Remember all those persimmons I picked before they were ripe? Well, they never did ripen :( But my neighbor Linda (who told me about the persimmons in the first place) picked more than she could deal with and she gave me the extras.
She also lent me her food mill, which turned out to be a kinda bad idea. The skins & seeds clogged it and it literally took a week for Nick to get it clean. It turns out, the best way to extract the pulp is to put the fruit in a mesh laundry bag and twist 'till you can't twist anymore. It took me a while to figure that one out tho and it made a mess in the mean time.
American persimmons aren't edible when raw. It won't kill you or anything, but the tanins will mess your tongue up pretty thoroughly. Everything I've read (and my neighbor Linda) said that if you cook them, they'll be edible.
I was really surprised when i put the gelatinous pulp in a pot and it quickly became the consistency of thick mashed potatoes or paste. It smelled great though, so i took a nibble and, while it was better than raw, it still did a number on my tongue.
Honestly, I'm not sure what will happen if I put the stuff in a recipe. Linda's been on vacation, so I can't ask her yet. In the mean time, I have a pile of freezer jars full of paste that'll make ur tongue feel crazy. Guess everything can't work out like you hope.
Oh, and have a cute pic of the chickens, courtesy of instagram and my new iPhone.
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