Does anyone have a copy of the persimmon useage article from May/June 1994 Vol. 78/3? Or, can you instruct me in the easiest way to process ripe persimmons for baking, etc.?

-- Stephen E. Wheeler (edwheeler@juno.com), September 14, 1999

Answers

I have the article on page 36. Could send you a copy.

-- Larry Eggman (SorBckRnch@tznet.com), September 15, 1999.

We ran ripe persimmons through our Victorio Stainer to remove seeds and stems. The puree that came out was glossy and thick. I made some jam and leather from the it. Freezing the fruit or puree is suppose to adversely affect the flavor.

-- Kathy Dice (redfernfarm@lisco.com), September 20, 1999.

I live in Georgia and there are alot of wild persimmon trees. You realy can't stand to eat them until after first frost. the coons nad opossums get to them long befor that. We pick the persimmons when first ripe. Set them out in the sun for a few days to fully ripen them and then freez the fruit. Other than taking out the bitter taste. Freezing them dose not seem to harm the wild fruit.If you find a better method for processing persimmons let me know. I think they are a mess.

-- Lawson Moore (marmerduke@aol.com), November 05, 1999.