I have no idea what kind of things I would know that anyone else would want to know, or doesn't already know. I will try to share things as I think of them. I don't consider myself to be very knowledgeable or a teacher of any sort. Maybe some others will step out onto the limb with me? Persimmon pudding is a fall must have in my family, and a Cherokee food. Many of the people who originally settled in Mitchell Indiana were Cherokee, my family among them. To my knowledge, this is the only persimmon festival in the area. Most grocery stores carry persimmons here, I hope those of you living elsewhere can find them too. Here is a link to the festival website. http://www.mitchell-indiana.org/persimmon.htm It takes place in the fall. There are several recipes to for persimmon pudding, and each family seems to have their favorite way of making it. My recipe: 1 C persimmon pulp (about 3 large persimmons) 2 beaten eggs about 1 C of milk 1 1/2 Tbsp. melted butter 1 C sifted flour 1/2 tsp. baking soda 3/4 C sugar 1/2 tsp. salt 1/4 tsp. cinnamon 1/4 tsp. nutmeg Mix the pulp with the eggs & add the milk and butter. Mix and sift the flour, soda, sugar, salt, cinnamon, nutmeg, and add to the pulp mixture. It should make a soft batter, you can add a little more milk if you need to. If you want to add rasins or nuts (about 1/2 C), now is the time to do so. Pour the mixture into a buttered 8x8 inch pan, bake at 350 degrees for 40 minutes. It can be served with whipped cream or you can mix powdered sugar with a little vanilla and milk to make a runny icing and drizzle it over the top while it is still warm.