Persimmon season is such an elusive time in Indiana.  This native Hoosier fruit can be a plentiful crop some years while other years there may only be a few on the trees.  Once the fruit is ripe enough to fall from the trees, it is a race to harvest the ripened persimmon before the birds and squirrels devour them.

The smell and taste of persimmon is so unique – almost a cross between citrus fruit and mango, yet completely distinct, subtle and almost indescribable if you’ve not tried one.  It is a labor of love to use the fruit, as it has to be peeled and mashed through a colander to get the coveted pulp.  Luckily our friends and neighbors work at a nearby Air Force base with lots of persimmon trees.  They usually pick and pulp the persimmons for us to use in desserts and to make persimmon ice cream at our shop Cone + Crumb.  It is said that the upcoming winter forecast can be told by cutting the persimmon seed in half.  If it is in the shape of a fork, the winter will be mild.  A spoon means there will be lots of snow, while a knife means that the winter will be bitterly cold.  

I used to make sticky toffee pudding for Toby since it was a childhood dessert of his.  One year, I added persimmon pulp to my recipe and it was so much more interesting and delicious!  I love it because it is Indiana meets England, kind of like Toby and me.  I hope you enjoy my variation of this English classic.