Curious Cook

Alkaline or Acid, Proof Is in the Pudding

PERSIMMONS are now having their brief run in the markets and in seasonal salads. They are beautiful fruits, with autumnal orange-red skins and orange flesh. Their mild, undistinctive flavor, vaguely reminiscent of pumpkin, means that it is hard to find a leading role for them. But they have some real assets as a second banana. The persimmons that we see in markets are an Asian species that comes in two general types, one of which requires special handling and should be sold with a warning label for the novice.

Curious Cook in the New York Times: Two-tone persimmon pudding

The chemistry of dark, rich persimmon pudding is the subject of my column in the New York Times this week. There's also a recipe for a pudding with two very different colors and flavors.