I love the fall season. I love the fresh air, the football, the leaves that change color, and the fruits and nuts that are part of fall. For many years I have been aware of good eating habits, a lot of exercise, enough sleep, control of my weight and all the things that you can think of to help you stay healthy and fit.

And most of the time I will keep an eye on the calories even if I have a dessert. BUT, in the fall when the persimmons ripen and we pick them up and their fragrance is so wonderful, I can’t wait to wash them, squeeze them, and put them in a persimmon pudding recipe. A pudding that is not low in calories or low in fat.

I don’t even try to count the calories. I use a recipe for persimmon pudding that my mother passed on to me. I have no idea how old it may be, but it originated when no one was counting fat and calories. When it starts to bake, the smell of persimmons and spices fills my house and gives off a warm and cozy feeling. How did you feel when you were a kid and you came in on a cold day and Mom was baking something very special.

To start, my husband and I pick the persimmons making sure they are soft (ripe) without breaking the skin. For those of you who don’t know, persimmons fall to the ground when ripe. Sometimes this means that trash and sticks break the tender skin. So we choose the best, through others.

The next step is to check each piece of fruit and wipe (if necessary) with a damp paper towel. Place all the cleaned fruit in a large saucepan of water with the dissolved baking soda (1/2 cup is fine). Shake the water: 2 or 3 persimmons in each hand to wash. Then rinse the fruit and place it in a strainer or food mill to extract the pulp and leave the seeds and skin behind.

My recipe calls for 2 cups of persimmon pulp. I measure out what is needed for my recipe and freeze the rest in 2 cups each in freezer bags or cardboard boxes. The pudding is delicious and wonderful to share with family and friends. if you want the recipe