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.
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
- 1 cup (235ml) Persimmon Puree
- 3 Tablespoons (45g) Sugar
- 3 Tablespoons (45ml) Dark Rum
- pinch of Sea Salt
- 1 cup (235ml) Heavy Whipped Cream
- 1 Tablespoon (8g) Powdered Sugar
- 1 teaspoon (5ml) Vanilla Extract
- Combine persimmon puree, sugar, dark rum and sea salt in a blender and puree until smooth.
- Combine heavy cream, powdered sugar, and vanilla extract in a mixer bowl and whip until it reaches the soft peak stage.
- Layer the persimmon puree and whipped cream in serving bowls and stir to mix. Put in fridge to chill until ready to serve.
If you like pudding try this creamy rice pudding with butterscotch.