Persimmon Pudding, from tree to table.
Step One: Find a neighbor with a gorgeous, almost cartoon like persimmon tree. Ask your Mom to help you pick persimmons… Mom always likes to help.
Step Two: Entice neighbor and Mamabear with the promise of fresh baked persimmon pudding if you’re granted access to their persimmon tree.
Step Three: Try this phrase, “Hey Neighbor! I think you’re just swell. Can I borrow a ladder? That’s one tall tree. Sweet… thanks.”
Step Four: If you decide to sneak a peek into the other neighbor’s yard while you’re up on that ladder picking persimmons… maybe you’ll want to be more subtle than my mother. I’m just sayin…
Step Five: Pick the ripest, softest persimmons. Way to be, Mom!
Step Six: Carefully place super ripe persimmons in bag to cart off home, thanking your neighbors Dan and Libby for their ladder and their abundant tree.
Step Seven: If you don’t happen to have a neighbor with a persimmon tree, I’m betting that the local farmer’s market will have some gorgeous Hachiya persimmons for you this time of year…. and you won’t need a ladder.
Step Eight: Call your favorite Aunt from Indiana and ask her to promptly send you all of the persimmon recipes she owns… that will be a lot. Seriously. Thanks Judy!
Let’s very quickly clear up any confusion you might have about persimmons. There are probably two types of persimmons that you might run in your search for the fruit this autumn. Fuyu persimmons are the squat little darlings that you can eat when they are hard. Hachiya persimmons are the more bulbous fruit that are best enjoyed super right and super soft. Hachiya persimmons are lovely for baking as they are super sweet… like eating nectar… dreamy.
Now… let’s talk about ‘Simmon Puddin’. When you think of Persimmon Pudding think of sweet and super moist bread pudding meets spice cake. If you can… close your eyes and think about a dessert that you grandmother might make in October 1976 if you lived in Indiana… now, you might not like this dessert as much as you like your grandmother’s chocolate cake, but you liked that she served her Persimmon Pudding with super melty vanilla ice cream… which made everything ok. There you go…. that’s Persimmon Pudding.
Persimmon Pudding
some old school Indiana newspaper 1976
makes 6 to 8 servings
2 cups fresh Hachiya persimmon pulp, removed from the skin
1/2 teaspoon baking soda
1/2 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
2 cups milk
1 egg
1 tablespoon melted butter, plus more for buttering dish
Preheat oven to 350 degrees F. Butter a 9×9 baking dish and set aside
Stir the baking soda and sugar into the persimmon pulp and set aside. This mixture may thicken as it sits… that’s ok!
Sift together flour, baking powder, salt and spices. Add to the persimmon mixture all at once and stir until flour is almost completely incorporated.
Whisk together milk, egg and butter and add to the persimmon and flour mixture. Batter will be very loose. Pour into the baking dish.
Bake for 1 hour covered with foil, or uncovered. If you make the pudding covered, you’ll have a very wet and moist pudding. If you bake the pudding uncovered, you’ll have a drier pudding topped with a bread like crust. I baked my pudding uncovered. Bake the pudding until it is firm but still very moist.
Allow to sit at room temperature for 30 minutes before serving. Best served warm with vanilla ice cream.
Joeline Webber
In my childhood persimmons grew wild along the river near our family farm. I have no idea what variety we had down there in Northern Arkansas but tasty they were so I’m an addict. Fortunately my landlady’s son has a gorgeous persimmon tree that produces more than he can even give away… So I just took delivery of a 20 pound box… gonna try this recipe for variety. Thanks for posting it. I love old recipes.
AnnZ
Growing up in North Carolina, I have eaten Persimmon Pudding for years. We do not pick the ones that grow here until after the first frost. If you get them before that you will never eat them again. Mother made a persimmon pudding every year. I have looked for her recipe but this one sounds a lot like her’s tasted!!!
Sue McG
I happen to have a very sweet neighbor who has a persimmon tree and delivers a bag of ripe persimmons (and pomegranate) to my doorstep every year, now I’ll know what to do with them – thanks!
Shannon
thanks for the recipe! i tried it with buttermilk and really enjoyed it :) now if i could find a persimmon tree…
S
Loved the post: the story, the pictures and the recipe! We love both the textures and the flavours as they ripen: sweet and crunchy and the halwa texture with honey flavour is perfect for spoon samples.
Kirsty_girl
I’ve been thinking about making persimmon pudding for a couple of weeks but was too lazy to look for a recipe. This looks perfect. Persimmons are in season here in Japan now.
PatW
We had a HUGE wild persimmon tree in the yard at the house where I grew up in Kentucky. It was so old that if you dug up the ground anywhere near it, the dirt smelled like persimmons. And nobody in my family made persimmon pudding, although the lady who lived in the other side of the house did– and fortunately shared. In the years since, I’ve made it occasionally, using storebought ‘simmons, with good results.
Lisa
My hometown of Mitchell Indiana has an annual Persimmon Festival the last full week of September. It has been going on 50+ years. We have a persimmon pudding contest, a persimmon novelty desert contest and of course the Persimmon Queen contest. They even sell persimmon ice cream faster than they can churn it! All things Persimmon!
