Persimmons

Any sufficiently advanced technology is indistinguishable from magic.


The recipes distributed at the Portmans Perennial Persimmon Picking Perambulation

My father loved hiking the Ozarks. And canoeing them for that matter. He also loved the Missouri Persimmon. If you go to the grocery store, you can sometimes find the Asian persimmon. They are about the size of a peach or nectarine. They tend to be slightly orange-tan in color and taste something like a pear/mango mix. The Midwest persimmon is nothing like that. It is small, a little smaller than a golf ball. When it is unripe, it is a beautiful orange and smooth. It is also so loaded with tannic acid, if you bite it, you will have a pucker face that lasts rest of the day. When persimmons are ripe, they turn wrinkly and gray. Yes, when they look spoiled, they are perfect. Each November, my father would lead a hike in Lone Elk Park to pick persimmons. Then would be the process of seeding the persimmons and making persimmon bread.

Here are the recipies from my mother's kitchen. Copies would be distributed on the hikes. My mother prefers the persimmon bread to the pudding.

Bonus! Persimmon Wine! (not tested)

From "Stalking the Wild Asparagus" by Euell Gibbons

Ingredients
2 Cups Flour
 1 tsp  Baking Soda
 1 Cup  Sugar
 1 ½ sticks  Margarine or butter
2 eggs, beaten
1 Cup Persimmon Pulp

½ Cup

Chopped Nuts, Missouri Black Walnuts, preffered

Persimmons have large seeds. The easiest way to remove the seeds and pulp the flesh is with a food mill.

Compine the flour, baking soda, sugar, margarine and eggs. Mix to a bread batter. Compine the persimmon pulp and nuts.

Grease and line loaf pans. Fill pans about ½ full with batter.

Preheat oven to 350°. Bake in a 350° oven for about 1 hour.

Persimmon bread should be a dark colored dense bread similar to banana or zuccini bread when done.

Persimmon Pudding

From "Fading Feast" by Raymond Sokolov

Ingredients
2 Cups Persimmon Pulp   1½ Cups  Flour
 1 tsp  Baking Powder    1 tsp Baking Soda
 1 Cup  Sugar    ½ Cup  Melted Butter
 1 Cup  milk    2 tsp  Cinnamon
1 Cup Half n half    1 tsp  Ground Ginger or Allspice
½ tsp Nutmeg    1 tso  Cloves

2

Eggs    

 

 Preheat oven to 350°.

Mix together pulp, sugar, butter, and milk.

Mix dry ingredents seperatly, Then combine both mixutures. Stir well. Pour into greased 9" X 13" pan and bake for 1 hour. Stir several times while baking. The goal is a pudding, not a bread.