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Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.
- 1/2 cup (1 stick) unsalted butter plus more for pan
- 3/4 cup all-purpose flour plus more for pan
- 3/4 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 4 large, very ripe Hachiya persimmons
- 2 tablespoons finely grated orange zest
Preheat oven to 350°. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
Combine raisins and 2 Tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3–4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.
Nutritional ContentOne serving contains: Calories (kcal) 360.9 %Calories from Fat 31.9 Fat (g) 12.8 Saturated Fat (g) 7.5 Cholesterol (mg) 77.0 Carbohydrates (g) 58.4 Dietary Fiber (g) 3.7 Total Sugars (g) 38.7 Net Carbs (g) 54.6 Protein (g) 5.1 Sodium (mg) 405.0Reviews SectionI just had to comment on the introduction of this recipe where it reads "if you can not find Hayachi persimmons use 1 cup of Pumpkin. " Ok, I can appreciate a faint similarity but if someone is looking to make Persimmon bread they don't want Pumokin bread. If they did they would have looked up a recipe for Pumpkin in the first place. - No intension on being snarky it just hit my funny bone the right way.
Persimmon Bread Recipe
Persimmon Bread with hachiya persimmons, walnuts, and warm spices of the fall season. Add a light glaze or leave plain and top with additional nuts. This recipe makes two loaves. Perfect for gift giving or enjoy during the holiday season when your family gathers for brunch.
While we love cooking with the season, winter can be a bit tough, even in California. Lots of produce is available, but some of it has moderate appeal (we love kale, turnips and broccoli, but not every day) and some is just confounding. We love our pomegranates, but they are hard to eat and you can only sprinkle the seeds on so many salads. The citrus is a bright spot, but somehow tends to end up in desserts and cocktails, and after lemon chicken how many savory dishes are there?. And then we have Persimmons. These bright orange, beautiful fruits light up the farmers market, but what do you do with them?
For Fuyu persimmons, the round ones, the answer is easy. Treat them like apples and place raw slices into salads or serve with cheese or charcuterie. But what about the heart-shaped Hachiya persimmons, what to do with them? It turns out you need to let them ripen almost to the point of rot over-ripeness and then scoop out the pulp. The pulp will be very sweet with pumpkin and citrus notes. One of the more popular uses of Hachiya pulp is to freeze it and serve it like sorbet, but the other primary use is in baking. And this is where we get to this amazing sweet bread. And we don’t mean “amazing way to get rid of persimmons” we simply mean “amazing”. This bread is one of the best surprises we’ve had here at Putney Farm.
In some ways, we shouldn’t be surprised. The recipe comes from David Lebovitz, one of the best pasty chefs and food writers in the world, and is adapted from a James Beard recipe. Yep, James Beard. The original recipe comes for his book “Beard on Bread“. So we are working from some very solid source materials. Ironically, the recipe itself is a bit “squishy”. You are encouraged to add or subtract sugar to your taste, add some booze and play with different dried fruit and nut combinations. We even use some white whole wheat flour with good results. But the unifying factor is the Hachiya persimmon pulp. It gives a bright pumpkin note and keeps this bread incredibly sweet and moist. With the fruit, nuts and spice this bread has lovely texture and flavor. You can eat it at breakfast, or as a daytime snack or even dessert.
And making the bread is a straightforward operation. First you must buy and then ripen some Hachiya persimmons. Leave them out and wait. They are ripe when they feel like overripe tomatoes about to burst (Lebovitz describes it as “water balloon about to burst”). You may also see discoloration on the skin, but that is OK. When the persimmons are ripe, spoon out the pulp and purée in a blender, food processor of food mill. Then you are ready to go. And making the rest of the bread is easy. Chop some nuts and dried fruit, we use pecans and dried cranberries, but walnuts, raisins, apricots or dates will work. Then make a standard sweet bread. Combine the dry ingredients, then add the wet ingredients, make a batter. Butter some loaf plans, then pour in the batter. Bake for an hour at 350 (the kitchen will smell great), cool and serve. And enjoy, this is the good stuff. So when winter produce gets you down, buy a few Hachiya persimmons, let them ripen and make this bread. It will be a bright spot in winter.
(Adapted from James Beard and David Lebovitz)
- Hachiya persimmons are more heart shaped than Fuyus. They must be very, very ripe (looking almost overripe) to be sweet. Don’t do anything with Hachiyas until fully ripe, otherwise they are tannic and bitter.
- Few recipes let you play with sugar content like this one. The Hachiyas add plenty of sweetness, but the extra sugar will make the bread more rich and “sticky”. Your choice.
