We have two different types of persimmon trees in our backyard. The heart-shaped Hachiya are not to be eaten before softening or ripening because they will have a bitter taste. The Fuyu looks like a tomato and can be consumed when still very firm. The persimmons from our backyard are very big and sweet. Every year we would gave most of them to our neighbors and friends.
We have been eating persimmons as fresh fruits the past couple of months. I was trying to find new ways to consume them before they all ripen. I went online and found out they can be used to make salad, sauce, chutney, smoothies, cookies and breads. I found this bread recipe online and decided to adapt it to make some muffins. I was really surprised the muffins were so moist and tasty with the combination of walnuts and coconut added. This is definitely a nice recipe and will be kept in my recipe book for sure.
Recipe adapted from Allrecipes
(Makes 18 medium size)
1 1/2 cups organic flour
3/4 cup organic white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon pumpkin spices
1/4 teaspoon nutmeg
3 Hachiya (soft) persimmon
3/4 cup chopped walnuts
1 teaspoon baking soda
1/2 cup shredded coconut
1.Preheat oven to 325 degrees F.
2.In a small bowl, combine flour, baking soda, pumpkin spices, salt, nuts, and coconut and set aside.
3.Use a mixer and beat the eggs first, then add sugar, and oil.
4. Peel persimmons and make a cup of pulp. Add to the sugar mixture.
5. Fold in flour mixture. Pour batter into prepared muffins tin.
6..Bake for 35 to 40 minutes.
You can also pour into a bread pan and bake at 325degree F for 55 minutes.