persimmon pudding

Savor the flavor of locally harvested goodness with persimmon pudding, a recipe that embraces the unique flavor of locally sourced American persimmons. These fruits, native to the eastern United States, offer a sweet and rich taste reminiscent of apricots and honey. When ripe, their jelly-like texture creates a custardy delight that's perfect for this comforting pudding.

Enjoying dishes like persimmon pudding made with locally sourced produce not only treats your taste buds but also supports local agriculture. Opting for locally grown persimmons connects you to the seasonal bounty of your region, ensuring fresher and more flavorful fruits while reducing the environmental impact associated with long-distance transportation. Purchasing locally sourced ingredients supports the local economy, sustains traditional farming practices, and fosters a sense of community, all while offering a taste of the vibrant flavors from your area's harvest.

Photo and recipe adapted from Southern Food Junkie.

Visit their site to see original recipe, photos and details or scroll down for our interpretation.

persimmon pudding

prep time for persimmon pulp: 40 min

prep time for pudding: 20 min
cook time: 55 min

8 servings

Dish ingredients

2 cups persimmon pulp
(from 4-5 ripe american persimmons)

2 cups all-purpose flour

2 1/2 cups white granulated sugar

2 large eggs

2 1/4 cups of whole milk

4 tbsp melted butter

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/2 tsp vanilla extract

1/4 tsp salt

Preparation of Persimmon Pulp

1. To make the pulp needed for this recipe should take 4-5 ripe american persimmons. If extra is made, it can be stored in the freezer.

2. Wash persimmons and remove brown calyx from the top. Place on towel to dry.

3. Cut persimmons in half and scoop pulp out of skin. Remove seeds by pressing into colander over a bowl to save any juice or pulp. (This process can be simplified if you have a food mill and/or chinois). Add small amount of cold water to pulp if needed to thin it to pass through colander.

4. Use a food processor or blender to process pulp. The end result should be a persimmon puree, with a smooth creamy texture without stringy fibers.

Preparation of Pudding

1. Preheat oven to 325° F and grease a 9x13 cake pan with butter.

2. In a large mixing bowl, mix together the persimmon pulp, sugar, eggs, and baking soda. If using an electric mixer, use low speed.

3. Next, add the dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt.

4. Then add remaining wet ingredients: vanilla, milk, and melted butter. Mix until well incorporated. Batter should be a little thinner than typical cake batter, similar to pumpkin pie filling.

5. Pour batter into greased pan. Bake in the preheated oven for 55 minutes or until toothpick comes out clean.

6. Cool for several minutes before slicing, a properly cooked pudding will fall as it cools.

7. Serve warm topped with whipped cream, pecans or orange zest.

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