Tag Archives: persimmon pulp

Hoosier Dessert Delight: Persimmon Pudding – Indiana

The persimmon is one of nature’s most fragile fruits. It has a long ripening period and a thin skin, like a tomato, that easily splits. The trees grow wild over much of southeastern Indiana. While wide

Persimmon Pudding - Indiana

commercial cultivation has not been successful, family farms and homeowners grow the trees for Indiana residents who worship the fruit for its heavenly flavor, often described as a cross between an apricot, a guava, and an avocado. Nutritionally, persimmons are a great source of dietary fiber, as well as vitamin A and vitamin C.

Mitchell, Indiana, hosts a Persimmon Festival each year with a persimmon pudding contest. We tried our hand at this British-inspired dessert and loved the fall-like flavor of the cake, a little reminiscent of pumpkin.

Visit Fort Vallonia Days, October 17-18, 2015, in Vallonia, IN, with trail rides, a baby contest, music, and more.

Persimmon Pudding

  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 2 cups persimmon pulp (about 5-7 persimmons)
  • 1 3/4 cup sugar
  • 2 eggs, beaten
  • 2 cups milk
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • Salt, pinch
  • 1/4 teaspoon vanilla
  • 4 tablespoons butter, melted
  • Whipped cream


Remove stems from the persimmons then slice into eighths. Remove any seeds. Working in 2 or 3 batches, place persimmon sections in the bowl of a Foley food mill. Process until 2 cups of pulp is extracted and only the skin remains.

To the pulp, add sugar, eggs, and milk. Mix well. In another bowl, add flour, baking soda, baking powder, pumpkin pie spice and salt until combined. Slowly add to persimmon mixture until combined. Add vanilla and melted butter and stir until just combined.

Add batter to a 9×13 pan sprayed with cooking spray. Bake at 350 degrees for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool, then serve with whipped cream.