Persimmon Recipes
The persimmon (Diospyros kaki) is a native of China, and is widely cultivated throughout Asia. In Japan it’s called the Fuyu or kaki, and is an important fruit crop. As well as being very tasty, persimmons are also highly nutritious. They’re a good source of vitamin C and beta carotene, they’re high in fibre and they have no fat. If you eat the unripe fruit, you’ll find it has a bitter, furry taste. That’s because persimmons are rich in tannins, which are excellent antioxidants also found in red wine and tea. The best thing about persimmons is that they have a unique flavour. You can just eat them fresh, or try Rosemary’s recipe for a delicious persimmon loaf.
Persimmon loaf
Ingredients
- 2 eggs
- 1 cup sugar
- 2 tablespoons light olive oil (or macadamia nut oil)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 large persimmons, pulp only
- 3/4 cup low fat milk
- 1 cup dried apricots, chopped
- 1/2 cup pecan nuts
- 2 cups plain flour
- 2 teaspoons baking powder
Method
Mix together the eggs, sugar, oil, cinnamon, cardamom and the persimmon pulp. Add the low fat milk, and mix again. Next put in the dried apricots, pecan nuts and the flour sifted with the baking powder. Mix well, then pour into a greased loaf tin. Place the tin into a baking dish full of water, and bake for one and a quarter hours at 190