The Perfect Persimmon Bread Recipe (2024)

FAQs

Which persimmons are best for baking? ›

Fuyu persimmons serve a multi-purpose use. They're best eaten raw or sliced and added to salads, cereal, smoothies, but they are also suitable for baking and roasting. Hachiya persimmons, on the other hand, boast a creamy, jelly-like consistency best for baked goods such as muffins, cookies, bread, and puddings.

When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.

Trim the leaves off the top of the fruit, remove the stem, and slice the persimmon in half. Continue slicing the fruit into wedges, removing the black seeds from the center. Eat the fruit slices raw (like an apple), add them to a salad or cheese plate, or use them in baked desserts.

As a non-astringent variety, Fuyu persimmons can be eaten when they aren't fully ripe. At this stage, they'll have a bit of a crunch to them, kind of like eating an apple.

Another set of cold food groupings to avoid include having crab with tea or persimmon. Xie explained: “Crab meat is a very cold type of food in TCM theory, and persimmon fruit is also cold in nature. Most people should avoid eating this food combination, as it can be hard on the digestive system.”

Suruga persimmon: Suruga persimmons have a spicy-sweet flavor. They are medium-to-large fruits with orange-red skin. They are one of the sweetest persimmons among non-astringent types.

Persimmon have a detoxifying effect on the liver and provide both a diuretic and laxative effect. In Taiwan, sour persimmon fruit is sealed into jars along with baking soda to make them sweeter. It's a popular fruit in Iran as well.

Thanks to the power of clinically tested persimmon extract, Mirai's products can safely and effectively eliminate Nonenal body odor, leaving individuals feeling clean and fresh.

But after baking, this pudding will turn dark brown. Don't worry! That's perfectly normal. It's the reaction between the pigments in the persimmon and the alkaline baking soda in the batter that creates this browning.

A number of community members suggest freezing persimmons whole, which results in instant persimmon sorbet (Psst: Recipes don't get any easier than this). You can also dry persimmons: “Do as the Japanese have done for centuries and dry them to make a delicious chewy fruit snack,” says Jan Weber.

Do you eat persimmon skin? ›

Persimmons have a delicate honey-like flavor and silky texture. They can be eaten fresh, dried, or cooked, and are very versatile in recipes. Persimmon peels are completely edible. Whether or not to peel the fruit is a matter of personal preference and the recipe that you're using.

Sharon Fruit, also known as Persimmon or Kaki, boasts a vibrant orange skin with a glossy finish. Unlike some other persimmon varieties, the Sharon Fruit remains firm even when ripe and can be eaten like an apple. It offers a sweet flavour with honeyed undertones and a slightly crunchy texture.

They are also a good source of fiber and manganese. If the taste wasn't enough, people should steer clear of unripe persimmons because the tannins, stomach acid and indigestible plant material can form a bezoar: a hard mass that can lead to gastric obstruction and surgery.

When Are American Persimmons Ripe? American persimmons ripen in early fall, between September and October in most parts of the country. The fruit takes on a deep orange-yellow hue and the skin becomes almost translucent when fully ripe.

Fuyu and Hachiya: Knowing the Difference

Hachiya (left) and Fuyu (right) are both locally grown persimmons that have beautiful cinnamon notes, perfect for fall. However, the Hachiya's texture is best when extremely ripe, almost jelly-like in texture, while the Fuyu can be eaten while hard, like an apple.

Because of a perfectly ripe hachiya persimmon's texture, they are good for in baked goods like muffins, cookies and breads. No matter which variety you try, persimmons are sure to provide a sweet and delicious treat this fall.

Furthermore, Fuyu persimmons can be tossed into salads, fruit salads, cheese plates, a great topping for yogurt, oatmeal (or morning quinoa), dry them, bake with them, or just eat as-is.

Fuyu persimmons (Diospyros kaki 'Fuyu') are those firm, nonstringent yellow-orange fruits you can eat like apples or use in salads or baked goods. But the lusciousness begins when we blet the hachiya variety (Diospyros kaki 'Hachiya').