Cooking With
PERSIMMONS & PAWPAWS
Originally printed 1995
Updated 2014
PRODUCED & UPDATED BY
JERRY LEHMAN
THE AMERICAN PERSIMMON
The fruit which we know commonly as, “persimmon” is of the genus Diospyros. Through out the world there are several hundred species of Diospyros which includes the ebony of which black piano keys are made. Diospyros has been called, “Ambrosia of the gods.” The name is from the Greek Dios, Jove, and pyros, grain, and refers to the edible fruits. It belongs to the family Ebenaceae.
Persimmons are becoming more popular. The Indiana Nut & Fruit Growers are very active in persimmon breeding and development. We believe the greatest breeder of persimmon the world has ever seen is James Claypool who has made over 2,200 crosses and grown them for testing. Contrary to the myth that a frost is needed to ripen the fruit some of his developments are ready to eat in late August.
Do not mistake the Indiana persimmon (Diospyros Virginiana, D.v) for the oriental persimmon (Diospyros Kaki, D.k) which cannot be grown in Indiana’s colder climate. Zero degrees F. will severely damage trees and -10F will often kill them. D. kaki is commonly known as the Japanese persimmon and is seen more often in grocery stores than is D.v. Generally the kaki is solid, similar to apples, much larger than our persimmon and can be eaten when crisp.
D. kaki can be used in these recipes, however the best flavored cooked products are made from mid-season American persimmons.
American persimmons are very astringent when green on the tree. Children love to give an unsuspecting playmate a green persimmon fruit to taste which is an unforgettable experience. When making pulp never pick fruit from the tree as it is likely to have some astringency. The exception is very late season fruit still hanging on trees after several frosts. However these late fruits normally are dry producing little pulp. The best flavored fruits in Indiana are from trees that ripen late Sept.
Fruit should be collected every other day as they mold easily giving the pulp an undesirable taste, wash before pulping. You can store the fruit for short periods by refrigerating before pulping. It is suggested to wash them in chlorine water (1 t. bleach per gallon water) which kills bacteria. This bacteria generates mold which consumes fruit sugars and reduces persimmon flavor.
Ounce per ounce, persimmons contain more nourishment then any other fruit grown in Indiana. One or two trees in your backyard will not only provide summer shade, but fall color and delightful deserts. Seedlings can be purchased cheaply, normally rendering unsatisfactory results. Purchase trees grafted to known cultivars, or better yet plant and graft them yourself. Contrary to what nurseries often advertise, most persimmon varieties aren’t seedless nor are they self pollinating.
You can select and learn to develop your own trees by joining the Indiana Nut Growers. There is no charge for this service except for membership dues.
PERSIMMON BREAD
3 C. sugar
1 C. oil
4 eggs
2/3 C. water
2 C. persimmon pulp
3 ½ C. flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1 t. nutmeg
1 C. chopped nuts
1 C. pitted dates
Mix together well the sugar, oil and eggs; stir in other ingredients and mix thoroughly. Grease and flour 4 1-pound coffee tins or 4 small loaf pans. Fill each can half full; bake in a 350 degree oven for 1 hour. Let cool slightly before removing from can.
NOTE: To freeze, leave breads in coffee can. To remove, cut off bottom of can; slide a long knife along the sides of the can to loosen bread; push bread through one end.
GOLDEN RAISIN PERSIMMON BREAD
1 3/4 C. unsifted flour
1 C. sugar
1 t. baking soda
3/4 t. salt
1 C. persimmon pulp
½ C. melted butter or margarine
1/3 C. brandy
2 eggs, lightly beaten
1 T. grated fresh ginger
1 C. golden raisins
- In mixing bowl, combine flour, sugar, soda and salt. Stir in persimmon, butter, brandy, eggs, ginger and raisins, mixing just to blend.
- Spoon batter into two well-greased 3 to 4 cup molds or loaf pans. Bake in 350 degree oven about 1 hour or until wooden pick inserted in center of bread comes out clean.
- Cool 10 minutes, then remove from pan. Wrap and store in cool place.
EASY PERSIMMON CAKE
1 box cake mix
Mix according to instructions on box, except use persimmon pulp instead of water.
For icing.
2/3 C. milk 2 C. sugar
1/3 C. syrup 2 T. butter
pinch of salt
Cook together in a rather large pan to soft ball stage. Cool. Add approximately 1/3 cup persimmon pulp, then beat until consistency of icing. Pour over cake.
