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Thread: Persimmon Pudding

  1. #1
    Super Member Yvonne's Avatar
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    Mix together

    1 cup flour
    cup sugar
    tsp salt
    1 tsp soda
    tsp cinnamon

    Mix together
    1 cup ripe persimmon pulp
    1 egg
    cup milk
    4 tbsp melted butter (margarine will work also)
    cup walnut meats

    Mix the dry and wet ingredients together.
    Place in a loaf pan or casserole dish uncovered.
    Bake 1 hour at 300 (slow oven)
    Serve with cream or rum sauce

  2. #2
    community benefactor Knot Sew's Avatar
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    I don't think we can get a persimmon around here........gotta can? I love any kind of fruit tell me about them :D

  3. #3
    Super Member Yvonne's Avatar
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    Found the following description for you.

    The common persimmon is native to the eastern United States, growing wild from Connecticut and Iowa south to Florida and Texas; it grows up to 15 m (up to 50 ft) and has oblong leaves and unisexual flowers. The edible fruit is a large berry about the size of an apricot, with a tomatolike skin.

    The persimmon tree yields a heavy, hard, close-grained wood that is used for shuttles and bobbins in the textile industry and for golf-club heads and other sports equipment. The Japanese persimmon is cultivated in the warm sections of the United States, particularly in California, for its fruit.


    When the persimmon is ripe it is really mushy. I don't like to eat them raw but in this pudding they are wonderful. I sometimes throw the fruit in the freezer if I can't make the pudding right away.

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  4. #4
    Senior Member
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    How about sending me a few quarts from the freezer. :lol:

  5. #5
    Moderator kathy's Avatar
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    LOL I have persimmon trees EVERYWHERE! When the fruit falls on the ground and you step on it , it feels just like you're walking behind a chicken! I've never encountered anything else to compare them to but if the are not ripe when you bite into it , it makes your mouth skin draw up and your teeth have a rough feel, they won't hardly slide against each other. And when they're green they're hard as rocks so they're good for throwing at stray dogs! Each fruit has 4-5 seeds that look loke almonds so there isn't much room for pulp. When they're ripe the are wonderful.
    My husband persuaded me to make him a pie, ONCE! That was way too much trouble, but it was a good pie. I may try this pudding tho.

  6. #6

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    Oh man, this is a WONDERFUL dish, I know around here its guarded and we will cut them open when we go to can to see how the seed falls...if its a spoon it means something and a knife means something else for the winter time

  7. #7
    Junior Member gingerella's Avatar
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    I used to have a persimmon tree in my back yard. The persimmons from it were WONDERFUL. Large fruits. I used to pick them while the were still hard and turn them upside down on a cookie sheet in the garage to ripen. When ripe, they are very mushy but delicious. In fact, the pulp just cannot be beaten for it's taste.

    It is also a very versatile fruit. I used to make cookies, cakes, and pies with them. Also good in fruit smoothies. The fruit pulp is extremely high in Vit A and C. Also potassium. It is an all-around good piece of fruit.

    Now, I have never eaten a persimmon from the south. I know that they grow wild there. But my tree was in California and I got the idea from Italian farmers who had them growing in their yards. Nothing better LOOKING in the late fall than a persimmon tree, with no leaves on it, and all the wonderful orange fruit hanging still, waiting for some lucky stiff to gather them and put them up in some way.

    The tree I had in my yard was purchased from a nursery and was not a wild one.

  8. #8
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    Persimmons are my FAVORITE fruit. OMG they are wonderful. My SIL has a friend with a tree and each Thanksgiving this wonderful lady gives us some of her harvest. This year I came home with a huge box of persimmons. I put most of them in the freezer. I've never done that before. I'm looking forward to thawing one out and trying it. I think I'll give that recepie a try also. Thanks for sharing. There isn't a lot of recipes out there for persimmons.

  9. #9
    Junior Member gingerella's Avatar
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    Virginia, you can use just about any recipe for canned pumpkin ... if you've frozen the pulp though, you may have to experiment with a thickener.

  10. #10
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    Thanks for the info. I just froze them whole. That is what Joy of Cooking said to do. I hope I didn't ruin them.

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