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Old 10-30-2006, 08:25 PM   #11
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Quote:
Originally Posted by attie
I just happened to find a chutney recipe for this fruit, I'm not much good at judging if it would be any good or not but I'm sure others will know.
http://www.abc.net.au/cgi-bin/common...es/s844703.htm
For my taste, mate, I'd do the following:
- omit the apple. I see no reason to include it.
- make that 1 or 1.25 cups of sugar
- cut back a bit on the vinegar. You've got lemon juice as well; it's going to make your eyes crinkle!
- I might just be a devil and add a little more chili pepper, and a pinch of cinnamon.
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Old 11-01-2006, 08:44 PM   #12
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The ones we got from my aunt in California were the ones that have to be really soft to eat. My dad started making what he calls "porange juice." You just blend a persimmon or two into orange juice until it is smooth (whatever ratio you prefer--he used more orange juice than persimmon). It is really good!

Barbara
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