Photo: Ajna Jai / Contributor
The common American persimmon grows wild across the South and as far west as the Colorado River in Texas. Pondicheri chef Anita Jaisinghani says it took her some time to understand how to enjoy the strange yet delicious orange fruit, and she discovered that the astringent varieties need to ripen and soften before eating.
In this recipe, combined with coconut and cardamom, she says, the tapioca pearls pick up the flavor of persimmon, making for a simple, sweet aromatic finish. The pudding can be enjoyed warm or cold.