By Amanda Rose | Persimmon
Persimmons are a wonderful benefit of the fall season, ripening just before Thanksgiving and providing a robust fruity flavor just as the late summer crops whither on the vine. As with all fruits, a tree-ripened persimmon is particularly dear and we are lucky here in central California to have friends with persimmon trees and access […]
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By Jeanie Rose | Persimmon
Persimmon season comes late and ends far too soon, but leaves behind a treasured stash in our freezer. Inevitably some of the persimmons become overripe: heavy with sugar and deeply colored. We blitz these in the food processor then freeze the pulp in 1/2 cup measures. It is so handy for treats like this custard. […]
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By Jeanie Rose | Persimmon
Late fall days in the Southern San Joaquin Valley of California can be gray and leaning toward foggy. Driving down the back roads, you get the impression of color being drained from all vegetation not gone dormant. At least, that is the impression until you come upon a persimmon tree, bare of leaves yet covered […]
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By Amanda Rose | Persimmon
This bread has a pedigree! I picked up the recipe from David Lebovitz’ blog and he had adapted it from James Beard’s famous persimmon bread. By the time we have all adapted this recipe to our diets and taste buds, James Beard may never recognize its genealogy. Here we have no ordinary quick bread. I […]
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By Amanda Rose | Persimmon
There may be no better reason to stash persimmons during fall persimmon season than this recipe. We freeze the persimmons whole (though you could freeze puree) and simply pop them in the blender with the other ingredients. If you are new to persimmons, you should know that if the persimmon is not dead-ripe, it will […]
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