A plethora of persimmons When persimmons are in season our local papers are full of recipes from pudding cake, nutted persimmons, sweet potatoes with persimmons, to persimmon chutney. I have made most of them but I'm leaving for Germany on Wednesday. I will freeze some of my ripe persimmons and hope that the ones that are not ripe will last until I return. Back to my persimmon bread, it is loved and shared with all my friends, especially those who supply me with persimmons. The different spices give it a wonderful flavor. I baked it a couple of days ago and still enjoying it, even though I forgot to add sugar. Oops or a blessing, I don't know? All my friends and even my husband who has a distinct sweet tooth enjoyed the sugarless version. I realized my mistake when I put the bread in the in the oven and sprinkled some sugar over them. I recommend you add ½ to 1 cup of sugar even though the persimmons and raisin add a natural sweetness. I also like baking them in small cake forms because they freeze well and make nice gifts. You can bake them in a regular rectangular bread form. Here in California we are blessed with persimmons this time of the year. Originally cultivated in Japan and China for centuries, this fruit now is grown in Italy and other Mediterranean countries and here in the USA. I fell in love with them when I moved to California. They are tasty, fun to eat, and an excellent source of vitamins and minerals. I can bore you with all the nutritional facts but believe me these lovely bright orange colored fruits are loaded with all sorts of good stuff like anti-oxidants, minerals, you name it, and they taste fantastic. Persimmon season runs from November to February and it is not difficult to find somebody with a tree that is willing to share the bounty. I have several friends who always share with me. There are several varieties, in this recipe I'm using the acorn-shaped Hachiya persimmons. The Hachiya needs to be eaten when they are soft as jelly, otherwise you encounter a bitter, pucker-your-mouth effect. I usually get them when they are hard and I put them on a plate to ripen. It makes me happy when I share my home with them. I use them in smoothies or just purée them with a banana and a little lemon juice and end up with a healthy and tasty treat. Once ripened the Hayicha has a short shelf life, but they are easy to freeze by peeling and blending them in a food processor or blender with lemon juice. You will loose the beautiful orange color. I also like the smaller, rounder Fuyu persimmon which can be eaten when they feel like a hard peach. I slice them and put them in salads.
16 Comments
11/20/2014 07:40:27 pm
I've never seen persimmons in New Hampshire. Perhaps they don't travel well. Speaking of travel, enjoy your time in Germany.
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Gerlinde
11/21/2014 01:17:29 am
There have them here in Germany coming from Turkey. I'm still with my mom and family, the traveling part starts tomorrow. At the end of my trip I'm going to the Nürnberg Christkindl Market.
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11/21/2014 03:57:57 am
I adore persimmons too! The trees are so beautiful-- when the fruit is bright orange it reminds me of a Christmas tree decorated for autumn.
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Gerlinde
11/21/2014 01:44:48 pm
The trees are beautiful with the ripe persimmons. We have so many wonderful fruits and vegies in our area. Thank you for your kind comment.
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11/22/2014 05:26:21 am
I love persimmons - I particularly love the jelly texture ones. What an absolutely wonderful-looking bread!
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Gerlinde
11/22/2014 06:01:16 am
We have the Hayicha persimmons in California and when they are ripe they are like jelly. I'm in Frankfurt Germany today and I saw some different varieties of persimmons.
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I love the look of persimmons, but never know what to do with them. I put them in a bowl this time of year and enjoy the color. Last year I was in Napa in early November, where the persimmon tree abounds. As I was walking down a street, a woman came running over to me and gave me a bag of the fruit - she had dozens and dozens on the ground and wanted to get rid of them. Funny. I wished I'd had your persimmon bread recipe then!
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Gerlinde
11/24/2014 03:04:28 am
If you don't feel like baking, mix them in a blender with a banana , it tastes like pudding. The little flat round Fula persimmons are great in salad. My bread makes a nice snack and freezes well. Good luck.
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11/26/2014 09:31:59 am
Hi Gerlinde,
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Gerlinde
11/26/2014 01:35:10 pm
That is so sad to loose such a beautiful tree. I hope you have friends that will share their persimmons with you. Happy Thanksgiving.
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sunnycovechef.com@gmail.com
11/29/2014 02:51:41 pm
My girlfriend set up this weebly blog for me , the best way to get notifications from my blog is to sign up via email . Thanks Kathryn for staying in touch.
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sunnycovechef.com@gmail.com
11/30/2014 01:24:20 am
Hi Charlotte, I have also been seeing persimmons here in Germany. Here they are called kakis, I don't know if they they same as the Hayichas but after checking Wikipedia I think either of them will work. Good luck and let me know how they turned out.
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12/6/2014 01:33:54 pm
I really like persimmons, Gerlinde, and our grocery store has them in stock. Now I have one of your excellent recipes to try! Thank you.
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sunnycovechef.com@gmail.com
12/6/2014 11:03:59 pm
I hope you enjoy the bread Marilyn. I'm working on the graham cracker gingerbread houses and I hope to post them soon.
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