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Persimmons

Persimmons

 

 

 

 

I got 2 persimmons and was dying to use them. I did a little research on them (aka google) and found that there are 2 types. One is a french and the other japenese. The french kind you eat when it is soft and super ripe. The other commonly Fuyu is eaten firm. This is what the Boston School of Cooking said:

I had eaten one this way last year and wasn’t too impressed. So, this year, I decided to make something out of it. I wish I hadn’t…

Here is the recipe:

Brenda’s Persimmon Craisin Bread

(thank you Brenda, wherever you are…)

Ingredients:

  • 1 cup persimmon pulp
  • 2 tsp. baking soda
  • 3 cups white sugar
  • 1 cup olive oil
  • 4 eggs
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 1/2 tsp. salt
  • 2/3 cup water
  • 3 cups all purpose flour
  • 1- 6oz pkg Craisins (Or about 1 1/3 cups)

Directions:

  1. Preheat oven to 350 degrees F or 175 degrees C. 
  2. Grease 3  medium or standard size loaf pans.  Be sure to line these with baking parchment paper.  This is extremely important!  Without the grease AND the parchment paper, the bottom of the bread will stick to the bottom of the pan, no matter how well you think you have greased it.  Trust me on this one.
  3. In a small bowl, stir together the persimmon pulp and the baking soda.  Let it stand for about 5 minutes to thicken the pulp.  (It almost solidifies again, kind of like jello jigglers, so don’t be alarmed.  You’ll just break it up a bit before you add it to the batter.)
  4. In a medium bowl, combine the sugar, oil, eggs, cinnamon, nutmeg, and salt.  Blend until smooth.  Add in the persimmon pulp and water, alternating with flour.  Fold in the Craisins.  Divide the batter into the prepared pans, filling each pan about 2/3 full.
  5. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

This was sad for me. It tasted just like zucchini bread! All I could taste was cinnamon. I REALLY wanted to taste the persimmon but I didn’t. Maybe I could tweak it in the future with less spice. Also, it fell. It looked terrible so I wrapped it up upside down and sent it to my neighbors. :)

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