Diospyros, the fruit of the gods ... / Orpet Nursery.

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DIOSPYROS, the fruit of the
gods, is the generic name for
persimmons, the giant oriental
‘form of which is very different
from the native American va-
riety both in decorative value
and in flavor. They make an
immediate eye appeal, very
beautiful when arranged on glass
or china of a contrasting color,
with or without other fruits or
vegetables. As they may be kept
for some time after arrival be-
for being eaten, they thus serve a
double purpose.

PERSIMMONS have an alkaline reaction although in food value they
rank highest of any fruit grown in the temperate zone. In an unripe state
they are astringent, and must be allowed to ripen thoroughly before being
eaten. They should reach the point of ripeness which in any other fruit
would be considered over-ripe, as soft to the touch as jelly with a change
in appearance from opaqueness almost to translucence.

Ripening is hastened in China by the primitive method of inserting a
splinter of wood under the collar, going all the way to the point of the fruit
and then left in a warm room. They may be frozen solid and then put in
a warm room to soften before use. If by accident they should freeze in
transit, keep them frozen until ready to use, and they will not be impaired.
KEEPING qualities can be prolonged by storing them in an ice-box or
cold cellar.

Unless you can eat them in the orchard out of hand, they are best when
chilled, with or without cream. They respond readily to other flavors
and lend themselves to treatment with sherry, rum, brandy or liqueurs
with or without chopped fresh mint at the beginning or end of the meal.

As SALADS, they can be sliced from tip to stem and arranged flat like
the petals of a flower, garnished with cream cheese; or moulded in a gela-
tine base, the pulp being sieved and incorporated solidly with the gelatine,
or used in pieces together with other fruits like pineapple, or grapefruit;

or combined with watercress or endive; or even with avocado and sprinkled
with chopped ginger. Make a French dressing with lemon, or whip into
a tart jelly like currant or loganberry, and if you use a mould rub it first
with a drop of olive oil. As SHERBET with the meat course, freeze the
fruit solid, peel and core it and serve with a dash of fresh orange juice, or
lime, or both. As PUDDING use the following recipe:

1 cup sugar, 1 tablespoon butter, 1 cup very ripe persimmon pulp, 4%
cup sweet milk, 1 teaspoon soda, 4 teaspoon baking powder, 1 cup
flour, 1 tsp. vanilla or 1 tsp. cinnamon or both, 2 eggs (optional).
Put into buttered baking dish and bake in a pan of hot water until
set in 350 degree oven. Serve with hard sauce, brandy sauce, or any
other favorite.

To heighten the flavor of this fruit as sherbet, serve it with a small por-
tion of citrus honey, and in the pudding recipe substitute a tablespoon of
citrus honey for one-quarter of a cup of sugar. Some people add a hand-
ful or so of nuts and raisins to the pudding. And if you like ICE CREAM
beat smooth two cups of pulp to one cup of cream whipped light and you
will achieve a dessert of marvelous color and delectable flavor.

ORPET NURSERY
3979 Hollister Ave., Santa Barbara, Calif.