One way to prepare the pulp is to take a potato ricer and drop in half a
persimmon and squeeze. Scrape the pulp from the outside of the ricer and
continue until all have been pulped, discarding the seeds and rind.
If you don't know what a potato ricer is, here is a link to show you:
http://www.reluctantgourmet.com/potato_ricer.htm
I would think that a potato masher might also do the job, but then you would
have to fish out the seeds.
Toni Koontz
Librarian
St.Charles Preparatory School
Columbus,Ohio
akoontz@cdeducation.org
Carpe Diem
----- Original Message -----
From: "David Lininger" <tss003@TNP.MORE.NET>
To: <LM_NET@LISTSERV.SYR.EDU>
Sent: Monday, February 19, 2007 2:18 PM
Subject: REF: Persimmon question
>I admit defeat. I can't find an answer, so I'm turning to you.
>
> Last week a teacher asked me to find out how to prepare wild persimmons
> for use in breads, ice cream toppings, etc. I promptly turned to my shelf
> of cook books. Lots of recipes, but none of them gave any ideas for
> removing the seeds. More searching, and I found lots of information about
> the little fruits, but not one word about how to get the seeds out and
> still have any fruit left. It seems that 2/3 or so of the volume of the
> the fruit is taken up by 5-7 seeds. Cooking them whole apparently cooks
> the seeds into the fruit, which makes the result quite bitter.
>
> Any suggestions? The teacher seems to have a large supply of wild
> persimmons available and wants to do something with them besides feet the
> birds, squirrels, or whatever else eats them directly from the tree.
>
> As my wife (and middle) can attest, my relation to food is to eat what
> others fix and wash the dishes afterward. I know nothing about how to turn
> a raw fruit into something cooked. That's best left to those who know what
> they are doing.
>
> --
> David Lininger, kb0zke,
> MS/HS librarian
> Hickory County R-1 Schools
> Urbana, MO 65767
> 417-993-4226
> tss003 at tnp dot more dot net
>
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