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By: Nancy Secrist
Ext. Agent
W|th the frost comes ha^fytst time for persimmons. This yellow-skinned fruit turned soft and orange after being ripened by the frost and can be gathered until Christmas.
Store persimmons in a plastic bag in the crisper section of the refrigerator. To prepare for use, wash and cut in half to remove the seeds and cut off the blossom end. To obtain a creamy consistency for use in puddings, chop finely or blend for 10 seconds. Prepare the pulp and have it ready before beginning the recipe. Any extra pulp may be frozen for use later.
Persimmons are easier to handle if chilled first. To use in salad, peel by rubbing the skin with the blunt edge of a paring knife and then peeling with the blade.
Two recipes for persimmons follow. 1 have several more, if interested call the Extension Office 6753619.
Persimmon Bread
(makes 2 loaves) 3' j cups unbleached flour 2 teaspoons soda
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