Indiana persimmon dessert

Yield: 4 servings

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Persimmons were one of the popular fruits of the early Hoosiers. The variety grown in Indiana is not to be confused with the Japanese persimmon, grown and marketed from California. The Hoosier plumlike yellow persimmon probably came from Virginia. While green itis very astringent and puckers the mouth, but when ripe it is sweet and delicious in pies and puddings. 2 cups graham cracker crumbs

1 cup confectioner's sugar

1 cup pureed ripe persimmon pulp ½ cup walnuts, coarsely chopped ¼ pound large marshmallows, cut into quarters Mix all together. Cover and refrigerate overnight. Serve with whipped cream. Makes 4-6 servings.

Origin: Women's Day Encyclopedia of Cookery, Vol. 1, Indiana Section.

Shared by: Sharon Stevens, Feb/94 Submitted By SHARON STEVENS On 11-28-95

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