FOR IMMEDIATE REALEASE:

PERSIMMONS NOW AVAILABLE FOR SHIPMENT

LAKE PLACID, FL -- August 29, 2007 -- Believe it or not, persimmons are the most consumed fruit in the world.  Most people associate persimmons with the green ones that “turn your mouth inside out”.  That persimmon type (astringent) needs to be eaten after it is fully ripe.  But there is a non-astringent persimmon that never “puckers” your mouth.  It can be eaten when it is crisp like an apple, as well as when fully ripe, or any where in between.  One variety of non-astringent persimmons is the fresh oriental FUYU, which has recently become available for shipment throughout the U.S. Fancy Plants Farms recently announced they are now able to provide fresh Fuyu Persimmons directly to your home. The persimmons are available in Full or ½ Flats and are available for only two short weeks beginning in October. Recipes for pies, cookies and cakes are included with each shipment.

(THREE FULL FLATS PICTURED)

Fancy Plants Farms are growers and shippers of oriental FUYU Persimmons, specialty citrus gift fruit and Fancy Leaf Caladiums. In business since 1972 they are a licensed and certified citrus dealer. They are a small family run company that prides itself on excellent customer service and products.

Contact: Fancy Plants Farms
Contact Person: Corporate Sales
Company Name: Fancy Plants Farms
Telephone Number: 1-800-869-0953
Email Address: This email address is being protected from spam bots, you need Javascript enabled to view it
Web Site:  http://www.fancyplantsfarms.com

PERSIMMON WHITE CHOCOLATE BREAD PUDDING

Ingredients

Serves 8 to 10

1 ½ cups fresh fuyu persimmon puree, or 3 fully ripened, red, fuyu persimmons, peeled, seeded, and mashed
Zest of 1 lemon
Juice of   1/2 a lemon
1 cup sugar, plus more, for baking dish
Unsalted butter, for baking dish
10 slices about 1 ½ pounds) 1 ½ inch thick day-old or toasted brioche, cut into 1 ½ inch pieces
 1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
6 ounces white chocolate, coarsely chopped or chips
2 cups milk
3 large eggs

Directions

1.    Preheat oven to 350 degrees. In a small saucepan, combine persimmon puree, lemon zest and ½ cup sugar; simmer over low heat until sugar is dissolved.
2.    Butter a 2-quart shallow baking dish, and sprinkle lightly with sugar. Place bread in baking dish; sprinkle with cinnamon and nutmeg.
3.    In a medium saucepan, combine remaining ½ cup sugar, white chocolate, and milk; stir frequently over low heat. Remove from heat once chocolate melts.
4.    Whisk eggs in a medium bowl. Slowly whisk warm milk mixture into eggs, being careful not to cook the eggs; stir in persimmon mixture. Pour mixture into baking dish, covering bread completely. Bake until filling sets, about 35 minutes.

Additional Recipes available on web site.