Persimmon jelly "Food of the Gods".

Persimmon jelly "Food of the Gods".

Category: Confectionery

Ingredients
persimmon	2 pcs.
honey	1 tbsp. l.
gelatin	1 tbsp. l.
liquor	1 tbsp. l.
cinnamon	pinch
lemon juice	1 tsp

Cooking method

• Persimmon in Latin is called Diospiros, which means food of the gods. And it’s not in vain - it contains such a high content of vitamins of group B, A, C and P, iron, iodine, manganese, potassium and copper, β-carotene that it is recommended for dietary and baby food.
• For jelly, pre-soak the gelatin in half a glass of water until it swells, then dissolve it in the microwave. Grind persimmon with a blender in mashed potatoes, add honey, liqueur, lemon juice, loose gelatin and cinnamon, mix thoroughly, pour into molds and place in the refrigerator until solid.

The dish is designed for

4 servings

Time for preparing:

2 hours

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very cute!


... but persimmon is still better

very cute!
... but persimmon is still better

The jelly is not frozen, but simply cooled to solidification in the zero chamber. And dried persimmon is really very tasty, but I would not compare, these are two completely different desserts.

I also want to note that ripe, soft persimmon goes well with cinnamon to taste. including baked goods.
somewhere they wrote about a harmonious combination of tastes, so this is that option.

Doplet, I will correct my first post about knitting. taste?!

Jelly from "Food of the Gods" "Food of the Gods" !? Sorry, tautology, sir ...
Then it's better something like this: Jelly from persimmon "Divine fire" or so: Jelly "Diospyros" from persimmon.

Doplet, I will correct my first post about knitting. taste?!

Well, I corrected it in vain - after all, you and I know that the astringency of an unripe persimmon can be removed by freezing, but for someone, perhaps, this is news! Also, now I have to correct the post in reply ...

Jelly from "Food of the Gods" "Food of the Gods" !? Sorry, tautology, sir ...

Now, if it was written this way, it would be a tautology, for me, excuse me, it is written differently.

Doplet, and what kind of forms are they? Or did you somehow modify them to be balls?
I want to try! It looks very impressive!

Doplet, and what kind of forms are they? Or did you somehow modify them to be balls?
I want to try! It looks very impressive!

Did you notice? You know, I'm tired of silicone molds, although I have a lot of them, I decided to show off. She laid out the multi-cooker cups with cling film, filled in the jelly, and then lifted the edges of the film and twisted it with a tourniquet - it turned out almost a persimmon!

[dopleta]

dopleta, did you use a soft persimmon, or a strong one? An interesting recipe, I would like to try, and the persimmons are overwhelmed ... with any. And what is more, the one that is softer, I would not like to use it tastier than it is so you can eat ... What do you say?

well, well, well, I think I was late .... only scraps of messages about the knitting persimmon remained ...
Well, you can argue about freezing, here in Minsk I tried many times to freeze an astringent persimmon, once a week lay in the freezer - the diagnosis was only a trash can ...
and your recipe is for astringent persimmon? or .. what they discussed in connection with the knitting persimmon and then wrote that they corrected the post ... this is very interesting to me ... since there are 2 pieces directly seisas, declared as chocolate and turned out to be inedible ... zhaaaalko

[ira.z]

ira.z, there was nothing like that, just the assumption that a slightly astringent persimmon can be used for this recipe, after freezing this taste passes.But Doplet clarified that the dish is simply cooled ...

I wonder why it happened with your persimmon?
Maybe the freezer is special? or the persimmon is not ripe at all?
What sort can you tell? or describe the shape and size?
But it is not necessary to throw it away, even the most astringent becomes normal when dried.

[alina-ukhova]

What do you say?

What can I say, alina-ukhova? After all, almost all the fruits from which jelly is prepared can be eaten like this ... Or you can cook something from them. I cooked from ordinary, ripe persimmon. For a change.

freezing is debatable

I will not argue, but, like Sens, I will express my surprise. In fact, these are well-known methods that I also use all my life - in order to get rid of the astringent taste of persimmon, it must either be kept in a dry, dark place (not in the refrigerator), or freeze well. The second method is very often used by unscrupulous sellers who want to quickly sell unripe fruits. After defrosting, it becomes very soft, creeping and sweet. And it's very strange that you didn't succeed.

[alina-ukhova]

What can I say, alina-ukhova? After all, almost all the fruits from which jelly is prepared can be eaten like this ... Or you can cook something from them. I cooked from ordinary, ripe persimmon. For a change. I will not argue, but, like Sens, I will express my surprise. In fact, these are well-known methods that I also use all my life - in order to get rid of the astringent taste of persimmon, it must either be kept in a dry, dark place (not in the refrigerator), or freeze well. The second method is very often used by unscrupulous sellers who want to quickly sell unripe fruits. After defrosting, it becomes very soft, creeping and sweet. And it's very strange that you didn't succeed.

Oh, I will definitely have Food of the Gods for the weekend, thanks for such a cute recipe
The question is - even if a ripe persimmon, which can be safely eaten, washed in hot water, will knit in 99%, why ?!

The question is - even if a ripe persimmon, which can be safely eaten, washed in hot water, will knit in 99%, why ?!

True ? I never noticed, although usually mine, it seems, under a stream of hot water ... Here's another interesting information copied from a German site:

1. Take care of your eyesight. The fruits of ripe persimmon contain a huge amount of beta-carotene (it is he who stains it orange), which strengthens vision and prevents aging of the eyes.

