This past weekend, my lovely husband went to work with a volunteer group that goes to people's houses to pick the fruit they can't consume (or give away). He has worked with them for a few years, but this month they were working at a house in our city. And at this time of year, that means Persimmons.
This tree was HUGE (as he describes it) and they worked for 5 hours with 4 guys to pick all of the fruit. 1.5 pickup truck beds full of persimmons later, Eric came home with a load of boxes to go to our county food bank (the other guys took a load to their local food bank). Eric wanted to sort the persimmons as the overripe ones wouldn't transport well, so that left us with the cull to deal with.
Eric says he loves persimmons, but he tends to prefer Fuyu's (crisp round ones) over the type he had picked, Hachiya (squishy, astringent, drop shaped ones). He had read that dried persimmons aren't astringent and are just yummy sweet. We've tried dried ones before from a friend and they were great! So Eric set to it...except we don't have a food dehydrator.
So our office has turned into a giant dehydrator room (and in my opinion it stinks! really!). He has a fan and stacked wire racks with slices and trays of persimmon mush spread out over half of our desk which lines 3 of the walls (the rest of the desk if covered in his design work - so I'm avoiding that space right now).
Last night, Eric apparently decided to also try out the juicer we got as a wedding gift and although it worked at first, it later started spewing mush everywhere and leaking. Then I suggested he use the blender or the food processor as the juicer isn't meant to deal with that amount of mushy fruit (I did this without stepping in to the kitchen because I have issues seeing it a mess when I haven't been the mess maker). Around 11pm things got really quiet in the kitchen and I stepped in to see if I could help ....
I need not go into the details of the next 2.5 hours, but I have reclaimed the kitchen and the cookie baking prep will begin tonight!
Anyone have any ideas of what to do with a couple gallons of persimmon pulp?
Photo by elroy