Friday, November 1, 2013

The Eat to Live Cookbook Project: Persimmon Pudding

Back in college, twenty years ago, I loved ripe persimmons. Have you ever enjoyed one? If you have experience with these novel fruits, you know how temperamental and fussy they can be. And don't even try to eat one that isn't at it's perfect state of readiness. You'll regret that.

So when I saw a recipe for Persimmon Pudding in the Eat to Live Cookbook, I thought, "It's Persimmon season right now. I need to jump on that recipe!" And I picked up eight small, pretty persimmons on my weekly Trader Joe's run.



Notice how there is no beauty shot of said Persimmon Pudding?

That's because it was a recipe FAIL.

It may have been my fault.

The recipe calls for a very specific type of persimmon, an "Hachiya persimmon." The persimmons that I got, they didn't come with a label. I just hoped that they would work out.

So I took my eight unripe persimmons and I put them into a brown paper bag with one banana. I closed the bag and left it on my counter. Every few days I peeked in.

Something seemed to be going wrong. Some of my Persimmons were ripening at a nice pace. Others were remaining hard as a rock.

How will I ever be able to make my Persimmon Pudding if all eight of my little lovelies don't ripen at the same time? Some are turning into mush. Others are like stone.

What to do?

Start eating the ripe persimmons.

No pudding.

It's okay, because thanks to the Eat to Live Cookbook I have rediscovered, after quite a long time, my love of (ripe) persimmons!



Persimmon Pudding
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 295

Did I like it? I wouldn't know, but I sure loved those ripe persimmons!

Was it easy to make with readily available ingredients? No. First off, it has to be Persimmon season to even have a shot at making this recipe, which is not really a biggie. But getting your persimmons to come to ripeness at the same time is like, impossible?

What specifically did I like about the recipe? I love the thought of a Persimmon Pudding, based on my lovely recipes of persimmons twenty years ago.

What specifically didn't I like about the recipe? That I couldn't pull it off!

Did my husband like it? N/A

Did my teenage daughter like it? N/A

Did my eight or five year old try it? N/A

Would I make it again? I doubt I will ever attempt to get eight ripe persimmons all on the same day, but I sure will start buying persimmons regularly again and eat each individual one at it's peak of ripeness. Come to think of it, these babies are so good and sweet and yummy, you don't need to doctor them up one bit to have the perfect dessert.

Is there anything I would do to improve on it if I made it again? If I attempted this again, I would purchase 16 persimmons on the same day and hope that 8 come to ripeness on the same day. 

Overall Grade (completely unscientific, I admit): I feel that I cannot give this recipe a grade, only share my thoughts and experiences with you.


I definitely purchased the WRONG type of persimmon. Don't make that mistake!

Have you made Dr. Fuhrman's Persimmon Pudding? What were your impressions? 

Do you have an Persimmon ripening tips for us? Please, if you do, leave a comment below.

Still don't have the book? What are you waiting for? These recipes are intriguing.



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