winer
Junior
- Joined
- Nov 15, 2010
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I have been searching for a recipe that uses pulp instead of whole perssimons. I have a LOT of perssimon pulp but recipes I have found thus far call for a certain number of pounds of perssimons...may have to wing it...If I have to guess, I am going to guess that the pulp makes up about 2/3 of the weight of the fruit. These are the american perssimons, not the asian types. Also, does anyone who has made persimmon wine have any tips?