Persimmon. Persimmon. Persimmon. The more you say the word persimmon, the prettier it gets. In thinking about writing this post, the word has streamed through my conscience so steadily for the past few days that I briefly considered naming a child persimmon. But rest assured Apple, no fruit for us. The fruit is rather like its name, the more you use, and get used to its subtleties, the more attractive and versatile the flavor becomes. They are quite the fickle fruit (now I will be saying that all day today), from bitter and mealy to soft and slimy in seemingly hours. That magical transition point in between, harvests a sweet, rich, and quintessential fall flavor.
I had a staring contest with these little fruit, until they blushed the most beautiful sunburst orange. The minute I turned away they became so soft they slipped straight out of their skins, perfect for bread. They essentially determined their own destiny. Slather this bread with butter and you will not regret a single bite.
Persimmon marmalade bread…
(makes 2 loaves…for sharing!)
3 cups flour
1 ½ tsp salt
1 tsp baking soda
1 tsp baking powder
kiss of cinnamon
1 cup organic cane sugar
1 cup marmelade
1 cup vegetable oil
3-4 Hachiya persimmons
*1 cup dried cherries, optional
Preheat oven to 350. Oil and flour 2 standard size loaf pans. Combine dry ingredients, except sugar. Remove persimmon flesh from skin and stems. Combine wet ingredients with sugar and add zest and persimmon flesh. Then, little by little incorporate the flour mixture into the wet ingredients. Bake until a toothpick comes out clean, about 50-60 minutes.
Eat together, toast to each other, share!
Had to include this photo, I love the colors…