The Persimmon Mystery Comes to an End...A Vlog

Today marks the end of the persimmon mystery.  If you've been following this blog, I've written 2 parts previous to this one.  I suppose it's kinda like a consumer's report of the persimmon tree.  It has been quite the surprise in the garden as it makes an attractive compact tree. I've never tried the fruit...I'll do that on the video....my facial reactions are a lot more descriptive than I'm sure my writing would be. The plant over the course of the year has produced beautiful white flowers and a tomato like fruit that has turned, only recently, orange.  It has also added a beautiful fall element in the garden as the leaves turn a yellow/fire red color before they drop from the tree. 

The experiment from the garden!

The adventure began back in January when I saw these plants in the nursery.  They were not cheap at all.  I found two varieties....the Fuyu and the Hachiya. It was a puzzle to me as I had never heard of this fruit before.  I purchased the fuyu variety as an experiment and as I write this, I am becoming excited about trying this fruit tonight!  I tasted a fruit in the Amazon several years ago that looked like a tomato but it was sweet and juicy.....they told me it wasn't a tomato....and so I wonder is this what I ate?  Have I tried this before? This year I found the fruit at Trader Joe's and the reason why I don't think we've heard about this fruit as much is because its' shelf life is quite short.  I was standing in line and I asked a customer with the persimmon in her hand if it was worth the 59 cents to purchase.  She got excited and told me that she adores the persimmon and that I should try it.  I asked her what it tasted like and she wouldn't tell me, but smiled and told me, "I'll let you figure that out yourself." Okay...I hope it's not nasty and it better not taste like chicken!!! Without ever having had the fruit, I would say the tree itself is really a neat thing to have in the garden.  In a current book that I am reading, they mention that persimmon is served with poultry.....what an appropriate time to have not only a persimmon ready itself to be eaten but also in time for the Thanksgiving holiday.  I have put a recipe on this post for your enjoyment from friends who have highly recommended this wonderful fruit. Recipe below.....

On a personal side note, this is my first VLOG.  It's bizarre and I hate watching myself on video, but I thought it would be fun to do.  My facial expressions are a trait of my family.....and we can never lie because the face gives us away first.  I also thought I'd share a picture of fall in the garden....besides the persimmons changing color so is the crepe myrtle.  Happy Gardening!!



Persimmon Pudding Recipe
1/2 teaspoon baking soda
2 cups persimmon pulp
2 1/2 cups white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 pinch salt
2 1/2 cups milk
4 tablespoons melted butter

Directions

1.Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking pan.

2.In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.

3.Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.

4.Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven.

Nutritional Information
Amount Per Serving Calories: 539
Total Fat: 9g
Cholesterol: 75mg

Labels: fuyu persimmons

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