Month: October 2015

A Fall Favorite, Persimmon Bread

In recent years I have begun to think of fall not as the season of pumpkins but as the time of another gorgeous, orange globe, the persimmon. Thanks to my friends Frank and Jane, who have acres of prolific fruit trees, I have easy access to this rare and often overlooked autumn treat. Early Americans could pluck small, squat American persimmons straight from their branches. As luck would have it, I can, too. Today, though, most people consume one of two larger, Japanese varieties, the tomato-shaped Fuyu or the oblong Hachiya. Both possess a mild, honeyed, pumpkin flavor and can stand in for pumpkin in breads, pies, tarts, puddings and other desserts. When picking persimmons, I look for unblemished, reddish-orange fruit that’s so plump it looks as though it will burst through its skin. This is will be a ripe, flavorful persimmon. Hard, yellow-to-pale orange fruit I leave on the tree limb or in the produce bin. These unripe persimmons possess an unpleasant, astringent taste that can only be remedied by freezing them. Hence the …