History

American persimmons (Diospyros virginiana) ripen in the Blue Ridge forests after the first frost; Cherokee and later Appalachian settlers used the soft pulp as a sweetener. Persimmon pudding entered Appalachian home kitchens in the 19th century; the Asheville restaurants that revived the dish, including Rhubarb under John Fleer and The Market Place under William Dissen, made it the city's defining autumn dessert.

Common allergens: Gluten, Dairy, Egg

Make it at home

Yield 8Hands-on 30 minTotal 1 hr 30 minDifficulty Easy

Ingredients

  • 500g ripe wild American persimmon pulp (substitute Hachiya persimmons if wild are unavailable; never Fuyu, which are firm and the wrong variety)
  • 200g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp fine salt
  • 200g dark brown sugar
  • 100g unsalted butter, melted
  • 2 large eggs
  • 240ml buttermilk
  • 1 tsp vanilla extract
  • 60ml sorghum molasses (or substitute dark molasses)
  • 60g walnuts or pecans, roughly chopped (optional)
  • Whipped cream or vanilla ice cream, to serve

Method

  1. Wait until persimmons are fully ripe to soft squish; under-ripe persimmons are astringent and inedible.
  2. Push the soft pulp through a fine sieve to remove skins and seeds; you should have 500g smooth pulp.
  3. Heat oven to 175C. Butter a 23cm square baking dish.
  4. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
  5. In a second bowl, whisk brown sugar, melted butter, eggs, buttermilk, vanilla, and sorghum molasses.
  6. Fold the persimmon pulp into the wet mix until smooth.
  7. Pour the wet into the dry, whisking just until combined. Fold in nuts if using.
  8. Pour into the buttered dish and bake 50 to 60 minutes until the top is deep mahogany and a skewer inserted in the centre comes out with a few moist crumbs.
  9. Cool 30 minutes; the pudding sets as it cools. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.
  10. Reserve any leftovers; the pudding deepens in flavour over 2 to 3 days.

Tip from the editors. Wild American persimmons (Diospyros virginiana) and Hachiya are the only acceptable types; Fuyu persimmons are completely different and will produce a flat, vegetal pudding. Foragers in Western North Carolina collect them from mid-October through November.

Where to eat appalachian persimmon pudding

Appalachian Persimmon Pudding in Asheville

Rhubarb ★ 4.5

BrunchSunday Supper, weekend brunch$$$18-28downtownSun 10:30-14:30 for brunch; Thu-Mon 17:00-22:00 for dinnerRestaurant reservation page

John Fleer's Rhubarb on Pack Square runs Sunday brunch alongside its modern Southern dinner service. Wood-fired flatbreads, buttermilk biscuits, country ham.

Order: Whatever the wood oven is running, plus a buttermilk biscuit and country ham plate.

Tip: Book Sunday brunch a week ahead. The bar takes walk-ins from 10:30 on Sunday.

7 SW Pack Sq, Asheville, NC 28801

The Market Place ★ 4.8

Modern Appalachian, Farm-to-tableChef William Dissen$$$$$85-110 per head, à la cartedowntownMon-Sat 17:00-21:00; Sun closedBook 3 weeks ahead

William Dissen's The Market Place on Wall Street moved here 1990 (founded 1979 by Mark Rosenstein). Dissen is a 2025 JBA Outstanding Chef semifinalist.

Order: The Sunburst Trout Farm trout from Canton, plus the seasonal foraged mushroom plate.

Tip: Book on the restaurant's reservation page. The walk-up bar pours small plates from the main menu.

20 Wall St, Asheville, NC 28801 Book →

Sunny Point Café ★ 4.6

BrunchUpscale comfort, breakfast and lunch$$$14-22west-ashevilleDaily 08:30-14:00Walk-in only

Sunny Point Café on Haywood Road in West Asheville has run upscale Southern comfort breakfast and lunch since 2003. Recommended in the Michelin Guide 2025;.

Order: Huevos rancheros, or the buttermilk biscuit with sausage gravy.

Tip: On-site production garden feeds the daily specials. Weekend waits 60-90 minutes; the patio takes the queue first.

626 Haywood Rd, Asheville, NC 28806

Early Girl Eatery ★ 4.5

BrunchSouthern farm-to-table breakfast and brunch$$$14-22downtownDaily 07:30-15:00Walk-in only

Early Girl Eatery on Wall Street in downtown Asheville opened in 2001 as the Southern farm-to-table breakfast benchmark.

Order: Sweet potato hash with two eggs and a side of stone-ground grits.

Tip: Walk-in only. Arrive at 08:00 or after 14:00 to skip the weekend queue.

8 Wall St, Asheville, NC 28801

Tupelo Honey Southern Kitchen and Bar ★ 4.2

BrunchSouthern brunch, all-day$$$14-24downtownDaily 09:00-22:00Operator reservation page

Tupelo Honey on College Street in downtown Asheville opened in 2000 as an eclectic Southern brunch room. The flagship original of the regional chain.

Order: The fried chicken biscuit, plus the sweet potato pancakes.

Tip: Reservations are essential for weekend brunch; walk-in waits run 60-90 minutes after 10:00.

12 College St, Asheville, NC 28801

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