Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 8, 2007 11:26 AM

I have tons of ripe persimmons and no clue what to do.

A client at the gym I work for discovered I like persimmons and has showered me twice now with huge gifts of fruit from her prolific tree. Half I froze, and she just gave me more!

I need :

A really good persimmon bread recipe. (no nuts)
A really good persimmon cookie recipe. (No nuts!)
More ideas of what to do! breakfast ideas? savory dishes? Candy? Eek!

  1. Click to Upload a photo (10 MB limit)
  1. My wife and I received a similar gift from an uncle some years back. The persimmons were great but way too much to eat one by one. My wife found a recipe for persimmon pudding (kind of like a bread pudding, not Jello pudding) that we both enjoyed. It was in The Joy of Cooking, which I don't have on hand at the moment for the recipe but you can probably look it up easily. Note: this was the old Joy of Cooking, not the new revised edition. A google search turned up this recipe which, if memory serves me right, is very close to what we made (you can omit the nuts, we did).

    If you're feeling super ambitious and adventurous, I recall there was a short article in Saveur several months back about these Japanese dried persimmons called hoshigaki. There's a chowhound post on it:

    Have fun and enjoy the great gift!!

    1 Reply
    1. re: alsaman

      Hoshigaki are wonderful, absolutely wonderful. I think this might be the finest form of dried fruit to ever grace the earth.

    2. I have a good persimmon pudding (more like a steamed cake) recipe that calls for Hachiyas. If that's what you have I'll post it here.

      3 Replies
      1. re: hohokam

        not hachiyas, but post it anyhow, I can adapt to it.

        1. re: Diana

          here 'tis

          Persimmon Pudding (adapted from "Fields of Greens", by Anne Somerville)

          1 cup persimmon puree (about 2 persimmons worth from Hachiya variety)
          2 tsp baking soda
          ¼ lb butter
          1 ½ cups sugar
          1 TBSP lemon juice
          1 TBSP rum (or brandy)
          2 eggs
          1 cup unbleached flour
          1 tsp ground cinnamon
          ½ tsp salt
          ½ cup raisins (optional)
          ½-1 cup coarsely chopped walnuts or pecans (optional)

          Preheat oven to 325°F. Cut persimmons in half lengthwise, scoop pulp
          into blender or food processor, and puree. Pour puree into small
          mixing bowl and stir in baking soda mixture will soon congeal into a
          gelatin-like mass. Cream together butter and sugar in a large mixing
          bowl, and then beat in eggs, lemon juice, and rum. Mix dry ingredients
          together and stir them into wet ingredients. Add persimmon puree to
          the batter and beat until well mixed. Stir in raisins and nuts. Pour
          batter into well greased loaf or bundt pan. Situate this pan inside a
          larger baking pan (e.g. a 9 x 13 cake pan or a large roasting pan)
          into which you will pour hot water so that the water comes about
          halfway up the sides of the pan containing the batter. Tightly cover
          the whole assembly with foil and carefully put into oven. Bake until
          pudding is set, about 2 hours. Serve warm with vanilla ice cream or
          crème anglaise.

          Makes 8-10 servings.

          1. re: hohokam

            Yum! OF course, I will leave out the nuts and thus skirt death. maybe do pumpkin seeds or pine nuts (I can have those!)

            Thank you!

      2. Martha Stewart has a recipe for a white chocolate persimmon bread pudding on her website that I have been wanting to try.

        1. persimmon puree atole, oatmeal, sweet polenta

          1. Are they soft or hard persimmon?

            1 Reply
            1. re: PandanExpress

              soft, and quickly getting softer!