Persimmons can be tricky.
There are a few different varieties. Each variety can be eaten differently.
Fuyu persimmons are short & rounded. And a bit squatty. They can be eaten raw both ripe and unripe. When the fruit is not ripe it is crispy and crunchy. When fully ripe it is very soft and pudding like. The fruit is sweet and delicious in many different applications. This fuyu persimmon tart looks fabulous!
Hachiya persimmons are heart shaped & a longer. They taste terrible if eaten before very ripe and squishy. But once they are ready, they are sweet and have a silky smooth texture. The puree is perfect for baking. Luckily they ripen after picking so you can buy them firm and let them sit on the table until ripe.
I used hachiya persimmons in my persimmon bread.
It was painful waiting for them to ripen. I bought firm persimmons and they took about 2 weeks to ripen on my table.
But once the bread was baked, it was worth the wait.
The recipe I used was from a little card I found at the grocery store. It was very vague, so feel free to adapt to what you have on hand.
Make 2 8×5 loaves of bread.
- 3 1/2 cups flour
- 1 3/4 cup white sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp salt
- 2 tsp baking soda
- 4 eggs, lightly beaten together
- 2 cups persimmon pulp (I used 4 medium persimmons)
- 1 cup salad (I used olive oil)
- 1 cup nuts, chopped (I used walnuts) - optional
- Optional Vanilla glaze (1 cup powdered sugar + 3 tbsp half and half + 3 tsp vanilla extract)
To Make the Bread:
- Prepare the persimmon pulp, if you haven’t already. Scoop the ripe flesh out of the persimmons and puree together until smooth. Measure out 2 cups and set aside
- Preheat the oven to 350 degrees Fahrenheit and grease your loaf pans.
- In a large bowl combine the dry ingredients (I included the flour, sugar, cinnamon, nutmeg, cloves, salt, and baking soda). Mix until fully combined. Set aside.
- In a small bowl mix together the eggs, persimmon pulp, and oil.
- Make a well in the center of the dry mix. Pour in the wet mixture and mix well. Fold in the chopped nuts.
- Divide into the pans and bake for 1 hour, or until done. (When you insert a toothpick it should come out batter free.)
- If you want to make the glaze, let the bread loaves cool completely. When cool, whisk together all the glaze ingredients until smooth. Pour 1/2 of the glaze over each of the loaves of bread.