Among fruits, the sugar content of a ripe persimmon is only exceeded by dates. When cooked, it has a mild, sweet taste with natural hints of cinnamon. Persimmons are native throughout the US. Fuyu and Hachiya persimmons are the most common varieties. Referred to as baking persimmons, Hachiya persimmons are acorn-shaped and must be completely ripened to avoid bitterness. Persimmons take a long time to ripen and usually aren’t ready until late fall or after the first frost. A ripe Hachiya persimmon is deep orange in color and soft like a water balloon. If the green top pulls off easily that indicates the fruit is ready to eat.
Recipe Servings: 8
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups of very ripe persimmon pulp (takes about 5 Hachiyas)
- 2 cups sugar
- 2 eggs, beaten
- 1½ cups buttermilk
- 1 tsp baking soda
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- Pinch of salt
- ¼ cup heavy cream
- 4 Tbsp butter, melted
- Whipped cream, as needed for serving (optional)
Directions
- Preheat oven to 350°F.
- Mix together persimmon pulp and sugar in a large bowl.
- Beat in eggs.
- Stir together buttermilk and baking soda in small bowl. Add it to the pulp mixture, stirring well.
- Sift together flour, baking powder, cinnamon, and salt in a medium bowl. Gradually add it to the pulp mixture, stirring until well combined.
- Add heavy cream, mixing well.
- Grease a 9 x 13-inch baking dish with butter and stir the remaining butter into the batter.
- Pour batter into the prepared dish.
- Bake the pudding for about 60 minutes or until dark brown and a toothpick inserted in the center comes out clean.
- Remove the dish from oven and let cool.
- Serve warm or cold topped whipped cream, if using.
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