VANILLA SAUCE
Here is a great sauce recipe for persimmon pudding:
½ cup sugar
1 T. cornstarch
1 C. water (boiling)
2 T. butter
1 t. vanilla
dash of salt
Mix sugar and cornstarch, add water, stir constantly. Boil 5 minutes or until like gravy. Remove from heat. Add butter, vanilla and salt. Makes 1 cup.
PERSIMMON SAUCE
1 C. persimmon pulp
Grated peel and juice of ½ fresh lemon
1 T. butter or margarine, melted
Generous dash ground nutmeg
Sugar or honey to taste
- In bowl, combine pulp and remaining ingredients. Sweeten to taste. If sauce is too thick, add a little orange juice.
- Serve over vanilla ice cream or fresh fruit compote.
PERSIMMON ROLL
1 Lb. graham crackers
1 C. sugar
1 C. persimmon pulp
Cool Whip
Crush crackers, mix with sugar and persimmon. Roll flat on wax paper. Spread with Cool Whip. Roll jelly roll style. Refrigerate and slice. (Easier to work with by making 2 rolls.)
GINGER PERSIMMON PRESERVES
6 ½ c. sugar
½ C. water
1/3 C. peeled and thinly sliced fresh ginger
3 3/4 C persimmon pulp
1/3 C. lemon juice
1 pkg. (3 oz.) liquid pectin
- In broad kettle, combine 1 cup of the sugar, the water and ginger. Bring to boil; Reduce heat and gently simmer, stirring occasionally, until syrupy, about 10 minutes.
- Stir persimmon pulp into ginger-sugar syrup with lemon juice and remaining 5 ½ cups sugar. Bring to full rolling boil, stirring.
Boil hard 1 minute. Remove from heat; immediately stir in pectin. - Ladle into hot, sterilized canning jars; seal. Set jars on rack in large canning kettle; cover with water. Bring to boil; boil 10 minutes to process. Remove jars; tighten lids. Cool. Store in a cool, dark place. Makes about 8 half-pints.
PERSIMMON PECAN PIE
3 slightly beaten eggs ½ C. karo syrup
1 C. persimmon pulp 1 t. vanilla
1 C. sugar ½ t. cinnamon
1 C. chopped pecans 1/4 t. salt
Combine all ingredients except pecans. Mix and beat well. Pour into half baked pie shell. Sprinkle on the pecans. Bake at 350NF for 35 minutes. Makes a 9 inch pie.
PERSIMMON JAM
Submitted by N. Thomas
Ingredients:
2 Pints Pulp
1/4 cup Lemon juice
1 3/4 ounces Powdered pectin
6 cups Sugar
Pour 4 cups pulp into deep saucepan. Add lemon juice and pectin to persimmon pulp and mix well. Heat to boiling, stirring constantly. Boil without stirring 4 minutes. Remove from heat and alternately stir and skim 5 minutes to cool. Spoon into hot sterilized jars and seal.
Makes about 8 half-pints
PERSIMMON DATE NUT MUFFINS
1 2/3 C. flour
1/4 t. baking powder
½ C. margarine
1 1/3 C. sugar
½ t. vanilla
2 eggs
1 C. persimmon pulp
1 C. chopped dates
1/3 C. water
½ C. chopped nuts
1 t. soda
1/4 t. salt
½ t. cinnamon
½ t. nutmeg
Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Cream together shortening, sugar and vanilla. Add eggs one at a time, beating thoroughly after each addition. Stir in persimmon pulp. Add dry ingredients alternately with water, stirring until just smooth. Do not over beat. Fold in dates and nuts. Turn into prepared muffin pans. Bake 30-35 minutes in 350 degree oven.
PERSIMMON PUDDING
2 C. persimmon pulp
2 C. sugar
3 small eggs
½ stick margarine
1 t. soda
½ C. buttermilk
1 3/4 C. sweet cream (or milk)
1 t. cinnamon
2 T. persimmon pulp
1 3/4 C. flower
1 t. baking powder
Mix together 2 C. persimmon pulp, sugar and eggs. Mix soda with buttermilk and add to mixture in bowl. Melt margarine in baking pan and add to mixture. Sift flour and baking powder together and add alternately with cream or milk. Add cinnamon and mix well. Fold 2 T. persimmon pulp. Pour into 13 X 9 inch metal pan and bake at 350 degrees for 55-60 minutes. Be careful not to over bake.
