Slim and Franke

Slim and Franke
Happy New Year

Tuesday, October 14, 2008


This is a persimmon tree by the lake near our house. I had to photo shop it some to show the big clusters of persimmons. It is loaded with ripe persimmons. If I were to gather a basket full and bring them home, does anyone know how to fix anything good with them?

A belated Happy Thanksgiving to my Canadian friends!


According to Doug Savage on Savage Chickens, today is election day in Canada and his cartoon today is a tribute. Hope you can share his sense of humor.


  1. We just planted a persimmon tree next to the driveway. Ours is a hybrid and the ripe fruits are so sweet that we just cut them in half and eat them with a spoon. They are soft and sweet and probably don't lend themselves well to cooking, but might be good in a flan or pudding or custard pie. I googled persimmon recipes and there are quite a few cookie and cake ideas out there. I am jealous!

  2. What a beautiful photo. You did a great job with it.

    I hope someone can come up with some good suggestions for you because I had never even heard of a persimmon tree until now...however, I can tell you what to make with mangos and avocados. ;)

  3. Hi Annie,

    Try this from James Beard's Recipe Book: Sounds good!

    Persimmon Bread

    Two 9-inch Loaves

    Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

    Adapted from Beard on Bread by James Beard.

    3½ cups sifted flour
    1½ teaspoons salt
    2 teaspoon baking soda
    1 teaspoon ground nutmeg
    2 to 2½ cups sugar
    1 cup melted unsalted butter and cooled to room temperature
    4 large eggs, at room temperature, lightly beaten
    2/3 cup cognac, bourbon or whiskey
    2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
    2 cups walnuts or pecans, toasted and chopped
    2 cups raisins, or diced dried fruits (I used some apricots and dates too)

    1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

    2. Preheat oven to 350 degrees.

    3. Sift the first 5 dry ingredients in a large mixing bowl.

    4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

    5. Bake 1 hour or until toothpick inserted into the center comes out clean.

    Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

  4. Oh Nancy, that sounds great. Tabor can try it too since she has a persimmon tree. Scarlet, when persimmons have not rippened they are so bitter they make you pucker. I'm pretty sure my sister or brother introduced me to persimmons at the wrong time because I can still recall that first taste. Ugh! I knew there had to be something good to do with them.

  5. I stoped by to catch up on your posts, and you made me lol with that jib jab video plus your own lighthearted style!
    And thanks for telling your love story:) Your joyous relationship brought tears to my sentimental eye.
    Please take care! No more accidents please:)
    And thanks so much for your informative comment on my blog!

  6. I'm pretty sure I've never eaten any, so I'm no help. Hope you have luck with the recipes.

  7. The tree is beautiful. I hope you get some really good recipes. I have never eaten a persimmons.

  8. Here you go:

  9. Thanks for visiting my blog. I have met through words some pretty amazing people this month. I don't even know what a persimmon is. A fruit? So I have no advice on what a person might do with a basket of them.

  10. I have never had a persimmon I'm no help. I wouldn't even know where to find one as I haven't seen any in my local store.

  11. Annie, Nancy's recipe sounds really good. James Beard is a good cook and I bet his recipe is yummmy........I do know that persimmons are good for you.

  12. The persimmon trees around here are loaded too. I don't think they are any good until after it comes a frost. They are quite tasty!! I have eaten them but never cooked them in anything.

    Loved what you said about the kittens!! JD is a troublemaker and JD the cat is the wild one of the two also!! Interesting you had a rooster named Elizabeth!! Haha!!

  13. Well I came upon your blog through "A Mountain Too High"...and, I am so glad that I's great!

    I'll be back,
    Grammie : )

  14. Did you try Google?

  15. my grandma makes the best persimmon pudding, but I don't have the recipe with me now (I have it at home). Wait till there is a good frost before eating!