Persimmon Pudding (Recipe + Video) - Little Sweet Baker (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.

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

Persimmons will ripen and soften at room temperature or by wrapping the fruit in paper or a paper bag will increase the concentration of ethylene gas to enhance the ripening time. Once ripe, store in the refrigerator for up to 3 days.

You can also freeze persimmons to use later in baked items. To freeze persimmons, puree the pulp. It is recommended to add 1/8 teaspoon of ascorbic acid to each quart of persimmon puree. Place the pulp in a canning jar or freezer container being sure to leave sufficient head space.

Dairy: Consuming dairy products like milk, yogurt, or cheese immediately before or after eating persimmons may lead to digestive issues for some people. This is because persimmons are acidic and can curdle milk, potentially causing stomach discomfort. To avoid this, consider spacing out the consumption of dairy.

This sensation can be described as dry, puckering, or even like your mouth has been coated with a layer of silt or talc. The reason behind this peculiar feeling is the high tannin content in persimmons [2]. Tannins are a class of astringent chemical compounds found in plants, including persimmons.

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.

Saijo persimmon: Saijo persimmons have an incredibly sweet, honey-like flavor. They are a seedless variety with bright orange skin and an oblong shape.

Yes, dogs can safely eat persimmon fruits as an occasional treat. While dogs can consume persimmon skin, they should not eat the seeds because these cause digestive problems. In addition, you should only feed your dog a few slices or a small handful a day, as large amounts of persimmons can lead to an upset stomach.

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.

Why is my dried persimmon turning white? ›

The fruit slowly dries and the sugar in the fruit comes to the surface, and the fruit flavor concentrates. The outside of the fruit turns white from its own sugar looking a bit like white mold. It's not moldy; it is purely the sugar from the fruit itself rising to its surface.

One of the best options for copious amounts of any food is to freeze some for later. HalfPint suggests pureeing the persimmon pulp, putting it into plastic freezer bags to maximize your freezer space, and then making persimmon bread, smoothies, and steamed pudding with the thawed fruit pulp later on.

Texture and Flavor: Drying persimmons transforms their texture from soft and juicy to firm and chewy. The drying process concentrates the fruit's natural sugars, intensifying the sweetness and enhancing the flavor. 2. Preservation: Drying persimmons helps extend their shelf life.

Persimmons freeze very well, so I tend to pick as much fruit as possible to store away for the year. To prepare your fruit for the freezer, rinse off the skin of the fruit and lightly pat dry. This is a delicate process as the fruit can be very soft.

The process of tannin insolubilization was greatest for slowly frozen flesh. Such adhesion of soluble tannins to fragments of cell walls and plasma membranes may be a factor that reduce astringency in persimmon fruit frozen slowly during and after thawing.

Pick out firm persimmons that are bright orange without too much black staining. A little bit of black staining is fine, but don't pick one that has large dark black spots - the black will be on the inside as well and while there is no harm in eating that, it feels weird eating fruit with black spots inside.

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

You'll recognize anthracnose persimmon tree diseases by the black spots that appear on the leaves. The tree may lose its leaves starting at the bottom branches. You may also see black sunken spots on leaf stalks and lesions on the persimmon bark. Anthracnose disease is not often lethal in mature trees.

An overripe persimmon tends to be mushy and may have dark, wrinkled skin. The color might be deeper than usual, and it could have an overly sweet, fermented smell.