Several years ago I bought my husband a Fuji persimmon tree for Christmas. Persimmons are such a beautiful fruit. They are bright red orange. In north Texas they sell for about $1.29 each.
Our tree attracted quite a lot of attention this last week. We had the doorbell to ring. I answered, there stood a Tonganese woman, whom I had never seen before. She ask if she could have some of our fruit, and ask, "what is it anyway". I told her that it was Fuji persimmon and that it was not quite ripe as yet, but she could have a couple.
My husband, who is a very generous man, went and got a large coffee can and filled it for her. She then proceed to reach up and take two more! The next day there was a ring at the door and I answered it. There stood a Hispanic man whom I had never seen before. He could not speak English, but made me understand that he would like to have some fruit. I said he could have a couple as they were not quite ripe. He proceeded to the tree and got two and put in his pocket. Then he reached up for more. I stepped out and said, "That is enough!"
Two days the Tongenese woman and her husband and child came to the door and ask for more fruit. Something came over me and I said, "No, if (his) wife had not taken advantage of my husband's kindness, I would have said yes."
Man, was my husband upset with me! Well, we went out of town for a day. The next day we found a branch broken out of our poor little tree.
Anyway, enough of that.
I wanted to show you the fruit and pass on a couple of recipes that I have invented in order to use the fruit:
Heavenly Persimmon Pie
2 large persimmons cut into slices or chopped in a medium saucepan cover and bring to a boil cook until tender.
Add 1/2 cup brown sugar, 1 tsp cinnimon, 1 heaping Tablespoon corn starch, Add one can apple pie filling. Stir well. Poor into a deep unbaked pie shell, cover crimp and flute edges. Brush with milk. Bake 15 minutes at 425 lower to 350 bake for 45 minutes or until golden brown.
My son says if there is pie in heaven this will be it. ;^)
YUMMY PERSIMMON CAKE
Mix wet ingredients together:
1/2 cups butter
1 cup sugar
1 tsp vanilla
1/2 cup chopped apricots
1 cup raisns
1 cup Crasins (dried cranberries)1 cup chopped persimmons
1/2 cup prune juice
Dry ingredients :
1 3/4 cups flour
1/2 tsp ground clove
1 tsp soda1/2 salt
Cream butter and sugar together with egg. Add fruit. Add dry ingredients.
Pour into a bunt pan. Bake for 1 hour, check after 45 minutes. Yum