69 pull recipes

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

Indian mango milkshake (mango lassi-style) blended with canned mango pulp, whole milk, sugar, and ice. Thick, creamy, and tropical in 5 minutes flat.

Quick banana apricot bread with ripe banana pulp, chopped dried apricots, and a hint of lemon zest. Tender loaf with chewy apricot bits and a brighter twist on classic banana bread.

Persimmon muffins sweetened with honey and spiced with cinnamon, mace, allspice, and clove. Soft, autumn-fragrant breakfast muffins that bake in 15 minutes.

A delicious pasta dish made with a bolognaise sauce, eggs, milk and grated cheese then baked in the oven. A traditional Maltese dish the whole family will love

Christmas persimmon cake with ripe Hachiya pulp, raisins, dates, nuts, and warm holiday spices. A spiced loaf cake that bakes long and slow for a moist, fruitcake-style holiday gift.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

Randy Pollak's persimmon salad is a molded gelatin salad with orange Jello, hot grapefruit juice, and strained persimmon pulp. A vintage fruit salad served on lettuce with cottage cheese.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Banana nut sandwiches batch out four servings of crushed banana, pecans, grape pulp, and orange juice on buttered bread. A no-cook snack or quick-fix lunch in 5 minutes.

Old-fashioned cranberry conserve with raisins, diced orange pulp, and chopped nuts simmered until thick and jammy. A generous holiday preserve for gifting or spreading on toast.

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours.

Soft persimmon cookies studded with whiskey-soaked raisins and chopped walnuts, spiced with clove and nutmeg. A late-fall holiday cookie that uses ripe Hachiya persimmon pulp.

Classic Indian mango lassi: ripe mango pulp blended with yogurt, milk, and sugar, served chilled over crushed ice with ground pistachios on top. The original tropical smoothie.