Indiana Wild Persimmons
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One of the reasons the persimmons look so bad in the picture
below is that they were picked after a freeze. That is when you
want to pick them. From my research into this fruit, there are two
types. The nonastringent and the astringent varieties. The ones I
have found in the wild are most definitely the astringent variety.
This variety must be allowed to soften to a mushy texture before it
is considered edible. The nonastringent variety can be eaten while
the fruit is still crisp.
It has been stated that to remove the astringency of the fruit you
can freeze it through the night, then let it thaw the next day. That
is exactly what we accomplish when we wait for the fruit to
encounter a freeze.
I am not too sure how wild these persimmons are, but I have
found them down a back road that may or may not have been a
front yard of a house at one time. There is a fairly nice little grove
of these trees and they bear a good supply of fruit every year.
Persimmon Bread
Ingredients
2 eggs
1 1/2 cups flour
3/4 cup sugar
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
1 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 325 degrees. Oil a 9 x 4 inch pan.
In a bowl, combine flour, cinnamon, and salt.
In another bowl, beat eggs, sugar, and oil together.
Mix baking soda and persimmon pulp.
Blend in your wet mixture. Then blend in the dry mixture. Add to
your baking pan and cook for about one hour and 20 minutes.
You can test the doneness of the bread by sticking in a toothpick.
If the pick comes out clean, the bread is done. If it doesn't come
out clean, let the bread cook a little longer and test again.
below is that they were picked after a freeze. That is when you
want to pick them. From my research into this fruit, there are two
types. The nonastringent and the astringent varieties. The ones I
have found in the wild are most definitely the astringent variety.
This variety must be allowed to soften to a mushy texture before it
is considered edible. The nonastringent variety can be eaten while
the fruit is still crisp.
It has been stated that to remove the astringency of the fruit you
can freeze it through the night, then let it thaw the next day. That
is exactly what we accomplish when we wait for the fruit to
encounter a freeze.
I am not too sure how wild these persimmons are, but I have
found them down a back road that may or may not have been a
front yard of a house at one time. There is a fairly nice little grove
of these trees and they bear a good supply of fruit every year.
Persimmon Bread
Ingredients
2 eggs
1 1/2 cups flour
3/4 cup sugar
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
1 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 325 degrees. Oil a 9 x 4 inch pan.
In a bowl, combine flour, cinnamon, and salt.
In another bowl, beat eggs, sugar, and oil together.
Mix baking soda and persimmon pulp.
Blend in your wet mixture. Then blend in the dry mixture. Add to
your baking pan and cook for about one hour and 20 minutes.
You can test the doneness of the bread by sticking in a toothpick.
If the pick comes out clean, the bread is done. If it doesn't come
out clean, let the bread cook a little longer and test again.
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