A long time ago, when I lived in Los Angeles, I often went to go for hikes in the mountains. During one of these hikes, I crossed paths with a Buddhist monk, dressed in a bright orange robe, who was holding some bright orange round apple-like fruits in his hands. I didn’t know what they were, so I asked him, and he told me they were persimmons. He left them on the trail as an offering. This was my first encounter with this curious fruit, which appears in late autumn in select markets and stores. Later after I purchased and cut into a persimmon myself, I was intrigued by the taste and texture. Most of the fruit is juicy and soft (they can be eaten harder or softer, depending on your ripening preference). I like them to be the consistency of a firm but juicy pear. Some bites you might get a little “pop” which are the seeds. In France, these little guys are called “kaki” which I find to be a cute and charming name for them. Like Americans, French people are not really that familiar with them and tend to pass them aside when they see them at markets.
But not me! I knew when I saw them I had to have them. I didn’t know at the time what I’d use them for, but then, as with all my recipes, one afternoon it hit me. They would be diced up and thrown into a sweet bread with some spices – ginger and anise. The sweet bread would be a regular one, not overly healthy, but made with a good dose of butter, sugar, but made with some healthier flour alternatives as usual. Say hello to: Persimmon Ginger Anise Bread!
For this bread, first cut and dice two semi-ripe persimmons. They should have some give when you squeeze them but not be so juicy that they fall apart when you cut through them.
Mix them up into the batter, like so: (recipe below).
Slice and serve with a tea!
You see there are lots of persimmons, if you think you have put too many in your batter, you haven’t! The more fruit the better. Just try to cover the fruit chunks on the top of the batter before you bake the loaf so they won’t burn.
Hope you love this November recipe; If you decide to give these little orange guys a try, I would love to see how your loaf turns out. You can tag a photo of it on twitter or instagram using @fullfatdiet. You can also follow along on my Instagram feed under @fullfatdiet, where I post all the photos of the yummy things I make that don’t make the cut for the monthly featured recipe on the website. It’s a change that allows me a little more time with my loved ones, yet keeps the website up and running 🙂 I also switched over to using only my iPhone 6s to take the photos for the website, which saves me even more time, in case you were wondering!
With love from blustery cold, yet sunny Normandy,