persimmon cookies and persimmon bread is pretty good.
got some jars today; i think i'm just going to try the candied/preserved in sugar method. i've only got a pound or so right now, the rest are all still hangin', so i'll probably just try this until i get a big enough haul to mash and pulp.
Saw this girl heading over to my persimmon trees to see if any had fallen yet. It was yesterday morning about daybreak.
Fast forward from my Monday post. The persimmons are dropping and the deer are on them. We had 4 does on the grove this evening.
I'll try to be more observant tomorrow and try to get a pic.
I'll try to be more observant tomorrow and try to get a pic.
well, one quart jar sugar packed with persimmons!
you know, more searching only returned that same entry from the same 1915 book about sugar packing the persimmons in brown sugar. i am familiar with the concept of salt packing fruit in things like morrocan lemons, and while we canned some fruit from our garden growing up in syrup, the thought never occurred to me just raw pack fruit in sugar. the net says it is prone to moisture, potentially more so if you refrigerate, so maybe that's why it seems incredibly out of style?
almost *every* result for searching for persimmons was the basic "pulp 'em" technique, which to be honest i don't bake very much so while jellies and simple puddings would be nice; i very likely wouldn't use the pulp. i found a few people on various forums attempt this method, but i saw virtually no one follow up and say "this has been in this jar with sugar for one year and i am eating it to say if it's good."
they sure look good, but i also know that persimmons contain natural yeast, which is likely the white film on the skin of the ripe ones. i'm sure a *bit* of fermentation is taking place, but placing the jar in the fridge for a few days (which i have done) should stop that. there's about 20 or so persimmons in this jar, a bit of sugar globbed at the bottom. that's why i think most people use a syrup now, simply warming water and sugar until it's blended.
and while that method would work for whole preservation, it would *not* result in a desiccated, sugar coated fruit like a date. and that's what i'm hoping i get. i think i'll wait at least a few weeks before trying one. i've opened the jar many times to plop in a few more ripe ones, it's not sealed, but there are things going on in there so occasionally i'll get a good pop.
i would love to try the japanese method of air drying them, but the wild american ones are just too small and too soft for that method imo. i may end up just drying them out in a dehydrator or pulping them and making fruit leather. bonus pic with a bottle of sand plum wine!
you know, more searching only returned that same entry from the same 1915 book about sugar packing the persimmons in brown sugar. i am familiar with the concept of salt packing fruit in things like morrocan lemons, and while we canned some fruit from our garden growing up in syrup, the thought never occurred to me just raw pack fruit in sugar. the net says it is prone to moisture, potentially more so if you refrigerate, so maybe that's why it seems incredibly out of style?
almost *every* result for searching for persimmons was the basic "pulp 'em" technique, which to be honest i don't bake very much so while jellies and simple puddings would be nice; i very likely wouldn't use the pulp. i found a few people on various forums attempt this method, but i saw virtually no one follow up and say "this has been in this jar with sugar for one year and i am eating it to say if it's good."
they sure look good, but i also know that persimmons contain natural yeast, which is likely the white film on the skin of the ripe ones. i'm sure a *bit* of fermentation is taking place, but placing the jar in the fridge for a few days (which i have done) should stop that. there's about 20 or so persimmons in this jar, a bit of sugar globbed at the bottom. that's why i think most people use a syrup now, simply warming water and sugar until it's blended.
and while that method would work for whole preservation, it would *not* result in a desiccated, sugar coated fruit like a date. and that's what i'm hoping i get. i think i'll wait at least a few weeks before trying one. i've opened the jar many times to plop in a few more ripe ones, it's not sealed, but there are things going on in there so occasionally i'll get a good pop.
i would love to try the japanese method of air drying them, but the wild american ones are just too small and too soft for that method imo. i may end up just drying them out in a dehydrator or pulping them and making fruit leather. bonus pic with a bottle of sand plum wine!
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