Try this Persimmon Pulp recipe, or contribute your own.
Suggest a better descriptionAs a followup to the requests of a few weeks ago, here are some persimmon recipes that my mother sent. I can swear that the pudding is good, especially when served hot with whipped cream or just cream poured over it. We use the wild persimmons and just run them through a food mill after removing the stems in order to get the pulp. I assume you can do much the same thing with the larger, store-bought variety. One additional note of interest, its said that the persimmon seeds can be used to predict the weather. Cut a seed in half and look at the tiny plantlet (or whatever its called) inside. If it looks like a spoon, the winter will be very snowy. A knife shape indicates a cold and windy winter, and a fork means that the winter will be mild. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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