If you would like to try the delectable Midwestern regional favorite, persimmons, in a pudding, bread, or other recipe, we've done the work for you!
Fresh wild American persimmons right off our trees this fall, rendered into the flavorful pulp that can sweeten a variety of baked dishes. We love to just stir it in our yogurt!
Two cups of pulp, frozen and shipped to you via Priority Mail.
Here is our easy recipe for Persimmon Pudding ~ but they are extra sweet this year, so we recommend reducing the sugar in any such recipe!
2 cups persimmon pulp
2 eggs
1 cup white sugar
4 cups all-purpose flour
2 teaspoons baking soda
6 cups milk
1 tablespoon butter
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the persimmon pulp and eggs using a whisk. Stir in sugar. Combine the flour and baking soda; stir into the persimmon alternating with milk until smooth. Pour into a large greased crock or casserole dish. Drop dabs of butter on top.
3. Bake for 2 hours in the preheated oven, stirring every 15 minutes. Pudding will be dark brown when finished. Serve hot or cold, topped with whipped cream.
Our garden seeds, yarns, and nuts make perfect gifts in synergy with our shared goals of environmental protection, sustainability, and food security.
Consider our wide range of heirloom vegetable, herb, and flower seeds as holiday gifts this year ~ grow your own and promote genetic diversity!
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