- 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.
- 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
- 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.