I need a tried and true delicious persimmon recipe

I have a box of huge persimmons to process, plus some left from last year. I'm rather tired of the cookies I made and froze way too many of. Anyone have something wonderful I can make?

and i need a million dollars

Humm....what does my asking for a recipe have to do with you needing a million dollars?

[Jenise]

Humm....what does my asking for a recipe have to do with you needing a million dollars?

Perhaps he's saying there's no such thing as a delicious persimmon recipe; I guess not everyone likes this fruit, though I find that hard to imagine. I *LOVE* persimmons.

But all I do is eat them fresh. I have never in my life had the luxury of so many that I needed to make something out of them. The best thing I've ever had that someone else made out of them is a steamed Christmas pudding that Ines, who posts here from time to time, makes. In fact, she's serving one tonight, and I'm not there! (Boo hoo, sniff sniff)

I had no idea they were not a favorite fruit. They are so abundant here, along with pomegranate. They are an easy fruit to process, and so sweet. The ones I was given came from the Sacramento area, and are about the size of grapefruit. They have been ripening since Thanksgiving. One persimmon has yielded one cup of puree, which is what many recipes call for.

[Jenise]

I think the texture of persimmon (the soft ones, not the hard fuyus) is offputting to anyone not used to it, and I can understand that. Otherwise, the flavor is sublime. I don't think I've ever seen one as large as the size you describe--grapefruits! Wow, I can only dream.

The shape is different, of course, they have a very round stem end with a pointy top. They are beautiful dried, especially if using the stem end with the fruit attached. When I was making greeting cards, I would dry the end in a Mircofleur, and use it as an embellishment.

I've never had a persimmon. I'm not sure I've ever seen one either.

I've never had a persimmon. I'm not sure I've ever seen one either.

Ditto. All I know about them is that it's the name of the wall color in my sunroom.

Wild persimmons make wonderful sweet bread, just sub for bananas in banana nut bread. I would imagine the domesticated variety you have would work equally as well.

I like persimmon muffins. I do not follow a recipe - I make them from scratch off the top of my head. Basically, think of making pumpkin muffins, but use persimmon pulp instead of pumpkin and reduce the amount of liquid (e.g. milk) because persimmon is more watery.