PERSIMMON COOKIES
½ C. margarine
½ C. white sugar
½ C. brown sugar
1 egg
1 C. persimmon pulp
1 ½ – 2 C. flour (self-rising make plumper cookies)
1 t. vanilla
1 t. cinnamon
1 t. soda
Mix dry ingredients. Mix sugars, egg, margarine and pulp. Add dry ingredients and vanilla. Drop from teaspoon onto baking sheet. Add any of the following: cut-up gum drops, coconut, raisins, nuts, or chocolate chips.
Bake 10 minutes or until browned, at 350 degrees. Makes 5 dozen.
PERSIMMON TEA LOAF
1 C. sugar
2 eggs, beaten
1 C. persimmon pulp
2 C. flour
3 t. baking powder
½ t. baking soda
½ t. salt
½ C. vegetable oil
3/4 C. chopped nuts
1 C. raisins
Beat together sugar, eggs and pulp. Sift dry ingredients and add to pulp mixture then stir in oil and beat well. Add nuts and raisins. Pour batter into greased loaf pan and bake in 350 degree oven for 45 to 50 minutes.
PERSIMMON FUDGE
4 C. sugar
2/3 C. persimmon pulp
1 stick margarine
1 C. evaporated milk
½ pint marshmallow cream
1 t. vanilla
1 C. chopped nuts
Combine sugar, milk, butter and persimmon pulp, stirring constantly. Cook over medium heat to soft ball stage (236 degrees). Remove from heat, add marshmallow cream, nuts, and vanilla. Pour into buttered pan. Cool and cut.
BARB’S PERSIMMON PUDDING
1 C. persimmon pulp 1 stick marj.
1 C. sugar ½ t. soda
1 C. flour 1 t. baking powder
1/4 C. blackberry wine ½ t. cinnamon
3/4 C. butter/sweet milk 1 egg
Sift flour, baking powder, soda and salt. Mix persimmon pulp, eggs, sugar and cinnamon. Add milk flour alternately and mix well. Use greased and floured pan and bake at 325 degrees for one hour.
Notes – Reduce baking time if batter is less than 3/4″ deep. Increase batter depth in pan to produce a more pudding like product. This is Jerry’s favorite served warm from the oven with ice cream.
PERSIMMON PUDDING
1 C. persimmon pulp 1 C. sugar
1 t. cinnamon 1/4 t. salt
1 t. soda 1 C. flour
1 C. sour milk 1/4 c. sweet milk
½ C. oil 2 eggs beaten
Combine all ingredients. Pour into 8″*10″ pan that has been greased and floured. Bake 1 hour at 275 degrees.
Serve with whipped topping.
PERSIMMON PUDDING
1 qt. persimmon pulp ½ gl. milk
1 qt. flour 1 C. sugar
1 t. salt 1 t. soda
3 large eggs, beaten
Mix. Bake at 300-325̊. Watch baking, slowly stir when a crust forms. This pudding will be dark in color when done.
PERSIMMON COCONUT CAKE
½ C. soft butter 1/4 t. soda
1 C. sugar 2 C. flour
1 C. persimmon pulp 3 t. baking powder
2 beaten eggs ½ t. salt
1 1/4 C. flaked coconut 1 tsp. vanilla
Cream butter and sugar. Add pulp, eggs and vanilla. Add sifted flour dry into ingredients. Batter will be thick. Pour into buttered and floured 9*12 pan. Bake at 350 for 1 hour.
Topping for above:
1 ½ C. brown sugar 1 C. water
2 T. butter or margarine
3 T. flour pinch of salt
Mix well together & cook until thick. Pour over cake while still warm from oven & top with flaked coconut.
PERSIMMON CHOCOLATE CHIP COOKIES
1 C. persimmon pulp 1 ½ C. sugar
1 egg ½ C. butter
2 C. flour 1 t. soda
½ t. nutmeg ½ t. cinnamon
½ t. cloves 1 C. nuts (optional)
1 6 oz. pk. chocolate chips
Pre-heat oven to 375 degrees. Drop dough on greased cookie sheet. Bake 9-11 minutes. Cookies will be soft.
