I have 250 feet of fence line at the back of my yard. Along that fence there are about 15 Persimmon trees. They are what lots of folks would describe as "junk trees." That is, not stunners and fairly messy. They also attract loads of nightlife: raccoons, possums and the like hang out to gobble the ripe fruit every fall.

If you haven't ever worked with persimmons, they are small orange (when ripe) fruits that are similar in flavor to an apricot, but subtle. The skins of are VERY tannic. It isn't ever a good idea to pop one in your mouth unless you are into an incredibly bitter bite. They also contain several "pits." You might wonder why one would even bother with such a fruit.

Here's the deal. The trees are prolific and it is easy to collect the fallen fruit from the ground. Once you run them through a food mill, you are left with a sticky sweet pulp. I'm not gonna lie, preparing the fruit takes some effort but it my case, with so many trees, I can't justify buying the pulp already processed. If you don't have trees, pick up a container or two at Lilly Orchard. Lots of places sell it, but Lilly has always been my go-to. And they usually have it. With the pulp and a few other ingredients, you'll have yourself a lovely, traditional Hoosier dessert. It is rich and sweet, with a texture falling somewhere between cake brownies. Perfect for a chilly fall evening and certainly Thanksgiving dinner.

Pro Tip: My sweet friend Jill Cline makes Persimmon Pudding every year during the holidays. She ALWAYS forgets to buy persimmon pulp in advance and it often sells out. Then she scrambles to find it. Don't be like Jill, buy it now and freeze it!

I hope you enjoy the recipe and maybe it will become your tradition, too.