Thursday, December 15, 2011

Persimmons Part 2: Hachiya

The most common type of Persimmon is more heart-shaped, and bigger (baseball-sized), and darker orange.  It's called the HACHIYA.
Very Ripe Hachiya Persimmons - Ready to Eat

Don't eat it unless it extremely ripe and mushy, or you will get a mouth full of furry, chalky icki-ness.

Hachiya persimmons are used in baked goods, often puddings.  I decided to try muffins.

I adapted my banana nut bread recipe, by substituting honey for the white sugar, and persimmons for the bananas.

Honey Persimmon Muffins

Makes 12

1/2 cup honey
1/2 cup light brown sugar
1/4 cup butter
2 eggs
1/4 cup buttermilk  (yogurt will work, too.)
2 very ripe persimmons, scooped out and mashed or sieved
1 t. soda
1/4 t. baking soda
2 cups less 2 T. flour
1/4 t. salt
1/2 chopped pecans

Mix the sugars, butter and eggs together until creamy.

Remove the top of the persimmons and scoop out the flesh.
Add the buttermilk,  and the persimmons.
Mix well.
Sift the dry ingredients together and add to the persimmon mixture.
Add the nuts and stir gently until combined.
Divide evenly among 12 muffins (about 1/4 cup per slot).
And bake at 350 degrees for 25 minutes or until an inserted toothpick comes out clean.
Let cool for a few minutes.
Then, remove from pan.


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