MARILYN CLAYPOOL’S PERSIMMON CHIFFON PIE
½ cup brown sugar
1 envelope unflavored gelatin
½ tsp salt
3 eggs, separated
2/3 cup milk
1 heaping cup persimmon pulp
1/4 cup granulated sugar
1 nine inch graham cracker crust
Combine brown sugar, gelatin and salt. Slightly beat egg yolks and combine with milk; stir into brown sugar mixture. Cook, stirring, until mixture comes to a boil, then immediately remove from heat and stir in persimmon pulp. Chill until mixture mounds slightly when dropped from spoon. (Allow one hour, but watch closely toward the end so it doesn’t get too stiff.
Beat the egg whites until soft peaks form, then gradually beat in granulated sugar; beat until stiff peaks form. Fold in the partly stiffened persimmon mixture into the egg whites, mixing completely. Turn into pie crust and chill until firm.
This is best when served same day as prepared.
PAWPAW
Asimina triloba – “Indiana Banana.”
Fruits ripen in early fall. The fruits are 3 to 6 inches long with large bean shaped seeds. Pawpaws taste like a banana with the consistency of egg custard. They are very rich (435 calories per pound).
Handling pawpaws – pick them just as they begin to mellow, turning light green. Handle carefully. Store in a single layer in a cool place. When they are mellow and rich, eat sparingly. They can be quick frozen, but when they thaw, they will be soft and should be eaten at once. Fallen pawpaws will be soft with a very short storage period. To determine if a fruit is ready to pick look for the light green/light yellow colored fruits. Using the thumb, press the fruit at the stem. If there is slight give, and the thumb leaves a slight indentation it can be picked.
Picked, they can be kept for 2 to 3 weeks in the vegetable compartment of a refrigerator. A storage temperature of 40 degrees is about right.
PAWPAW POPSICLES
Place ripe but not overripe pawpaws in the freezer. When ready to eat, remove, peel and eat out of hand, while still frozen.
PAWPAW CAKE
1/4 C. shortening 1 c. pawpaw pulp
1 C. sugar 1 egg, beaten
1 1/4 C. flour, sifted 1 t. soda
1 1/4 t. baking powder 1 t. vanilla
Cream 1/4 cup shortening with 1 cup sugar. Add 1 well beaten egg and 1 cup mashed pawpaw. Sift 1 1/4 cups all-purpose flour, 1 teaspoon baking powder and 1 teaspoon soda. Stir into
the creamed mixture. Add 1 teaspoon vanilla and pour in an 8-inch square pan or 2 round layer cake pans. Bake at 375 degrees for 50 minutes. When cool, frost with cream cheese thinned with milk or any simple white frosting.
Decorate with pawpaw slices.
PAWPAW BREAD
1 C. Shortening 2 C. flour
1 C. sugar 1 t. soda
1 t. vanilla 1/2 t. salt
2 eggs 1/2 C. nut meats
1 cup pawpaw pulp
Cream sugar and shortening; add pawpaw pulp, vanilla and eggs. Soft together and add flour, soda and salt. Bake 1 hour at 350 degrees. A lovely pink color.
PAWPAW ICE CREAM
3 C. milk 3 C. cream
3 C. sugar
Pour into ice cream freezer. Run freezer until mixture has a mushy consistency.
Then Add:
J. of three lemons. J. of three oranges. 2 C. pawpaw pulp
Process until frozen. Pack freezer and let stand one hour. Serve.
PAWPAW COOKIES
1 C. shortening 3 t. baking powder
1 1/3 C. sugar 1 t. baking soda
1 egg, beaten 1 t. salt
1 C. pawpaw pulp ½ t. nutmeg
3 C. flour ½ t. cinnamon
Cream sugar and shortening. Add egg and pawpaw pulp. Stir in dry ingredients and mix well. Form into small balls and place on greased cookie sheet. Press with the bottom of a glass. Bake at 350 degrees for 15 minutes.
PAWPAW PRESERVES
1 orange 2 cups water
1 lemon 3/4 cup sugar
12 pawpaws
Peel pawpaws and cut into kettle without removing seeds. Add water and boil until soft. Put through sieve. Add sugar and juice of lemon and orange. Boil until thick, stirring constantly. Grated rind of either or both the lemon or orange may be added if desired. Can and seal.
