmon pulp
1 1/4 cups milk
1 egg beaten
3/4 cup chopped nuts
Combine rice and pulp; set aside.  Combine sugar, milk, flour, egg and vanilla.   Add rice mixture and mix well.   Stir in nuts and raisins.   Pour into a greased 3 quart baking dish.   Bake uncovered at 350 for 45 minutes or until set.   Serve hot or cold.   Makes 10 to 12 servings.
 
    PERSIMMON CAKE
2 1/2 c. sugar
1 c. crisco
3 eggs
3 1/2 c. flour
2 tsp. soda
2 tsp. allspice
1 c. cherries halved
2 c. chopped pecans
2 c. raisins
2 c. persimmons (mashed)
1/2 tsp. salt
3 tsp. cinnamon
Beat sugar and crisco. Add eggs. Beat well. Add dry ingredients. Mix well. (Dough will be rather stiff). Add nuts, raisins and cherries. Add persimmons last and beat well. Bake in tube pan for 2 hours in a preheated 350 degree oven. Test after 1 and 3/4 hours. Or bake in 2 loaf pans 3/4 full approximately 1 and 3/4 hours.
    PERSIMMON - RAISIN COOKIES
1/2 cup softened butter
1 cup sugar
1 egg
1 1/2 cups all purpose flour
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1 cup persimmon pulp
1 tsp baking soda
1 cup raisins
1 cup chopped pecans
Cream butter, gradually add sugar, beating well.   Add eggs and beat well.   Combine flour, spices and salt-add to creamed mixture.   Mix well.   Combine persimmon pulp and soda; stir well and add to creamed mixture. Stir in raisins and pecans.   Drop dough by tablespoons onto greased cookie sheets.   Bake at 350 degrees for 12 to 15 minutes or until done.   Usually yields about 3 dozen.
    PERSIMMON-PINEAPPLE-COCONUT COMPOTE
4 cups ripe persimmons, chopped
1 cup unsweetened crushed pineapple
1 cup unsweetened chopped coconut
2 tablespoons lemon juice
4 tablespoons honey
Mix well and refrigerate
    FREEZING:
Use soft ripe fruit.   The fruit may be frozen whole in their skins in plastic bags or as a puree.   To freeze whole: Wash, Dry.   Remove stem and freeze unwrapped on a tray.   Package inplastic bags.   Best used within three months.   To use, hold the frozen fruit under water and slip or rub off skin.   To Puree: Remove skins and seeds and put in blender.   After blending, add about 1/4 tsp.   lemon juice per cup of fruit or 1/8 tsp ascorbic acid per quart.   Pack in containers and freeze.
Persimmons can be peeled, seeded and sliced when firm and dried.   Delicious snacks.


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