The Perfect Persimmon: History, Recipes, and More
Whether served in a batch of cookies or in a soup bowl, the persimmon is a favorite fruit of Midwesterners. Called the “divine fruit” or the “fruit of the gods,” persimmons range from the American common persimmon, perfect for every kind of dessert, to Fuyu persimmons, a variety from China that has since won many hearts.
Book Description
From Author Michelle Medlock Adams:
When I met my writer friend Bobbie Frazier of North Carolina, we discovered we had a lot in common – including our love of persimmons. When she said, “In the South, we refer to persimmons as a delicacy,” I knew I’d met a kindred spirit.
When Bobbie wrote the following story and said I could use it for my book, I was thrilled. She has also provided us with her prize=winning persimmon pudding recipe.”
On pages 34-36, you will find Bobbie’s story of how her southern mom introduced her northern dad to a persimmon, a green persimmon at that! The recipe is her mother-in-law’s treasured dessert. Bobbie learned from the best – her mother in law – how to satisfy the taste buds of the Frazier family.
