Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 I don't remember who posted this wonderful pudding about a year ago, but I made it last year, and it was very tasty - great texture. I realize that there are different types of persimmons, but I had no idea the dry ones would suck the moisture right out of my mouth! I can't remember if I was supposed to use the skin or not - I did in my pudding today because it was very soft. Oh my goodness! It turned out very wierd - it curdled in my mouth (after instantly drying my mouth), then it became a gum-like consistency (like gum that has been chewed a very long time and is starting to fall apart). I ate as much as I could just so it wouldn't completely go to waste, then it just got too wierd. I had my five year old taste it and she laughed, but didn't think it was funny enough to try another spoonful. Any suggestions on which type of persimmons to look for? When to use them? And what about the skin...is this where the dryness comes from? Thanks. Sheree http://www.rense.com/general68/maess.htm Personals Single? There's someone we'd like you to meet. Lots of someones, actually. Try Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2005 Report Share Posted December 2, 2005 Sheree, I've encountered 3 types of persimmons so far, only 2 of them are very common - Fuyu and Hachiya. Neither of them will do what you described IF they are allowed to fully ripen. Hachiyas are probably what was called for in your recipe, when fully ripe they look awful but taste like marmelade. I had one for breakfast yesterday. They are very messy to eat if you aren't careful, my trick is to bite open the skin on the end and suck the stuff out of it then eat the skin. To find out what a ripe one looks like consult your produce grocer, these are a fairly common item nowadays. They typically aren't sold ripe because they would be too fragile to take home. Hope this helps. Nick - " Sheree " <goldenrae2001 " RAWSEATTLE " <RawSeattle > Thursday, December 01, 2005 4:18 PM [RawSeattle] Persimmon/Orange Juice Pudding > I don't remember who posted this wonderful pudding about a year ago, but I made it last year, and it was very tasty - great texture. > > I realize that there are different types of persimmons, but I had no idea the dry ones would suck the moisture right out of my mouth! I can't remember if I was supposed to use the skin or not - I did in my pudding today because it was very soft. Oh my goodness! It turned out very wierd - it curdled in my mouth (after instantly drying my mouth), then it became a gum-like consistency (like gum that has been chewed a very long time and is starting to fall apart). I ate as much as I could just so it wouldn't completely go to waste, then it just got too wierd. I had my five year old taste it and she laughed, but didn't think it was funny enough to try another spoonful. > > Any suggestions on which type of persimmons to look for? When to use them? And what about the skin...is this where the dryness comes from? > > Thanks. > > > Sheree > > http://www.rense.com/general68/maess.htm > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Personals > Single? There's someone we'd like you to meet. > Lots of someones, actually. Try Personals > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2005 Report Share Posted December 2, 2005 I have the co-op save all the persimmons they want to throw away. Those are the ones I like to eat. The softer the better. I pinch the meat out into the blender and turn it on. Makes a dandy pudding with nothing added. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2005 Report Share Posted December 2, 2005 I think I remember hearing that you are not supposed to eat the skins. Could you post the recipe please? Sounds Yummy! Thanks, Audrey --- Sheree <goldenrae2001 wrote: > I don't remember who posted this wonderful pudding > about a year ago, but I made it last year, and it > was very tasty - great texture. > > I realize that there are different types of > persimmons, but I had no idea the dry ones would > suck the moisture right out of my mouth! I can't > remember if I was supposed to use the skin or not - > I did in my pudding today because it was very soft. > Oh my goodness! It turned out very wierd - it > curdled in my mouth (after instantly drying my > mouth), then it became a gum-like consistency (like > gum that has been chewed a very long time and is > starting to fall apart). I ate as much as I could > just so it wouldn't completely go to waste, then it > just got too wierd. I had my five year old taste it > and she laughed, but didn't think it was funny > enough to try another spoonful. > > Any suggestions on which type of persimmons to > look for? When to use them? And what about the > skin...is this where the dryness comes from? > > Thanks. > > > > Sheree > > http://www.rense.com/general68/maess.htm > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Personals > Single? There's someone we'd like you to meet. > Lots of someones, actually. Try Personals > > [Non-text portions of this message have been > removed] > > Start your day with - Make it your home page! http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2005 Report Share Posted December 2, 2005 Thanks all, for the suggestions. It must not have been ripe, even though it felt soft from the outside. I think I need the round, flattened-looking one anyway - the one I got was the shape of a roma tomato. Audrey, all it is is one persimmon and the juice of one orange (medium), plus a pinch of nutmeg if you like. Audrey Walker <prettifemme88 wrote: I think I remember hearing that you are not supposed to eat the skins. Could you post the recipe please? Sounds Yummy! Thanks, Audrey --- Sheree <goldenrae2001 wrote: > I don't remember who posted this wonderful pudding > about a year ago, but I made it last year, and it > was very tasty - great texture. > > I realize that there are different types of > persimmons, but I had no idea the dry ones would > suck the moisture right out of my mouth! I can't > remember if I was supposed to use the skin or not - > I did in my pudding today because it was very soft. > Oh my goodness! It turned out very wierd - it > curdled in my mouth (after instantly drying my > mouth), then it became a gum-like consistency (like > gum that has been chewed a very long time and is > starting to fall apart). I ate as much as I could > just so it wouldn't completely go to waste, then it > just got too wierd. I had my five year old taste it > and she laughed, but didn't think it was funny > enough to try another spoonful. > > Any suggestions on which type of persimmons to > look for? When to use them? And what about the > skin...is this where the dryness comes from? > > Thanks. > > > > Sheree > > http://www.rense.com/general68/maess.htm > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Personals > Single? There's someone we'd like you to meet. > Lots of someones, actually. Try Personals > > [Non-text portions of this message have been > removed] > > Start your day with - Make it your home page! http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2005 Report Share Posted December 2, 2005 Sheree wrote: > e anyway - the one I got was the shape of a roma tomato. That's Hachia. You needto wait till they are fully ripe, otherwise they would taste astringent, very unpleasant feeling in your mouth. But when they are ripe they are really sweet. The description of ripeness is when the persimmon is like a water baloon. Helen Quote Link to comment Share on other sites More sharing options...
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