The Perfect Persimmon


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Whether served in a batch of cookies or in a soup bowl, the persimmon is a favorite fruit of Midwesterners. Called the "divine fruit" or the "fruit of the gods," persimmons range from the American common persimmon, perfect for every kind of dessert, to Fuyu persimmons, a variety from China that has since won many hearts.

In The Perfect Persimmon, award-winning journalist Michelle Medlock Adams serves up persimmon expertise, from knowing when the fruit is at its ripest to sharing the best preparation techniques. Adams hails from the birthplace of the Mitchell Persimmon Festival in Lawrence County, Indiana, where the Midwest's best-kept secret, persimmon pudding, has people flocking toward what some consider the persimmon capital of the world.

Armed with a love of persimmons that has been nurtured from a young age, Adams has collected the best persimmon recipes, guaranteed to satisfy any hankering for the savory or the sweet. Accompanying these recipes are personal anecdotes detailing childhood memories and folktales about greedy possums, wise turtles, and the persimmon seed's ability to predict winter forecasts, providing a colorful context for this favored fruit.

People in the Midwest—especially those living in Southern Indiana—take their persimmons seriously. But, if you were to ask people in other states, they'd probably ask, "What's a persimmon?"
This puckery little fruit, when ripe, is the perfect ingredient for amazing desserts, and you'll find lots of those in this little book. One thing I discovered when researching for this book was this—people are passionate about their persimmon recipes. Using cinnamon instead of Allspice or replacing buttermilk for cream makes for a very different persimmon pudding. For that reason, I have included several variations of recipes for essentially the same dessert or dish; however, one pinch of this or another pinch of that can completely change the flavor. I encourage you to try all of the variations of these recipes, and maybe even experiment with your own version!
As you'll discover in the following pages, there's also more than one variety of persimmons, and different persimmons make very different dishes. For example, the persimmons found in the western part of the United States are bigger and different in texture, and those are perfect for salads and soups and many other side dishes, while the Common Persimmon found in the Midwest is more suited for desserts. I've included recipes featuring both kinds of persimmons; however, full disclosure here. I'm more of a Common Persimmon person since that's what I've grown up with and loved ever since I was old enough to toddle around Lawrence County's Persimmon Festival.
I have several plastic bags of persimmon pulp in my freezer right now, and you can bet I'll be experimenting with more persimmon-y creations in days to come. I hope you'll do the same.
I also hope you'll enjoy the interesting little-known facts and folklore surrounding persimmons and the people who love and celebrate them. Lastly, I hope if you're already a lover of persimmons that this book will speak your love language and possibly introduce you to new information surrounding persimmons and offer new recipes. And, I hope if you've never tried a persimmon before that you'll be a bit adventurous and allow your taste buds to appreciate this lovely little fruit.



1. The History, the Varieties, the Lore

2. A Tale of Two Festivals

3. The Recipes

4. The People




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Published 25 August 2020
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EAN13 9781684351121
Language English
Document size 7 MB

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hîs ook îs a puîcaîon o
 Eas  Sree Boomîngon, ïndîana  USA
©  y Mîcee Medock Adams
Puîsed în assocîaîon wî Cye Young o e Harîne Lîerary Agency, LLC.
A rîgs reserved
No par o îs ook may e reproduced or uîîzed în any orm or y any means, eecronîc or mecanîca, încudîng poocopyîng and recordîng, or y any înormaîon sorage and rerîeva sysem, wîou permîssîon în wrîîng rom e puîser. he paper used în îs puîcaîon mees e mînîmum requîremens o e Amerîcan Naîona Sandard or ïnormaîon Scîences—Permanence o Paper or Prîned Lîrary Maerîas, ANSï Z.–.
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hîs book îs dedîcaed o my lae moer-în-law, Mara Davîs, wo no only raîsed a wonderul son bu also made e bes persîmmon puddîng I’ve ever ased. hîs one’s or you, Mara.
Acknowledgments iX
Notes 123
 may ake a vîage o raîse a cîd, u î akes an en-I îre counry o îr a ook—especîay îs one. Be-cause ere’s a îe dîscaîmer or you: ï’m no a grea cook. (hose o you wo know me we are noddîng your eads în agreemen.) Now, ï’m an awesome aker. Wen î comes o swee concocîons, ï’m your ga. Bu some o e eaîer maîn dîses, soups and saads, and sîde dîses eaured în îs ook were a î caengîng or me. hus, ï ad o rey on e peope în my word wo are my go-o kîcenîsas wen ï ad ques-îons aou îngredîens, susîuîons, and so on. You know wo you are! ï’m eernay graeu o my awesome agen, Cye Young, and my very paîen edîor, Asey Runyon, or eîevîng în a ook aou persîmmons. So onored o work wî o o you. ï wan o ank my wonderu son-în-aw Wes Hovîous and my precîous younges dauger, Ay, or pîckîng persîm-mons wî me and aowîng me o ake pîcures o e enîre process. Love you o! ï coudn’ ave compeed îs ook wîou e ep o my amazîng edîorîa înern, Megan Ams. Se keeps me sane. ï know ï won’ e ae o keep er ong—se’s oo gîted—u ï am graeu or e work se dîd on îs projec. iX