The Perfect Use For Persimmons
Wild persimmons are one of the most underrated native fall foods in Kansas. They look humble, but once they finally soften around Thanksgiving, they turn into pure gold. If you try to eat them early, you get that famous astringent punch to the mouth that feels like your tongue just put on a wool sweater. It’s nasty! So timing is everything. Wait until they are soft, slip out of the skin easily, or fall with a light shake of the tree. That is when they are perfect
These trees are reliable producers even in rough Kansas weather. They handle drought, clay soil, and general neglect like champs. When they fruit well, it is worth grabbing a bucket and making a morning of it. The flavor is like a spiced apricot crossed with warm honey. The pulp freezes well, cans well, and plays nicely in all kinds of cold-weather recipes.
If you want an easy entry point, try this classic:
Simple Wild Persimmon Pudding
Ingredients
2 ½ – 3 cups persimmon pulp (remove the seeds)
¾ cup sugar
½ cup melted butter
2 eggs
1 cup milk
1 cup evaporated milk
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cup flour
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon ginger
½ teaspoon nutmeg
A pinch of salt
½ cup pecans if you’re feeling spunky
Directions
Mix everything in a bowl, pour it into a buttered baking dish, and bake at 325 for 50 minutes to an hour until the top is browned and the center barely jiggles. It is rustic, dense, sweet, and tastes like fall in a pan. It is also dead simple and forgiving, which is exactly what most people need when they are working with a wild ingredient.
If you have access to a few good persimmon trees, take advantage. They are one of those wild foods that remind you just how much is still out there for the taking, no Black Friday doorbuster required.
If you want to learn more about foraging from trees, check out our Tree Care Academy. We host a foraging talk periodically, and you can sign up to get notifications.
Pro Tips:
I use a throw ball to gently shake the persimmons from the branches. A throw ball is just a weight on a line that you can throw over the branches. We use it in the industry for setting our climbing ropes into trees.
I use a colander/strainer with lots of holes to strain the pulp from the seeds, stems, and skin.
Once you pulp the persimmons, they freeze well, so you can eat this fantastic dish at Christmas as well!
