Persimmon and Almond Loaf

I bought a couple of persimmons a few weeks back.... These are common in the Indian market only since the past couple of years... I love all fruits but this is one fruit that is not quite to my liking...The only thing I like about this fruit is the inner shade of colour, the shape and that it is seedless. I know that there are two kinds of persimmons-fuyu and the hachiya. The first time I had this fruit, i promised myself I would not ever buy it again owing to it being unpalatable...until I realized the so-called variety had to ripened well to remove that astringent quality..and so after a year when I saw them at the store, I bought a few of them...After eating one and no more takers in the house for the fruits,it stayed in the refrigerator until I found a neat recipe and I did at Susan's Fatfree Vegan Kitchen.

Persimmon Bread (from here with my substitutions in italics)

1 C pulp of persimmon
1T lemon juice
2 T applesauce
1/2 cup agave nectar (I used honey instead.)
2 C whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t ginger (Fresh ground ginger)
1/2 t nutmeg
1/2 t salt
1/4 cup raisins (omitted)
1/4 cup chopped walnuts (1/2 C chopped toasted almonds)

Mix persimmon pulp, lemon juice, apple sauce and honey in a bowl. Combine the remaining ingredients except for the nuts.Add the wet mixture into the dry. Do not overmix. Fold in the toasted nuts. Grease a loaf tin and pour the batter in, which is of a thick consistency. Bake in a oven that has been preheated at 350 degree F. Cool once done and then slice.

A great recipe that works well... A very crumbly texture and a nice way to use persimmons. The apple sauce apart from the persimmon pulp lends a much needed additional moistness to the crumb. The orange specks you see on the crumb are the persimmons. I think they pair well with almonds or any kind of nuts...A quick bread full of spiciness, sweetness and goodness!!!

A similar recipe and a wonderful write up worth reading .