I love the Fall season.
I love the crisp air, football, the leaves changing colors and the fruits and nuts that are part of Fall.
For many years I have been conscious of good eating habits, plenty of exercise , ample amount of sleep, watching my weight and all the things that you can think of that help keep you healthy and fit.
And most of the time I will watch calories even if I have a dessert.
BUT, in the Fall when persimmons get ripe and we pick them up and their fragrance is so wonderful - I just can hardly wait to get them washed and squeezed and put into a recipe of persimmon pudding.
A pudding that is not low calorie or low fat .
I don't even try to count the calories.
I use a recipe for persimmon pudding that my mother handed down to me.
Have no idea how old it might be, but it originated back when nobody counted fat and calories.
When it begins to bake the smell of persimmons and spices fill my house and give off such a warm cozy feeling.
Like you felt when you were a kid and came in on a cold day and mama was baking something very special.
To start - my husband and I pick up the persimmons making sure they are soft (ripe) with no skin burst.
For those of you who don't know, persimmons fall to the ground when they are ripe.
Sometimes this means trash and sticks break the tender skin.
So we pick out the very best, through the others away.
The next step is to check each piece of fruit and wipe (if necessary) with a damp paper towel.
Put all cleaned fruit in a large pan of water with dissolved baking soda in it (1/2 cup is OK).
Swish through the water - 2 or 3 persimmons in each hand to wash.
Next rinse the fruit and place it in a colander or food mill to press the pulp out and leave the seeds and skin.
My recipe calls for 2 cups of persimmon pulp.
I measure out what is needed for my recipe and freeze the remainder by 2 cups each in freezer bags or cartons.
The pudding is delicious and wonderful to share with family and friends.
If you would like to have the recipe
I love the crisp air, football, the leaves changing colors and the fruits and nuts that are part of Fall.
For many years I have been conscious of good eating habits, plenty of exercise , ample amount of sleep, watching my weight and all the things that you can think of that help keep you healthy and fit.
And most of the time I will watch calories even if I have a dessert.
BUT, in the Fall when persimmons get ripe and we pick them up and their fragrance is so wonderful - I just can hardly wait to get them washed and squeezed and put into a recipe of persimmon pudding.
A pudding that is not low calorie or low fat .
I don't even try to count the calories.
I use a recipe for persimmon pudding that my mother handed down to me.
Have no idea how old it might be, but it originated back when nobody counted fat and calories.
When it begins to bake the smell of persimmons and spices fill my house and give off such a warm cozy feeling.
Like you felt when you were a kid and came in on a cold day and mama was baking something very special.
To start - my husband and I pick up the persimmons making sure they are soft (ripe) with no skin burst.
For those of you who don't know, persimmons fall to the ground when they are ripe.
Sometimes this means trash and sticks break the tender skin.
So we pick out the very best, through the others away.
The next step is to check each piece of fruit and wipe (if necessary) with a damp paper towel.
Put all cleaned fruit in a large pan of water with dissolved baking soda in it (1/2 cup is OK).
Swish through the water - 2 or 3 persimmons in each hand to wash.
Next rinse the fruit and place it in a colander or food mill to press the pulp out and leave the seeds and skin.
My recipe calls for 2 cups of persimmon pulp.
I measure out what is needed for my recipe and freeze the remainder by 2 cups each in freezer bags or cartons.
The pudding is delicious and wonderful to share with family and friends.
If you would like to have the recipe
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