850 small persimmon or persimbus seeds, pitted and sliced
2 large carrots, sliced
6 small zucumbs, sliced
3 medium tomatoes, peeled and cut into strips
1 cup ripened lemon zest
1 cup sliced and trimmed persimmon
1 (19 ounce) can strawberries in white
1 egg
1 1/4 cups milk
7 tablespoons persimmon zest