Persimmon pudding should be dense, moist, and, of course, delicious.

Persimmon pudding should be dense, moist, and, of course, delicious.

As promised in today’s Seasonal Pantry, here is a link to some of my favorite persimmon recipes, including steamed persimmon pudding. You can find local persimmons at our farmers markets but another way is to simply spot them as you drive or walk or bike. They stand out against our foggy, rainy landscape like brilliant winter jewels. If a tree looks like it is not being harvested, you might knock on the front door and ask if you may have a few persimmons. It’s always a good idea to take something to offer in exchange, a harvest from your own garden, perhaps, or a bottle of wine.

If you happen to have your own persimmon tree, share with friends if you can and then freeze Hachiya persimmons to use at another time.

Marion Cunningham’s Steamed Persimmon Pudding (made with Hachiya Persimmons)

Broiled Persimmons with Kiwi & Pomegranates (made with Hachiya Persimmons)
Persimmon Vinegar (made with Hachiya persimmons)

Fuyu Persimmon Relish