68th Annual Persimmon Festival was a huge success

“What makes the persimmon special is that it is one of the few fruits indigenous to Indiana”, explains Mark Newman, Executive Director, Indiana Office of Tourism.

You can’t get in a hurry you have to wait until the fall to the ground ensuring they are ripe and ready to eat.  “Pick and eat a persimmon off a tree once and you’ll never do it again, ” says Mark Bryant.

Lovers of persimmons have a brief window of opportunity to collect them because it is only now, during the months of September and October, that they’re ripe enough to eat.  Persimmons must never be picked from the tree. They must only be eaten after they have fallen.  This way you’re assured of them being at their height of ripeness.  The most ardent eaters of persimmons boarder on fanaticism.  It’s not uncommon to find people who will collect fallen persimmons, squeeze the pulp out of them and then freeze the pulp so they can enjoy all things persimmon year round – persimmon pudding, persimmon pie, and persimmon cake… just to name a few.  Looking for a great recipe? Give this a try.

Persimmon Pudding recipe by Jonna Pendarton

2 cups of persimmon pulp

2 cups sugar

1 1/2 cups buttermilk

1 cup milnot

pinch of salt

2 large eggs 1 tsp cinnamon

1/4 cup butter

1tsp baking powder

1tsp vanilla

Mix pulp and sugar. Add beaten eggs and mix well. Add soda to buttermilk and stir and set aside. Sift dry ingredients together ( flour, salt, baking powder and cinnamon) Add buttermilk to pulp mixture and mix well. Then add flour to mixture and beat well. Add milnot and vanilla and beat well. Melt butter in 9X13 glass cake pan. Pour melter butter into the batter leaving enough to grease pan. Beat well. Pour into pan and bake 55min at 325 degrees.



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