Biting into an astringent persimmon must be in my top most unpleasant experiences, which happened to me the other day. I love sweet & juicy persimmon, but I’m not expert enough to tell the difference between the astringent/non-astringent varieties. I have had two delicious looking but tannin tasting persimmons sitting in the kitchen for the past week. I hate to throw out food so I was determined to turn these into something tasty, or at least edible.
I found a recipe card for persimmon bread, but this is more like cake than bread. Interestingly the recipe I adapted (and many that I found on the internet) didn’t involve any form of fat. Anxiously baking away, I wasn’t so sure how it would come out. Once completely cooled, this cake is moist, rich & sweet.
1 ripe large Persimmon
1 egg, beaten
1 heaped tbsp molasses
1 heaped tbsp golden syrup
½ cup cornmeal
½ cup maize flour
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cardamom
1 tsp baking powder
½ cup mixed dried fruit
- Preheat the oven to 375F/190C/Gas mark 5
- With a sharp knife, remove stem end of persimmons. Scoop out pulp with a spoon. Mash or finely chop the pulp to make about ¾ cup
- In a bowl, combine the persimmon pulp, egg, molasses & golden syrup. Beat until well combined.
- In another bowl, combine the flours, spices & baking powder. Stir in the dried fruit.
- Add the persimmon mixture all at one to the flour mixture. Stir just until combined. Pour batter into a greased loaf pan.
- Bake for about 25minutes or until a skewer inserted in the center comes out clean. Note: Allow to cool completely before consuming as the warm cake still tastes astringent.
With my second persimmon I decided to make fruit tarts using my new tart tins this evening. I replaced the cherries for persimmons & apple, and coconut for ground almonds from my cherry and coconut tart recipe. These looked so tempting when I brought them out the oven so I was keen to try…big mistake, the persimmon was sappy as ever & I ended up picking them out. Nevertheless, the rest of the tart was tasty.