Thread: Persimmon Bread Fresh out of the Oven

Originally Posted by Rojo

Persimmons have such a unique flavor. I made this with Hachiya persimmons that were given to me. My tree is a Fuyu persimmon. I think the Hachiya tastes better but it is a astringent variety. We had them in a bowl with ripe citrus fruits to kinda gas them into softening.

Do you ever eat any crunch or let them get fully ripe. The non-astringent Fuyu persimmon. I've been looking and thinking about persimmons. American persimmons were all my grandparents had in the fields and yard. My parents have one on the fence line behind their house. The deer usually get all of them if you don't constantly check them.

Originally Posted by SuperDave336

Do you ever eat any crunch or let them get fully ripe. The non-astringent Fuyu persimmon. I've been looking and thinking about persimmons. American persimmons were all my grandparents had in the fields and yard. My parents have one on the fence line behind their house. The deer usually get all of them if you don't constantly check them.

I have a friend who walks up to my tree and eats them like an apple. I let them soften as I'm always cooking them into something. The Pudding Buckeye mentioned has my interest and hopefully we will have a crop next year so I can make some.