Persimmon Pudding Appalachian appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Appalachian Persimmon Pudding · Asheville
Native American persimmons pressed through a sieve, mixed into a dense brown-sugar pudding cake, baked until the edges crisp like brownie and the centre stays moist.
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.
Where to eat in Asheville:
- Rhubarb
- The Market Place
- Sunny Point Café
- Early Girl Eatery
- Tupelo Honey Southern Kitchen and Bar