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Persimmon Roll

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Persimmon Roll (click here for recipe with metric measurements)  

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:

1 pound graham crackers
1 Cup sugar
1 Cup 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.)

Persimmon Roll (metric measurements)

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:


2.2 kg graham crackers
200 g sugar
240 ml 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.)




persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.