The New York Times says that the Thanksgiving dish that best represents Indiana is persimmon pudding.
In an interactive web article titled “The United States of Thanksgiving” published Nov. 18, 2014, The New York Times attempted to find recipes that best represent each of the 50 states as well as D.C. and Puerto Rico.
The publication chose the fruity dessert for the Hoosier state because of the native, wild persimmons that grow along Indiana’s country roads in late September through November.
A recipe for persimmon pudding from Alverta S. Hart of Mitchell – a town in southern Indiana – is also included with the article. Mitchell hosts a Persimmon Festival every fall, which includes a persimmon pudding contest. Hart had participated in the event for nearly four decades before she became a judge and then the chairwoman of the event.
Her recipe, which takes an hour and 40 minutes to prepare, includes Fuyu persimmons, heavy cream, vanilla extract, cinnamon and buttermilk. You can find the full recipe for persimmon pudding at The New York Times.
Our neighbors in Michigan got baked German potato salad as their quintessential Thanksgiving dish.
Do you think persimmon pudding best represents Indiana? What dish would you choose to capture the spirit of Thanksgiving in Michiana?