Indiana Persimmon Dessert Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
Persimmons were one of the popular fruits of the early Hoosiers. The
variety grown in Indiana is not to be confused with the Japanese
persimmon, grown and marketed from California. The Hoosier plumlike
yellow persimmon probably came from Virginia. While green itis very
astringent and puckers the mouth, but when ripe it is sweet and
delicious in pies and puddings.
2 cups graham cracker crumbs
1 cup confectioners sugar
1 cup pureed ripe persimmon pulp
1/2 cup walnuts, coarsely chopped
1/4 pound large marshmallows, cut into quarters
Mix all together. Cover and refrigerate overnight. Serve with
whipped cream. Makes 4-6 servings.
Origin: Womens Day Encyclopedia of Cookery, Vol. 1, Indiana Section.
Shared by: Sharon Stevens, Feb/94
Submitted By SHARON STEVENS On 11-28-95
Source from luhu.jp
variety grown in Indiana is not to be confused with the Japanese
persimmon, grown and marketed from California. The Hoosier plumlike
yellow persimmon probably came from Virginia. While green itis very
astringent and puckers the mouth, but when ripe it is sweet and
delicious in pies and puddings.
2 cups graham cracker crumbs
1 cup confectioners sugar
1 cup pureed ripe persimmon pulp
1/2 cup walnuts, coarsely chopped
1/4 pound large marshmallows, cut into quarters
Mix all together. Cover and refrigerate overnight. Serve with
whipped cream. Makes 4-6 servings.
Origin: Womens Day Encyclopedia of Cookery, Vol. 1, Indiana Section.
Shared by: Sharon Stevens, Feb/94
Submitted By SHARON STEVENS On 11-28-95
Source from luhu.jp