Picture of single persimmon on a branch - backlit

Persimmon Pudding Recipes

(Diospyros virginiana: common, or American persimmon)

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Diospyros virginiana L. (common persimmon): History, Cultivation, Celebration and Culture, Natural History, Botany, Health & Nutrition, Culinary Use (recipes), Commercial, Entertainment, News, Links, Sources, Home, Contact us!,

"Plumbs there are of 3 sorts. The red and white are like our hedge plumbs: but the other, which they call Putchamins, grow as high as a Palmeta. The fruit is like a medler; it is first greene, then yellow, and red when it is ripe: if it be not ripe it will drawe a mans mouth awrie with much torment; but when it is ripe, it is as delicious as an Apricock." - Captain John Smith, 1612

"...they are lushious sweet." - Thomas Hariot, 1893

Since persimmons were used over the entirety of their range as long as people have been in the current day USA, their use was widespread. What constitutes "true" persimmon pudding and what areas constitute the persimmon center of the universe have been commonly argued across its range. There are as many varieties of persimmon pudding recipes as there are stars. While there are a good many similarities among most persimmon pudding recipes. They vary from all years/decades/centuries to all regions. The differences are enough to challenge persimmon lovers to try all types and decide for themselves which versions they like. As far as I'm concerned, there is room for all persimmon pudding recipes and hopefully enough people willing to savor the delights of persimmons and continue experimenting. I've been as pleased by some very old recipes as I have with those which are newer.

In recent times, persimmons have been forgotten across much of the tree's range. This has led to some localization of persimmon use. Some of this may be attributed to increasing urbanization. While asian persimmons may commonly be found in supermarkets, our native persimmons do not fare well in what passes as conventional commercialization of foodstuffs. Native persimmons have have been largely available only to those who make an effort to find it. It is this same issue which aids those using it as a strong traditional regional crop...small farmers, small persimmon pulp (persimmon purée) producers, etc. Those who make the effort will find native persimmons as gems. Judging ripeness is key. You may make a few mistakes and chomp down on an unripe persimmon. Never let that keep you from your mission. Try a recipe or three below and you'll wonder what took you so long to find our native "food of the gods".