Persimmon Fool Pudding from Persimmon overload

Fall Fest is a continuation of Summer Fest, a cross-blog recipe (and tip) swap. These events were started by Margaret Roach of Away to Gardenand Deb Puchalla of Food Network. Previous themes were Spinach,  Apples, Fall Salads and Pumpkin/Squash. For this week, it’s all about the Mad Stash, from canning and preserving to the last minute harvests of the season.

Join and share yourblog write ups. Just post your link or recipe or idea in the comments below this post, and also share on the blogs of the other participants who are co-hosting as well.

It’s raining giant fuyu persimmons! and we need some serious help to consume all these clusters of sweet fruit (and not from the squirrels and crows, thank-you-very-much!)

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 crack 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.

One of the easiest desserts for our persimmons is to make a Persimmon Fool.  What’s a fool? That’s one hell of  a loaded question, but in culinary terms  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 dessert with adults and deliquents 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!

-Todd and Diane

Sierra protecting the persimmons from possums

More Mad Stash posts from our friends:

Persimmon Fool w/ Dark Rum Recipe

Yield: 2 Servings

Total Time: 10 Minutes

(especially with so many persimmons to eat up), but many like an even 1:1 ratio.  Choose for yourself what you like the best. The persimmons should be super ripe and soft.  Adjust the sugar amount to sweeten appropriately, as different varieties and when the persimmons are picked will vary their sweetness level.
Adjust the persimmon puree to whipped cream ratio to fit your preference.  We personally prefer a 2:1 persimmon puree:whipped cream ratio


  • 1 c (235 ml) Persimmon Puree
  • 3 T (45 g) Granular Sugar
  • 3 T (45 ml) Dark Rum
  • pinch of Sea Salt
  • 1 c (235 ml) Heavy Whipped Cream
  • 1 T (8 g) Powdered Sugar
  • 1 t (5 ml) Vanilla Extract


  1. Combine persimmon puree, granular sugar, dark rum and sea salt in a blender and puree until smooth.
  2. Combine heavy cream, powdered sugar, and vanilla extract in a mixer bowl and whip until it reaches the soft peak stage.
  3. Layer the persimmon puree and whipped cream in serving bowls and stir to mix. Put in fridge to chill until ready to serve.
Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 48 comments… read them below or add one }
  1. Linda Lee Miller

    How do you make “persimmon puree”?

    P.S. Your foodsite is THE BEST !! Also — LOVE your love of DOGS !! (LOVE ’em too!).

    1. White on Rice Couple

      Thanks Linda.
      Persimmon puree is just ripened persimmon pulp blended up until smooth. Enjoy!

  2. Nik

    Looks really delicious, beautiful and yummy

  3. Jo

    I adore persimmons! I wish I had a tree like yours (although I can see how it would get overwhelming!)

  4. nicole

    I saw your tweets about your branch snapping! I felt so bad. I hope that you enjoyed your fool!

  5. Whitney

    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 🙂 help me think of some things please 🙂

  6. Soma

    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!

  7. Heatherly

    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!

    1. Cynthia Brown

      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.

  8. Manuela (fiOrdivanilla)

    mamma mia, è fantastico. La presentazione, le foto, la ricetta, l’allegria che trasmettono i colori così vivi e vividi. Tutto bellissimo, complimenti. Come sempre!

    1. White on Rice Couple

      Manuela- Grazie! ciao! xoxo

  9. Katie | GoodLife Eats

    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 🙂

  10. Margaret

    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

  11. Elizabeth

    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.

  12. Peggy

    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!

  13. Sherry

    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…

  14. napa farmhouse 1885/diane

    i made a spicy onion & garlic jam this week…full of onions, shallots, garlic and a bit of jalapeño…very slowly cooked in extra virgin olive oil…perfect way to use use up a bunch of onions…

  15. Fuji Mama

    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.

    1. White on Rice Couple

      We pity the fool who doesn’t have a persimmon tree! Sorry, just couldn’t help ourselves 😉

    2. White on Rice Couple

      rachel- lol, that’s a new one, like crack. but crack in a very good and legal way. 😀

  16. Nick (Macheesmo)

    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.

