Persimmon Bread Recipe (2024)

FAQs

What does baking soda do to persimmons? ›

When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken. With other fruits, this gelling doesn't happen because they aren't as high in tannins.

One of the best options for copious amounts of any food is to freeze some for later. HalfPint suggests pureeing the persimmon pulp, putting it into plastic freezer bags to maximize your freezer space, and then making persimmon bread, smoothies, and steamed pudding with the thawed fruit pulp later on.

Trim the leaves off the top of the fruit, remove the stem, and slice the persimmon in half. Continue slicing the fruit into wedges, removing the black seeds from the center. Eat the fruit slices raw (like an apple), add them to a salad or cheese plate, or use them in baked desserts.

Fuyu persimmons serve a multi-purpose use. They're best eaten raw or sliced and added to salads, cereal, smoothies, but they are also suitable for baking and roasting. Hachiya persimmons, on the other hand, boast a creamy, jelly-like consistency best for baked goods such as muffins, cookies, bread, and puddings.

Another set of cold food groupings to avoid include having crab with tea or persimmon. Xie explained: “Crab meat is a very cold type of food in TCM theory, and persimmon fruit is also cold in nature. Most people should avoid eating this food combination, as it can be hard on the digestive system.”

The fruit is easily chewable and has a delicious flavour, but it is not recommended for diabetics, obese and sufferers of gastroduodenal ulcer. Persimmons have a creamy and sweet pulp and have laxative, diuretic and hepatoprotective.

Ingesting massive amounts of persimmons can cause bezoars to form. A bezoar is a hard mass that can lead to gastric obstruction. A diospyrobezoar is a subtype of bezoar. Diospyrobezoar are specific to persimmons.

Ethylene Treatment

Ethephon is a chemical compound sold as a powder that releases ethylene gas upon being dissolved in water. Immersing persimmons in a 1,000-ppm aqueous solution of ethephon for one hour and then storing the fruit at room temperature for four days removes astringency.

Persimmons freeze very well, so I tend to pick as much fruit as possible to store away for the year. To prepare your fruit for the freezer, rinse off the skin of the fruit and lightly pat dry. This is a delicate process as the fruit can be very soft.

It is best to store them at room temperature. Ripe persimmons are best eaten immediately, but you can refrigerate them for 1 or 2 days. Unripe persimmons will keep in the refrigerator for up to one month. Keep refrigerated persimmons unwashed in a plastic bag.

Are you supposed to peel persimmon? ›

When they are orange, they're ripe, and can be eaten like an apple. You don't have to peel them, but I do. Just cut out the crown, peel them or not, and cut into wedges to eat. Once in a while you may find a dime-sized brown seed, just remove.

How to Eat Raw Persimmons. For a sweet (Fuyu) persimmon, you should use them when they're still quite firm. Start by rinsing the fruit, removing the leaves, and slicing it like you would an apple into your desired shape. The peel is edible — so take a bite!

If they aren't fully soft in texture, then they will be incredibly astringent. They should be a deep orange color and feel a bit squishy when gently pressed. Because the flesh is very soft, hachiya persimmons are typically used for baking.

Prepare It

Hachiya persimmons are mostly used in baking and can be eaten by scooping the flesh out with a spoon. They taste best when very soft.

A ripe persimmon will have a deep orange or reddish color, depending on the variety. It should also feel soft, but not mushy when gently pressed. The texture should be akin to a ripe tomato. The ultimate test, however, is its taste: a ripe persimmon will be sweet and free from any astringency.

How Do You Ripen Persimmon Fruit? To hasten the ripening of a persimmon, you can place it in a paper bag alongside ethylene-producing fruits such as apples or bananas. This gas emitted by these fruits aids in the ripening process. Additionally, storing persimmons in a warm location can also quicken ripening.

Research has shown that baking soda can effectively remove germs, pesticides, and soil. 3 Here's how to clean produce with baking soda: Wash your hands with soap and water for at least 20 seconds to remove germs. Place the produce into a bowl or container.

The tradition consists of peeling persimmons before hanging them on strings and gently massaging the fruit every day for four to six weeks, until it forms a powdery white skin and its flavor has a deep, nuanced sweetness.