Out of season, crab apple trees are blooming their fragile pink blossoms, but along the trail branches reach out offering orange persimmons just on schedule. Don't eat them raw, we were told as children, or they will make your mouth "pucker up".
Here is a recipe for Persimmon Pone from the "Granny's Old Time and Modern Cookbook"
Persimmon Pone
2 or 3 eggs
1/2 cup milk
1/2 cup sugar
persimmons.
Take seeds out of persimmons. Beat eggs, add milk then sugar. Put in pan and bake like a cake at 350' until done.
The origin of the word, "pone" is perhaps lost to history now. I tend to believe it is of African origin due to the people I knew who were using it, but it could also be of English and of Algonquian languages initially.
It means a pudding, not necessarily sweet, and often refers to a cornpone baked cake.
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