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 need some more persimmon ideas!! I just went persimmon picking in Pala down near Temecula and we brought back 30 pounds… and i really want something delicious in my tummy ๐ help me think of some things please ๐
You guys live in a paradise! or rather made yourself one. Such bounty!! We have to plant some fruit trees around our yard, and there can be no better inspiration than this.
The pudding sounds so I want more kind and your photographs always make me weak in the knees. Beautiful!
I have a Hachiya persimmon tree that is 40+ years old that we inherited with the purchase of our home a year ago. It is obnoxiously full of fruit. I am giving them away by the bagful and the tree is still full. I am still not entirely sure how I feel about them. The texture is just so strange. This recipe sounds fun!
I also have a Hichaya persimmon I inherited. When fruit is ripe I put it in freezer. Can be eaten frozen like sorbet or defrosted to use in recipes.
mamma mia, รจ fantastico. La presentazione, le foto, la ricetta, l’allegria che trasmettono i colori cosรฌ vivi e vividi. Tutto bellissimo, complimenti. Come sempre!
Manuela- Grazie! ciao! xoxo
These are so pretty! I am in love with the first photo. I’ve had persimmons but we don’t get them too often here and when we do they are expensive. They are one of my hubby’s favorite fruits, especially the ones that are heart shaped and you eat really ripe. I will have to make this for him sometime. Thanks for sharing ๐
Sharon fruit in the UK and Ireland are imported from Israel and as far as I know its a trade name the Israelis use. Sharon is a place in Israel and they mass produce them. Technically they are called persimmons here too sharon is the name the Israeli growers use for their varieties
Mmm, that does sound good. I can’t say I’ve ever had persimmons and rum together in one dish, but I think it may have taken about 0.2 seconds for me to become a fan. Beautiful dish and so simple, perfect for a party.
I’ve never had persimmons before but I see them everywhere right now! I’m going to have to track some down to make this! It sounds delicious!
Our persimmon tree was the most finicky tree we’ve ever grown. We had no trouble with our plum, apple, or our various Asian pear trees but it literally took years after we planted it for our persimmon tree to just start fruiting. And then it took a few more years for it to actually produce more than six fruits each year (and they weren’t even decently sized!). But now we get a pretty good harvest every single year, even if this year it’s been so cold that the fruits haven’t ripened as much as yours have… And it’s getting so cold lately that I wonder if we shouldn’t just pick them all anyway before the first frost…
Right now, I’m just eye’ing those Fuyus, hoping to get some persimmon action this year soon…
Ok, YOUR PICTURES are crack. I swear I’ve looked at this post about 5 million times this morning and am finally tearing myself away to leave a comment. Sigh. The fool sounds delicious! I really need to work on getting a tree to plant this next Spring.
rachel- lol, that’s a new one, like crack. but crack in a very good and legal way. ๐
We pity the fool who doesn’t have a persimmon tree! Sorry, just couldn’t help ourselves ๐
Absolutely amazing. I love persimmons but rarely cook with them for some reason. This is a great idea though.
You guys are my photo inspiration. Love the photos you take.
This week I stashed home grown pears into brandied pears: http://houndsinthekitchen.com/2010/10/28/brandied-pears/
The persimmons look delicious!
Love brandied pears. Few better fruit-spirit pairings.
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!