My aunt ran a restaraunt in downtown Mitchell, and during festival week, my mom would make over 70 puddings for my aunt. Getting those persimmons separated from their seed is hard work! I once told my dad that if they made people in prison do this, there would be a lot less crime!
Joanna V
Persimmon pudding and cookies, were a part of my Indiana childhood – after moving away I always wondered why no one else seemed to bake with them. Thanks for the great photos and recipe, and for the explanation of Fuyu vs Hachiya – maybe now I’ll pull out my mom’s recipes and bake with them again.
Susie Zanandrea
The persimmons I pick from a neighbor’s yard here in Indiana are tiny things that we don’t harvest until they fall on the ground, that is if we beat the critters to them (raccoons and other wild things love them). Deriving their pulp is messy business, but ah, the resulting pudding is dark and sumptouously rich. I think I’ve gathered three or four recipes for the pudding over the years. These days, though, I usually use a friend’s recipe to make persimmon cookies – little bites of heaven in the fall.
Molly
how crazy is it that you posted this?!?! I belong to a local fruit/veggie co-op and I just got the email with the list of what we’ll be getting tomorrow. I quickly shot back an email, “Persimmons???? What in the heck to I DO with persimmons?”
Right after hitting send, I checked my google reader and up popped your post…bring it on persimmons…bring.it.on.
Ket
This Hoosier girl is LOVING your ode to persimmon pudding! I’m right back there with you in the fall of ’76 — not appreciating that pudding nearly enough but the thought of it now sets my mouth to watering! (I’m pretty sure my grandmother had that same recipe from the same newspaper, too.)
Oh, my. Gonna have to find my way to the farmer’s market this weekend and make this for my daughter. Yum!!!
on the rocks
I really wish I didn’t live in an apartment so that I could sneak into my neighbor’s backyard. I doubt they are growing fruit on their porch!
Laura Flowers
I only wish we could grow those things here! I love your mom sneaking a peek into the neighbors yard! What a great post Joy!
Laura
Anna
My dad’s family is from Indiana, so this brings back some memories of my grandmother’s persimmon pudding. Her recipe had a lovely ‘hard sauce’ to be poured over the warm pudding…I have no idea what was in the sauce, but it was mostly sugar, for sure.
Meg
Joy, persimmons are one of my most very-favorite things! Thank you for posting this. Last fall I made a persimmon pie, and it was terrible. The inedible sort of terrible. Eww. I haven’t tried baking with persimmons since, but now I’ll have to try again.
Frozen hachiya persimmons also make a great sorbet.
I agree about the cartoon-ish qualities of persimmon trees… they’re supercute. :)
Neha
Love the pics and the narrative. Persimmon pudding sounds very interesting. Will try sometime.
Christine
Ooh… I love ‘simmons. For those of you who have never tried one — you don’t know what you’re missing! Slice em and sprinkle them with just a touch of salt (yes, salt), a pinch of sweet, mild chili powder, and a spritz of lime juice. Heaven!
The Duo Dishes
Persimmon pudding? Who woulda thunk? We’re going to work with/taste persimmons for the first time this weekend in a recipe. Not sure how they even taste, so it’ll be a fun experience!
Misti
WOW!!! I’ve never seen persimmons that big!!! They look like orange apples!! I come from Indiana and we have persimmon trees EVERYWHERE!!! The nice Hachiya variety. Not surprised you got the recipe in Indiana. We’re proud of our persimmons. Looks like those of you in California have a right to be proud too!!! Beautiful pictures Joy!!! I’ll be thinking of you next time I make a persimmon pudding!!!
Catherine Eng
Mmm!!! Sounds amazing as always joy!!
-Catherine eng now 12!
Susan
Hey Meredith, that unripe persimmon thing is a mean older sister trick where I come from. As the youngest of 3 girls (and lots more older cousins,) I’m feelin’ your pain. It only takes once!
This beautiful post may persuade me to put aside my childhood trauma and actually seek out a ripe persimmon and try one.
Julie @ Willow Bird Baking
Ooh, definitely bookmarking this one! It sounds delicious! I love bread puddingy type things.
Shannon @ bakeandbloom.com
Wow I love your pie dish, it’s super cute!
Singapore Short Stories
Wow the fruits look fresh, crunchy and juicy!
anna
I’ve been eating persimmons every day now that I live somewhere they’re available! Haven’t gotten around to making anything with them yet but…maybe.
Ruby
sounds deeeelish!!! P.S. I love the top photo for this blog entry, especially the half eaten leaf :)
Adriana of Thin Crust Deep Dish
I just love your blog so gosh darn much. I hope you know you’re one heck of an inspiration for this Chicago-based food blogger.
Thanks so much for the great recipes and stories!
Kay
I have several native persimmon trees on my property — you know — they are the very small seedy ones, but man, they taste great when they are ripe, which is after the first good freeze! I make persimmon bread, and am going to try making persimmon butter this year! :)
mamakeith
I just love this site- thank you! Now, since you like pancakes so much- I posted some corn pancake (or fritters) on my site- mmmmm savory side dish pancakes! (beyond EASY, too- best part!)
