Persimmons are so tasty any style! They are weighing down our trees right now – and we love them! And a super family photo

Persimmons are great in fruit salad, eaten on their own, in persimmon pudding or persimmon bread. Here is a great recipe – enjoy

Persimmon Pudding

Ingredients

• Ripe persimmons enough  to make two cups of pulp
• 3 cups of milk
• 1.5 cups of sugar I used brown
• 2 eggs
• 2 cups of all purpose flour
• 1 tsp of baking soda
• 1 tsp of baking powder
• I tsp of vanilla extract
• Dash of cinnamon
• ½ cup chopped nuts optional ( I didn’t use)
• Whipped Cream ( I didn’t use)

Directions:

1. Heat the oven to 350 and remove the skin and seeds from persimmons and puree the pulp in a blender or food processor.
2. In a large bowl combine the pulp milk sugar eggs flour baking soda baking powder vanilla extract and cinnamon until well mixed.
3. Stir in the chopped nuts if desired.
4. Pour the mixture into an ungreased 9-13 pan and bake for 70 minutes until knife inserted into the center comes out clean.
5. Serve warm with whipped cream. Serves 8.

Below is a glorious picture of our son and daughter in law and their four adorable little boys – how blessed we are!