American Persimmon Food
AMERICAN PERSIMMON PIE
Persimmons are best eaten very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Mix persimmon pulp, egg and milk.
- Mix dry ingredients together and add to first mixture.
- Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
- Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.
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The American persimmon (Diospyros virginiana) tree has grown for thousands of years in the wild from as far north as Connecticut and south down into Florida. They grow naturally as far west as Nebraska. The tree is very adaptable and can be grown in the US Department of Agriculture Hardiness Zones 5 to 11. You will most likely find a cultivar appropriate for your region. The …
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The Mid-Atlantic, Southeast, and lower Midwest states are blessed with the native American Persimmon, Diospyros virginiana, whose genus means “fruit of the gods”.They are smaller than the Asian persimmons that you often see sold at natural food stores or in Asian markets, and their flavor is slightly different – perhaps a bit more musky and less sweet; I …
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Although I'm primarily interested in growing persimmons as food for livestock, the persimmon has a long history as a people food.Here in the United States, Native Americans added the fruit to their cornbread as sweetener, dried the pulp for winter fruit, ground seeds into meal, and even made a beer-like drink by combining persimmons and honey locust pods.
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Other uses for the American Persimmon included crafting golf clubs, pool cues and musical instruments out of its hard, fine-grained wood. The tree is also an important cold-weather food source for a range of native wildlife and is a host plant for several moth species, including the luna moth. (The images below, taken by one of Oak Spring’s ...
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The American persimmon, Diospyros virginiana, is native from South Florida to New York and the central parts of Ohio, Indiana, Illinois, and Missouri. In Florida, they grow wild in the fields, pinelands and moist woods across our state. South of Lake Okeechobee, it was the indigenous people who had the most success making use of the American persimmon for food …
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It determined that the one American persimmon they analyzed had a total vitamin C content of 86g/100g FW. [12] Persimmons generally have a water content of ~80%, [16][9] [15] which is lower in comparison to the average, commonly available fruit (85-90%). A higher amount of sugar and pectin partially make up the difference. [14][15] Persimmons have a pH between 5 and 6, …
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American persimmon grows at Arlington National Cemetery in Arlington, Va., on Nov. 27, 2017. This wild branching North American native tree produces food for wildlife and human that should only be eaten in the late fall or early winter after a hard frost has sweetened the fruit.
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