Thursday, October 14, 2010

Persimmon Bread

Have you ever wondered what would happen if you replaced the bananas in banana bread with fully ripe persimmon pulp? Ambrosia happens.
Behold with the proper awe and adulation-

 Persimmons turn darker as they cook, so that is why it looks so dark and sumptuous.
Man, this was so good!

I got the recipe from my Better Homes and Gardens cookbook.
Basically, just replace the mashed banana with strained persimmon pulp. You have to wait until the persimmons have achieved full ripeness, and are so soft you are afraid to touch them. They should feel like a bag of jelly, and the sepals should come off easily. Then just discard the skins, and mash the fruit with a fork, or take off the skins and take out the seeds and food process them to a pulp.

Quick and easy. And delicious. Let's not forget delicious.
I think I'll have to do a whole post on Persimmons later. They deserve it.

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