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It’s persimmon season

One of the treats of autumn and early winter is the arrival of persimmons. Persimmons are highly seasonal, typically only available from September to December in California. The coming months are the time to stock up and preserve some of this beautiful orange fruit for culinary adventures throughout the year.

Most of the persimmons commonly available in the US fall into one of two categories: non-astringent and astringent. The non-astringent cultivars, like the flattened, tomato-shaped Fuyu, can be eaten like an apple when the flesh is still crisp. The astringent cultivars, like the pointed, acorn-shaped Hachiya, are extremely tannic and are not edible unless the fruit is allowed to ripen fully. Although there are alternative methods for reducing the concentration of bitter compounds in astringent persimmons, the simplest is to let them ripen naturally by sitting at room temperature until the flesh is extremely soft, translucent, and jelly-like. Once they reach this stage, they are ready to eat, use in recipes, or be preserved for future use.

Preserving ripe Hachiya pulp by freezing it is a wonderful way to capture the essence of this delicious fruit. The smooth, custardy texture of the pulp makes it perfect for a variety of recipes, from decadent puddings and baked goods to smoothies and sauces. To freeze persimmons, simply scoop out the pulp from the ripe persimmons, puree it if desired, and pour it into ice cube trays or airtight freezer containers. You can add 1/8th teaspoon of ascorbic acid to each quart of pulp to help retain color. Once frozen, you can easily pop out portions as needed. This simple method reduces food waste and keeps the vibrant taste and nutritional benefits intact, making it an ideal method for anyone looking to savor this rich, honeyed flavor of fall throughout the year. 

 

Now that you have persimmon pulp in the freezer what can you do with it?

There are many recipes available for using persimmon pulp in baked goods, and here is one of our favorites. Based on a recipe for a persimmon pudding (not the persimmon cake) served at the famed Chez Panisse restaurant in Berkeley, California, this pudding celebrates the sweet subtle flavors of ripe ‘Hachiya’ persimmons.

      

Persimmon Pudding Recipe

Ingredients for an 8” – 9” diameter pudding:

• 1.5 lbs of *ripe* hachiya (not fuyu) persimmons
• 1.25 cups all-purpose flour
• 1/8 tsp salt
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp ground cinnamon
• 3/4 cup sugar
• 3 eggs
• 1.5 cups milk
• 1/4 cup whipping cream
• 1 tbs honey
• 1 cup walnuts
• 6 tbs unsalted butter plus additional butter for greasing the pan

Instructions:

1. Preheat oven to 350°F

2. Butter an 8” or 9” springform pan. Line the bottom with parchment paper or wax paper.

3. Lightly toast the nuts (about 5 - 6 minutes in a 350° F oven); then let them cool. When cool, chop them coarsely.

4. The persimmons must be completely ripe – they should be soft, with translucent, jelly-like flesh. Scoop or scrape the interior of the fruit off the peel and pass the pulp through a strainer or food mill. Alternatively, puree the skinless pulp in a food processor or blender until no lumps remain.

5. Transfer the persimmon pulp to a large mixing bowl and combine it with the sugar, eggs, milk, cream, and honey. Beat or whisk the mixture until well blended.

6. In a separate large mixing bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon.

7. Gradually combine the pulp and flour mixtures. The batter will start out thin but will thicken dramatically as you mix it. Let the batter stand for 20 - 30 minutes to thicken to a very soft gel stage.

8. Melt the butter then let it cool slightly. Once cooled, gently stir both butter and nuts into the batter.

9. Pour the batter into the prepared pan, leaving at least 1/2” headspace. Place the pan on a cookie sheet (to catch any overflow) and bake in the 350° oven for 2 to 3 hours, or until the pudding has set and the top is a shiny brown. A toothpick inserted in the middle should come out clean but moist. Expect the pudding to collapse as it cools.

10. Serve warm with crème Chantilly or vanilla ice cream.

 

To learn more about preserving persimmons, the UC Master Food Preserver Online Program will be offering a free, online two-part series on November 14^th and December 5^th from 6:30-7:30PM PST. Register for the events via the statewide website: https://mfp.ucanr.edu/Events/.