For more than 70 years, Mitchell, Ind., has celebrated the persimmon with annual fall festival full of baked treats, parade floats and persimmon queens.

2 tablespoons butter, melted. Generously grease and 8-by-8-inch baking pan. Preheat oven to 325 degrees. Using a wooden spoon, stir baking soda into persimmon pureed and beat well.

Bake until the pudding has risen and is firm, about 45 minutes. The center will fall, but that’s fine. Serve warm or at room temperature with cream – softly whipped cream or poured heavy cream.

The persimmon and cocoa pudding can be stored in the refrigerator for 2-3 days. Advice. If the persimmons don't seem sweet enough, try using sweetened cocoa or add a little sugar to the pudding.

Persimmon pudding is more than just a dessert; it’s a celebration of flavors, memories, and traditions. Its unique taste and comforting texture make it a standout dish that can bring family and ...

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An 1896 Indianapolis News article noted that not even sheep or goats would eat persimmons. They are an acquired taste to be sure and a taste that’s hard to explain.