To be honest, when I received these persimmons in my weekly delivery box, I didn’t know what they were. I texted a picture of them to two friends and they didn’t know either. Once I figured out what they were, I had no idea how to use them–but spotted a recipe for muffins in the December issue of Food Network Magazine. Persimmons need to be really ripe before cutting into them–they’ll feel squishy like a water balloon. It took about 10 days until mine ripened to that effect. The muffins are really good and could even be used as a cupcake with frosting. Next time I get persimmons I will be making these again!
Online recipe can be found here–there are lots of ingredient options, so below is how I made them:
4-6 very ripe persimmons (once pureed, should yield 1¼ cups)
2 cups flour
1 cup sugar
1½ tsp baking powder
¾ tsp salt
¾ tsp ground ginger
¾ tsp cinnamon
1 tsp lemon zest
2 eggs, plus 1 egg white
½ cup vegetable oil
2/3 cup sour cream
Oven to 350. Cut the persimmons in half and scoop out the pulp. Puree in a food processor until smooth. Measure 1¼ cup of the puree and set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest.
In a medium bowl, mix the persimmon puree, eggs, egg white, oil and sour cream. Add the wet ingredients into the dry ingredients and mix.
Pour batter into muffin cups and bake about 20 minutes, or until a toothpick comes out clean. Cool on a wire rack.