Persimmons

I have never seen a persimmon...dumb queston...are they good to eat? They look good enough to eat in this picture.

They are very sweet if ripe, but also kind of mushy and slimey. They're not for me really, but my grandma is gaga over them. You can also bake cookies and bread with them.

Interesting but I don't like slimey things, either. Thanks for the info.

Looks as if you could pluck one right out of this picture!! Yummy.

I see what you're saying GG. The shadow behind the top one closest to us does look a bit 3-D :)

Wonderful shot. Great harvest. :-)

they look appetizing......good photo

Deida- I don't really like to eat them, but baking is a different story. Last year I found this wonderful recipe for persimmon bread and now I can't remember which one I used!!!

Shame on you forgetting the recipe...was looking forward to a new home cooked dish

Deida- I know I'm very mad at myself for doing that!!! When I find it, I'll pass it on :)

Deida- I'm not sure if this is the same recipe or not, but it sounds good.

Persimmon Bread

INGREDIENTS

• 1 cup persimmon pulp
• 2 teaspoons baking soda
• 3 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons salt
• 2/3 cup water
• 3 cups all-purpose flour
• 1 cup chopped walnuts

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
2. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
3. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
4. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Hope you like it :)