If you’ve never tasted a persimmon you really must make this persimmon pudding. It’s not actually a pudding but rather a moist, dense, cake like dessert that is steamed in a pudding mold. You have to make sure the persimmons are ripe and very soft otherwise they will have an acrid taste. Use Hachiya persimmons which are acorn shaped and have a pointed bottom. They are usually available in the fall which is why I make this pudding every Thanksgiving. You can most likely find them at your local farmers market and if they are extra mushy (which is what you want) you can get a great deal. If you do happen to buy a large quantity, just peel and mash them up and freeze in 1 cup containers to have when needed. This has been a favorite holiday dessert in our home for years. Topped with a dollop of freshly whipped cream it is heavenly.
Persimmons must be very, very ripe (almost squishy), otherwise they will be bitter tasting. Make sure you get Hachiya and not Fuyu which are more like an apple and can be eaten while still hard.