PAWPAW CREAM PIE
1 cup cold milk
1 cup pawpaw pulp
1 Tub Cool whip
½ tsp cinnamon
1 large box Jello instant vanilla pudding
Before starting have one large 9 inch cold pie shell ready. Mix all but the instant pudding at your leisure. When you are ready stir in the instant pudding for a minute or two, use a whisk and immediately pour into pie shell. Sets up faster when refrigerated. A graham cracker crust is recommended.
PAWPAW ZABAGLIONE
This culinary delight was created by Head Chief Michael Luksa of the Yellow Bank Restaurant in Shepherdstown, Maryland for the first Pawpaw Conference in 1994. As Chief Luksa was developing this he kept thinking, “this is too much pawpaw.” It was served as the banquet desert and was later declared as the chief’s, “pièce de résistance.” If you love pawpaws try this recipe.
6 egg yolks
1/4 C. sugar
1 C. whipping cream
1/4 C. passion fruit liqueur
1 C. pawpaw puree (remove skin and seeds before pureeing)
Over a simmering double boiler, combine egg yolks and sugar. Meanwhile, heat the liqueur
until warm (too much heat will cause it to ignite). Add the warmed liqueur to the egg yolk and sugar mixture. Continue to cook, stirring constantly, until thickened. Allow to cool and fold in the pawpaw puree. Whip cream into stiff peaks and fold in the pawpaw and egg yolk mixture. Serve chilled.
For the banquet Chief Luska garnished with fresh raspberries and a slab of bittersweet chocolate.
PAWPAW-PINEAPPLE SHERBET
1 1/2 C. crushed pineapple
1 1/2 C. pawpaw puree
6 T. lemon juice
1/2 C. orange juice
3/4 C. confectioner’s sugar
2 egg whites
1/4 t. salt
Combine the fruits, juices and sugar, then freeze in refrigerator trays until nearly firm. Beat sherbet until it is light and fluffy. Return to trays and freeze until firm. Serves six.
PAWPAW CHEESECAKE & SAUCE
Developed by Cynthia Lehman Carnes
4 8 oz packages cream cheese 1 tsp lemon juice
1 ½ cups sugar 4 whole eggs
1 cup pawpaw pulp
Cream together cream cheese, sugar and eggs one at a time. Add pawpaw pulp and beat until smooth.
Pour into buttered spring form pan with crumb crust of your choice.
Bake at 325° for one hour with a pan of water in the bottom of the oven. Turn oven off, keep oven door shut, leave the cheesecake in the oven until it is cool enough to touch the pan, then chill.
Note: Removing too early and cooling too fast can cause the cheesecake to crack badly.
Pawpaw Drizzle Sauce:
1 cup pawpaw pulp 1/4 cup sugar 1 tsp cornstarch
Heat low to medium until it bubbles then cool and chill. Drizzle sauce over slices of cheesecake when served.
PAWPAW COOKIES
1 TO 1 1/2 cup pawpaw pulp
2 C. flour 1 egg
3/4 C. sugar 1/4 t. cinnamon
1/2 C. nuts 1 t. soda
1 C. margarine
Combine all the ingredients in a mixing bowl, blending well. Drop by teaspoon onto a well greased cookie sheet. Bake at 350̊ for 10 minutes. Yields 2 to 3 dozen.
Note: Pawpaws vary in flavor and intensity, therefore you may adjust the amount of pulp accordingly. The sugars in pawpaws are converted at high heat into caramel or butterscotch flavors, so the browner the cookies, the more these flavors develop, at the expense of the pawpaw flavor.
Pawpaw aromas tend to be lost while cooking.
PAWPAW CREAM PIE
1 cup cold milk
1 cup pawpaw pulp
1 Tub Cool whip
½ tsp cinnamon
1 large box Jello instant vanilla pudding
Before starting have one large 9 inch cold pie shell ready. Mix all but the instant pudding at your leisure. When you are ready stir in the instant pudding for a minute or two, use a whisk and immediately pour into pie shell. Sets up faster when refrigerated. A graham cracker cruts is recommended.
Pawpaw pie
1 cup milk 1/4 tsp salt
1 cup sugar 1.5 cups pawpaw puree
1 egg Unbaked pie shell
Set oven to temperature recommended in your pie shell recipe.
Mix ingredients together in a saucepan; stir while cooking over medium heat until thickened.
Pour into pie shell and bake until crust is golden brown.
Cool till just warm, top with whipped cream and serve.