Old Fashioned Persimmon Pudding Recipe - These Old Cookbooks (2024)

FAQs

Why did my persimmon pudding turn black? ›

But after baking, this pudding will turn dark brown. Don't worry! That's perfectly normal. It's the reaction between the pigments in the persimmon and the alkaline baking soda in the batter that creates this browning.

Persimmon Pudding is an American dessert. It has its roots in Native American cuisine which used native fruits to make loaves of bread. Although this pudding is similar to English breakfast puddings such as English Toffee Pudding, Fig pudding, or Quince pudding, this one originated here in the US.

A number of community members suggest freezing persimmons whole, which results in instant persimmon sorbet (Psst: Recipes don't get any easier than this). You can also dry persimmons: “Do as the Japanese have done for centuries and dry them to make a delicious chewy fruit snack,” says Jan Weber.

Sweet but subtle, persimmon pudding often contains hints of nutmeg or cinnamon, added spices that some say resemble the natural taste of the fruit.

Tea and persimmon contain tannins, which have been found to make protein harder to digest. So when tea and persimmon are eaten with crab, which is rich in protein, we might experience indigestion.

Persimmons are a good source of vitamins A and C as well as manganese, which helps the blood to clot. They also have other antioxidants, which help reduce the risk of many serious health conditions including cancer and stroke. One serving of persimmons contains approximately: Calories: 118.

Used by American Indians, African Americans and early European settlers, wild persimmons (Diospyros virginiana) are a distinctively American fruit. American Indians mixed persimmon pulp, corn meal, and ground acorns to make breads and thick soups.

The common persimmon is rarely grown as a food or ornamental plant. One reason for is that it is extremely slow growing. It takes four to eight years for a tree to bloom for the first time. Then the tree often won't begin producing fruit for another three years.

It is better not to eat more than one persimmon or 100 g of fruit in a day. Excessive consumption of persimmons may lead to intestinal blockages, nausea, vomiting, or constipation.

Why did all my persimmons fall off the tree? ›

The reason persimmons fall from the tree before they ripen is the result of parthenocarpy, which a fascinating botanical phenomenon. Parthenocarpy (a word that combines “parthenos,” meaning virgin, and “karpos” meaning fruit) is the production of fruit without fertilization.

When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.

Tannins are also responsible for the astringent taste and mouthfeel in other foods and beverages like strong tea and wine. Unripe persimmons have a particularly high tannin content, which is why they can be extremely astringent and unpleasant to eat.

Persimmons carry a rich cultural significance, often associated with luck and prosperity. In many cultures, the fruit is a symbol of perseverance, reflecting a deep understanding of inner strength. Its presence in folklore and tradition is a testament to the fruit's esteemed status throughout history.

Persimmons are safe for your dog to eat and are full of vitamins C and A. However, the seeds and pit can cause intestinal blockage leading to various digestive problems. The seeds and pit aren't toxic, and they must be removed if you feed your dog a persimmon.

Persimmon skin tissue contained a large amount of catechin and epicatechin. These phenolic compounds not only converted easily to black pigments by enzymatic oxidation in vitro, but their pigments also produced the same alkali fusion products as the pigment acquired from blackened skin tissue.

If your persimmon flesh has some brown spots, don't worry—these are harmless and usually caused by a high concentration of sugars. Persimmons can simply be eaten by cutting them into slices as a fruity snack or delicious topping to porridge, oatmeal, or a bowl of yogurt.

Fungal and bacterial infections cause black spots on persimmon leaves. High humidity and overwatering exacerbate the problem; proper care is crucial. Use fungicides and prune to treat and prevent further leaf damage.

Fuyu persimmons are still hard when ripe and will turn a slightly darker orange. They can be eaten when hard. Their skins are edible.