Persimmon Pudding (Recipe + Video) - Little Sweet Baker (2024)

FAQs

Why did my persimmon pudding turn black? ›

But after baking, this pudding will turn dark brown. Don't worry! That's perfectly normal. It's the reaction between the pigments in the persimmon and the alkaline baking soda in the batter that creates this browning.

Combine sugar, persimmon pulp, eggs, and baking soda in a mixing bowl. Mix well. Add flour, baking powder, cinnamon, vanilla, and salt. Pour in milk and melted butter.

A ripe persimmon will have a deep orange or reddish color, depending on the variety. It should also feel soft, but not mushy when gently pressed. The texture should be akin to a ripe tomato. The ultimate test, however, is its taste: a ripe persimmon will be sweet and free from any astringency.

Persimmons have a delicate honey-like flavor and silky texture. They can be eaten fresh, dried, or cooked, and are very versatile in recipes. Persimmon peels are completely edible. Whether or not to peel the fruit is a matter of personal preference and the recipe that you're using.

When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.

They are also a good source of fiber and manganese. If the taste wasn't enough, people should steer clear of unripe persimmons because the tannins, stomach acid and indigestible plant material can form a bezoar: a hard mass that can lead to gastric obstruction and surgery.

The common persimmon is rarely grown as a food or ornamental plant. One reason for is that it is extremely slow growing.

Astringency in persimmons is caused by tannins, the same chemicals that make tea, red wine, and unripe bananas and peaches cause your mouth to pucker.

The peel of a persimmon is safe to eat, but it can have a more crunchy or crisp texture that might be distracting to the overall flavor. You can peel a persimmon quickly using tools in your kitchen to enjoy eating your fruit in no time.

Persimmons contain tannins, a type of plant compound that can make your mouth feel dry, chalky, or puckered. Unripe persimmons have a high tannin content, leading to this sensation. Fully ripe persimmons have fewer tannins, resulting in a sweeter taste and less mouth discomfort.

How many persimmons can you eat a day? ›

How many persimmons can you eat a day? A. It is better not to eat more than one persimmon or 100 g of fruit in a day. Excessive consumption of persimmons may lead to intestinal blockages, nausea, vomiting, or constipation.

When Are American Persimmons Ripe? American persimmons ripen in early fall, between September and October in most parts of the country. The fruit takes on a deep orange-yellow hue and the skin becomes almost translucent when fully ripe.

Excess in persimmons, hawthorns, tea, alcohol or food increasing gastric acidity can cause such stones," said Dr Lu Ying, director of Shanghai Yida Hospital's digestive disease department. "Eating persimmons with an empty stomach or eating an excessive amount of raw persimmons is likely to result in a stone.

How to Eat Raw Persimmons. For a sweet (Fuyu) persimmon, you should use them when they're still quite firm. Start by rinsing the fruit, removing the leaves, and slicing it like you would an apple into your desired shape. The peel is edible — so take a bite!

The mechanism of this alteration has been studied in depth, and the oxidation of tannins has been reported as a key process. Other factors frequently associated with internal browning is storage under controlled or modified atmospheres; in this case the flesh browning occurs mainly in the flesh of the fruit.

Pick out firm persimmons that are bright orange without too much black staining. A little bit of black staining is fine, but don't pick one that has large dark black spots - the black will be on the inside as well and while there is no harm in eating that, it feels weird eating fruit with black spots inside.

It is a fungal disease, thriving in wet conditions and often appearing in spring. You'll recognize anthracnose persimmon tree diseases by the black spots that appear on the leaves. The tree may lose its leaves starting at the bottom branches.

Eat the black ripe fruit raw or use the pulp in wine, breads, pies, jams, sauces and puddings. Be sure to get all the pulp off around the seeds, but don't eat them!