INGREDIENTS

INSTRUCTIONS

SEE DIRECTIONS
The several varieties of trees that bear the edible persimmon fruit are
members of the EBONY family, Ebenaceae. The Japanese persimmon, or kaki,
Diospyros kaki, native to China and Japan, is the most important
commercially. The black sapote, D. digyna, native to tropical Mexico and
Central America, was important in the pre-Columbian diet there.
One U.S. species, the common persimmon, D. virginiana, which grows from
Connecticut to Florida and west to Kansas, bears fruit that is edible when
fully mature. Another, the Texas persimmon, D. texana, bears inedible
fruit. Persimmons are also grown as ornamentals or for their wood. [R. J.
Knight, Jr; Grolier Encyclopedia]
SEASON: October through December.
LOOK FOR: Slightly firm, plump fruit with smooth, unbroken skin and the
stem cap attached. Avoid bruised or too soft fruit. Oriental varieties are
most common; smaller native persimmons are usually home grown. (See Wild
Persimmons)
TO STORE: When ripe, refrigerate persimmons and use them within 1 to 2
days.
TO PREPARE: Remove the caps. Press native persimmons through a food mill or
strainer to remove the seeds and skin before using the fruit in recipes.
For dessert or a snack, place an Oriental persimmon, stem end down, on a
plate; cut gashes through the top skin so that the pulp can be eaten with a
spoon.
Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos by
Dorothy Flatman 1995
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98

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