Q: What can you tell me about cinnamon persimmons?
A: The ‘Hyakume’ Asian persimmon is sometimes called Cinnamon Persimmon or Brown Sugar Persimmon. It is said to be one of the sweetest persimmons. It sometimes has flecks of brown in the light-colored flesh, which some say give it a cinnamon taste.
However, there is controversy as to which Asian persimmons are true ‘Hyakume’ and whether all taste the same.
The degree of pollination may have something to do with taste.
If you want to grow one, I recommend you get at least one other Asian persimmon to get good cross-pollination.
Scott W. adds: I grew up in southern California and we had a persimmon tree in the back yard that produced a bounty of wonderful, sweet persimmons…. in fact, almost too sweet to eat! The fruit produced was baseball to softball size Hyakume persimmons. My mother had a wonderful recipe for persimmon pudding that we all loved. The pudding was baked and came out similar to a loaf of brown bread and she made a butter cream sauce to spoon over the pudding….. wonderful!
3 large persimmons, peeled & mashed
1 C sugar
2 T melted shortening
1 t salt
1 C flour
2 t soda
½ C milk
½ t nutmeg
½ t cinnamon
1 t vanilla
½ C chopped nuts
½ C raisins
Mix all ingredients. Bake in covered buttered casserole for 1 hour at 350º.
Test until knife comes out clean.
½ stick margarine or unsalted butter
1 C sugar
1 C milk
Mix all ingredients in a cooking pot and cook until thick.
Pour sauce over each serving of pudding.