What is your preferred method for processing persimmon pulp?

[Mr Evilwrench]

Do yours have seeds? (Not all of them do)

 

[CathyInBlue]

I saw a set up that used something like 3/8" aluminum plate drilled through with 1/4" holes in about a 1" square pattern. Those are cut and welded into an open-topped box about 5" square and 10" tall. A 5" square, 1" thick steel plate is placed on top of a full load of raw persimmons. That pack is placed in a screw press over a plastic catch bucket and the screw advanced until everything but the seeds were firmly pressed out. Turn the pack upside down, retrieve the pressing plate, and a cake of just persimmon seeds should fall out.

Lather, rinse, repeat.

Since the seeds tend to be crushed into a cake, I'm unsure of the efficacy of harvesting the individual seeds thereafter for planting.

 

[gregkl]

I took some time just now to look up this Persimmon thing since I have seen signs out indicating stock of persimmon pulp and seeds in stores. I have lived in Indiana for 16 years now and this is the first I have heard of it. Apparently Persimmon pudding is considered one of two legendary Indiana dishes;the other being Sugar Cream Pie.

I guess I will have to develop my taste better for legendary Indiana cuisine. I don't like Sugar Cream Pie or breaded tenderloins so I'm going out on a limb since I have never tasted Persimmon pudding and will say I probably won't care for that either.

 

[Mr Evilwrench]

Sounds a bit elaborate I think the colander will do, and I kinda want a few of the seeds uncrushed.

 

[Mr Evilwrench]

Oh, good gracious, you had to mention sugar cream pie. I'm going to go over in the corner and be useless for a while.

 

[Hornett]

We use a food mill like in post #16.

 

[eric001]

Ahhhh, sugar cream pie...

A true diabetic coma-inducing delight!!!

 

[piker75]

Sorry, live 70 miles south of town.