This can be made with the small fruited native North American common persimmon (Diospyros virginiana) or with the larger fruited Hachiya Japanese persimmon (Diospyros kaki). The native fruits give a waxy, but not tough, consistency to the pudding; however, often are not as juicy as the Hachiya so you may need to use only ½ cup of flour when using the natives. * Makes 8 servings