Saturday, October 22, 2011

Persimmon Pudding

It's persimmon season!

Persimmons are a mysterious  little fruit.    They are beautiful little golden orbs that look a bit like tiny peaches, but they have a flavor all their own.

The ones we get around here are smaller than golf balls and full of seeds.   So why do we bother?   Because they are delicious!

It's tempting to pick them when they just begin to turn soft - like peaches.   Be warned!  If you taste one then, it'll be nasty.   Like eating a super green banana.  It leaves a weird astringent after-taste.   Unpleasant.

So why do all the critters in area love them so much?    Because the critters eat them off the ground, after it frosts and they fall off the tree.

When persimmons are ripe enough to be sweet [and they are very very sweet!],  they get mushy and fall off the tree.    Really mushy.  Yuck.

It's really hard to get them in good enough shape that you can wash them a bit before you sieve the seeds out and still have them sweet enough to eat.    Really hard.

Not to worry.    Gather them when you can - even if they're not fully ripe.  Wash them gently and sieve them to get the pulp.   Then put the pulp in freezer containers and freeze them for a while.   It's the freezing that sweetens them up.

We do a couple of pounds of pulp a year and freeze it.   Then we make a persimmon pudding with last year's pulp.   It's a good system.
Persimmon pudding

Persimmon pudding is not an American style pudding - creamy custardy stuff.   Persimmon pudding is a classic Old World pudding - like Christmas pudding.   Dense, moist, delicious.

Seriously delicious.  You definitely want to try this.

Persimmon Pudding
  • 2 C persimmon pulp
  • 2 C buttermilk [or milk soured with a T of lemon juice or vinegar]
  • 2 C sugar
  • 2 C flour
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 T butter [soft or melted]
  • 1 tsp cinnamon
Mix all ingredients.   Pour into greased 9 x13 pan.  Bake at 325 degrees for 1 hour.   Serve cool or warm with whipped cream, ice cream or some sort of clotted/Devonshire cream.   

You can cut the recipe in half and use an 8x8 inch pan if you want a smaller batch.

Note:   This will come out of the oven puffy and brown.   As it sits, it will deflate and turn a deep purple-y brown.   That's normal.   Desirable, even.   It's a great color.  It tastes better when it's that glorious cordovan brown.


  1. I LOVE YOUR PERSIMMON PUDDING! I MISS your persimmon pudding! I've never seen this type of persimmon out here. So clearly I'm going to have to come visit.

  2. Janiel - yes! You're clearly going to have to come visit.

  3. eunimoore@hotmail.comMay 10, 2012 at 3:06 PM

    Hi Robin, Mamawolf here from CITR. This post brings back very happy memories. My Dad was from Terre Haute and we used to go back to Indiana and pick persimmons which went into delicious pudding and cookies. Then I married and moved to the West Coast where there are only the big ones and here in Colorado we don't have them at all so I must live vicariously looking at your picture. Thanks for the memories.

    1. Hi Mamawolf! So glad you stopped by. The local persimmons are like nothing else I've ever had. Truly a local treasure. So delicious.

  4. I'll give your recipe a try. I really don't like persimmon pudding but we have so many persimmon trees that hubby feels like we should use them. I have a pretty tasty recipe, but it calls for a LOT of butter.

    How do you process your persimmons? I use a regular fruit strainer but it's so hard to clean (the pulp/seeds get stuck and gum it all up).

    1. I love this recipe! We process persimmons with a chinois or an old fashioned sieve with a wooden plunger thingie. It take some elbow grease, but is a tiny bit easier to clean. Bottom line is they're pretty messy, but in my opinion worth it for a couple of puddings a year.

    2. I guess I'll have to try the sieve method (and/or find a chinois) and try that. I am really lazy about cleaning, but I do want to try your recipe. :)


Related Posts Plugin for WordPress, Blogger...