Traditional Persimmon Pudding



Persimmon Pudding

This can be made with the small fruited native North American common persimmon (Diospyros virginiana) or with the larger fruited Hachiya Japanese persimmon (Diospyros kaki). The native fruits give a waxy, but not tough, consistency to the pudding; however, often are not as juicy as the Hachiya so you may need to use only ½ cup of flour when using the natives.

Both of these types of persimmons need to ripen to the point that they almost become a liquid barely contained within a fragile thin skin. The American persimmon must ripen on the tree and fall on the ground before that it is ripe. Many are badly damaged when they fall; however, it is rare for an unripe astringent persimmon to fall from the tree and those still hanging on the tree are almost never ripe. Their thin skin will begin to wrinkle when ripe and may be develop a whitish coating. The most desirable American persimmons usually start ripening in mid-August, long before frost with a peak for flavor in early September. The fruit on a native American persimmon tree usually does not ripen all at once and may ripe from mid-August to mid-October. By early October, just before frost, they are not near as desirable to eat as that they were earlier.

The Hachiya persimmon will ripen off of the tree; however, they are almost never ripe in the store as when they are ripe they are so delicate that they would mash into a pulpy mess in the bag on the way home from the grocery store. You may need to buy the Hachiya persimmons 1 to 2 weeks or more before using in order to allow time for them to ripen.

Preheat the oven to 325º F. Use a colander to separate out the persimmon seeds from the pulp if using native American persimmons. The Japanese persimmons usually don’t have seeds. Once the seeds and dried sepals are removed, add both the pulp and the skin to a blender and make a puree.

One can of coconut milk (13.5 ounces) diluted with water until you have 2 ½ cups liquid works very well as a substitute for the rich milk. Coco King brand coconut milk with 23% daily value of fat is my favorite. Mix the milk, melted butter, eggs and persimmon puree in a blender. Pour into a large mixing bowl. This mixture may start to set up like a pudding because of the high soluble fiber content of the persimmons; however, you will be able to break it up easily by stirring and return it to a liquid state.

Sift the dry ingredients together except for the raisins and walnuts. Add everything to the large mixing bowl. Mix well.

Bake the pudding in a greased 9 x 9-inch baking dish or 9 inch casserole dish until softly firm (only the slightest hint of movement when tilted) about 83 minutes. Let set for 20 minutes as the pudding will continue to cook and set up after you have removed it from the oven. The leftover pudding will slice very cleanly the following day after being refrigerated. You may want to consider slightly less time as some liquid in the center can make a wonderful sauce to spoon over the pudding. Leftovers that have the liquid in the midde, microwave quite well.

Makes 8 servings

Topping the pudding with hard sauce, whipped cream or topping is recommended. Some families traditionally buy the Hachiya persimmons a week or so before Christmas to be used as decorations in a bowl in the middle of a large dining table and then serve pudding made from the persimmons on New Year’s Eve or Day. Hachiya persimmons are usually seasonably available in stores starting a couple of weeks before Thanksgiving.

Hard Sauce

Put ingredients in a food processor and mix until smooth and creamy. Put sauce in tightly covered jar. Refrigerate. Remove from refrigerator at least 1 hour before serving.