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Persimmon Sauce

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Persimmon Sauce (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 Cup persimmon pulp
Grated peel and juice of 1/2 of a fresh lemon
1 Tablespoon butter or margarine, melted
Generous dash ground nutmeg
Sugar or honey to taste

In bowl, combine pulp and remaining ingredients.  Sweeten to taste.  If sauce is too thick, add a little orange juice.

Serve over vanilla ice cream or fresh fruit compote.


Persimmon Sauce (metric measurements)

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

Ingredients:


240 ml persimmon pulp
Grated peel and juice of 1/2 of a fresh lemon
15 ml butter or margarine, melted
Generous dash ground nutmeg
Sugar or honey to taste

In bowl, combine pulp and remaining ingredients.  Sweeten to taste.  If sauce is too thick, add a little orange juice.

Serve over vanilla ice cream or fresh fruit compote.




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.