Persimmons are a rare in-season fruit in winter. They can be sliced and added to salads and side dishes, or puréed and used in quick breads and muffins.
The Runaway Spoon
Persimmons are the brightest spot in the barren, winter "fruitscape." Sure, citrus is there, but I miss the reds, pinks, peach, blues, plums, purples and greens of summer bounty.
But then there are these bright beauties, orange and smooth and shiny, with their frilly green caps. I have a tendency to overbuy, because I am so excited about a fresh winter fruit. And I am not always sure what to do with them. Sometimes they sit happily on my counter, making me smile at their lovely color and sheen until I’ve missed their usable moment.
My simple, delicious solution is to make this slightly sweet, moist, persimmon-rich bread.
Fuyus are the squat persimmons, and best for baking. Cut out the green stem end, cut into chunks and purée them in the blender or food processor. Persimmon bread is a particular treat slathered with Meyer Lemon Curd.
Makes 1 loaf
1 cup persimmon puree (from 3 – 4 ripe Fuyu persimmons)
2 tablespoons water
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degree F. Grease a standard loaf pan.