Persimmons are very pretty, before they ripen. They aren't ripe enough to use until they are nearly mush. I've eaten my cousin Carol's persimmon pudding on many Christmas Eves, but I had never cooked with persimmons myself. I had a bonus day off on Thursday. So I embarked on my first ever Persimmon Day.
My mom returned from visiting a friend and said, "Jiggs' persimmon tree is loaded! Maybe next year you can work persimmons into your new gluten free diet."
I said, "Next year? No way! I'm off on Thursday. Let's take a field trip!"
So we headed half an hour south to Franklin, IN. It was a beautiful fall day, still in the 70's.
Jiggs, on the left, and Mother posed in the front yard.
This is Jigg's preferred mode of transportation in her neighborhood. I love it!
I'm always prepared to climb a fruit tree to pick fruit, but Mother had told me that you don't climb a persimmon tree. You shake it. If the fruit won't fall, it's not ripe. So Jiggs pulled a long-handled push broom out of her garage and knocked the branches. We all picked up the fallen fruit. Some was pretty mushy. I came home with three plastic grocery bags half full of mushy persimmons.
With instructions from Cousin Carol, I put the mushy persimmons in a screen wire collander and mashed them with a wooden spoon for hours. I ended up with 6 cups of pulp and a really sticky kitchen. I froze the pulp in zipper snack size bags. They hold one cup. So I'll be ready for future recipes. After an entire day devoted to persimmons, I just had to bake something. I decided to try persimmon bars.
Persimmon Bars
1 C persimmon pulp
1 C sugar
1 C coconut milk (you can use any milk that suits you)
1/2 C soft butter
2 T vanilla (I used some vanilla bean pulp)
1 1/2 C white rice flour
2 eggs
2 T baking soda (optional, I react to baking soda so I left it out. Worked great!)
1/2 t cinnamon
Mix all ingredients together. I did this by hand. Pour into a greased and rice floured 9 x 13 pan. Bake at 350 for about an hour. The bars are done when they are firm. I jiggled the pan. When the middle didn't jiggle, I took them out of the oven.
Note: I think these bars would be great with a nut meal and butter crust, and/or with a streusel topping.
I found a new product at the Georgetown Market on their recent Gluten Free Day. They had lots of samples and product reps on hand. Unfortunately, the samples all contained forbidden ingredients. So I didn't get to taste anything. But I'd been looking for a coconut milk with no guar gum. All the canned coconut milks I've seen have a tiny bit (less than 1%) guar gum. I found this powdered version from Let's Do Organic that lists only one ingredient: coconut. I found it after I'd made the persimmon bars with canned coconut milk. I plan to test drive the powdered one with my next batch.
After our persimmon picking, we drove farther south to The Apple Works in Trafalgar, IN. A friend I saw at my college reunion said her goats are part of the petting zoo there. So I got to pet some goats. I also saw my first alpacas. They also had some pretty chickens and I liked their chicken coop. I wish I'd taken my tape measure and made some drawings. Hickory trees shaded the path from the apple store to the petting zoo. I picked up a couple of handfuls of hickory nuts. It was a good day!
3 comments:
my great-grandma loved persimmons! She talked about them a lot whenever we talked "food!" Strangely enough I don't think I've ever eaten them! Your bars look absolutely delicious though!! Yummy! Thanks for commenting on my Thanksgiving dinner! I think surf and turf sounds delicious too!! I hope you'll blog about your dinner!I am WAY impressed with your fried fish using your homegrown sorghum!!
We have a persimmon tree on our mtn property. I've never eaten any. When I expressed interest, my husband said, "you know that expression, turn your mouth inside out? it came from someone eating a persimmon." He was not at all complimentary about persimmons. I am not too inclined to try them myself. LOL But good for you. I enjoyed the pics as always. :-)
Hi Carrie,
I like the distinctive flavor of persimmons. But I don't think I would pay $6.99/lb. for processed pulp at the grocery store. My "living off the land" philosophy wouldn't let me pass up an available abundant harvest. Persimmon bars or pudding will be a nice break from my cobbler-of-the-week.
You know, it took me two hours to fry that one filet of fish in sorghum. Ha! I was happy to finally grind some of my grains, but I really prefer my fish sauteed these days.
Hi Shirley,
Never eat a persimmon before it is soft ALL OVER. I eat fresh (ripe ones) and they're sweet and wonderful. I heard of a more efficient gathering method. You spread a clean sheet on the ground, then knock the branches around and pick up clean fresh fruit. I have several bowls of fruit ripening in my house. It works! And the fruit is clean. I pick out the ripest fruit and mash it up every three or four days. I've added three more bags of pulp to my freezer since the big harvest day.
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