284 FRUIT RECIPES 



yet in even Florida and California, and its prodigal abun- 

 dance might be indulged in not only more freely, with better 

 results because of its substance, but farther north than it 

 has yet been grown or shipped. It should be mentioned, 

 however, that only the "chocolate" or dark-meated vari- 

 eties, of which there are a number, should be used in 

 cookery. Even where the others are perfectly ripe the 

 chemical action of the heat brings out the astringent quality 

 so actively that it is impossible to eat the results. The 

 chocolate varieties may be used without any danger of the 

 development of unpleasant qualities. The thoroughly 

 ripe Northern persimmon in its sweet, sugary state, may 

 be also used with great success with most of the recipes or 

 suggestions given for the Japanese. 



RECIPES 



TO SERVE OR COMBINE THE UNCOOKED 

 PERSIMMON 



In serving the uncooked Kaki send it to the table with 

 sharp-pointed spoons with which both to pierce quickly 

 the thin skin and eat the pulp. Or it may be peeled care- 

 fully, the pulp removed and mixed lightly with orange 

 juice and sugar or with whipped cream — this, before serving. 

 Tapioca and sago, or gelatine already cooked, may be added 

 with the whipped white of an egg for a dessert, but in such 

 case the puddings should be made rather thick and partially 

 cooled before pouring over the persimmon, in order that the 

 latter may not become too juicy with the warmth and 

 make the dessert watery. Frozen persimmons are very 

 delicious — peeled and frozen whole with sugar and orange 

 juice, or mashed with syrup and lemon juice as an ice, or 

 added at the last moment to plain ice-cream. 



