Recipes in Axarquia, Costa del Sol, Andalucia, Spain

PERSIMON (NISPERO) RECIPES
Persimon Jam	Persimon Jelly	Pickled Persimons
Persimon Pudding	Persimon Fair	The Persimon

The Persimon: The persimon is known in Spain as a nispero. In America it is commonly reffered to as a loquat. Other names include pipa, biwa and Japanese medlar. The persimon tree is a small evergreen that can grow to a height of 15 feet. The trees originated in Asia and China and then appeared in Japan where the fruit was used as a food source and for medicinal purposes. They now grow throughout the world in mild climates. The trees also produce a small, attractive and fragrant white flower and so are often used for landscaping. The fruits are oval in shape and between 1 and 2 inches in length. Depending on the type, the skin can be orange, yellow or peach in colour, and the inner flesh can be orange, yellow or white. Although the skin can be eaten, it is usual just to eat the flesh. Each fruit contains between two and five large seeds which are toxic and should never be eaten. The flesh has a sweet taste and juicy texture and contains vitamins A, B and C.
Persimon Jam: Persimons 3/4 part sugar to 1 part persimon pulp Water 1) Wash persimons, remove seeds and blossom ends. 2) Chop finely and place in saucepan. 3) Just cover with water and cook until tender and red. 4) Add 3/4 cup of sugar to each cup of pulp. Cook until thick, stirring constantly. 5) Place in hot sterilised jars and seal.
Persimon Jelly: Fruit should be gathered whilst full size but still hard and only partially turned in colour. Persimons Sugar equal to volume of persimon juice Water 1) Wash persimons, remove seeds and blossom ends. 2) Place in a pan and just cover with water. Cook slowly until pulp is very soft. Strain. 3) Drain and cook until juice is thick then add an equal amount of sugar. 4) Boil rapidly to jelly stage. 5) Place in sterilised jars and seal.
Pickled Persimons: 3lb persimons 3 cups sugar 1 & 1/2 cup water 1 & 1/2 cup cider vinegar 1 tablespoon whole cloves 1 tablespoon allspice Stick of cinnamon 1) Combine sugar, water and vinegar in large saucepan. 2) Tie the spices in cheesecloth and add to pan. Boil for 10 minutes. 3) Add the fruit and cook gently until tender. 4) Place in hot sterilised jars and seal.
Persimon Pudding: 2 cups persimons pulp 2 cups sugar 2 cups self-raising flour 2 cups sweetened milk 2oz butter 3 eggs, well beaten 1 teaspoon soda 1 teaspoon vanilla Allspice Ground cloves 1) Mix all ingredients and place in a baking tray (about 10x12 inches). 2) Bake at 300F for about 1 hour until done. The sides of the pudding will pull away from the sides of the tray. 3) When cool, slice into 2x2 inch squares.

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