Persimmon Pudding
This richly spiced dessert is the best way to use fresh persimmons while they’re in season. You’ll find two common types at stores in fall. Fuyus (pictured) have a squat shape and remain firm even when ripe. Remove skin with a vegetable peeler. Heart-shaped Hachiyas ripen to a very soft texture. They have thin skin, so halve them lengthwise, and then scoop out the pulp. Once the fruit is peeled, seeded, chopped, and pureed in a food processor, don’t forget to press the mixture through a fine mesh strainer. Or skip this step, and order frozen fresh puree from La Vigne Organics.
Pam Lolley
