Saturday, November 3, 2007
As I mentioned before, persimmons have come through this year's drought unscathed. Some appear at my kitchen door almost every day. We are at the end of the season, I believe, but I have managed to stockpile quite a lot. Ripe, raw persimmons are moist and sticky, but in spite of this they have a very long shelf life when refridgerated. Ditto when they have been pureed if you keep the air off of them by pressing plastic wrap directly on the surface. The puree freezes very well. The only drawback is that it darkens, so your pudding or bread won't be as pretty. The flavor is unaffected. Every fall I consider freezing some so that I can put the pudding back on the menu during the holidays, but in recent years we've had no extra. I expect to be serving persimmon pudding for at least another week to ten days.
I prefer our wild native persimmon over the Asian cultivars that some people have planted. Those varieties seem to me to have too much moisture, which is released when they are cooked, wreaking havoc on your recipe. Despite this moisture, they seem less...unctuous, for lack of a better word, than their wild cousins. Some people consider the wild variety to be a nuisance, especially when they fall to the ground. They attract bees, deer and possums. Chickens can get really nasty pecking through them. Years ago, I had a lot of trouble with possums in my walls and attic. I had to hire someone to trap them and take them out to the woods. The guy used persimmon butter as bait and caught every one of them.
posted by Bill Smith at 8:54 AM