Christine
I am now super jealous of everyone’s persimmon stories. We in the midwest pay $2/pop for each precious gem, and I tend to eat them slowly, bite by bite, scared to waste a wedge on baking. Maybe I could be persuaded if they fell off a nearby tree.
Kate @ Savour Fare
Persimmon Trees are absolutely fantastically gorgeous in November when they have lost all their leaves but are still covered in fruit.
My family makes persimmon pudding for Christmas every year. It’s amazing.
Allison
I love persimmons! My parents have a HUGE Hachiya persimmon tree in their backyard and I grew up with persimmon cookies and I’ve been wanting to give persimmon pudding a try. I also recently saw a recipe for persimmon ice cream (I think in Bon Appetite). Thanks for sharing your recipe!
lcwhitty
Like Meredith, I too LOVE Fuyu persimmons. We cut them up and eat them like apples – firm and crisp. Delicious! When I tried the Hachiya version, I nearly called 911. Instantly my lips were tingling, my tongue swelled up, and my throat would not work to swallow. I thought I was having an allergic reaction, but turns out the Hachiya MUST be consumed super soft and ripe – unlike the Fuyu. Buyer/Picker beware…
lcwhitty
Like Meredith, I too LOVE Fuyu persimmons. We cut them up and eat them like apples – firm and crisp. Delicious! When I tried the Hachiya version, I nearly called 911. Instantly my lips were tingling, my tongue swelled up, and my throat would not work to swallow. I thought I was having an allergic reaction, but turns out the Hachiya MUST be consumer super soft and ripe – unlike the Fuyu. Buyer/Picker beware…
Alyssa
Oooh, I’ve never eaten persimmons actually (hanging my head in shame). They’re so pretty though, and the recipe sounds really good!
Jennifer
I am so envious of access to that tree!
Rebecca
I never knew you could eat those, I always thought they were for a pretty garnish. I guess you learn something new everyday! Sounds like one more thing that I will have to totally try out!
Anna
You know, I love persimmons but I never ever thought of using them in baking.
This fruit reminds me of my childhood, we had these in Italy all the time but once we moved to Canada they became a speciality as they so rare. My mom always used to buy them during the holidays and warn me that if I ate too many that I would get a tummy ache…didn’t stop me then and sure as heck doesn’t stop me now!
Phoo-D
What a beautiful post. Just the sight of hachiyas made me swoon. They contain one of the most delightful flavors imaginable ripe off the tree. My great-grandmother made a persimmon pudding which looks quite similar to yours. This is a classic comfort food dish!
Jessica @ How Sweet It Is
My grandmother had a recipe for this and when I was little I always wondered what the heck it was!
Claire
Hachiya persimmons next door? You lucky son of a gun! I love persimmons, and can’t wait to try out this recipe, it look divine. yum yum yum!
Jenny
I haven’t has a persimmon in soo long. I’ll be on the hunt for them now.
Erika from The Pastry Chef At Home
You know, the first time I ever saw a persimmon was in Italy and I thought it was some really weird Italian tomato. Ha.
ps: Does that article really say “By Tubby Toms” ?? Or am I suffering from sleep deprivation induced hallucinations?
Mags
I’ve never tasted a persimmon before, but I’ll admit the way you boast of their beauty, I’m going to put that on my bucket list. Where in Indiana in 1976?
Debbie Ellsworth
Hello, If you have not tried Persimmon pudding, you definitely need to put it on your bucket list. I am from Mitchell ,Indiana home of the Persimmon Festival this is a festival everyone should see atleast once !!! You will learn everything you need to know regarding persimmons and not to mention the best persimmons you will find anywhere. They also have a website you can go to for more info. Mitchell, Indiana persimmon festival .com It is also the home of my grandmothers cousin Virgil gus Grissom the astronaut.
Sharon
You’re such a gem Joy – a true gem.
Laura
What a great story! I really liked watching the move from the tree to the kitchen to the table. I’ve never really used much persimmon before but may have to give this a try. Thanks!
Meredith
When I moved to California from Georgia, I had never seen a persimmon. But I soon heard people talk about how good they are, so when I saw some at the grocery store that fall, I decided to buy a few. Not knowing the difference between Fuyu and Hachiya, I proceeded to buy several unripe Hachiyas. I got home and couldn’t wait to taste one.
It was probably THE worst thing I’ve ever eaten–the moisture is completely sucked out of your mouth. I thought I had poisoned myself until a quick Google search assured me that I’d survive :)
I went on to use the rest of the (ripe) persimmons several days later to make a persimmon pudding. Lesson learned…but I still like Fuyus better!
MollyCookie
Your pictures are amazing. Great post!
Lara
Awesome! I’m a huge fan of Fuyus, so I never venture into Hachiya territory. Now I have a reason to try them out.
snooky doodle
I enjoyed reading your steps to follow for persimmon pudding :) Never baked it but it sounds interesting :)