2. Protect your lungs. The same beta-carotene takes care of your respiratory system and prevents the development of bronchitis and pneumonia. If you are a heavy smoker, persimmon is your fruit.

3. Support your heart. The persimmon contains plant sugars and potassium, which are very useful for the heart muscle and strengthen the walls of blood vessels. Thanks to this, persimmon stabilizes blood pressure and helps fight hypertension.

4. "Fasten" the intestines. Persimmon is an excellent astringent for intestinal disorders and analgesic for stomach pains.

5. Treat the wounds. Ripe persimmons have excellent astringent and bactericidal properties, so apply a clean fruit to a wound or burn, and quick healing is assured.

6. Save the kidneys. This fruit has long been used for various diseases of the kidneys and bladder. Magnesium, which is abundant there, helps to remove sodium salts from the body and relieves the kidneys. And for a diuretic effect, you need to eat 3-4 fruits a day, alternating them with hot milk.

7. Drive away anemia. The fruits and leaves of persimmon contain almost all trace elements (especially a lot of iron) and vitamins, so tea from them is an excellent remedy for anemia.

8. Get rid of sore throat. Due to its high content of vitamins A and C, persimmons support immunity against seasonal colds. And if the disease nevertheless overtook you, rinse your throat for several days in a row with the juice of one persimmon, diluted in a glass of warm water and the pain will recede.

9. Say goodbye to depression.One ripe fruit a day will saturate your body with magnesium, which soothes your nerves and helps you sleep well. And fructose and glucose will take care of your mood.

Now I read another way to artificially ripen persimmons - put it in a plastic bag along with an apple and, supposedly, it will ripen in a day ... I don't know, I have to try ...

Now I read another way to artificially ripen persimmons - put it in a plastic bag along with an apple and, supposedly, it will ripen in a day ... I don't know, I have to try ...

in this way I bring the avocado. You can also use a banana instead of an apple.

in this way I bring avocado

So it's checked? Thank you!

Yes, yes, yes, my persimmon was very very unripe, nothing was written on her forehead, but how you cut it - a surprise, but the seller had a beautiful cut, all such chocolate ... I certainly bought it and bought it
about drying - I did not know anything, but what can be the most unripe and will be edible?
and more about the apple thanks

[alina-ukhova]

What can I say, alina-ukhova? After all, almost all the fruits from which jelly is prepared can be eaten like this ... Or you can cook something from them. I cooked from ordinary, ripe persimmon.

dopleta, I mean that you can eat ripe and so, and cook from a solid, astringent. Now it became clear that she was preparing from "edible", let's say, persimmons. I'll go right now and cook! Thank you!

nothing is written on her forehead, but how you cut it - a surprise

More often it is written, especially on the beetle: brown stripes on the skin of the fruit. The more stripes, the sweeter. And the mature has brown and dry sepals.

More often it is written, especially on the beetle: brown stripes on the skin of the fruit. The more stripes, the sweeter. And the mature has brown and dry sepals.

Yes of course! I also easily distinguish persimmon from kinglet, although sellers, in fact, often either deliberately deceive or do not understand themselves.

Thank you, it happened so cool! Plus sign carried!

everything is clear with the king - stripes on the body, still dry sepals
and I have a chocolate one (is there such a variety at all? or is it a deception of gullible buyers), how can I verify her identity?
maybe someone else knows what signs of ripeness ... please share

[alina-ukhova]

everything is clear with the king - stripes on the body

If it is clear, then it is clear and chocolate, because it is one and the same!
alina-ukhova, that's so beautiful !

[dopleta]

]

Persimmon jelly "Food of the Gods".

dopleta, I am grateful to you ... yesterday there was a bachelorette party at the grannies, so they just murrrrled from this souffle with pleasure

[Leschka]

Thank you, Leschka! I am very, very happy both for the grannies and for you!

[dopletpoint]

I will update Temka exactly in a year without one day!

dopletpoint, I have a big thank you! I was unlucky with persimmon, and I don't like the way of bringing it to ripeness in the freezer, we love hard, but sweet. She lay, lay. It has become quite soft, no one eats, but it's a pity to throw it away. Let me think I'll see what they do with surplus persimmon on my favorite forum. I typed in the search for persimmon, began to study. Add to bread ..., it doesn't fit, you need one there, but I have about six. Jam ..., I don’t want to mess around, and they don’t eat jam from me, it will stand again.
I found it! "Food of the Gods" - what a promising title! Moreover, the author of the Doplet, well, I think, I'll take a look, if not confusingly, then I'll cook it. I looked, everything is in stock, except for liquor.
In general, it prepares very quickly, the longest thing is to wait for the gelatin to cool down. She did not pour it into the molds (there is no place in the refrigerator), but poured everything into one large bowl into the cold. When it froze, I just dug the balls into each one with a spoon for ice cream.
It is very tasty, unexpected and tender! My people wondered for a long time what it was. Cinnamon, honey and lemon juice transform the taste of persimmon so much mmmmm! I wrote a lot, because without a photo.

Thank you very much for the recipe! It really is "Food of the Gods"!

[Vasilika]

Vasilika, - well, VERY glad! I, too, often, "disposing" of persimmon, do not bother with sachets-balls, but simply pour them into cocotte molds. Both fast and cute!

If I am not mistaken, someone said something about dried (dried) persimmon, but how is that? What kind of persimmon to take and how to dry it properly?