Re: [LM_NET] REF: Persimmon question

[David Lininger <tss003@TNP.MORE.NET>]

Thanks to all the persimmon experts out there who helped my colleague 
out. "Amazed" doesn't begin to express her feelings! The general 
consensus is that the process is: freeze, thaw, use a strainer to remove 
the seeds. An alternative is to blanche them and then remove the skins. 
It seems that it is the skins, rather than the seeds, that cause the 
bitterness.

After all the answers, including some references to recipes, has made me 
want to go find some of these fruits. Apparently there is a difference 
between the domestic varieties (there are two) and the wild ones. 
Getting wild ones ought to be easy, since they grow all over here. I've 
never looked in the grocery stores for them, so the next time I go to a 
grocery store I'll have to ask.

Thanks again!

-- 
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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