Persimmons are ripe when they are plump and firm. They ripen at room temperature and can be stored in the refrigerator for several days once ripe. Eat crunchy!
These can act as a substitute for bananas in recipes. They can also be frozen into sorbet, baked, or eaten in crisps!
Persimmons pair well with caramel, cream, honey, and apple flavors.
Ingredients
2 eggs
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
½ cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
½ cup chopped walnuts
1 teaspoon baking soda
½ cup raisins
Directions
Preheat oven to 325°F (165°C). Oil a 9 x 4 inch pan.
In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
In a large bowl, blend eggs, sugar, and oil.
In another bowl, mix baking soda into pulp, then add to sugar mixture and incorporate.
Fold dry ingredients into sugar and pulp mixture. Pour batter into prepared pan.
Bake for 75 minutes or until tester inserted into center comes out clean.
