INGREDIENTS

INSTRUCTIONS

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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