The unseasonably warm fall, and the extreme drought haven’t dampened this year’s persimmon crop. Next year?
The squirrels, deer, and raccoons love them, but they ripen slowly enough that you can get more than enough for yourself.
The easiest way to prepare pulp is to mash cleaned persimmons with about a cup of sugar. Then add about a cup of milk and stir. Filter the mix through a strainer and voila you have persimmon pulp already dissolved for baking.
I use it much the way I’d use banana’s to make banana bread.
Persimmon pulp as prepared above.
- 2 cups flour
- 1/2 cup vegetable oil
- dash of salt
- a pinch of cinnamon (You don’t want to overpower the flavour).
- 2 eggs.
Mix together. Add some flour if it’s too soupy and bake in a greased pan and a moderate (350 F 200C) oven until done. I usually make muffins. It’s also good with walnuts added to the mixture.