People driving past often stop to comment on this strange but beautiful tree we have here at The Oaks.  It is a persimmon tree, which looses all its leaves in the Fall and then produces a bright orange fruit that looks a bit like a tomato.   From a distance it looks like we have a very strange orange tree. There are two different types of persimmons the Fuyu and the Hachiya.  While the Fuyu is ripe almost immediately, the Hachiya, which is the type we have, is not.  If you bite into an unripened Hachiya persimmon (like I did this morning) you will experience a bitterness that is somewhat unparalleled due to the tannin in the fruit.  However, once they are ripe, they have an exceptional flavor and are a great source of vitamins and essential nutrients.  I think that’s enough with the persimmon lesson, how about a delicious persimmon recipe or two?

Persimmon Pudding

Ingredients

• 1/2 teaspoon baking soda
• 2 cups persimmon pulp
• 2 1/2 cups white sugar
• 2 eggs, beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 2 1/2 cups milk
• 4 tablespoons melted butter

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Butter one 9×13 inch baking pan.
2. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
3. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
4. Pour into baking pan and bake for 55 minutes. Stir every 15 minutes. The pudding will rise but will fall when removed from oven.
5. Remove and enjoy!

Ingredients

• 2 ripe persimmons, pureed
• 1 cup white sugar
• 1/2 cup butter
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
2. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
3. Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
5. Try to eat just one!