Wednesday, October 27, 2010

Persimmon plans

My son, never one to let me get away with anything, asked me what I was going to do with my embarrassment of persimmon riches.

Well, the first ten pounds went to a friend who has her own plans for her batch. I harvested another five pounds this morning and turned them into a persimmon puree (at right in photo). As best I can tell, five pounds of fruit yields about five cups of puree. One story on the internet said you should peel the persimmons before freezing them because the skin contained tannins. There's no way I'm peeling persimmons, so my wife suggested using a food mill (at left in photo) and it worked beautifully (after she showed me what a food mill was.)

The puree is so sweet it can be eaten with a spoon. I'm not worried about tannins. In the past two weeks I'm sure I've eaten several pounds of raw persimmons right of the ground with no ill effects.

I'll freeze the puree in plastic bags and we should have some good persimmon bread during the holidays. Now, son, pester your mother about making persimmon bread.

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