Hello, Jim and Hugh! Here is another recipe for the blog. It is a great time of year for preserving the harvest, whether it is planted or foraged.
I am fortunate to have numerous native persimmon trees, Diospyros virginiana, on my property. It’s free foraged food, and this year I was able to get to them before the deer, coyotes, or the cows. If you have not ever tried a ripe persimmon, the best description I can give you is to imagine a honeyed apricot. The taste is fantastic. Always be certain that it is a ripe persimmon. Green ones are so astringent that it will take your breath away. They are the last fruit to ripen in the fall. They are also a good source of Vitamin C, having 16.5 mg in every 25 grams of pulp. It is best to process the persimmon for pulp before you intend to use it. It does take a little while to separate the flesh/pulp from the seeds.
- 1 cup all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ¾ cup sugar
- 1 cup persimmon pulp
- 2 whole eggs, beaten
- 1 cup milk
- ½ tsp lemon zest
- 2 Tbsp butter, softened
- Preheat oven to 350 degrees F.
- Butter and flour thoroughly an 8x8x2 baking dish.
- Sift together the flour, salt, baking soda, and sugar. Add the persimmon pulp, beaten eggs, milk, lemon zest, and butter. Mix thoroughly.
- Turn out the mixture into the greased and floured baking dish.
- Bake for 45 to 55 minutes, depending upon your oven.
- A toothpick in the middle should come out clean. Allow to cool slightly before serving. It can be served with whipped cream.
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