Persimmon Pudding time in Indiana

Indiana Persimmon Pudding

Mitchell, Indiana has a yearly Persimmon Festival in September, a week of activities, parades, rides, music and the grand contest of the Best Persimmon Pudding.

Although I have not entered the contest, I have a good recipe from my Aunt-in-Law. It has to be good as she has lots of practice; she is now 99 years old. She likes the ripe persimmons fresh off the tree. Her tree is the source of our persimmons as it has been for the family through the years. There has been Indiana Persimmon Pudding from that tree about 70 years.

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: American Persimmon (Diospyros virginiana)

: 4 year Persimmon Tree, 2016

: Beginning 2016 Persimmon crop

We have a little tree it is now 4 years old grown from a seed. To get fruit, there must be a female tree and a male tree. We don’t know what gender our tree is. We have an even small tree in the yard. So maybe we will have our own persimmons someday.

American Persimmons

I freeze 1 cup bags to use throughout the year. So this week I made the first pudding of this fall. Also while at her house my husband checked out the persimmon tree which is loaded with 1 inch size persimmons. The anticipation of ripe persimmons to come this fall in mid to late October.

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: Ripe and washed persimmons

: Ready to make persimmon pulp

: Getting out the seed and pureeing the pulp

: 1 Cup Bags of Frozen Persimmon Pulp

Indiana Persimmon Pudding

A fall fruit popular in the Midwest. Southern Indiana even has a Fall Persimmon Festival in Mitchell, Indiana with Persimmon Pudding contests. It is small and different fruit from the Japanese persimmon.

2 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups sugar
1/2 cup unsalted butter
2 large eggs
2 cups persimmon pulp
2 cups buttermilk or sour milk
1 teaspoon vanilla

Preheat over to 325 F. Grease a 9 x 13 inch pan with cooking spray.
In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
In a large mixing bowl, cream butter and sugar until fluffy.
Add eggs, one at a time, beat after each addition.
Add the persimmon pulp and blend.
Alternate adding the dry ingredients and sour milk, beat after each addition.
Add the vanilla and mix.
Pour into prepared 9 x 13 inch pan.
Bake 45 minutes or when cake tester comes out clean.

Instead of buttermilk, I make sour milk with 1 tablespoon apple cider vinegar and fill 2 cup measure with milk. Allow set for 5 minutes to allow milk to sour.

Persimmon Festival in Mitchell, Indiana

Persimmon Pudding from NYT Cooking

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