Persimmons are one of Missouri’s best tasting wild fruits and can be eaten raw or used in many types of recipes. In the fall, they are an important food source for many species of mammals and birds. MDC videographer Kevin Muenks shares information on how to identify persimmon trees, where to find them and how to harvest these small, but mighty tasting fruits.
Persimmon Pudding Recipe
• 2 cups persimmon pulp
• 2 cups sugar
• 3 small eggs
• ½ stick (4 tablespoons) margarine
• 1 teaspoon baking soda
• ½ cup buttermilk
• 1-¾ cups sweet cream (or milk)
• 1 teaspoon cinnamon
• 2 tablespoons additional persimmon pulp
• 1-¾ cups flour
• 1 teaspoon baking powder
1. Mix together the persimmon pulp, sugar and eggs.
2. Mix baking soda with buttermilk, and add to mixture in bowl.
3. Melt margarine in baking pan and add to mixture.
4. Sift flour and baking powder together and add alternately with cream or milk. Add cinnamon, and mix well.
5. Fold in the additional 2 tablespoons persimmon pulp.
6. Pour into 13 x 9-inch metal pan and bake at 350 degrees F for 55–60 minutes. Be careful not to over bake.
Serve with a dollop of whipped cream and enjoy!