A persimmons is an edible fruit of a number of species of trees of the genus Diospyros in the ebony wood family. The word Diospyros means “the fruit of the gods,” in ancient Greek. The word persimmons comes from the Algonqulan language meaning “dry fruit.” Persimmons are usually light yellow-orange to dark red-orange in color and vary in size, depending on the variety measure from .5 inches to 4 inches in diameter and and can be shaped like an acorn or a pumpkin. The calyx often remains attached to the fruit after harvesting, but becomes easier to remove as the fruit ripens. Persimmons are high in glucose and can be used for chemical and medical uses. The persimmons is not thought as a “common berry” but in fact it is a “true berry” by definition.
The recipe comes from Milt’s mother’s (Anne Ball Taylor) family.
1 cup persimmons pulp (must be very ripe)
1 cup flour
1 cup sugar
1/4 cup milk
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 cup melted butter (scant)
1 cup nuts, coarsely chopped (I use pecans)
1 cup seedless raisins
Sift dry ingredients and add wet ingredients
Steam in kettle for 1 hour and a half with lid on tightly
Serve the pudding warm and with warm vanilla sauce and vanilla ice cream
(Neilsen’s vanilla custard is especially good)
1/3 cup sugar
2 Tablespoons corn starch
1/4 teaspoon salt
2 cups boiling water
1/4 cup butter
2 teaspoons vanilla
Pinch of nutmeg
Combine the sugar, cornstarch, and salt in a saucepan.
Simmer over low heat for five minutes or until clear and thickened.
Then stir in the butter, vanilla, and nutmeg.
I double the vanilla sauce recipe.
Below is Nichole’s poem:
My friend the Ice by Nichole Taylor
I have a friend, his name is ice.
He is very slippery, and he is white.
He lays low on the ground gleaming with light.
My friend the ice.
My friend the ice, is very nice.
His sounds are squeaky and he smells very ripe.
My friend….the ice.