By Emily
Prized in their native Japan, persimmons look and sound cool but they are a little mysterious. What do they taste like? How do you use them? I’m new to persimmons myself but I am have been experimenting with them recently and I am pleased with the results. Persimmons are in season right now, from September to December, so if you are ever going to figure these guys out, now is the time.
The first thing you have to know is that there are two kinds of persimmon commonly seen in the U.S., namely Fuyu and Hachiya, and you have to approach them differently. Fuyus — what I have here — are squat and round like little miniature pumpkins while the Hachiya are oblong, more like a plum tomato. Hachiyas are astringent and should not be eaten until they are very ripe and soft, at which point you can simply scoop the flesh out with a spoon and enjoy.
Fuyus are sweeter and can be eaten when still firm. Keep Fuyu persimmons out on the counter until they darken to a deep orange. They are easy to slice, peel and all, and can be used in salads, salsas or baked goods. And like many orange fruits, persimmons are very nutritious, with high levels of beta-carotene, lutein, lycopene and dietary fiber.
The flavor of the persimmon is mild and sweet, almost like squash or pumpkin, so pair it with warm, autumn spices, like cinnamon and cloves. Because this was my first time taking persimmons out for a spin, I did not get too ambitious. I chopped them up and baked them into a cinnamon and brown sugar-laced quick bread with a crunchy streusel topping. (You can go ahead and assume that every quick bread or muffin that I ever make will have a crunchy streusel topping. I make streusel in large batches and keep it in my freezer for just this sort of occasion.)
This is how my family reacted to my offer of persimmon bread. “Hey guys, do you want some persimmon bread?” “YES! I want some! Can I have some? What’s persimmon?” Not knowing what persimmons are is apparently not a barrier to enjoying this quick bread. As I said, the fruit has a sweet, mild taste and a soft but not mushy texture, so the chunks of persimmon in the bread are not off-putting even to picky eaters. And those who are more adventurous will enjoy the slight textural contrast and the unusual flavor.
The other thing I did with my persimmons, and I had a lot of them, was steep them in some vodka with a cinnamon stick. Why would anyone do that, you ask? I just happened to be working on ideas for infused spirits for my cookbook this week — I did cranberry-infused vodka, pear-infused brandy and cucumber-infused gin, and yes, my recycling bin did look like Meg Ryan’s in “When a Man Loves a Woman.” So while I was at it, I chopped up three cups of persimmons and threw them in two cups of vodka. It needs a few more days to steep before I can speak to the results. But it sure looks cool.
The point is, when you see persimmons in your grocery store this fall, don’t be scared to give them a try. Fuyu persimmons, in particular, are fairly versatile and easy to use. Indeed, here are some great ideas from Martha Stewart for persimmon hors d’oeuvres, salads and side dishes. Or just keep it simple and make persimmon bread.
Note that this recipe makes two loaves of persimmon bread: one to eat and one to freeze for later. Or one to eat and one to give to a neighbor, teacher, coach or deserving friend. Perfect for holiday gift-giving or to have on hand as breakfast when you are entertaining house guests.
Persimmon Bread
Author:Emily Paster
Recipe type:Dessert
Prep time:
Cook time:
Total time:
Serves:2 loaves
A moist and delicious quick bread studded with persimmon
Ingredients
For the streusel:
- 1 cup flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon salt
- 4 ounces cold unsalted butter cut into cubes
For the bread
- 3 cups flour
- 4 tsp. baking powder
- 2 tsp salt
- 1½ tsp cinnamon
- ¾ cup granulated sugar
- 3 cups diced Fuyu persimmon
- ¾ cup brown sugar
- 4 large eggs at room temperature
- 1 cup vegetable oil
- 1 TB vanilla extract
- 1 cup sour cream
Instructions
- To make the streusel topping, combine the flour, sugars and salt in a food processor and pulse a few times to combine. Add the butter and pulse twenty-five to thirty times until the butter is in gravel-sized pieces and the mixture resembles coarse crumbs. Place in the freezer until ready to use.
- Preheat the oven to 350 and grease two loaf pans.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a standing mixer, cream the eggs and sugars.
- Slowly add the oil and vanilla and combine.
- Alternate adding the dry ingredients and the sour cream, starting and ending with the dry ingredients, mixing just until combined and scraping down the sides of the bowl as necessary.
- Gently fold in the chopped persimmon.
- Divide the dough equally between the two prepared pans.
- Sprinkle half a cup of streusel over the top of each loaf. Freeze any remaining streusel for another use.
- Bake until the top of the bread springs back when touched and a tester inserted in the middle comes out clean, about 50-60 minutes.
- Cool on a wire rack for 15 minutes before removing from pan.
- Bread will keep, wrapped in plastic, for several days on the counter. To freeze, wrap well in plastic and foil.
More from my site
- Chipotle, Pecan, and Cranberry Cornbread Stuffing
- Fennel, Orange and Red Onion Salad with Bulgar
- Roasted Pumpkin Seed Brittle
- Fall Cooking: Potato Leek Soup
- Leek and Mustard Tart
- Oktoberfest Sweet and Sour Red Cabbage