- With 2/3 of a cup of alcohol suggested, this is a boozy recipe. The alcohol does mostly cook off and makes for great flavor, but substitute fruit juice if you don’t want to include alcohol. If you do use the booze, Cognac or Armagnac will be your best bet.
What You Get: Incredibly tasty bread / dessert / snack. This bread is good with butter, jam or even ice cream. A pleasant surprise, and something to do with those persimmons.
What You Need: Ripe Hachiya persimmons. No other special equipment required.
How Long? About 1 hour and 15 minutes, with 10-15 minutes of active time. Anytime dish.
What are your thoughts about this delightful dish?
1 cup persimmon pulp [1-2 large, ripe hichiya]
Combine dry ingredients in a large bowl. Combine persimmon pulp, oil, honey, and eggs in a blender. Process until liquid. Add to flour mixture. Rinse blender jar with the water and pour into batter to thin as needed. Stir until flour is just moistened and lump free. Add raisins and chopped nuts if you like.
Spoon into greased or sprayed muffin tins. Bake in a preheated oven at 350-375 for 12 - 15 minutes. [Muffin top will spring back when gently poked.] If you prefer bread, bake in a loaf pan for 25 min.
with a fruit cup for dessert.
We've got persimmons all over the market, so let's make muffins! I throw this together without careful measurement. You could substitute a mix like Bisquik for the first four ingredients "Recipe of the Week" pages are provided by the Redwood City Kiwanis Farmers Market [email protected] as a public service. The recipes may be used and copies distributed for free as long as this notice is included. Copies may not be sold, included in publications for sale, or otherwise published in any form requiring payment to read or use without permission of the Redwood City Kiwanis Farmers Market Almanac editor.
Page last updated on 11/29/96 by Tom & Sandy Farley, [email protected]
What do you like / dislike about the recipe? Did it come out the way you expected it?
Fuyu Persimmon Recipes
Persimmon Goat Cheese Tartlets from Yay For Food – These fall fruits really do well in goat cheese pastry appetizers, don’t they?
Gluten Free Dressing (Stuffing) with Persimmons from Fearless Dining – A Bay Area food blogger!
Sliced fuyus on salad is always a great way to go:
Kale, sliced persimmon (skin on), red bell pepper, the roasted delicata from last year’s fall salad, sunflower seeds, and the maple cinnamon vinaigrette from a salad earlier this year.
12 Persimmon Recipes Everyone Should Make This Fall
Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.
The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.
The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.
Types of Persimmons
Persimmons are an edible sweet orange fruit. My mom has persimmon trees in her backyard, so I love taking advantage of them when persimmons are in season from October to February.
While there are many varieties of persimmons, they usually fall into two classes: astringent and non-astringent. Non-astringent varieties can be eaten right away. They are crisp and sweet. Astringent persimmons should not be consumed right away. You need to wait for them to ripen and soften before eating.
There are two main varieties of persimmons available in the US: fuyu and hachiya.
For eating, I like Fuyu persimmons which shaped like a classic tomato. They are non-astringent and can be eaten while crisp.
For baking, I prefer Hachiya persimmons. These are larger than Fuyu ones, and resemble the shape of an acorn. These persimmons are astringent so you need to let them soften. Once they are soft, you can puree them and use them in different baking recipes. I’ve made persimmon cookies before and go into a lot of details about different kinds of persimmons in that post.
Because of their sweet flavor, persimmons are great for quick breads. Like pumpkin, they are associated with the fall season and are a nice way to switch things up if you’re tired of pumpkin recipes.
What is a Quick Bread?
Quick breads are typically breads leavened with baking powder and/or baking soda, instead of yeast.
I especially love quick breads like this because they involve no yeast or kneading. Hence the “quick” in quick bread.
You throw this together and get it in the oven inside of 20 minutes.
This appetizer is so lovely for fall and winter dinner parties.
This next recipe is a lovely side and can definitely hold its own as a main course.
Now here’s a recipe that is divine for breakfast, brunch or a snack, and definitely with coffee or tea.
This one we made recently for a family dinner and it was huge hit.
Next up . . . preserves! This makes for a fabulous addition to any cheese board, and is equally delicious spread on your morning toast.
And another delightful, beautiful winter salad.
Persimmon Salad with Honey Glazed Pistachios Oh, and an extra Fuyu persimmon treat from my friend Dorothy at Shockingly Delicious — you must go check out how beautiful her Persimmon Tart is!
So I hope you’ve learned a bit about some of the different persimmon varieties and that you try at least one of my top Fuyu persimmon recipes.