Thursday, November 30, 2023
A Gift of Fuyu Persimmons
I opted for the cooked process, which involved removing the top portion of the fruit and chunking the remaining part. I tossed the chunks into a large pot with about a cup of water, and steamed them down, much like you would applesauce. No sugar necessary as they have natural sweetness already.
Once the fruit was soft, I pureed the mixture, essentially turning it into a sauce. I tried a small bowl of it, topped with cinnamon, and decided it had a flavor very similar to warm and spicy pumpkin.
This Persimmon bread was my first baked good attempt. Laden with walnuts and raisins, it's a moist and flavorful tea bread. The recipe can be found here at Natasha's Kitchen. It is quite tasty and pairs perfectly with a malty Assam tea. A few additional bags of the pureed persimmon are in the freezer to be turned into something else equally as delicious.
The Essential Herbal Blog has a range of interesting posts about persimmons, both the native Persimmon and the oriental Fuyu persimmon. Visit their blog, and enter 'persimmons' in the search box to find additional informative posts.