We had an incredible persimmon crop this year and got to share bags and bags with neighbors and friends. Since our persimmons have multiple seeds, it was too much of a task to dry them. I like to peel the fruit, and slice them horizontally a gigantic effort what with the many seeds of ours. The year I dried the fruit, I was drying our neighbor's persimmons. While they have the flat bottomed fairly seedless Fuyu, this year they had a short crop.
Not to worry, I froze persimmon pulp and have enough to occasionally bake persimmon date-nut bars.
Signing off from Albuquerque, New Mexico
Seeds or not, this makes me a wee bit jealous. :) I love them in salads. Have you made jam with the frozen pulp?
ReplyDeleteNo, in the past I made persimmon chutney but these days I make persimmon date-nut bars with a lemon or lime glaze. My favorite dessert!
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