Persimmon trees are a prequel to the Christmas holidays. They lose their leaves in autumn, but the fruit remains hanging, like brilliant little ornaments in an otherwise stark landscape. I’ve always loved their intense color and sweet, smooth flesh.
I was introduced to persimmons by my grandmother, who had a tree in her backyard. She would pick semi-ripe fruit and line them up on all the windowsills in her home, letting them ripen for a few weeks. My mother was the same, but having no garden, she would swerve over to any likely-looking tree and forage when she was out driving in the countryside.
So I grew up with the tradition of autumn windowsills lined with bright persimmons, and I can’t really believe that it’s fall until I have some of the little fellows sitting there, flashing their color for me.
My friend Lynda makes a lovely persimmon cake—it’s dark, moist, flavorful, and will make your home smell incredible.
Lynda’s Persimmon Cake
Yield: 6 servings
2 large soft-ripe persimmons
3 tablespoons melted grass-fed butter
3 free-range eggs
3/4 cup raw honey /or/ 3/4 teaspoon liquid stevia glycerite & 2.5 T. yogurt
1 tablespoon dark molasses
1 teaspoon vanilla
1 cup unbleached organic flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon cardamon
Pinch Salt
Preheat oven to 375 degrees. Melt the butter in a bread/loaf pan. Cut open the persimmons and scrap the flesh out with a spoon or table knife. Mix all the ingredients together. Pour everything into the prepared pan. Bake for 40 minutes, or until a toothpick comes out clean. Couldn’t be easier, right?