  17. Rachel (Hounds in the Kitchen)

    This week I stashed home grown pears into brandied pears:

    The persimmons look delicious!

    1. White on Rice Couple

      Love brandied pears. Few better fruit-spirit pairings.

  18. Kathleen

    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:

  19. joudie's Mood Food

    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!

    1. White on Rice Couple

      Joudie- thank you for that interesting information. We never knew persimmons were called Sharon fruit. Wonder what the history behind that story is? fascinating.

  20. Maya @ Stories from Emona

    Persimmon is a wonderful fruit and as I can see from your photographs, a beautiful tree as well.
    Your garden is amazing!

  21. Louise Mellor

    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

    1. White on Rice Couple

      Louise- sierra says thank you for the cute compliment!

  22. norma

    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.

    1. White on Rice Couple

      norma- if you were our neighbor, we would gladly share lots of our persimmons with you.

  23. Rachel

    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.
    I was so excited to see that this week’s Fall Fest centered on preserving! I’m just getting into it and really enjoy it.
    Here’s my recipe for Cranberry Conserve:

  24. bunkycooks

    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!

  25. Delia

    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!

    1. White on Rice Couple

      Delia- you must get your hands on some persimmons soon!

  26. MK Gehring

    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.

  27. Joy

    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 🙂

  28. A Canadian Foodie

    You are so so so so fortunate – and forward thinking… to have such a plentiful edible garden. I do my best in my zone 3 climate… your garden gives me butterflies.

  29. Lora

    These fools are fabulous. Just gorgeous. One of the things I miss most about living in California is picking and eating those fuyus.

  30. Chris & Skip in Avl

    I am so envious of your bounty, even as overwhelming as it might be. My friend in Charlotte’s mature Japanese persimmon tree was destroyed by last december’s awful ice storms. She came brought a box of them to Asheville every fall. We’re so missing them now. I miss the persimmon sorbet we made with the ripest fruits. The crisp fruits went on arugula salads sprinkled with chunky gray or Vietnamese salt. Best was a simple appetizer of thin slices drizzled with lime and dipped in chili salt. Or eating them out of hand over the sink with a sharp little spoon.

  31. Prerna@IndianSimmer

    Work and busy life kept me away from posting a fall fest recipe for a while but I’m glad I was able to do it this week. Here’s my contribution to mad stash

  32. Maria

    I have a confession-I have never had a persimmon. Gasp!!! I need to hunt some down! They look very tasty, especially in this recipe!

    1. White on Rice Couple

      maria- get your hands on some….now….

  33. Kristina

    I have a bounty of persimmons this year too. I think I picked about 25# a couple of days ago and there’s a lot more on the tree.
    For me, it seems like I get a decent harvest every other year and I don’t know if that’s a function of the tree itself, the weather/water, or the squirrels with whom I compete for the fruit!
    The fool looks lovely. Thanks for another idea of what to do with the abundance.

  34. Phoo-d

    Such a beautiful bounty of fuyus! I miss California’s fresh meyer lemons and persimmons every year. I just paid $4 for 2 hard fuyu persimmons at Whole Foods last week but they didn’t hold a candle to tree ripened fruit. What a great idea to mix the puree into a fool!


    I swear, I am swooning, SWOONING I tell you, over that garden of yours; someday we’re just gonna show up and want a tour . . . well that and then we want to cook with you guys! I have always admired persimmons from a distance and have never actually eaten one – gasp! They always look crappy at the grocery here: mushy, blemished and just not very appealing. But yours? Wowie!!! Love the addition of rum – but then again, how can you not love anything with rum???

  36. Robin

    Finally, someone else who knows what a persimmon is!
    This looks really good. We mainly just stick to persimmon pudding around here. I should try something new.

  37. Sally - My Custard Pie

    I adore fool but have never cooked with persimmons. Sounds like I should give it a try (especially when there is rum involved).

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