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HerbNET - Magazine - Profile of Persimmon
‘Possum’s Passion
1 cups persimmon pulp
3 Tbsp sugar
3 Tbsp fresh lemon juice
pinch powdered ginger
pinch powdered mace
1 ½ cups heavy cold cream
Combine fruit pulp, sugar and lemon juice. In chilled bowl, whip cream until peaks
form, fold into fruit mixture. Pour into 1-quart mold and freeze. Remove from freezer a
good half hour before eating. (Hints & Pinches)
References:
Cooking from the Gourmet’s Garden, Coralie Castle, Robert Kourik, Cole Group, 1994;
ISBN: 1-56426-563-3
A Field Guide to Medicinal Plants, Arnold & Connie Krochmal, Times Books, 1984; ISBN:
0-8129-6336-9
Hints & Pinches, Eugene Ferdinand Walter, Longstreet Press, 1001; ISBN:
0-929264-86-X
The Wild Flavor, Marilyn Kluger, Henry Holt, 1984; ISBN: 0-8050-1330-X
Wild Food, Roger Phillips, Little Brown, 1986; ISBN: 0-316-70611-6
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