In some categories there is only one recipe onfile. In other categories, such as pies and salads, there are about a dozenrecipes for each and only representative recipes are given. A creative imagination may readilymodify some of these recipes and you may conceivably create a chef's delight. We would like to give you a word of advice, or caution, before you try any of theserecipes. Any persimmons you use should be free from astringency if you expect anyastringency-free product.
Heat sometimes accentuates astringency.
Ordinary iron in contact with persimmonmay turn the persimmon or persimmon pulp black. But it does not affect the flavor, nor is it harmful. It apparently is the chemical action of the tannins in thepersimmon fruits on iron. In the center of each opened fruit place a scoop of your favorite ice cream. Garnish with acookie or cracker.