A whole new flavor of baked goods.
Excellent ingredients make exquisite products. From selecting locally grown persimmons, to obtaining the highest-quality pulp, to freezing our product fresh, we provide the ingredient you need to make a safe, outstanding product of your own. The unique character of persimmons; delicate, delicious, unexpected, is retained in every dark orange, ready-to use pint. Whether you make the traditional persimmon pudding or create something of your own, try a Southern Indiana favorite that’s worthy of traveling the world, yet enjoyed in your own home. See Pulp.
A cookie is a pastime, a tradition, a joy. A persimmon cookie is a delight, a cause, a pleasure. Enjoy the marriage between pastime and locally grown, traditional and sensuous, delicate persimmon and sumptuous chocolate in a Persimmon Chocolate Chip cookie. Loaded with delicious chocolate, toasted English walnuts, and Old Fashioned oats, this irresistible dessert gives the chocolate chip cookie a new name. Gourmet. Decadent. Lovely. See Cookies.
As a fruit, persimmons are unassuming, hiding their potential for culinary brilliance under a bright green cap and delicate, pumpkin-colored peel. While most fruits are easy to harvest and prepare, the North American common persimmon is unique. Before baking with the fruit becomes a possibility, persimmon producers must develop a talent for choosing ripe produce and obtaining the delicate pulp inside. When the perfect pulp is obtained, results are extraordinary: baked goods gain an indefinable flavor. Everyday recipes become gourmet. Eating becomes an event. And even more than that, local commerce is fostered, wild trees are respected, and the Southern Indiana persimmon tradition lives on. So take the plunge. Try a bite. Mmmm. Savor a new experience.
Persimmon Pudding Recipe
This basic recipe is from Dymple Green’s Persimmon Goodies cookbook. We honor Dymple’s
contribution to commercial persimmon production through Dymple’s Delight, out of
Mitchell, Indiana. Order the full cookbook here.
2 cups persimmon pulp 1 cup cream
2 cups sugar 1
½ cups flour
2 eggs 2 tsp. baking powder
1
cup buttermilk ¼ cup melted butter
1 tsp. baking soda
Mix persimmon pulp, sugar and beaten eggs. Mix flour and baking powder. Add baking
soda to buttermilk and stir well. (This will foam.) Add flour mixture, cream, and
buttermilk alternately to persimmon mixture and beat well. Add melted butter, stir.
Add ½ cup nuts if desired. Bake at 325° Fahrenheit for about 1 hour.
As seen in 812 Magazine
and Indianapolis Monthly
Persimmon Pleasures™ a part of
Seeds and Such, Inc.
1105 R Street, P.O. Box 81
Bedford, Indiana 47421-0081
888-321-9445 812-275-1016
Fax 812-275-4357
www.persimmonpleasures.com
www.seedsandsuch.com
seedsandsuch@hpcisp.com
Copyright 2011 Seeds and Such, Inc. All rights reserved.
Pulp photographs Copyright
2011 Britography. Used with permission.
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