I love persimmons.There are two types of persimmons, astringent and non-astringent. The most common astringent persimmon is the hachiya persimmon, also known as a Japanese persimmon, they need to be ripe to the point of bursting, only then it will taste great. Heres a simple recipe with this delicious fruit!!
Persimmon pulp 1/2 cup
Baking soda 1 teaspoon
Sugar 1 cup
Vegetable oil 1/2 cup
Pumpkin spice 1 teaspoon
Salt 3/4 teaspoon
Water 1/3 cup
All-purpose flour(Maida) 1-1/2 cups
- Preheat the oven to 350 degrees F and grease your pans.
- Stir together the persimmon pulp and baking soda and keep it aside for few minutes. The pulp will thicken.
- In a bowl, combine sugar, oil, eggs, pumpkin spice, and salt. Then add persimmon pulp and water alternately with flour.
- Fill each pan 2/3 full and bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean.After 10 minutes, transfer to a wire rack untill completely cool.