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Perfect Persimmon Pulp Recipe

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This recipe for Perfect Persimmon Pulp is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Freshly-gathered persimmons in buckets
Water
Directions:
Directions:
Before fruit ripens, mow under persimmon trees. Let fruit drop to the ground. Collect a bucket of fruit daily for the life of the crop, about 3-4 weeks in late September and early to mid October. Wash persimmons in sink and remove stems and bad spots. Place fruit whole in a Kitchenaid mixer that has a bowl that turns. Turn mixture on CREAM until pulp is separated from seeds, adding water as needed to thin pulp. Place pulp with seeds in a colander with a hand crank and turn until all pulp falls below. Replant seeds if desired. Spoon 1-cup scoopfuls into quart freezer bags and seal. Freeze or use promptly.
Personal Notes:
Personal Notes:
Jim Irvine came up with this ingenious method of preparing our persimmons!

 

 

 

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