Does anybody have a GOOD recipe for persimmon pudding. Every time we make it it tastes horribly bitter.

[hjohn429]

Does anybody have a GOOD recipe for persimmon pudding. Every time we make it it tastes horribly bitter.

[Beekeeper]

Make sure your persimmons are ripe! Basically, if they haven't fallen from the tree they will most likely still turn your mouth wrong side out!

Or, try the Japanese variety you can find in grocery stores.

[steve182]

I agree, even the ones you pick up off the ground are too tart for me. I Leave'm for the deer.

[ishawooa]

Nope but my wife has a good recipe for chokecherry dacquris. You just have to watch for bears when you are picking the chokecherrys.

[Happy Myles]

Ishawooa, Will you share your recipe for chokecherry dacquris? My Mother made the best chokecherry jam. Have you ever had Wild Pumps from Northern
California? If not I'll see to it you have some of that jam. Kindest Regards

[Happy Myles]

Sorry, That should have been Wild Plum, not Pumps. Kindest.

[MLH]

If they are too bitter then they aren't ripe - will get soft and mushy when they get sweet.

[Del in KS]

Happy Myles, I would trade you either a jar of my homemade Raspberry jelly or Blackberry jam for a jar of wild plum. We had wild plums in Central Florida. They was sour as all get out and made a really delicious tart tasting jelly. I grow my own berries. Have 2 Persimmon trees also. Anyone got a recipe for them. I just east them fresh once they get ripe. Usually after first frost.

[MLH]

You might try drying persimmons like they do in Japan. They turn brown and get a fine white powder on them. The powder is crystalized sugars and is quite edible. I love them.

[Happy Myles]

Del in KS Send an address or PO Box and the Wild Plum jam is on it's way. Nothing too good for the World Champion Tent Tester. Kindest Regards

[ishawooa]

Happy Myles here is what I could get from the wife about the dacquris. Put the washed chokecherries in a large pan covered with water. Add about one cup of sugar for each two quarts of berries. Cook this until it settles down into a syrup like juice. Be sure to stir often and don't allow it to boil or burn. Strain the liquid through a piece of cheesecloth to remove the unwanted berry parts, sometimes a strainer is adequate. Allow the syrup to cool. She adds about a jigger of juice to a jigger of dark Bicardi rum with ice. She said that you might have to vary the recipe insofar as sugar content depending on how ripe the berries are and your own taste as well as the amount of syrup. The syrup keeps well if stored at refrigerator temperature. This makes a very tasty and colorful drink on a late summer afternoon after fishing.

[Del in KS]

Happy Myles,
Send an email to [email protected] and will return the address. Will need yours also. Which do you prefer Raspberry or Blackberry?

My guess is that syrup recipe will work on lots of things.

[rudyglove27]

Agreed with Beekeeper answer above and A + 1 for you sir!!!