A USPS Medium Flat Rate box (approximately 8 lbs) of sweet heart shaped Hachiya Persimmons certified naturally grown on our small family farm in Rainbow, California. There are usually 14 - 18 persimmons per box, depending on their size.
Hachiya's take about twelve days to soften and ripen. Please order your Hachiya persimmons two weeks before you plan on baking with them.
Hachiya Persimmons are a traditional astringent variety that needs to be eaten when they are soft and fully ripe. They are delicious cut in half and eaten like pudding or spooned like jelly onto pancakes, waffles or as an ice cream topping. They are super yummy dried and this is the best persimmon for baking cookies, cakes, pies, tarts & puddings. For an old fashioned cake like pudding (see our family recipe below).
Persimmons are not only tasty, they are also high in Vitamin C, Vitamin A (Betacarotene) & Fiber and have many essential amino acids! They known as the food of the Gods for good reason!
Mom Marilynn's Hachiya Persimmon Pudding
This is a autumn & holiday family favorite
It is a rich moist cake-like old fashioned pudding!
1 cup Flour (or gluten free equivalent)
3/4 cup Sugar
2 tsp. Baking soda
1/4 tsp. Cinnamon
1/2 tsp. Salt
1 cup Soft/Ripe Hachiya Persimmon pulp (skin & tops removed)
1/2 cup Milk
1 Egg (Separate the yolk from the whites)
2 tsp. melted Butter
2 tsp. Vanilla Extract
Pre -heat oven to 350 degrees
Butter a 1.5 quart covered casserole dish
Stir together flour, sugar, baking soda, cinnamon & salt.
Mix together persimmon pulp, milk, egg yolk melted butter & vanilla.
Stir liquid ingredients into dry ingredients, then fold in stiffly beaten egg white.
Bake the casserole dish in a shallow pan of water for 1 hr. at 350 degrees.
Check with a toothpick in the middle to see if it comes up wet.
(We like ours a wee bit gooey, but not too wet!) Let cool and serve warm or cool.
This pudding is yummy on its own & extra decadent with whipped or ice cream!