Crow's Nest: An off year for persimmons

In 2008 there were few persimmons to be had on our local, native persimmon trees (Diospyros virginiana): Weather, natural cycles in production, or other factor—I don't know. This is a great native tree with inconspicuous flowers and unusual fruit. The fruit only begins to ripen after a frost and when they become soft—so they would not travel well. It's a local delicacy and an acquired taste. (Eaten raw too early and they make your mouth feel like it is stuffed with cotton.) Last year we had lots of them—and left lots for wildlife. Raccoons are reportedly largely responsible for spreading it around, but I am sure lots of animals eat the soft fleshy fruit as it begins to rot on the ground.

My wife has a family recipe for persimmon pudding that her grandmother in southwestern Virginia has given us. It makes a moist, cake-like dessert that is a real treat. This year, we made just one small pan.

Combine first:

2 cups persimmon pulp

2 cups grated sweet potato

  Then add:

1/2 cup condensed milk

2 eggs, beaten with milk

1/2 stick butter

1 teaspoon vanilla, mix with all the above and set aside.

Mix dry ingredients:

2 cups self-rising flour

1 3/4 cup sugar

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp allspice

Mix and add to persimmon mixture.

Pour into greased and floured large baking pan and bake at 325 for 45 - 50 minutes.
Let cool completely, cut in squares and serve. Refrigerate leftovers; may be frozen. Let thaw while still wrapped.