Baking with Asian Persimmons?

Fruit in the Kitchen
#1

So I see myself either dehydrating or baking with the Asian Persimmons I hope to grow. The baking would be breads, like a sweet (banana) nut type. I am guessing the softer types would be better. Are
there any superior varieties or ones to avoid for either usage?

#2

Given enough time to ripen they are all soft. For that the popular Jiro/Fuyu would be fine if it produces in your locale. I’d avoid the Giant Fuyu as it will get calix rot in western WA and OR.

Also, find a recipe for persimmon cookies using allspice. :slightly_smiling_face:

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#3

I cook pasta dishes with fuyu and it works great… similar to, and a good substitute for pumpkin with pasta.

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#4

My wife frequently bakes cakes with Hachiya persimmons mixed into the batter. Delicious.

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#5

Yum. A big thanks to Richard, SoCalMike and dabchappell! Looks like I will have to start buying some to try some new taste treats. I imagine making jam might work well too.

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