I bet persimmon preserves would be fabulous. But you are the first to suggest the idea to me. As for pawpaw, I have never had enough of a pawpaw crop to do it (most of my paw paw experience comes from foraging in Maryland, based on randomly encountering ripe fruit. I've never actively sought it out.) Not sure how it would turn out with pawpaw. The fruit browns and turns bad so easily. It would be good to turn into icecream/sorbet, assuming ripe fruit and a reliable freezer.
Last Edit: Jul 13, 2017 16:08:57 GMT -5 by mskrieger
Growing in a coastal zone 7a in the Northern Hemisphere. Hot humid summers and cold snowy winters. Plenty of rain. Sandy loam topsoil over clay subsoil, whatever the glacier left behind when it made Long Island.
I've dried lots of Hachiya persimmons; IMHO, the finest un-sugared candy possible. I've never made membrillo, although I like it; it's getting so I have more quince than I can either use or foist on Holly.
Heating american persimmon pulp seems to do something that brings the astringency back. I've experienced this and recently read various reports that suggest it as well. Not sure if the asian ones react the same way.
I have successfully made a fruit leather with the dehydrator on a lower temp with just persimmon - it was good but I probably should have tried to keep more skins out.
I feel your pain with the quinces Steev. I've got three trees and it's more than I can use and give away. Here's a quince paste recipe I used this year with excellent results. Wash,halve and core the quinces leaving the skin on. Nuke them in the microwave in a tray with some water about 1/2 inch for 9 mins or until soft. Blitz/purée the drained quinces with the skins on (high source of pectin). Measure the purée out and add a cup of sugar for each cup of purée and cook on high in a slow cooker with the lid off stirring well when you see its forming a skin for between 5-8 hrs when the purée will be rich red in color and very sticky and sort of stretchy. Pour into a dish lined with baking paper, and allow to cool. Sitting it somewhere warmish with baking paper on top for a few days to dry out a bit more if necessary. Done.