Persimmon Fool Pudding from Persimmon overload
It’s raining giant fuyu persimmons! and we need some serious help to consume all these clusters of sweet fruit. So it’s the perfect time to make persimmon fool pudding.
Persimmon Fool Pudding Recipe
Our garden mad stashes come at various times throughout the growing season and that means a combination of preserving, canning and giving away garden goodies to friends, neighbors and the mailman. When certain fruits like plums, tomatoes and persimmons start to ripen, it’s like an all out assault of ripe fruit. There’s just no way to eat it all ourselves.
This is our best year ever for persimmons and finally, this tree has found it’s sweet spot in the ground. For the last few years, all the flowers and fruit would fall before anything could mature and we were moaning at the fact that if we were lucky, we’d have 5 persimmons left to ripen and eat.
Last year we finally figured it out, stopped planting our summer herbs directly in the ground above the persimmon’s roots, and we began planting them in pots with the persimmon’s roots covered with landscape fabric and river rock. All the pots have drip lines watering them, giving everything slow, regular water. The persimmon was happy. Last year the fruit held well, giving us a nice little harvest.
However, this year it appears as though the persimmon tree roots found a secret cache of nutrients because we’re now overloaded with more fruit than we can ever imagine. Even with most of the branches supported with stakes to help hold all of the weight, we still had a son-of-a-bitch moment when one of our main branches snapped under the weight of the orange orbs. Now comes the planning of what to do with it all.
Simple Fresh Fruit Pudding
One of the easiest desserts for our persimmons is to make a Persimmon Fool pudding. What’s a persimmon fool? it is a fruit puree folded with whipped cream. Simple and delicious.
Although it easy to think the name “fool” comes from these dessert being so easy to make that even a fool could make them. Mr. T has no need to feel pity, ’cause even the fool can make a fool. But the name actually come from the french verb fouler meaning to press or crush (referring to the fruit being crushed or pureed).
As is our habit, we make this persimmon fool pudding dessert with adults in mind, adding a noticeable amount of alcohol to the persimmon puree. If that’s not your thing or aren’t ready to corrupt your kids, feel free to leave it out and add a touch of vanilla extract.
Happy fall feasting and hope you enjoy this persimmon fool pudding
-Todd and Diane
Sierra protecting the persimmons from possums
Persimmon Fool w/ Dark Rum
Ingredients
- 1 cup (235ml) Persimmon Puree
- 3 Tablespoons (45g) Sugar
- 3 Tablespoons (45ml) Dark Rum
- pinch of Sea Salt
- 1 cup Whipped Cream *see note below for making homemade whipped cream
Instructions
- Combine persimmon puree, sugar, dark rum and sea salt in a blender and puree until smooth.
- Layer the persimmon puree and whipped cream in serving bowls and stir to mix. Put in fridge to chill until ready to serve.
Notes
- 1/2 cup (120ml) heavy whipping cream
- 1/2 Tablespoon (8ml) powdered sugar (confectioners sugar)
- 1/2 teaspoon (2.5ml) vanilla extract
Nutrition Information per Serving
If you like pudding try this creamy rice pudding with butterscotch.
I live in Florida and the Stash is not that often. I made a wonderful berry sauce for cakes, ice cream, etc. for this week:
http:dejavucook.wordpress.com/2010/10/27/four-berry-sauce
We call these Sharon fruit in the UK and i just love them. i have never had them except on their own and this way looks just wonderful. Such a sweet and rich flavour. Just delicious!
Joudie- thank you for that interesting information. We never knew persimmons were called Sharon fruit. Wonder what the history behind that story is? fascinating.
Persimmon is a wonderful fruit and as I can see from your photographs, a beautiful tree as well.
Your garden is amazing!
lovely lovely lovely, how cute is that dog. wow, is that really your tree? what a gorgeous recipe and creative use for the fruit.
~Chef Louise
Louise- sierra says thank you for the cute compliment!
How I wish I was your neighbor. This was my mother’s favorite fruit. I remember when they were in season buying her the fruits and she would wait until they were really ripe and the just eat them watching her favorite “novela”. You just brought me back to a happy time when she was still with us. Thank you.
Your dog is a handsome one.
norma- if you were our neighbor, we would gladly share lots of our persimmons with you.
oh man, I wish I had a persimmon tree! I looove persimmons and it’s so hard to find good ones in the market. The fool sounds fabulous! I’ll save the recipe for the next time I had persimmons.
It is pretty interesting how planting things together in a garden can really change the harvest. I have heard that, however, do not have personal experience because I do not have a garden. 🙁 I am glad you had the major bounty this year and will definitely give this fool a whirl if I find persimmons. We just recently saw some in South Georgia. I am sorry I didn’t grab them while I had the chance!
Could you both please move to Austin and plant your next garden in my back yard. I’m sure, given our overly hot, unpredictable frosts, don’t like the weather so stick around a minute and it will change, weather would not tolerate all of your garden loveliness, but wouldn’t it be fun to try? I’ve never had a persimmon, but you (and David Lebovitz) really have me on a quest to find some!
Seriously, everything you guys make and photograph looks divine! Thanks for all the inspiration!
Delia- you must get your hands on some persimmons soon!
Here’s my favorite persimmon pudding-
brown sugar 1 1/2 c
ap flour 1 1/2 c
cinnamon 1 1/2 t
nutmeg 1/2 t
Mix above together
baking soda 1 T
hot water 3 T
persimmon pulp 1 1/2 c
eggs 2
Mix soda and water and blend in pulp and eggs. Mix well
chopped pitted prunes 1 1/2 c
chopped nuts 1 c
brandy 1/3 c
vanilla 2 t
lemon juice 1 1/2 t
butter, melted 3/4 c
Add dry ingredients to above and mix into pulp mix.
9 – 10 c buttered pudding mold. cover tightly, place on rack in deep pan, add 1 inch water, cover and steam for two and a half hours until it’s firm when pressed in center. Keep an eye in the water in the pan. Let sit in mold for 15 minutes then turn out onto plate to cool. Spoon more brandy over top to moisten.
I absolutely love Persimmon — this recipe made me miss my mom (she lives in Shanghai now) cuz it was her favorite fruit. What an abundant harvest you guys have this year, and the fool pudding? Beautiful! Wonderful recipe guys 🙂