In Ozark folklore, it’s said that the shape of persimmon seeds predicts the severity of the winter, and in a popular Korean tale, the dried fruit scares off a tiger. But to those in southern Indiana, the most noteworthy tradition involving the fruit is the annual Persimmon Festival, held in the town of Mitchell every September.
For more than 70 years, the townspeople of Mitchell have put on a celebration in honor of persimmons, particularly the iconic dessert made from them. In addition to the Persimmon Queen Pageant and town motorcycle show, the festival hosts the Persimmon Pudding & Novelty Dessert Contest, a yearly competition where Mitchell residents face off for the chance to have their recipe named the best. Despite varying in texture and flavor, all the entries share one ingredient in common: locally grown persimmons.
American persimmons are squishy, mildly sweet fruit that are extremely astringent until mature. They’re so shockingly bitter, in fact, that a common prank is to trick those unfamiliar with the fruit into biting them before they ripen. Harvested in the fall, Mitchell’s native persimmons are small, orange, and round. The most notable difference between these and their common Asian counterparts, Fuyu persimmons, is size, but to Mitchell residents, the distinction matters.
Though recipes vary, most feature a persimmon pulp–based batter that’s sweetened, spiced, and baked.The resulting pudding, often described as having the texture of gingerbread, almost looks like a brownie before the whipped cream is added: It’s dark, soft, and cut into squares. Sweet but subtle, persimmon pudding often contains hints of nutmeg or cinnamon, added spices that some say resemble the natural taste of the fruit.
Despite the New York Times report that persimmon pudding was 2014’s most-Googled Thanksgiving food from Indiana, the sweet treat is almost unheard of outside the southern part of the state and various areas in the American South. But recipes can be found all over the internet, including at the Mitchell Persimmon Festival website, allowing bakers everywhere to get a taste of this Hoosier tradition.
FAQs
Sweet but subtle, persimmon pudding often contains hints of nutmeg or cinnamon, added spices that some say resemble the natural taste of the fruit.
Why does 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.
Why add baking soda to persimmon pulp? ›
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.
How to get persimmon pulp? ›
The seeds and stem can be removed and the pulp strained through a strainer, pushing the pulp through with a rubber spatula. A food mill will make faster work of this if you have a large persimmon harvest. Or you can put the fruit with the peel in a blender or food processor and process until smooth.
What kind of fruit is a persimmon? ›
A persimmon is an edible fruit (a berry, specifically) that grows on a variety of trees in the genus Diospyros. The most widely cultivated among these is the Diospyros kaki, or the Asian persimmon. When ripe, persimmons range in color from light yellow to dark red-orange.
What are the health benefits of persimmons? ›
Persimmons are sweet, versatile fruits full of vitamins, minerals, fiber, and beneficial plant compounds. What's more, they may promote heart health, reduce inflammation, support healthy vision, and keep your digestive system healthy. Plus, they are tasty and pair well with many foods.
What not to mix with persimmon? ›
Tea and persimmon contain tannins, which have been found to make protein harder to digest. So when tea and persimmon are eaten with crab, which is rich in protein, we might experience indigestion.
Are dried persimmons moldy? ›
The fruit slowly dries and the sugar in the fruit comes to the surface, and the fruit flavor concentrates. The outside of the fruit turns white from its own sugar looking a bit like white mold.
What happens if you eat persimmon not ripe? ›
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.
What is a substitute for persimmon pulp? ›
Persimmon pulp can not only be made into persimmony baked goods, but it can be slipped into non-persimmony baked goods as a fat substitute. You may know that just about any kind of fruit pulp will work as a fat substitute in baking. Traditional fruit purees include prunes, apples, and bananas.
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.
How do you get the astringency taste out of persimmons? ›
Ethanol treatment is a method of reducing astringency in persimmon by spraying the fruit with a 30% to 40% ethanol solution or by packing the fruit in a sealed container with ethanol or sake vapors for 10 to 14 days at 50°F to 59°F (10°C to 15°C) (Figure 10).
Should persimmons be refrigerated? ›
It is best to store them at room temperature. Ripe persimmons are best eaten immediately, but you can refrigerate them for 1 or 2 days. Unripe persimmons will keep in the refrigerator for up to one month. Keep refrigerated persimmons unwashed in a plastic bag.
Can you freeze persimmons for later use? ›
You can also freeze persimmons to use later in baked items. To freeze persimmons, puree the pulp. It is recommended to add 1/8 teaspoon of ascorbic acid to each quart of persimmon puree. Place the pulp in a canning jar or freezer container being sure to leave sufficient head space.
Do you need 2 persimmon trees to produce fruit? ›
It takes two to tango when it comes to native persimmons. Some trees are male and others are female. Female flowers on female trees only turn into fruit when there is at least one male flowering tree nearby. Asian persimmons, however, are self-fruiting and only need one tree to produce fruit.
What does a persimmon taste similar to? ›
Persimmons taste like no other fruit. They have a silky, slippery texture, and taste kind of like the fabulous fruity love child of a mango and a roasted sweet pepper, with some cinnamon and dates in the background. A ripe persimmon is rich and tangy and sweet, all at the same time.
Do persimmons taste like vanilla? ›
Description/Taste
The texture of the ripe fruit is juicy, and soft to the point of being mushy. The flavor of the Vanilla Kaki persimmon is rich and sweet, with tasting notes of pear, apricot, and a hint of bourbon vanilla. It has very little of the astringent tartness that marks other persimmon varieties.
Is A persimmon Sweet or Sour? ›
Unripe astringent persimmons contain high levels of tannins, naturally occurring chemical substances that give the flesh an overwhelmingly sour flavor. But they break down as the fruit ripens, turning it into something richly sweet.
Do persimmons taste like chocolate? ›
Chocolate persimmons have a very sweet and sugary flavor with subtle spice-filled undertones. The fruits are named “chocolate” for their brown, variegated flesh, not for their taste.
