In late fall I look towards the appearance of persimmons in the market. No, they're not grown locally, but they're in season somewhere, and that's ok in my book.
Trying your first persimmon shouldn't be taken lightly. One variety (hachiya) is quite astringent when unripe, so you want to be a little careful! The short, squat variety (fuyu) can be eaten at any time like an apple, but the acorn shaped ones must be ripe (very soft, almost mushy and bright orange) before using the flesh.
Wanting to embrace the season, I added in another fall favorite, apples! Together with some Chinese Five Spice I had picked up awhile back, you've got a deliciously warming quickbread that's perfect for breakfast, a snack, or an addition to brunch.
Persimmon Apple Spice Bread
adapted from Food Blogga
Yield: 5 small loaves
You could certainly bake this in 2 normal loaf pans or even muffin tins, just adjust the baking time accordingly.
1 3/4c white whole wheat flour
3/4c AP flour
1 1/2t baking soda
3/4t baking powder
1t Chinese Five Spice
1 1/4c evaporated cane juice (or granulated sugar)
3 lg eggs
1/2c oil or melted butter (I used a mix of melted coconut oil and extra virgin olive oil)
1/4c unsweetened applesauce
1 1/2c pureed persimmon pulp (traditionally made from hachiyas, but fuyus will also work)
3/4c chopped apple
3/4c toasted walnuts
Preheat oven to 350deg.
Add the dry ingredients (flour through sugar) to a medium bowl and whisk to combine. Add toasted walnuts and toss to combine.
In a large bowl, whisk the eggs. Add oil/butter, applesauce and persimmon pulp and whisk to combine. Add dry ingredients to the wet and mix until just combined. Fold in the chopped apples. Divide into mini loaf pans sprayed with nonstick spray. Bake for 25-35min, until a toothpick inserted in the center of the loaf comes clean. Cool on a rack.
Serve warm or room temp, apple butter optional! Wrap leftovers tightly in plastic wrap to store for a few days, or freeze to enjoy at a later date.
If you're looking for different persimmon recipes, try persimmon pudding, fall harvest muffins, persimmon cookies and persimmon date bread!
If you've tried persimmons, how would you describe the taste?? I was struggling with this, but I'd say sweet, with hints of honey or mango. I'd like to know your thoughts!