On my last trip home, I got a whole bag of persimmons. My mom has persimmon trees in her backyard, so every year I’m searching for new persimmon recipes.
This weekend I decided to try out a cranberry persimmon bread I found on Former Chef. I love the color of the bread and how there was an orange swirl on the top. Usually the persimmon breads I make are a dark brown.
There are two main types of persimmons: hachiya and fuyu. Hachiya persimmons tend to be bigger, have a long, oval shape and a pointy bottom. Hachiya persimmons should only be eaten after they are really ripe and soft (to the point where they are basically mushy). I’ve never eaten a Hachiya persimmon before it turns fully soft, but I’ve heard the experience is quite awful. Fuyu persimmons are flatter in shape, and look kind of like a tomato. Fuyu persimmons can be eaten crunchy. I did a post about the differences last year here.
I brought back both type of persimmons, but I used the soft hachiya ones for this bread. The ones pictured in the photos are actually fuyu persimmons because they stand up easier.
The only thing I didn’t like that happened with my bread is the top layer. The directions said to save half a cup of persimmon puree and pour it on top of the batter to create the orange effect. However, the batter is pretty thick. When I poured the puree on top, I wondered how the puree would seep inside. The directions didn’t say to mix it or make a well in the batter, etc. As a result, when my bread finished baking the puree poured on top simply formed a thin crust on the outside, that made it look like melted cheese.
Other than the snag I hit with the crust layer, I really enjoyed this bread. It was moist, had a slight taste of persimmon and I love the crimson red cranberries poking out. I definitely will make this bread again, though next time I’m going to make a well along the middle of the bread to pour in the puree, rather than just pouring it on top since all it did was spread everywhere and form a wet crust.
You can view Former Chef’s recipe here.